David Wolfe’s Views On Kombucha
admin June 30th, 2009
How Often Should You Drink Kombucha Teas?
Kombucha is a combination of bacterial organisms and fungal organisms that grow symbiotically on a liquid medium that contains a high amount of caffeine and a high amount of sugar - that’s what it eats, the sugar.
These drinks are available in most health food stores and can be flavored in different ways. They are sold as Kombucha tea drinks.
One of the problems with the conventional drink world is that in order to have a safe product on the shelf, you cannot let the organisms become fully ripe, and therefore what happens is that a lot of these Kombucha teas have too much caffeine and too many sugars still present in the beverage.
Therefore David Wolfe recommends that we be very moderate with our intake of Kombucha - 3 or 4 Kombucha teas a week is a good start for most people.
If you have never heard of Kombucha and you are drinking soda pop as your regular beverage, then you are much better off drinking store-bought Kombucha tea as an alternative - it’s a step in the right direction. However, nothing replaces the homemade kind of the tea.
Let’s say that you have low hydrochoric acid in your stomach and you feel the need to drink Kombucha at lunchtime, after your meal, (which is very common), that’s okay, because it’s the acids in Kombucha that will actually help you digest your food.
However, if we happen to let the Kombucha ripen properly, let’s say we grow it ourselves, then what you’re going to want to do is let that organ ripen completely. As it eats up all the sugar it loses the sweetness, the vinegar taste is a little greater, but will have a much more medicinal value. Only then can we say that this a product that is rich in B vitamins and all the good acids that help our liver detoxify substances that are not water soluable.
So, if you are buying it from a store, then try to drink no more than 3 or 4 Kombucha drinks a week. However, if you are making it yourself, then you want to make sure that it becomes fully ripened, only then you will get the full medicinal value.
If you decide to make your own, then make sure you purchase a healthy Kombuca to start with. These can be obtained from health food stores, or you can put an ad in your local paper, if you don’t know anyone with a “mother” plant. Then follow a Kombucha tea recipe and make sure you know how to keep your kombucha healthy.
David Wolfe talks about Kombucha plus many other puzzling health facts on his Q&A call which you can listen to here. He also covers a cure for Candida, (yeast infection), how to get relief from anxiety and panic attacks, plus so much more.
He also has created a ground-breaking and myth-busting program called Longevity Now, which is taking the health industry by storm. It unveils the latest discoveries in the health and nutrition field that actually are astounding and completely de-rails our former beliefs about, amongst others, Calcium supplements, getting grounded, our immune system, longevity and clear thinking. Watch David Wolfe’s video to find out more.
I’ve been brewing kombucha mostly regularly for nearly two years now. I have had bouts where there was a breakdown in my kombucha production system from time to time, usually in the bottling portion of the process.
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On top of being a retired massage therapist and all-around nice (and enviably hard) human being, she also home brews kombucha, a fermented beverage made from tea and live cultures.
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