-- Synergy Organic & Raw Kombucha Tea-Juice
 

Can it get this chinese food out of my system?

When I saw this thread title I knew it had to be a Simply Red thread.

no room in my fridge.
also, not a gimmick.
sec

Sit down and relax it should just fall out.

The culture mainly contains a symbiosis of Acetobacter (acetic acid bacteria) and one or more yeasts.

The culture itself looks somewhat like a large pancake, and though often called a mushroom, a mother of vinegar or by the acronym SCOBY (for "Symbiotic Colony of Bacteria and Yeast"), it is scientifically classified as a zoogleal mat. It takes on the shape of its container, but varies in thickness depending on how long it has been allowed to develop and the acidity of the tea medium during the development period.[citation needed] The culture is leathery and non-elastic, similar to a thick calamari.

The yeast component of kombucha may contain any of Saccharomyces cerevisiae, Brettanomyces bruxellensis, Candida stellata, Schizosaccharomyces pombe, Torulaspora delbrueckii, and Zygosaccharomyces bailii, or another domesticated strain. Alcohol production by the yeast(s) contributes to the production of acetic acid by the bacteria. Alcohol concentration also plays a role in triggering cellulose production by the bacterial symbionts.[citation needed]

The bacterial component of a kombucha culture usually consists of several species, but will almost always contain Gluconacetobacter xylinus (formerly Acetobacter xylinum), which ferments the alcohols produced by the yeast(s) into acetic acid. This increases the acidity while limiting the alcoholic content of kombucha. G. xylinum is responsible for most or all of the physical structure of a kombucha mother, and has been shown to produce microbial cellulose.[1] This is likely due to artificial selection by brewers over time, selecting for firmer and more robust cultures.

The acidity and mild alcoholic element of kombucha resists contamination by most airborne molds or bacterial spores. As a result, kombucha is relatively easy to maintain as a culture outside of sterile conditions. The bacteria and yeasts in kombucha may also produce antimicrobial defense molecules. Gluconacetobacter diazotrophicus, a bacterium related to G. xylinum, is known to produce an antimicrobial known as a bacteriocin.[2]

Source^ - wikipedia.com --> http://tinyurl.com/aotpw

Serious question here SR...can you please explain to me how you felt differently after taking this drink compared to before you ever started taking this daily? I really want to know the differences.

I have this lady is a networking group who promotes Xango likes it's water from the cup of Christ. She claims it's a feel-good, anti-inflammatory, anti-oxidant, anti-anything bad in your body drink that keeps her healthy. In reality, she's the most unhealthy looking person I know. She actually was missing from our meeting today because of some respiratory problem, but she wanted everyone to know that Xango had her on the mend.

If by Synergy Organic & Raw Kombucha Tea-Juice you mean crown and seven then yes, I'll have a tall one thank you.

Hahahahahahaha - we had a roofer in one of my networking groups who showed up once or twice then was absent for about 2 months. Whilst completing introductions, he apologized for his lengthy hiatus and explained that he almost died of some viral related health complication. Then his buddy nodded in agreement to show how serious it had been.

Then he launched into a 30 second commercial on this magic drink his wife sells and all the health benefits and immune system boosters.

I let him have it with both barrels. "You almost died recently but now you want us to buy some snake oil your wife is selling?" Most people couldn't stop laughing. I don't know if he's been back.

I actually have had one of those. A couple of years ago, got it from Whole Foods. It wasn't bad from what I remember. Probably would be a little pricey to drink everyday isn't it?

It's not bad stuff (even if it looks like an alien lifeform growing) and if you want to grow your own...good for you. Likewise, try home grown sauerkraut, kimchee, kefir or yoghurt. Home made vinegar or cheese for that matter, if you're so inclined. These probiotics and/or fermented foods are all good for various ailments. If you're interested in making sauerkraut or kimchee, for instance, now's the time as they can grow in a cool garage without being all stanky in the house.
I buy yoghurt, cheese and kraut these days, but I've helped make them all in the past. I still do the home-made wine vinegar thing, it's easy and soothes my waste-not, want-not soul (bad half-bottles of wine still makes good whole bottles of vinegar).