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KOMBUCHA - what is it?

93022220 at gakushuin.ac.jp 93022220 at gakushuin.ac.jp
Wed May 24 03:14:30 EST 1995

X-Nsubject: kombucha is <<<

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> From: joetryb at nbn.com (Joe Trybyszewski)
> Newsgroups: bionet.plants
> Subject: Re: KOMBUCHA -  what is it?
> Date: Mon, 22 May 1995 18:05:34 GMT
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> HACKR at .isu.edu wrote:
> >I have just run into the mysterious kombucha tea, and I have found
> >that sound information is hard to track down.  Could someone point me 
> >in a direction.  Apparantly the criticism of the information available
> >is that it the studies haven't been very recent.  I plan to do some
> >of my own studies with GC and HPLC.  More specifically, I would 
> >like to now what happens with the black tea ingredients.  Does the
> >"mushroom" metabalizes the stuff?  Also, there are claims that it
> >supplies minerals.  Where does it get minerals, since tea and sugar are
> >the only ingredients?  I highly doubt it is carrying on fusion.  It
> >would be helpful to know what is in the Lipton tea that I use.
> >Could someone please help me out?
> Kombucha is not a mushroom.  Paul Stamets, a noted mycologist,
> describes it as a symbiotic combination of yeasts and bacterias.
> I would expect its activity on the black tea and sugar is a
> combination of the type of fermentation which takes place with
> producing beer, and the "rising" of dough when making bread.
> The result is a fermented tea which alledgedly contains beneficial
> bacteria, antibiotics, enzymes and other substances, hopefully all
> non-harmfull.  Stamets warns this may not be true given the unclean
> environments the tea is usually prepare and fermented in.
> Kombu is plant of sea. Cha is tea.

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