Science Forums 2

[Michaelangelica]

Originally Posted by Ganoderma

licorice is used in a LOT*** of the traditional medicine here and in china (likely other asian countries)

i think it is in the top three after Ginseng

igrew this once.
i didn't notice that i was any different taking it but . . .?

http://www.tenerifenews.com/cms/fron...=18&idart=4871

Kombucha, the miracle

These days, a lot of people are praying for a miracle. Well, one already is reported to exist in the form of Kombucha (pronounced kom-BOO-cha), the “fungus” tea that is currently receiving the highest of praise in alternative health circles

It is brownish, slimy and looks like something from a Sci-fi B-movie, or an extraterrestrial invader maybe, and certainly not at all appetising, but, be that as it may, the Kombucha fungus may need a bit of care and attention to do well.
However, once you’ve got it growing you usually end up with much more than you actually need and there’s always plenty you can pass on to others.
A healthy Kombucha culture, when given fresh tea and sugar solution, will produce a layer of gradually thickening jelly on top of the original “mother.” This is often referred to as the “baby.” The fungus culture feeds on the simple diet of sugar and tea and the general idea is to let it brew a nourishing elixir, which it does by fermenting the ingredients and turning them into health-giving nutrients.
Kombucha has many exotic-sounding names such as Kargasok Tea, Manchurian Mushroom tea, Fungus Japonicas, Fungojapon, Pichia fermentans, Combuchu, Tschambucco, Mo-gu, Cembuya orientalis, Kvass (Russia), Tea Kvas, Teakwass, Kwassan, Volga Spring, Russian Mother, Manchurian Elixir and Champignon de longue vie (France), but in scientific terms it is known as Medusomyces gisevii Lindau. It is not really a fungus at all, nor is it a type of lichen,
Its first recorded use was in the Chinese Tsin dynasty back in 212 BC but how all these bacteria and yeasts originally came together no one seems to know. Whatever the case may be, the history of its use in many parts of the world is extensive and impressive indeed.

Kombucha was known as “The Divine Tsche” or “The Remedy for Immortality,” and in 414 BC a “Dr. Kombu” is reported to have brought it into Japan to . . .

it contains in varying amounts the following nutrients: Vitamins C, B1, B2, B3, B6, B12, and B15, Acetic, Folic, Gluconic , Glucoronic, Usnic , Lactic acids and several beneficial enzymes and essential amino acids. Kombucha helps boost the body’s immune system and brings about a general purification and detoxification process. The Vitamin C assists healing and is an anti-oxidant; the B Vitamins are used in carbohydrate conversion by the body as well as being needed by the nervous system. Gluconic acid is a food preservative and aids the breakdown of glucose. Glucoronic acid is needed to bind toxins that can then be expelled and Usnic acid is reported to have anti-viral and anti-bacterial properties.

. . .
There is an ever-growing network of people who cultivate and consume Kombucha and a piece is readily available by mail if you search online or you could try enquiring at your local health shop. Good luck with your brewing if you decide to give it a go. Cheers! Make mine a cuppa Kombucha!
by Steve Andrews.