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C_Bino and others... Kombucha tea?
Hi all.
I'm curious as to your thoughts on Kombucha tea.
It's gaining increasing popularity in the USA, but I have my concerns.
For one, one of the active microorganism components appears to be Candida.
Secondarily, acetic acid is also a component.
Yeast + yeast food (re: acetic acid), can't be good IMO. A lot of the population already suffers from Candida overgrowth.
Still, people are reporting immune-boosting properties from the fermented brew.
Thoughts?
Experiences?
Thanks.
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11-29-2009, 02:47 PM #2
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Has an acquired taste! I always wondered the same thing myself. It is made from fermented Manchurian Mushrooms. I know some mushrooms are used to boost white blood cell count, in supplement form, the Agaricus Blazei Murrill Mushroom specifically.
The ABM mushroom contains Beta-(1-3)-D-glucan, Beta-(1-4)-a-D-glucan & Beta-(1-6)-D-glucan. Known collectively as Beta-glucans, these long-chain polysaccharides are the most potent immuno-potentiating (immune enhancing) substances yet found.
Somehow the Kombucha has pro-biotic properties, probably from the fermentation.
I don't know though, I've never used pro-biotics before since most are made from dairy and I don't incorporate dairy into my diet, or gluten and soy for that matter.
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11-29-2009, 03:27 PM #3
dont know much about the tea itself. here is a quick way to familiarize yourself with it.http://en.wikipedia.org/wiki/Kombucha http://www.mayoclinic.com/health/kombucha-tea/AN01658
i do know the candida would be a concern. especially for those who use AAS.
Beta Glucan is another topic but the benefits are noteworthy.
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