lol. Sorry, but the colloquial names are usually the ones i use. it is dried sap as stated.
Kombucha mushroom tea has shown some real promise. You can grow your own mushrooms after you get the first one, they are self propogating in the solution they are grown in. There are a lot of properties to this tea that are not fully understood yet, but it has shown definite healing properties for several types of maladies.
Yes I know. wild murshrooms has really hip properties.
like anything else be VERY careful when you are GROWING anything yourself. Make sure to STERILIZE your containers well or you will be drinking something that can harm you.
Im allergic to Kombucha, as its a fungus/mold that doesnt like my immune system. Oh well, Ill stick to Dong Chong Choe. Cooler to drink a tea made from bugs than drinnk some nasty old sock mold anyday, lol…
Kombucha is not bad for some, but be careful saying its great for all.
Dale
Agreed, I would say this is true of anything you use for medicinal purposes.
Be certain that it will not affect you negatively.
There is both internal and external jow. I know a local traditional chinese medicine practitioner and he has given me internal jow before in a pill form for injuries.
Speaking of all of this, I just ordered a medicinal wine herb pack called “stone warrior” from ShenMartialarts. I’d like to try it, but to my dismay, one of the ingredients is dried gecko. I know that’s it’s supposed to acta as a kidney tonifier and it’s also supposed to help with sexual disfunction. Anyhow, the wine is for strength training, so I’m guessing the gecko is supposed to support testosterone production.
The problem I have, is that as a vegetarian I’ve got an ethical objection to killing a gecko so I can get stronger. Does anyone think it’d be alright to just use the herb pack after taking the gecko out (it wouldn’t be hard, as it’s quite obviously a big ol’ dried lizard)?
you can take it out, but its a very very potent part of formulae. Its an animale form of ginseng. You could substitute with Dong Cho Choe, Cordyceps, which is a small mushroom grown on a catepillar, though you can get veggie safe cordyceps if you look around.
Dale
Or you could just use it so the poor animal did not die in vain, and just
know not to use that stuff again.
what about wild murshrooms like truffles?
we can get that as a brain emusifier down here: just add hot water and watch your victim drink himself into a coma. it’s actually a cholesterol/blood sludge emulsifier. some poor guy made some too strong and drank too much. he really did liquify part of his greymatter. so be careful with that thing.
OH my gosh! that’s the stuff from fukien province that’s used to make fuqua muqua dabu chiao! dried lizard and all! can you post a link? it’s kung fu wine… 
the gekko is there to absorb a toxin.
sometimes you just have to sweat out the toxins and absorb the good stuff
what complete and total nonsense. kombucha (and kefir) do not require
a sterile substrate. they kill all other microbes that happen to get mixed in.
do more research (and experimentation) before making such silly statements.
also, the bacteria and yeast found in these cultures are naturally occuring
(in your intestines), and are vital to your intestinal flora.
you must digest food by a different method than everyone else huh david?
who’s david? i thought it was dale you were barking at… :rolleyes:
cbishop, no reason to be act so upset, he may not have even been referring specifically to kombucha…Generally, Id side with Dale, as you should have a sterile environment with some exceptions for most things you grow.
In nature, the inherent symbiotic nature of an ecological system allow the plants to kill off any types of contamination as a function of ecological balance. However, it holds true very often that when you isolate certain things from its natural habitat, it is very important to sterilize everything around it to keep contaminants from popping up. A perfect example is the growing of many types of mushrooms in isolated environmants.
i’ve grown several varieties of mushrooms, including the psychadelic psylocybes.
for these fungus, you definitely need a sterile environment. no doubt.
kombucha and kefir do not share this flaw.
if i seemed agitated, it’s because many americans now suffer from diseases
which could be avoided altogether by keeping the intestinal tract balanced.
this isn’t a small problem.. it’s a very BIG problem.
people who spread nonsense about topics one which they’re only mildly
educated, cause confusion and scare off potentially interested parties.
don’t call out “fire” unless you KNOW that there’s a fire.
smoke billowing out of the restaurant a mile down the road doesn’t count.
cbishop
LOL you have bacteria in your intestines!!! some jow will sort them out I think. I mean who wants to have intestinal worms?
Cbishop,
when I mentioned sterlizing, I might have used the wrong word. You need to make sure and clean your growing jar with soap and water and make sure that its clean. I didnt mean you had to put it into some sort of autoclave and steam the c r a p out of it.
Beer is fermented with yeasts, and you have to make sure that your fermenter is totally clean, ie “sterile” in order for the yeast you are adding to grow into what you want and not what some wild yeast bacteria will give you.
Kombucha is basically letting tea interact with wild bacteria and letting it ferment into something different.
I eat fermented foods as I understand the need to supplement the intestinal flora bigtime. I eat yogurt, miso, along with Natto my favorite, though most Americans find the smell of the fermented soybeans akin to rotting garbage.
When I make jow I make sure that the glass carboys that I use are extremely clean. I use something called B-Brite which is a mineral cleanser that beermakers use to clean glass and other equipment. It works great to clean everything and not hurt the environment being a mineral based oxydizer.
Just wanted to clarify it.
Got some decent white beer “cooking” in the closet. It will be ready to bottle soon. Then it will be " Ummmm, Beeeerrrrr…"
In Quincy,
Dale Dugas
“Beer is fermented with yeasts, and you have to make sure that your fermenter is totally clean, ie “sterile” in order for the yeast you are adding to grow into what you want and not what some wild yeast bacteria will give you.”
too true. i make small beer, which is fermented with the whey of raw milk.
this requires a sterile environment unless you don’t mind a wild tasting beer.
“Kombucha is basically letting tea interact with wild bacteria and letting it ferment into something different.”
no. it’s not. kombucha is a very special conglomerate of yeast and bacteria.
you can use the same open container over and over again, and the kombucha mother
will kill off all contaminants. THAT’S WHY IT’S BEEN USED FOR THOUSANDS OF YEARS.
kefir is VERY similar. it shares most of the same bacteria and yeast, and shares the
same resiliant properties. this was origionally cultured in the most filthy of
containers… A SHEEPS INTESTINE.
“I eat fermented foods as I understand the need to supplement the intestinal flora bigtime. I eat yogurt, miso, along with Natto my favorite, though most Americans find the smell of the fermented soybeans akin to rotting garbage.”
yogurt and miso = awsome and totally good for the IF. fermented is the only
healthy way to eat any soy product. my kf brother made a fermented soy cake
last week. tasted a bit like a nutty mushroom flavor.
but once again, you’re equating the fermentation of one thing with the other.
this equation simply does not hold. it’s not true. it may seem reasonable and logical.
but from MUCH experience with these cultures, i can tell you it’s simply not true.
if anyone on this forum would like a kefir culture, i will gladly overnight it to them
for the cost of shipping. at that point, you can test this for yourself. i can’t afford to
send a kombucha culture as they only reproduce once a month.
wow. i never knew so much about those dirty little sh1t scrapers. next time i need some sh1t in my diet i’ll call you for one of those dirt balls’ culture. :rolleyes: