Never a bad experience. Been dealing with candida issues and IBS for a few years and now feel 100% after introducing lacto fermented foods and kombucha.
Me neither... I definitely digest food way better since drinking Kombucha. It's the best fermented food to add into your diet because of all different flavors. Can't remember the last time I've experienced bloating. Love it!
@@lejlateletovic5225 I've never heard of that before, and looking up the symptoms is like looking at a checklist of my life. I'll talk to my doctor about this. Thank you for that information.
Helps me with indigestion. I can feel when I need a little. Usually around lunch time I can feel a little uncomfortable like almost an acid reflux. This stops it immediately
Excellent video, very informative. However, every stage of brewing should be done with clean hands, utensils, vessels, covering etc. I have only one concern with the video. When testing the PH: instead of dipping the testing strip into the entire vessel, take a small sample out & place into a cup. Then dip the strip into the cup. That is much more sanitary & doesn't contaminate the kombucha with whatever is on that strip.
When I drink kombucha I only drink up to 1/2 cup. No more than that. It’s great to control your blood sugar cause when I drink kombucha, I do not crave any sugar. Which that was one of my biggest problems. Oh, I love to eat anything with sugar on it and chocolate. And kombucha definitely is high on my list to battle insulin resistance. I also consume homemade fermented vegetables and sauerkraut. And Kiefer. I eat healthy mostly and I don’t need to lose weight. I don’t need to go on a keto diet. I’m 72 my skin looks great. Happy New Year!
Been drinking kombucha for over 7 years. Never had any health issue by deinking it. I brew my own, and I don't drink it every day since I get bored drinking rhe same thing.
thank you same experience here. i don’t even purchase alcohol alcohol for myself anymore, i only buy alcohol for guest that do not drink kombucha or people i don’t like to share my home brew kombucha with.
First, longer fermentation causes pH to drop. If I understand correctly, this is because the bacteria in the scoby converts ethanol to acetic acid. So, longer fermentation does not necessarily increase alcohol content. Second, a quick search indicates that specific gravity is not a good measure of alcohol content in kombuch. This a hydrometer may not be of any use. That's why enzyme assays are used. Finally, acid-base homeostatis is such that consumining acidic foods is generally not the cause of acidosis, AFAIK. Stomach acid is at a vastly lower pH than dombucha.
I had open heart surgery six months ago and I'm really paranoid about taking antibiotics killing all the good bacteria in my system. So I discovered kombucha and I was drinking as many as three 16oz bottles a day. I never had any ill side effects but I thought I should look it up to see if there are negatives to drinking it. I now try to stay 2 1/16 oz bottle a day. Mainly the Costco brand because it's so cheap.
Definitely when i brew on hotter weather like aroud 90F i get more alcohol and faster turning time for alcohol. Then I know I have to put in the fridge earlier and let the second fermentation continue in the fridge
If one is a diehard fan , we know that if it has created alcohol then the benefits are gone … sometimes because of storage time and too much sugar . It is essential to know the specific gravity of the mix before fermentation and after , that’s why you test it through the fermentation process. Sterilization is highly important which should go without saying. Also , I have ulcerative colitis and IBS and kombucha has helped restore my gut/ biomass and balance it . I’m not so sure about those findings.
Hello. Thank you for the informative and helpful video. My question is regarding polyphenols. I've recently been diagnosed with low iron, which was a surprise, as an otherwise fit and healthy adult male. I've read that polyphenols inhibit iron absorption and therefore wondered if my low levels of iron could have been influenced by the fact that I started to make and consume homemade kombucha about 6 months ago. I drink a 400ml bottle 3-4 times a week, which doesn't seem a lot, but together with regular (but not excessive) consumption of red wine and dark chocolate (also high in polyphenols) I just wondered if kombucha might be a contributing factor? Any thoughts appreciated.A
By the way, since my heart surgery, I've cut my alcohol drinking down to zero. However, kombucha is a great adult flavored beverage that has virtually a snot literally no alcohol in it so I enjoy it a great deal as an alcohol substitute.
Can you listen? She just said that there is an alcohol in it. 0,5% in commercial and 1-3% in homebrewed. Granted it is not a high amount but you can't say there is literally no alcohol.
Even if it continues to ferment after bottling, it's really all about science and knowing the various parameters that affect alcohol production. This isn't new science, either. Brewers and distillers have known this for centuries. If you input x amount of sugar to x amount of yeast, it can only produce a fixed volume of alcohol based on the quantity of molecules of hydrogen, carbon and oxygen available in the solution to bind together into an ethanol molecule. If you provide two ounces of sugar, the finite limit of alcohol the yeast could produce is some fraction of that two ounces. Also, yeast can convert sugar into alcohol at a fixed rate. You can increase the number of yeast to increase the speed, but there are finite limits of how much active yeast can be present in a solution, and how much sugar you can mix into solution with your liquid. You can't have a liquid solution that contains 100% sugar, for example. And a 99% sugar solution, if even possible, would leave no room for the yeast, since the other 1% would need to be your water.
Very informative video. I recently started making my own kombucha. I just started the secondary fermentation on 5 liters on my second batch. My first batch was a little too sweet. My scoby motel currently has 3 healthy scobys. I really don't notice any alcohol so I'm guessing it is less than 1% after secondary fermentation. I also brew my own hard cider and ginger beer and can definitely tell they have an alcohol content of 5% or higher. I think making this is a lot of fun and enjoy experimenting. The hard cider seems to have the most variables depending on the yeast I use.
The problem with Kombucha according to Dr Michael Greger, is not the alcoholic content, but rather the LACTIC ACIDOSIS, and LIVER TOXICITY! What do you say?
I drank too much Kombucha and it lead to my iron count dropping very low - the cause is actually the tea in the Kombucha. Drinking tea the ordinary way in excess it have the potential of the same outcome.
The issue is NOT kombucha or tea, but that you are unfortunate in having specific health problems. Your health problems, not kombucha (or tea) is the reason for your low iron levels. I hope you at least saw a doctor who is able to treat your problem properly, otherwise you will remain vulnerable to issues from foods you don’t realise could also be triggers. Treat the problem, not just the symptoms.
@@roneldunn2944 I feel you. Its addictive. Personally I fill kombucha to 0.5l bottle and it seemes like reasonable daily portion for me. Wish you find right amount for you as well :D
@@roneldunn2944 "Liters" not "ounces" eh?.... Interested how I can smell bull crap. Don't you have any friends, or something better to catch attention?
@@EmilyTAYLOR-mo9xc I began to feel very sick. I have food allergies and am sensitive to caffeine. Since I made this comment, I tried it again a couple weeks ago. Just a store brand that looked good. I was fine. I think I was drinking too much kombucha for my own personal biophysics. So, most likely it is me body, not the product. I am glad you asked. Thank you.
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
0:29 Danger #1: Alcohol
4:50 Danger #2: Drinking too much
7:52 Danger #3: At-risk people
10:01 Danger #4: Contamination
11:28 Danger #5: Mold
13:29 How dangerous is kombucha really? (Our conclusion)
Never a bad experience. Been dealing with candida issues and IBS for a few years and now feel 100% after introducing lacto fermented foods and kombucha.
I blow up like a balloon
So painful and so horrific
Me neither... I definitely digest food way better since drinking Kombucha. It's the best fermented food to add into your diet because of all different flavors. Can't remember the last time I've experienced bloating. Love it!
It doesn’t agree with me, seems to flare up the yeast overgrowth infection
@@the_algorithm Maybe you should explore if you have histamine intolerence.
@@lejlateletovic5225 I've never heard of that before, and looking up the symptoms is like looking at a checklist of my life.
I'll talk to my doctor about this.
Thank you for that information.
Helps me with indigestion. I can feel when I need a little. Usually around lunch time I can feel a little uncomfortable like almost an acid reflux. This stops it immediately
very balanced analysis. congratulations. I am a retired Pharmacist & trying out my compounding skills lately to keep me busy....
Thank you
Like anything else, too much of a good thing is bad.
Exactly I would say use common sense when eating or drinking anything.
Excellent video, very informative. However, every stage of brewing should be done with clean hands, utensils, vessels, covering etc. I have only one concern with the video. When testing the PH: instead of dipping the testing strip into the entire vessel, take a small sample out & place into a cup. Then dip the strip into the cup. That is much more sanitary & doesn't contaminate the kombucha with whatever is on that strip.
When I drink kombucha I only drink up to 1/2 cup. No more than that. It’s great to control your blood sugar cause when I drink kombucha, I do not crave any sugar. Which that was one of my biggest problems. Oh, I love to eat anything with sugar on it and chocolate. And kombucha definitely is high on my list to battle insulin resistance. I also consume homemade fermented vegetables and sauerkraut. And Kiefer. I eat healthy mostly and I don’t need to lose weight. I don’t need to go on a keto diet. I’m 72 my skin looks great. Happy New Year!
I was a lab tech... you never dip onto your container!!!
Pour a small amount in a disposable cup or a regular cup. Then test it...
Thank you for this report, I’m one of the small group who can not drink this. Love you sending this information out. 💕
Been drinking kombucha for over 7 years. Never had any health issue by deinking it. I brew my own, and I don't drink it every day since I get bored drinking rhe same thing.
thank you same experience here. i don’t even purchase alcohol alcohol for myself anymore, i only buy alcohol for guest that do not drink kombucha or people i don’t like to share my home brew kombucha with.
Very helpful. Thank you.
Thank you for making this videos
Glad you like them!
Very informative, thank you
First, longer fermentation causes pH to drop. If I understand correctly, this is because the bacteria in the scoby converts ethanol to acetic acid. So, longer fermentation does not necessarily increase alcohol content. Second, a quick search indicates that specific gravity is not a good measure of alcohol content in kombuch. This a hydrometer may not be of any use. That's why enzyme assays are used. Finally, acid-base homeostatis is such that consumining acidic foods is generally not the cause of acidosis, AFAIK. Stomach acid is at a vastly lower pH than dombucha.
Would you recommend the brand synergy?
I had open heart surgery six months ago and I'm really paranoid about taking antibiotics killing all the good bacteria in my system. So I discovered kombucha and I was drinking as many as three 16oz bottles a day. I never had any ill side effects but I thought I should look it up to see if there are negatives to drinking it. I now try to stay 2 1/16 oz bottle a day. Mainly the Costco brand because it's so cheap.
I've been making and using many Kombuchas and I never had a bad experience...ONLY WONDERFUL EXPERIENCES!!!!
pasturized kambucha... wtf
Pasteurized kombucha is worthless garbage. This vid is fear porn
Yup, literally wtf
Definitely when i brew on hotter weather like aroud 90F i get more alcohol and faster turning time for alcohol. Then I know I have to put in the fridge earlier and let the second fermentation continue in the fridge
I brew (and drink) about 2 gallons per week, and have never had an issue.
I'll go your way.🎉
If one is a diehard fan , we know that if it has created alcohol then the benefits are gone … sometimes because of storage time and too much sugar .
It is essential to know the specific gravity of the mix before fermentation and after , that’s why you test it through the fermentation process.
Sterilization is highly important which should go without saying.
Also , I have ulcerative colitis and IBS and kombucha has helped restore my gut/ biomass and balance it . I’m not so sure about those findings.
If you sterilize it, you kill all the microbiota you would want to get from it. So where is the point..?
So bottles at the grocery store are not beneficial?
I have uc and ibs .. isn't kombucha is high fodmap??
Great video. Great memes.
😂
Subscribed.
Please can you do a video on acidosis.
As I have a high-acid content.
Thank you.
I fid that your channel is brewed with a large dose of unconditional LOVE based upon the vibration as tested by a Master!
Hello. Thank you for the informative and helpful video. My question is regarding polyphenols. I've recently been diagnosed with low iron, which was a surprise, as an otherwise fit and healthy adult male. I've read that polyphenols inhibit iron absorption and therefore wondered if my low levels of iron could have been influenced by the fact that I started to make and consume homemade kombucha about 6 months ago. I drink a 400ml bottle 3-4 times a week, which doesn't seem a lot, but together with regular (but not excessive) consumption of red wine and dark chocolate (also high in polyphenols) I just wondered if kombucha might be a contributing factor? Any thoughts appreciated.A
So no kombucha for me...on chemo and trying to heal my gut...running out of options
Gee I really like that decanter so pretty. How and where can I purchasebone?
THANKS!!!
By the way, since my heart surgery, I've cut my alcohol drinking down to zero. However, kombucha is a great adult flavored beverage that has virtually a snot literally no alcohol in it so I enjoy it a great deal as an alcohol substitute.
Can you listen? She just said that there is an alcohol in it. 0,5% in commercial and 1-3% in homebrewed. Granted it is not a high amount but you can't say there is literally no alcohol.
@@kikitauer yes I listened. It's low enough in the commercial stuff to be effectively zero. With Homebrew all bets are off of course.
I have had homemade kombucha that tasted like drinking straight vinegar
Fermented slightly too long for you maybe. I personally like it strong but diluting with water will tame it
Even if it continues to ferment after bottling, it's really all about science and knowing the various parameters that affect alcohol production. This isn't new science, either. Brewers and distillers have known this for centuries.
If you input x amount of sugar to x amount of yeast, it can only produce a fixed volume of alcohol based on the quantity of molecules of hydrogen, carbon and oxygen available in the solution to bind together into an ethanol molecule. If you provide two ounces of sugar, the finite limit of alcohol the yeast could produce is some fraction of that two ounces.
Also, yeast can convert sugar into alcohol at a fixed rate. You can increase the number of yeast to increase the speed, but there are finite limits of how much active yeast can be present in a solution, and how much sugar you can mix into solution with your liquid. You can't have a liquid solution that contains 100% sugar, for example. And a 99% sugar solution, if even possible, would leave no room for the yeast, since the other 1% would need to be your water.
Is that brewing jar on your right still available, I went to their website and it seems to be down.
IKEA is the best place for large fermentation jars.
Could sterilising the jars with something like baby bottle steriliser reduce the risks ?
kombucha culture from my jar: kiss my fermented arse 🙄
Does anybody know what the alcohol percentage is of saccharomyces boulardii in natural juices after 48 hours of fermentation at 37'С???
Very informative video. I recently started making my own kombucha. I just started the secondary fermentation on 5 liters on my second batch. My first batch was a little too sweet. My scoby motel currently has 3 healthy scobys. I really don't notice any alcohol so I'm guessing it is less than 1% after secondary fermentation. I also brew my own hard cider and ginger beer and can definitely tell they have an alcohol content of 5% or higher. I think making this is a lot of fun and enjoy experimenting. The hard cider seems to have the most variables depending on the yeast I use.
The problem with Kombucha according to Dr Michael Greger, is not the alcoholic content, but rather the LACTIC ACIDOSIS, and LIVER TOXICITY! What do you say?
Why is your kombucha so light in colour and greenish? Did you use black or green tea?
what is this got to do with the things nobody can see ? 🔍🔎
I drank too much Kombucha and it lead to my iron count dropping very low - the cause is actually the tea in the Kombucha. Drinking tea the ordinary way in excess it have the potential of the same outcome.
The issue is NOT kombucha or tea, but that you are unfortunate in having specific health problems. Your health problems, not kombucha (or tea) is the reason for your low iron levels. I hope you at least saw a doctor who is able to treat your problem properly, otherwise you will remain vulnerable to issues from foods you don’t realise could also be triggers. Treat the problem, not just the symptoms.
@@dl4608 I indeed saw the doctor. At 2 liters of kombucha per day... That is considered too much.😄
@@roneldunn2944 I feel you. Its addictive. Personally I fill kombucha to 0.5l bottle and it seemes like reasonable daily portion for me. Wish you find right amount for you as well :D
@@roneldunn2944 "Liters" not "ounces" eh?.... Interested how I can smell bull crap. Don't you have any friends, or something better to catch attention?
@dl4608 The tannins in tea and kombucha inhibit the absorption of iron and certain other minerals.
There should be reserch on fórmulas for baby
Can you brew safely in a wine brewing bucket?
It made me sick enough that I will never drink it again.
what happend to you?
@@EmilyTAYLOR-mo9xc I began to feel very sick. I have food allergies and am sensitive to caffeine. Since I made this comment, I tried it again a couple weeks ago. Just a store brand that looked good. I was fine. I think I was drinking too much kombucha for my own personal biophysics. So, most likely it is me body, not the product. I am glad you asked. Thank you.
What do you think fermentation does. You are not really telling us anything new. Guess that is why you have a small audience.