How to Make Kombucha

When making your own Kombucha, the best results are obtained using white sugar and black tea. I know, I know...sounds crazy. Typically, I would never suggest either of these ingredients. However, through the fermentation process, the vast majority of sugar and caffeine are transformed into other compounds. Kombucha is safe and healthy, as long as prepared according to directions. The end result is a slightly fizzy, sour drink (you can make it more or less depending on how you like it, by leaving it to ferment either shorter or longer).

Bring 3 quarts filtered water to boil, remove from heat, add one cup white sugar and steep with four bags of organic black tea. Once tea has cooled to room temperature, place in clean glass or ceramic bowl. Note: the acids will react with metal and plastic leeches, so do not use metal or plastic containers. Carefully place the "mushroom" on top of tea. Make an "x" with tape across the mouth of the bowl and cover with cheese cloth or a thin, clean towel. Place tea bath in a warm, preferably dark, spot where it can sit undisturbed for 8 to 12 days. This is just a guideline, it might take more days if necessary.

Always keep enough reserved Kombucha liquid (about one cup), along with the mother "mushroom", in a jar in the refridgerator for future batches. Do not be surprised if the mother "mushroom" grows "babies" on top during the process. This is normal. These can be carefully separated from the original and given to friends with some starter liquid or saved for other batches. Mushrooms last indefinitely, however, if mold develops, you should get rid of it. I fill glass bottles, with screw tops, with the liquid and keep in the refridgerator. A few times a week I have one for a refreshing drink and also for its medicinal tonic qualities.

Kombucha

Kombucha (one of my favorite drinks) is a tonic that has been fermented by a macroscopic solid mass of microorganisms called a "kombucha colony," usually consisting principally of Bacterium xylinum and yeast cultures. Species of yeast involved vary, and may include: Brettanomyces bruxellensis, Candida stellata, Schizosaccharomyces pombe, Torulaspora delbrueckii and Zygosaccharomyces bailii. The culture itself looks somewhat like a large pancake, and though often called a mushroom, or by the acronym SCOBY (for "Symbiotic Colony of Bacteria and Yeast"), it is clinically known as a zoogleal mat.

The recorded history of this drink dates back to the Qin Dynasty in China (around 250 BC). The Chinese called it the "Immortal Health Elixir," because they believed Kombucha balanced the Middle Qi (Spleen and Stomach) and aided in digestion, allowing the body to focus on healing. Knowledge of kombucha eventually reached Russia and then Eastern Europe around the Early Modern Age, when tea first became affordable by the populace.

The word kombucha, while sounding Japanese to foreign ears, is a misnomer when applied to this beverage. In fact, Kombucha (昆布茶) in Japanese refers to a tea-like infusion (cha) (actually, more of a thin soup) made from kelp (kombu), usually served to patients in convalescence. The Japanese refer to 'kombucha' as kōcha-kinoko (紅茶キノコ), which literally means black tea mushroom.

Kombucha contains many different cultures along with several organic acids, active enzymes, amino acids, anti-oxidants, and polyphenols. Each strain of kombucha may contain some of the following components depending on the source of the culture:

Acetic acid, which mainly inhibits harmful bacteria and so is used as a preservative. It is also what gives Kombucha that 'kick' to its smell and taste.

Butyric acid, produced by the yeasts and when working with gluconic acid, and in help combat yeast infections such as candida.

Gluconic acid, effective against many yeast infections such as candidiasis and thrush.

Lactic acid, found in kombucha in its most potent form, L-lactic(+).

Malic acid, also used in the body's detoxification process.

Oxalic acid, encourages the cellular production of energy and is a natural preservative.

Usnic acid, a potent antibiotic that exhibits antiviral, antiprotozoal, antimitotic, anti-inflammatory and analgesic activity.

Kombucha also contains vitamin groups B and C, beneficial yeasts and bacteria.

The Food Processing Industry and How it is Impacting Our Health

Over the years, we have moved farther and farther away from our ancestral roots and good-eating habits, like using whole food ingredients, slow cooking meals, and showing concern for quality. Today, most of us have forgotten how to cook food and make meals truly from scratch. These are things that need to be handed down from one generation to another. I realize we live in a fast-paced, all-consuming society, but we could grossly benefit from slowing down. Unfortunately, we would rather ignore the little voice in the back of our heads, warning us that the food we are eating is making us a nation riddled with conditions such as heart disease, diabetes, and obesity.

At this point, most people know that breakfast is the most important meal of the day. Breakfast helps fuel the body and mind, essentially preparing us for the rigors of the day ahead. So what's for breakfast? Typically, cold cereal and some low fat milk, right? Let us take a deeper look at what is actually being ingested.

Cold cereal is made by running inexpensive, low quality grains through a machine that uses high temperature and lots of added pressure. This essentially forms the shape of the cereal (o's, puffed, shredded). This process is called extrusion and effectively destroys the majority of nutrients that were once present. The high temperatures also break down the fatty acids, converting them into rancid fats. Deodorizers are then added to mask the taste and smell. In addition, the amino acids are denatured and rendered toxic.

The one cereal, that I know of, that uses low temperature/pressure processing and is relatively nutritious, is Grape Nuts. An even better alternative would be old-fashioned oats, soaked overnight with a tablespoon of kefir or yogurt added to the water, and cooked in the morning (takes only 5 minutes of cooking time).

So what about milk? First, it is put into centrifuges which separate the milk into fat, protein, and solids and liquids. Then, it is reconstituted to make whole, low, or non-fat milk. To make low or non-fat milk, they replace the fat with powdered milk concentrate, which is formed by high-temperature spray drying. Next, it is pasteurized, heated to 161 degrees F, and finally, homogenized, put through pressurization to break down the fat so it will not separate.

The end product is difficult for many people to digest because of the cooking of the proteins and the removal of necessary enzymes. This is why so many individuals have allergies to milk. Real milk (that is raw, organic, and whole), not only tastes wonderful, but is much easier to digest and provides immune system enhancing nutrients.

Sally Fallon sums up the overall message well: Artificial flavors and preservatives are made by chemical companies in factories; they are not being made by the loving hands of a cook. All the artificial ingredients added to the food help the rich get richer and the general public get sicker. The industry has completely processed the life out of the food and then as a concession to the public, thrown in a handful of artificial nutrients. Can you imagine what kind of feeling, what kind of radiation comes from that factory food?

My hope is that we become the generation that says "enough is enough". I pray that we stop ignoring the truth, refuse to line the pockets of the industries, and finally, stand up for ourselves by taking our health back into loving and caring hands.

Having Fun!

We like to have fun. This is Deuce, wrestling with our kids at Grandma's house.

Out and about at the 'happiest place on earth', of course!

Recipes for A Growing Baby

Fermented Sweet Potato

For a 6 month old baby

Poke a few holes in 2 pounds sweet potatoes and bake in an oven at 300 degrees for about 2 hours or until soft. Peel and mash with 2 teaspoons celtic grey sea salt and 4 tablespoons whey. Place in a bowl, cover, and leave at room temperature for 24 hours. Place in an airtight container and store in the refrigerator.

Smoothie for Baby
For an 8 month old baby

Blend 1 cup whole yogurt with 1/2 banana or 1/2 cup pureed fruit, 1 raw egg yolk (from an organic or pastured chicken) and a pinch of stevia.

Cereal Gruel for Babies
For a 1 year old baby

Mix 1/2 cup freshly ground organic flour of spelt, Kamut, rye, barley or oats with 2 cups warm filtered water mixture plus 2 tablespoons yogurt, kefir or buttermilk. Cover and leave at room temperature for 12 to 24 hours. Bring to a boil, stirring frequently. Add 1/4 teaspoon celtic grey sea salt, reduce heat and simmer, stirrring occasionally, about 10 minutes. Let cool slightly and serve with cream or butter and a small amount of a natural sweetener, such as raw honey.

References: Fallon, S. Nourishing Traditions.

Baby Food

I know I have said this before, but I will reiterate here, avoid processed and refined foods as often as possible. This includes feeding baby commercial baby foods. Making your own baby food is really not that difficult and baby will be happy and healthy as long as a few guidelines are met.

First, be observant. Each child will vary, as far as age is concerned, when it comes to feeding. I have seen some children mature as early as 3 to 4 months old and yet others will wait until 6 to 8 months old. Take it slowly, watch baby, and introduce new foods one at a time.

So what foods should you start with? I would advise against cereal, which is usually recommended by the mainstream medical community. Grains are incredibly difficult to digest, given that infants do not have the necessary enzymes until much later. In addition, they are typically heavily processed. A recent Swedish study showed that infants given cereal suffered from low concentrations of zinc and reduced calcium absorption. This is in large part due to the added iron.

Instead, try adding egg yolks, which are rich in many brain-nourishing substances. Make sure the eggs are from pasture-fed hens. Boil them for 3 to 4 minutes, peel, and discard whites (whites should only be given after 1 year of age since they may cause allergic reactions). Next, mash the yolks (they should be soft, but not runny), and add a pinch of celtic grey sea salt (to improve digestion and brain development through critical trace mineral content). 1/4 teaspoon cod liver oil can be added to the mixture once a day for additional EFAs, as well as vitamins A and D.

Mashed bananas can be given at this time as well, if baby is hungry. Another good idea is to feed baby kefir, yogurt or homemade whey (added to mashed food). The probiotics will help the developing immune system.

At six months, pureed meats can be given for iron, zinc, and protein. Also, fruits such as avocado, melon, mangoes, and papaya. Continue moving up the complexity of the food, little by little. Now, vegetables, like carrots, sweet potatoes, and beets can be added. They should be cooked, mashed, and mixed with fat like butter or coconut oil.

At eight months, a variety of foods can be included. Creamed vegetable soups, stews, cottage cheese, custards, etc. Finally, by one year of age, grains, nuts, and seeds can be added. Even at this point, I recommend only giving baby pre-soaked grains that have been pre-digested by adding a tablespoon or two of homemade whey to the water, left overnight, and fully cooked. This is important to aid in digestion and to help alleviate possibilities of allergic reactions.

Do not give juice to babies. Avoid soy foods, margarine, and shortenings. Do not try to give low or reduced-fat products.

Reference: Allbritton, J. (CN). Growing wise kids. Retrieved 4 November 2008 from www.westonaprice.org.

Making Baby Formula

In ideal circumstances, breastfeeding your baby is the way to go. Multiple studies have proved that mother's milk has all the nutrients a growing baby needs to thrive. However, there are mothers out there that have found themselves in a predicaments where breastfeeding is not possible, for whatever reason. What do you do? I strongly encourage mothers to make their own and avoid commercial baby formula at all costs.

Simply put, commercial baby formula is heavily processed, is difficult to digest, contains synthetic vitamins and minerals in proportions outside of nature's, and lacks vital nutrients found in breast milk. This is not an acceptable substitute. The following is a recipe (you can find it on the Weston A. Price Foundation website) for formula made from raw milk. Some might question why there is no added iron for this recipe (there is already a small amount of iron in raw milk). The answer is that mother's milk is naturally low in iron. The body knows that iron competes with zinc, which is used for neurological development. Too much iron, for a child under 6 years old, leads to imbalances and eventually, toxicity.

MILK-BASED FORMULA

Makes 36 ounces
This milk-based formula takes into account the fact that human milk is richer in whey, lactose, vitamin C, niacin, and long-chain polyunsaturated fatty acids compared to cow’s milk but leaner in casein (milk protein). The addition of gelatin to cow’s milk formula will make it more digestible for the infant. Use only truly expeller-expressed oils in the formula recipes, otherwise they may lack vitamin E.

The ideal milk for baby, if he cannot be breastfed, is clean, whole raw milk from old-fashioned cows, certified free of disease, that feed on green pasture. For sources of good quality milk, see www.realmilk.com or contact a local chapter of the Weston A. Price Foundation.

If the only choice available to you is commercial milk, choose whole milk, preferably organic and unhomogenized, and culture it with a piima or kefir culture to restore enzymes (available from G.E.M. Cultures 707-964-2922).

2 cups whole milk, preferably unprocessed milk from pasture-fed cows
1/4 cup homemade liquid whey (See article on lacto-fermentation for recipe)
4 tablespoons lactose*
1/4 teaspoon bifidobacterium infantis**
2 or more tablespoons good quality cream (not ultrapasteurized), more if you are using milk from Holstein cows
1 teaspoon regular dose cod liver oil or 1/2 teaspoon high-vitamin cod liver oil*
1 teaspoon expeller-expressed sunflower oil*
1 teaspoon extra virgin olive oil*
2 teaspoons coconut oil*
2 teaspoons Frontier brand nutritional yeast flakes*
2 teaspoons gelatin*
1 7/8 cups filtered water
1/4 teaspoon acerola powder*

*Available from Radiant Life (888) 593-8333
**Available from Natren (800) 992-3323 or Radiant Life (888) 593-8333.

Add gelatin to water and heat gently until gelatin is dissolved. Place all ingredients in a very clean glass or stainless steel container and mix well. To serve, pour 6 to 8 ounces into a very clean glass bottle*, attach nipple and set in a pan of simmering water. Heat until warm but not hot to the touch, shake bottle well and feed baby. (Never, never heat formula in a microwave oven!) Note: If you are using the Lact-Aid, mix all ingredients well in a blender.

Reference: Bishop, M., Enig, M. G. (PhD), Fallon, S. (Summer 2005). FAQs on homemade baby formula. Wise traditions in food, farming and the healing arts (quarterly magazine).