Throughout history, ginger has been used as a remedy for all sorts of maladies and illnesses. Many assume ginger ale and ginger beer, because they are made with ginger, carry the same benefits. Ginger For Digestive Problems For centuries, ginger has been used by Asian cultures as a remedy for digestive problems. Nausea, gas and indigestion are all ailments that have been treated by eating ginger. In a recent issue of Obstetrics and Gynecology, a study showed ginger helped ease morning sickness in pregnant women. Ginger as an Anti-Inflammatory Ginger has been shown to have anti-inflammatory properties. Ginger root is full of a compound called gingerol, which research has shown has anti-inflammatory properties. Gingerol has also shown some efficacy as an analgesic, particularly for arthritis patients. Ginger and Cancer There has even been research showing ginger kills ovarian cancer cells. In addition, ovarian cancer cells do not appear to develop a resistance as they do with some cancer drugs. More research is needed to confirm the benefits of ginger, and to determine if there may be benefits with other forms of cancer. The outlook is promising so far. Ginger beer is made from fresh or dried ginger, sugar and some lemon juice. These are the same basic ingredients used in ginger ale, but the ale adds seltzer water, while the beer uses water and yeast to produce gas and a carbonated effect. Fresh and dried ginger contain a variety of natural oils, but the two associated with ginger's health benefits are gingerol and shogaol. Both oils have been studied, but none of the studies to date have used actual ginger beer. Get ginger beer recipe online. Get real ginger beer plant culture kit $19.95 Contact Us: 516 Alliance Circle, Cary, North Carolina, 27519 USA Phone Number: 919-518-3336 Toll Free: 888-425-8827
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Oak Barrels make the very best Vinegar. Fantastic for Whiskey and Great for Beer. For Kombucha and Ginger Beer it is incredible.
Oak adds a nutty, buttery flavor and additional tannins and nutrients to the ferment. Each year the beneficial probiotic bacteria and yeasts impregnate the wood, over time each cask develops a unique character of health and flavor. Oak breathes and allows in oxygen, which the yeast and bacteria utilize. Over the course of time barrel aging contributes substantially to the quality of the ferment. Contact Us: 1-888-425-8827 goo.gl/0IRycg Pu-erh brick tea ages well and makes a very nice conversational piece as well.Pu-erh tea contains high levels of polyphenols (flavonoids, catechins and theaflavin), which are known for their antioxidant activity .
Health Benefits :
goo.gl/zTRZoT Present day fermenters are the deliberate use of maturing by microorganisms, for instance, microbeswhat's more, life forms to make things profitable to individuals. Matured things have applications as sustenance as well as when all is said in done industry. Some product chemicals, for instance, acidic destructive, citrus concentrate, and ethanol are made by aging. The rate of development depends on upon the centralization of microorganisms, cells, cell sections, and impetuses and likewise temperature, pH[2] and for oxygen expending development oxygen. Thing recovery routinely incorporates the centralization of the debilitate game plan. About all financially conveyed proteins, for instance, lipase, invertase and rennet, are made by development with innately balanced microorganisms. Once in a while, formation of biomass itself is the objective, as by virtue of bread cook's yeast and lactic destructive organisms' starter social orders for cheese making.
At Happy Herbalist all our fermenters may be used to ferment any Probiotic - Yogurt, beer, wine, cider and vinegar. Ginger Beer, Water Crystals and Kombucha can be fermented with anything that you have in your kitchen. It really does not matter to the Kombucha SCOBY. It is, a matter of preference. All ferments give off heat, evaporation and odor. Therefore be sure not to enclose your container in too tight a space, and to leave sufficient headroom (typically 3-4 inches) from the top of the container to anything above the container such as a shelf. Evaporation may condense on the surface just above and condense back into the ferment causing contamination. Evaporation may also condense in corners and without light, mold and mildew rapidly develops. Contrary to popular belief normal room light will not adversely affect the ferment. Address: 516 Alliance Circle, Cary, North Carolina, 27519 USA Phone Number: 919-518-3336 Toll Free: 888-425-8827 Heating panels help keep things constant and more reliable. Cooler temperatures take longer to ferment and due to the slower build-up of acetic acids the cooler temperatures are more prone to contamination by mold and pathogens. Regardless if one prefers cool brewing or a faster warmer ferment, or the Continuous Brewing Method, the pH should be at 3.0 or lower for kombucha tea as well as other lactic and acetic acids ferments. For kombucha brewing, Time and Temperature are 2 of the 4 most critical variables, others being type of tea and sugar. Most researchers seem to favor a 6-8 day ferment at 80 F. (22 C) where a balance between taste and health are believed arrived at. Nowadays that appears to be a little longer, a little sourer ferment at about 10 days. In my opinion, it really matters most to the individual. The kombucha will ferment visibly well in a range from the mid 60’s to the high 80’s. One German researcher thought that a 90 degree temperature to be more optimal. The Home Brewer should keep in mind that at temperatures above 103 F enzymes begin dying off, in the low 60’s the kombucha favorite yeasts go dormant and other yeasts begin to flourish. Temperatures that are too high kill enzymes, temperatures that are too low and too slow drying may promote mold. Different ferments have more desired temperatures; 65 to 75 degress range during primary fermentation for beer, while 70 and 75 degrees as specified in many wine kits. For Kefir brewing, the best fermentation temperature is between 84 F (22°C and 30°C). Which is also ideal for kombucha. Some yogurt needs to be the 100-113 F range, while others like Caspian Sea Yogurt is fine in the 70-80 range. Researchers have found nearly 30 different bacteria and 25 different yeasts in Kefir cultures. Every bacteria and culture has specific temperature requirements. This is why a constant low temperature can't be compensated with a longer fermentation time, or a constant high temperature with a shorter fermentation time. Brewing needs some balance, like hatching an egg. When drying herbs, the right temperature is also important. With too low temperatures and maybe too high humidity, mold develops easily. Too high temperatures kill the life force, the enzymes of the food. goo.gl/XrR77w Kombucha scooby is the real Kombucha starter cultures.A top-fermenting yeasts that leaves a bit more foam and sediment on top which may interfere with the activity of the bacteria that require this surface area for oxygen.The mushroom color and beauty may suffer from the flocculation of the yeasts cells at or near the surface. The Gluconobacter require surface oxygen and thus may be slower in starting and converting the alcohol to the beneficial acids.
Longer ferments reduce the alcohol level. Benefits : Improve digestion process. Balance pH Detoxify your body system Contact Us: 1-888-425-8827 goo.gl/N69kgQ Dragon Pearls are also known as Yin Yang Pearls, or Mo Li Long Zhu. Produced in the mountains of northern Fujian Province, China. Jasmine tea with its exotic aroma soothes your spirit.It produce clear yellow green tea with a slightly sweet, aromatic fresh flavor which is one of this tea's particular characteristics.
Benefits : Anti-oxidant properties : Antioxidants help protect your body from damage from free radicals and environmental toxins. Green tea lowers the cholesterol levels. Anti-Cancer properties : Due to its polyphenol content, it kills the cancer cells. Strengthen your immune system. Refresh the mind : Caffiene contains in green tea.So,its refresh your mind. https://goo.gl/9zHmSw Kefir is available with two types such as: Milk Kefir and Water Kefir.
Milk Kefir : Milk Kefir is an important probiotic that contains many bioactive ingredients, which give it unique health benefits. Milk Kefir ferments in 12-24 hours and is sweet with a slight soreness. The longer it ferments the sourer it becomes. The degree of sourness and readiness is individual based. Live Kefir grains grow and multiple. Water Kefir : It is also known as Japanese Water Crystals, are very similar fermenting in water or juices instead of milk. Ferment time is usually 12-24 hours. The grains are not the same, being smaller in size and more fragile. Produces a sweeter ferment (more sugar) and more alcohol. Advantages: Kefir provides anti-biotic as well as anti-fungal. It could be beneficial in the same situations, candidiasis ( fungus contamination), heart problems and also HIV / AIDS. Vitamin A, B2, B12, K as well as D.The main minerals present in kefir tend to be calcium, phosphorus and the mineral magnesium. goo.gl/UYDjWU Real Ginger Beer Plant is a bacteria ferment.Below are the benefits of ginger overall of our health.
Digestive problems : For centuries, ginger has been used by Asian cultures as a remedy for digestive problems. Nausea, gas and indigestion are all ailments that have been treated by eating ginger. Anti-inflammatory : Ginger root is full of a compound called gingerol, which has anti-inflammatory properties. Gingerol has also shown some efficacy as an analgesic, particularly for arthritis patients. Cancer : Recently researcher said ginger kills ovarian cancer cells. Ginger beer is made from fresh or dried ginger, sugar and some lemon juice. Get Ginger Beer Recipes at Happy Herbalist. goo.gl/CgjXFj Kombucha is a mixture of regular wellbeing and imperativeness usually prompting to expanded vitality and better appearance.With your Kombucha buy you will get a Kombucha "Mushroom" and adequate matured Kombucha tea to begin your own particular Kombucha culture. Kombucha Culture is specifically fermented with the Gluconobacter genus of Acetobacter bacteria. The Gluconobacter subspecies is one of the bacteria reported in the studies quoted above as being enhanced by the co-fermentation of LAB isolated from Milk Kefir Grains. This bacterium converts the alcohol produced by the yeasts into the beneficial acetic and gluconic acids which makes kombucha tea distinct.
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AuthorEd Kasper has been a leading advocate of safe and healthy kombucha since 1997. He has served as a consultant and adviser to several national, regional and local kombucha brewers, including many kombucha brewers online. Archives
June 2017
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