According to Traditional Chinese Medicine Pu-erh gives warmth and energy to the Middle Burner (Spleen and Stomach). Supports the distribution of fluids and digestion. Eliminates stagnate dampness. Aids the Gallbladder and ensures good metabolism by removing fats (damp heat) from the blood without decreasing energy. With good digestion, detoxication is achieved. help produce saliva and slake thirst, dispel the effects of alcohol and refresh one’s mind.
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Milk kefir grains a simple offer for any individual who cherishes yogurt, which I most unquestionably do. Kefir is tart, about as thick (and rich!) as a smoothie, and brimming with those bravo probiotics we hear such a great amount about. Consider drain kefir as drinkable, pourable yogurt. Far and away superior, you can avoid the supermarket and make it yourself ideal on your kitchen counter. Milk kefir grains are a matured dairy item comparable from various perspectives to yogurt and buttermilk. It's the way kefir is refined that makes it truly one of a kind — as opposed to warming the drain, including a culture, and keeping it warm as you do with yogurt, all you have to make drain kefir will be kefir grains.
Effective milk kefir grains are not by any stretch of the imagination grains (don't stress, without gluten people!). These "grains" are really minor, rubbery, bumpy looking cell structures that are home to the microorganisms and yeast that mature the kefir. These grains are the drain kefir proportionate to the scobby used to make kombucha. It's amazingly basic. Include about a teaspoon of these kefir grains to some drain, cover the glass, and let it sit out at room temperature for around 24 hours. Amid this time, the solid microorganisms and yeast in the kefir grains will mature the drain, keeping it from ruining while at the same time changing it into kefir. Top 7 benefits of milk kefir: -Boosts Immunity -Builds Bone Strength -Potentially Fights Cancer -Supports Digestion -Heals Skin -Improves Allergies -Improves Lactose Intolerance Symptoms Address: 516 Alliance Circle Cary, North Carolina 27519, USA Phone Number: 919-518-3336 Toll Free: 888-425-8827 In Traditional Chinese Herbal Medicine this is one of the most important and popular herbal formulas. It is used to treat a wide-range of disorders centered on harmonizing the body in what is termed Shao Yang Disorders.Most Shao yang disorders when treated properly resolve within one month.It has been used long term in U.S. clinical trials in the treatment of liver cancers with notable results.
Read more Kombucha = S.C.O.B.Y. Serendipitous Colony of Bacteria & Yeasts.HappyHerbalist has been producing great kombucha cultures online since 1997. Each culture will produce 1-2 gallons of Kombucha Tea to start. With proper care these will produce a lifetime of immortal tea.The most popular Kombucha Starter kit Our Chateau Kombucha, is a Traditional Organic Kombucha Starter Culture. It produces a semi-sweet, semi-sour slightly carbonated apple-cidery brew. Simple and Tasteful.
Read more 1. Standard: Wood with Metal Inserts. Popular with our Beer and Whiskey friends. Has the look and feel of all wood, with a faster flow rate than then all wood. Free no additional charge.
2. Wood with food grade plastic insert. Offers alternative to the metal insert and a faster flow rate than the all wood. Food Grade Plastic. 3. Plastic Food Grade Plastic.with silicon washer. offers the fastest flow rate. Best if you are always in a hurry. Another advantage is it clogs less often 4. All Wood. Nice and Sweet. Have to have more patience. Read more Jun is probablydue to its close association with Kombucha. In some ways Jun is easier to make than Kombucha. Some ways harder. Jun is closely related to Ginger Beer due to both ferments being one principally of a Lactobacillus ferment. In our selection below we also included our Kombucha Kefir Hybrid due to its strong Lactobacillus influence. All three of these may be fermented with honey and thus the taste profile could be indistinguishable.
Read more Organic Raw Kombucha, probiotic that restores, revitalizes, and rejuvenates. This magical elixir is created by the synergy of the Gluconobacter genus of acetobacter bacteria,produces (Acetic acid, Gluconic acid) ,Lactobacillus and yeasts; Saccharomyces Boulardii, Brettanomyces, and Torulaspora delbrueckii, sugar and tea. Our extract is a 100% Pure Kombucha, Oak Barrel Aged and Charcoal filtered. Charcoal filtering removes the fusel oil (methanol) the moderately toxic and unpleasant-tasting compound found in all ferments.
Read more We offer two fine selections of premium White Tea. Silver Needle White Hair is the young tender shoots (buds) of the tea picked in early spring. These have the utmost energy of the plant with the lightest most delicate taste. For more flavor and less caffeine our Shu Mee White Tea is picked from older tea leaves and from more the center of the plant. Very lightly steamed and air-dried and with a more pronounced taste. Available as fresh Alcohol-Free Extracts as well.
Read more Healthy Living starts with Healthy Foods. Raw, natural whole foods like yogurts are easy to make. Our milk yogurts do not require any cooking or any special equipment Dr. Chitra N. Wendakoon of the University of Alberta, found that fermented milk like yogurt and kefir can kill H.Pylori (causes ulcers) where the probiotic bacteria themselves (as in a pill form) can not. Whole foods are best. Real Food. Real Health.
Read more Jun is becoming more popular in the United States. This is probably due to its close association with Kombucha. In some ways Jun is easier to make than Kombucha. Some ways harder. Jun is closely related to Ginger Beer due to both ferments being one principally of a Lactobacillus ferment. In our selection below we also included our Kombucha Kefir Hybrid due to its strong Lactobacillus influence. All three of these may be fermented with honey and thus the taste profile could be indistinguishable. All three may produce what is referred to as a SCOBY.
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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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