This website is for informational purposes only. It is not medical advice, nor is it intended to replace the advice or attention of heath-care professionals. Consult your physician before beginning or making changes in your diet, for diagnosis and treatment of injuries and illness, and for advice regarding interactions with other prescribed medications.
These claims have not been evaluated by the FDA. Kombucha Kamp makes no formal claims about Kombucha, but reflects the wide-range of professional and personal opinions regarding Kombucha’s health enhancing properties. Feel free to read up on it and decide for yourself. Full disclaimer is below.
Important Safety Guidelines
*Consult your health practitioner if you have any concerns.
*Use common sense and wash your hands and preparation area prior to making or handling your Kombucha – best if you use filtered water as chlorine from tap water may be harmful to the bacteria in your culture.
*Do NOT brew in ceramic (unless certified food grade), lead crystal or metal (other than stainless steel) as it will leach toxins into your Kombucha which could cause you physical harm. Food grade plastic is acceptable, but I don’t recommend it.
*Beginning the consumption of Kombucha while pregnant or nursing is not recommended.
Why should I drink Kombucha?
Drinking Kombucha promotes better health by detoxifying and improving the efficiency of your digestive system which boosts immunity. All fermented foods are good for you in this regard – let your palate help you decide which ones are a good fit for you!
How much Kombucha should I drink?
It is recommended to begin drinking 4-8oz on an empty stomach 2x a day followed by plenty of water to flush the toxins. Over time, you can increase your intake as your body craves it.
What is a SCOBY?
It is also referred to as a culture, mother, and baby.
Is Kombucha a mushroom?
Though yeast are technically fungi, Kombucha is not mycelia (what we traditionally think of as mushrooms). It is a near-lichen.
Is Kombucha hard to make?
Why do I need so much sugar? Can I use anything else?
The sugar isn’t for you!! Sugar is the easiest food for the culture to ferment. You can use molasses, honey (not raw!), agave, etc. You CANNOT use Raw Honey (it has its own host of bacteria that could adversely affect your culture), Stevia or Xylitol (these are plant based sugars that do not ferment – you will end up with mold). I think I need to write a post about this (check back for the link!)
Can I use herbal tea?
No. The Kombucha culture requires camellia sinesis, (green tea, black tea, white tea) the tea plant. Herbal teas are often made with essential oils that will adversely affect your culture.
Will my Kombucha be alcoholic?
The recent voluntary recall has sparked concern over Kombucha’s alcohol levels. When you brew yours at home, your primary fermentation (pre-flavors) will be less than .5%. Should you decide to add flavors, it could jump that number up as the naturally occurring sugars reactivate the yeast, causing more alcohol to be created. To test your ABV – alcohol by volume – you can purchase a hydrometer at your local brewing supply store.
What do I do if I get mold?
Throw everything away. Do not pass Go. Do not collect $200. Start over with a back up culture from your SCOBY Hotel.
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