I was wondering if any of you use these drinks to help combat the yeast problem or as a probiotic regimine?
Posted by dbpei (Member # 33574) on :
I now drink kombucha and I haven't had a problem with yeast since doing so. I drank kefir when I was taking ABX, but seem to have stopped since starting the kombucha. I think they are both helpful.
I make my own. I got the grains to start my kefir from Amazon. Then when I learned that I could also make my own kombucha, I purchased a kit from Amazon as well. So far, I like what I have made! Both are very easy.
If you need any help with this, I'd be happy to provide some guidance. Posted by Lymetoo (Member # 743) on :
I LOVE my homemade kombucha. It has not cured my long-standing yeast problem, but I no longer crave sweets .. and that will get me to my goal!
This site has a recipe for it.. I just can't find it. I'll try again.
Great websites, Lymetoo!
Posted by Lymetoo (Member # 743) on :
The first one is dynamite!
Posted by campermom (Member # 39856) on :
Thanks for your help!!! I ordered the Kombuchi making kit. Looks like a bit of fun.
Posted by sixgoofykids (Member # 11141) on :
Yes! Both helped to heal my gut after treatment. I used kefir for many, many months, maybe over a year. I still drink kombucha.
Posted by faithful777 (Member # 22872) on :
I even have a special heating pad for making Kombucha that helps it ferment a little quicker in the winter time. Love it!
Lymetoo, what kind of tea do you use?
Posted by Judie (Member # 38323) on :
Kefir rocks! It totally keeps my gut in check (with or without antibiotics).
You only need to drink 4 oz a day for it to be effective. Make sure you get the plain kind without added sugar.
Sometimes I add a little xylitol to it and top it with ground cardamon. Yum!
Posted by Lymetoo (Member # 743) on :
quote:Originally posted by faithful777: I even have a special heating pad for making Kombucha that helps it ferment a little quicker in the winter time. Love it!
Lymetoo, what kind of tea do you use?
- faithful.. that totally rocks that you have a heating pad for the kombucha!! Where did you get it?? I worry that mine is not warm enough. It's usually barely 70 degrees by the kombucha during the winter.
I have mine wrapped in two towels.
I use CHOICE organic teas. I use 6 bags of black tea and 3 bags of green tea .. 13 cups of filtered water.
Posted by Lymetoo (Member # 743) on :
quote:Originally posted by campermom: Thanks for your help!!! I ordered the Kombuchi making kit. Looks like a bit of fun. [/QB]
- Feel free to PM if you need help!
Posted by Ellen101 (Member # 35432) on :
I'm confused, my LLNP gave me a print out on foods to avoid in regards to candida and fermented foods were on the list, does anyone know why?
Posted by Lymetoo (Member # 743) on :
Probably the vinegar in the fermented foods .. I guess??????
But many candida experts say you NEED fermented foods and drinks.
Posted by faithful777 (Member # 22872) on :
You can google Kombucha heating pad and some will come up. I am trying to find the place I got mine. My pad is a hard plastic mat that holds 4 gallons of Kombucha at a time.
The tea is ready in 3 days. I never mixed black and green tea together. I am assuming that you use organic sugar in the mix.
Posted by Ellen101 (Member # 35432) on :
Thanks, faithful. No, I'm not using organic sugar. Oops.
Ellen.. Did you notice that they are selling THEIR starter because it has "controlled" bacteria?
All I know is that it keeps me OFF sugar.
--
QUOTE:
When you choose a starter with specific yeast and bacteria, you choose what grows and ultimately what ends up in your body.
For those of us who cannot chance harmful strains of yeast in a wild ferment, cultured beverages like coconut water kefir are the perfect solution!
One easy alternative is to drink a few ounces of a premade probiotic beverage like InnergyBiotic.
Posted by dbpei (Member # 33574) on :
I hope that the kombucha I have started is okay and not contributing to any yeast problems, Ellen! That was an interesting website...
I just made my first batch. My kitchen is much cooler than 70 degrees, so I contacted the company that I bought the starter kit from and asked if I can still make good kombucha with such a cold kitchen in the winter.
I was told that it could take twice as long, but as long as there is no evident mold, it should be fine. So I actually let my first batch of kimbucha brew for 7 weeks. It is delicious. My next batch will likely need to brew this long.
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