Water (or tea) of life...

Kombucha....

I have been making and drinking this golden elixir for the past couple months and I thought it time to give some credit - I had heard of Kombucha some time ago, and learned of the Russian Olympic Team's use of it in the 70's and 80's. They swore by it's powers, and when the Iron Curtain faded away, the secret leaked to, of course, the US - or so the story goes....reports of it's ability to boost energy and stimulate immunity started to spread through California, where several people picked up the task of creating cultures to brew this wonder drink.

Well, I too acquired a culture a couple months ago, and have been converted ever since. So here is my plea - every time I brew a batch of Kombucha, I get a new 'baby' culture, plus the original- these need to be given away, as I only need one culture to make a brew. Soooo...I have a back-up of cultures. If you are interested, please contact me, and I will send one your way with instructions on making your own brew. As I am not the most eloquent person in the herd, I though I would post a chunk of a great article written by The Food Renegade about the amazing benefits of Kombucha. (also, her website is full of awesome health info...read on!!) Thanks Renegade!

"Have you heard of Kombucha, the beverage the ancient Chinese called the “Immortal Health Elixir?” It’s been around for more than 2,000 years and has a rich anecdotal history of preventing and fighting cancer, arthritis, and other degenerative diseases.

Made from sweetened tea that’s been fermented by a symbiotic colony of bacteria and yeast (a SCOBY, a.k.a. “mother” because of its ability to reproduce, or “mushroom” because of its appearance), Kombucha didn’t gain prominence in the West until recently.

In the first half of the 20th century, extensive scientific research was done on Kombucha in Russia and Germany, mostly because of a push to find a cure for rising cancer rates. Russian scientists discovered that entire regions of their vast country were seemingly immune to cancer and hypothesized that the kombucha, called “tea kvass” there, was the cause. So, they began a series of experiments which not only verified the hypothesis, but began to pinpoint exactly what it is within kombucha which was so beneficial.

German scientists picked up on this research and continued it in their own direction. Then, with the onset of the Cold War, research and development started being diverted into other fields. It was only in the 1990s, when Kombucha first came to the U.S., that the West has done any studies on the effects of Kombucha, and those are quite few in number. As is typically the case in the U.S., no major medical studies are being done on Kombucha because no one in the drug industry stands to profit from researching a beverage that the average consumer can make for as little as 50 cents a gallon.

Thanks to it’s rising commercial popularity in the last decade, the older Russian and German research has been made available in English to Westerners, and a few wide-spread anecdotal surveys have been sponsored by Kombucha manufacturers, but that’s about it. While there are limited amounts of research done on the beverage, there has been lots of research done on many of the nutrients and acids it contains in large quantities (such as B-vitamins, antioxidants, and glucaric acids).

Regardless of the “lack” of scientific evidence, the fact remains that this beverage has 2,000 plus years of tradition behind it and an ardent and addicted following.

About the health benefits of Kombucha:

First, there’s all the benefits of detoxification, such as healthy livers and cancer prevention. One of kombucha’s greatest health benefits is its ability to detox the body. It is rich in many of the enzymes and bacterial acids your body produces and/or uses to detox your system, thus reducing your pancreatic load and easing the burden on your liver. Kombucha is very high in Glucaric acid, and recent studies have shown that glucaric acid helps prevent cancer. I know 2 people in my immediate circle of friends who have had cancer (pancreatic and breast) and fought it into remission without any chemo or radiation therapy. Instead, they warded it off by detoxing their lives (going 100% organic, removing chemical cleaners and agents in their home, changing their diet to be at least 80% raw or fermented, etc.) Central to the detoxification process was drinking Kombucha regularly. Even Alexander Solzhenitsyn, the recently deceased Russian author and nobel-prize winner, in his autobiography, claimed that kombucha tea cured his stomach cancer during his internment in soviet labor camps. (And because of this testimony, President Reagan used Kombucha to halt the spread of his cancer in 1987. You’ll note he didn’t die until 2004, and that was from old age, NOT cancer.)

Next, there’s all the benefits of the glucosamines it contains, such as preventing or treating all forms of arthritis. Glucosamines increase synovial hyaluronic acid production. Hyaluronic acid functions physiologically to aid preservation of cartilage structure and prevent arthritic pain, with relief comparable to NSAIDs and advantage over glucocorticoids. Hyaluronic acid enables connective tissue to bind moisture thousands of times its weight and maintains tissue structure, moisture, lubrication and flexibility and lessens free radical damage, while associated collagen retards and reduces wrinkles.

Then, there’s all the benefits of the fact that it’s a probiotic beverage, such as improved digestion, fighting candida (harmful yeast) overgrowth, and the general health and well-being associated with this. As such, it’s noted for reducing or eliminating the symptoms of fibromyalgia, depression, anxiety, etc.

Plus, it’s extraordinarily anti-oxidant rich, and you all know the benefits of anti-oxidants for boosting your immune system and energy levels.

When I first read about the panacea of benefits, I was skeptical. How could one beveragedo so many things? But then I realized that it’s not so much that the beverage doessomething to our bodies, like a medicine targeted at curing specific symptoms. It’s more that this beverage promotes health. It gives your body what it needs to heal itself by 1) aiding your liver in removing harmful substances, 2) promoting balance in your digestive system, and 3) being rich in health-promoting vitamins, enzymes, and acids.

The general consensus seems to be that with regular, daily consumption, you’ll notice improvement in immune system functioning and energy levels within about a week, the healing of more minor ailments within a month or so, and the healing of more radical illnesses within a year or so."

And now a little more fun nutrition info. for you on a Thursday AM....plus a recipe!

We all know that Tumeric is great for inflammation (right?) but did you know that it also has very poor bioavailability alone? The curcumin is too rapidly metabolized by the liver and intestines to have full effect - soooooooo...studies have shown that piperine, from Black Pepper, a bioavailability enhancer, can be used alongside the tumeric, to allow your body to get the full benefits (150% more!) of the curcumin! It allows the substance to stay in your cells longer, increasing it's action. Good news...but now what - how to use this to create something tasty??

Well, there's the Ayurvedic Cold remedy, and tasty-on-toast treat (but better for your throat by the spoonfull..)of, 1/8 tsp. each tumeric, black pepper, and dried ginger mixed into 1 Tb. of raw honey - spoon into yer gullet, or on toast...mmmm....

It's effects can be furthered even more by mixing with olive oil as well - better stick-ability ;)

Try mixing some cumin, tumeric, garlic, black pepper and sea salt together to form a paste. Spread it on one side of a piece of white fish, or chicken, or tofu -whatever floats yer boat- and let it marinate for an hour...roast, or grill to desired doneness. Yum. I love this on halibut, but eat it rarely due the size and question-ability of the fishing practices regarding this beauty.

And here is a great curry recipe for those who loooove curry - equally good with goat (yes, you can find this at Wal Mart of all places...yikes...) or lamb, or beef even...or maybe venison or moose...eat your tumeric and pepper!!!!!! (cuz I really want you to live long, healthy lives ;)

Goat Curry

1 teaspoon vegetable oil 1 onion, chopped 1/2 cup fresh curry leaves 2 tablespoons whole black peppercorns 2 tablespoons ground coriander 1/2 cup water 3 tablespoons vegetable oil 2 onions, thinly sliced

2 inch piece ginger, minced 5 cloves garlic, minced 2 tablespoons cayenne pepper, or amount to taste 1 tablespoon salt 1 tablespoon ground turmeric 1/2 cup tomato paste 1 pound goat stew meat, cut into 1-inch cubes 1/2 cup water

Heat 1 teaspoon of oil in a saucepan over medium heat. Stir in the chopped onion, and cook until the onion turns translucent and the edges begin to brown, about 7 minutes. Scrape the onion into the container of a blender, and set aside. Return the saucepan to the stove, and stir in the curry leaves and peppercorns. Cook and stir until the curry leaves wilt and turn almost dry, about 5 minutes. Stir in the coriander, and cook 1 minute more. Scrape the curry leaves into the blender, and pour in 1/2 cup of water. Blend until the mixture has turned into a coarse paste.

Heat 3 tablespoons of oil in the saucepan over medium heat. Stir in the sliced onions, and cook until the onions have softened and turned translucent, about 5 minutes. Stir in the ginger and garlic, continue cooking until the garlic softens and mellows, about 3 minutes more. Stir in the cayenne pepper, salt, and turmeric; continue cooking 2 minutes. Finally, stir in the tomato paste, goat meat, pureed peppercorn sauce, and the remaining 1/2 cup of water. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the meat is tender, about 30 minutes. Serves 4. How hard is it to take a nice picture of a curry???? Well, VERY hard...