Date:   12/18/2011 9:13:19 PM ( 14 y ago)
Hits:   4,657
URL:   https://www.curezone.org/forums/fm.asp?i=1892172

http://happyherbalist.com/analysis_of_kt_cornell.htm


CONCLUSIONS
The anti-microbial activity observed in the fermented samples containing 33 g/L total acid (7 g/L acetic acid) was significant against the tested gram positive and gram negative pathogenic organisms. Candida albicans was not inhibited by Kombucha. Tea, at drinkable levels, demonstrated no anti-microbial properties. The contribution of tea itself to the anti-microbial activity of Kombucha proved to be insignificant in the tested organisms, even at the highest levels tested. As a result, the anti-microbial activity of Kombucha was from the acetic acid composition.

Kombucha may be a healthful beverage in view of its anti-microbial activity against a range of pathogenic bacteria. This may promote immunity and general well being. It is recommended that Kombucha be consumed at 33 g/L total acid, 7 g/L acetic acid, to obtain these beneficial attributes.


stumped
 

<< Return to the standard message view

fetched in 0.01 sec, referred by http://www.curezone.org/forums/fmp.asp?i=1892172