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kombucha and breastfeeding - Page 2

post #21 of 54
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post #22 of 54
Heather -

I found the following on GA :

http://en.wikipedia.org/wiki/Glucuronic_acid

This one is longer, but worth ther read :

http://www.bluemarble.de/Norbert/kom...y_glucuron.htm

Hmm... I know that the kombucha really moved mercury in my body. It's taken me two weeks of chelation to get back to where I was before I took the KT without enough water to flush out the toxins. No further problems. Wow, 8 years of infertility and only one amalgam contributed to that! I had 7 removed and most others I know have that many or more. I really do believe our level of toxicity has a lot to do with the shape of our natural detox pathways. Just curious, what chelation protocol did you use?
I wonder if GA crosses the blood brain barrier? I haven't seen anything to that effect. I'll have to keep looking.
post #23 of 54
[QUOTE=xenabyte;6192958 But MAN, I can almost tell you what a person has eaten recently just by their B.O. somedays!![/QUOTE]

I'm thankful my nose doesn't work that well.
post #24 of 54
Quote:
Originally Posted by Ruthla View Post
So Kombucha is a detoxifier/chelator? Would it be safe to start drinking kombucha with amalgram fillings in place? I know that chelation isn't safe until they're removed (which is going to be a while since insurance won't cover that and I don't have the money to pay for it out of pocket.)
Kombucha is a detoxifier, but not a chelator. A chelator, by definition, uses a "clawlike" effect to pull specific toxins (mercury for example) out of the body. Chelators should never be used while amalgams are in place because they can pull more mercury from you amalgams into your blood stream. Since KT detoxifies I don't see that it would be anything but beneficial to use with amalgams. From my own experience I would start slow with plenty of water if you feel you might be relatively toxic.
DH has 4 amalgams, but everything about him suggests that his natural detox pathways are in good shape. He'll be having the amalgams removed in a couple months per iaomt protocol www.iaomt.com and he'll probably just do high dose AMLA (natural C) and kombucha along with other NT foods/supps and plenty of water. We use milk thistle capsules and occasional castor oil liver packs to help our livers as they're filtering all this mercury out of our bodies. He'd never do the waking every 3 hours during the night to take chelators like I do .
post #25 of 54
Those of you that have had your amalgams removed, can you tell me how much it cost you? My dh really wants his gone, but we don't know if we can afford it.
post #26 of 54
Yeah!! So Kombucha just does the good stuff (removes what floating toxins you already have in you) and doesn't pull more to circulate in your body. That's really great to know!! So I'd definitely feel safe drinking it while pregnant and/or breastfeeding!

I kinda got my amalgam removal for really cheap, as the dentist was a client of mine (I was doing Therapeutic Massage in the same medical building)..so for a few neck rubs for him and the staff, I got it out for like $10....

I had been vax'd and received many shots for a bad ear infection when I was a baby...and we lived in a rural area that probably had toxins in the water supply (near oil fields in Texas) when I was growing up. We ate ok, but back then crisco in the can was in every kitchen and we ate plenty of it in our baked goods...so I'm sure my toxin levels had always been pretty bad. I got sick alot back then!!

I did a mix of diet and oral suppliments...I can't remember the name of the product I used, but it was a 'health food store' best selling brand of oral chelator designed to remove mercury, esp after amalgam removals. I also did a 'low carb' diet, as it was burning fat like crazy, and well, that alone will pull toxins out of the body. Then I took several fresh and instant green drinks in the morning, ate salads for lunch, and a hot meal with a protein and more vegetables for dinner and slowly (like after 3 months) transitioned to a diet cloeser to what you would see in NT, where I allowed myself some soaked nuts and grains again. I did a Master Cleanse (the lemonaid fast) and then did a liver and a kidney flush (oil and juice, salt water flushes)....

I never looked so good...maybe that's another reason for getting pregnant!!

I actually got 'slimmer' after both my subsequent pregnancies, than before I had gotten pregnant!! I'm hoping after this third and almost 100% sure final one, I'll be able to do the same!

I do NT and some raw while breastfeeding, and eat to satisfaction, and I seem to loose weight like mad, but have TONS of milk and energy...so it works for me...

Once I wean this last one in a few years, I'll probably do another series of liver flushes (until it looks all clear, no green or sandy stuff), a kidney cleanse, another bowel cleanse and then a Master Cleanse 10 day fast and body herbal wraps to 'tighten' things up and get super energized again...

Thanks for that bit of research. I've been swamped around here lately...and I love info on Kombucha and cleansing your body in a more natural way!

H
post #27 of 54
Thread Starter 
Quote:
Originally Posted by xenabyte View Post

Once I wean this last one in a few years, I'll probably do another series of liver flushes (until it looks all clear, no green or sandy stuff), a kidney cleanse, another bowel cleanse and then a Master Cleanse 10 day fast and body herbal wraps to 'tighten' things up and get super energized again...



H
Wait, what is green and sandy? Your urine?
post #28 of 54
Quote:
Originally Posted by xenabyte View Post
Yeah!! So Kombucha just does the good stuff (removes what floating toxins you already have in you) and doesn't pull more to circulate in your body. That's really great to know!! So I'd definitely feel safe drinking it while pregnant and/or breastfeeding!
Well, I would not say that for people in general. If you got most of the mercury out years ago you'd be pretty safe, but remember that a fetus will soak up mercury like a sponge at about 6 times the rate that an adult body would. www.iaomt.com (the International Academy of Oral Medicine and Toxicology) has more info on this. While kombucha does not chelate, it does "seem to" release cellular toxins from what I've read. These were previously not "free flowing" in your plasma or bloodstream. They were contained within your cell walls. It does mobilize toxins. Because I've been chelating with some heavy duty stuff (DMSA and ALA) I know what my symptoms of mercury toxicity are. They were gone for 2 months before I took the KT. This is because I had chelated long enough to decrease my plasma mercury levels. It still concerns me that taking the KT brought all these back suddenly because that means that my extracellular mercury levels had suddenly gone back up. This was lessened by drinking a gallon of water a day with the KT, but it still took an extra two weeks of chelating to bring me back to the place I was before the KT. I can buy that GA binds many toxins, but I didn't see any studies that it binds mercury and my results would say that it doesn't or at least not very effectively.
IMO I would be very careful in advising anyone who is pregnant and has had or has amalgams (or any known source of mercury) to use KT. I tend to be very cautious because I know a woman who had 10 fillings while pregnant and had one worked on during that time (which mobilizes more mercury). Her son never had vaccines, but has major gut damage. He tested highly toxic for mercury poisoning and she can think of no other way he could have gotten mercury other than through her amalgams.
There is a "chelating mamas" thread in dental, but it follows Cutler's protocol (intense) of low and slow for the most part.
post #29 of 54
Heather, now for a KT brewing question :

I've been using gallon glass jars. I read in LF directions not to use these. What do you brew in? Does it really make that much of a difference? Do you really put your scoby in the tea after it has only cooled for 1 3/4 hours? My jar is still too hot to touch at that point (could be the decreased surface area of my brew due to the cylinder shape container I keep it in as opposed to a bowl). It reaches a temp of about 108 after 3 hours in the fridge and I won't put the scoby in before that point since enzymes die past 117. What do you think? Thanks.
post #30 of 54
ohh...how could brewing in glass jars be bad? hmm, i hope that isn't the case because i have been brewing using half gallon glass jars....
post #31 of 54
Thread Starter 
I think that the 'no glass jars' thing has to do with surface area. You'd get a larger, thinner SCOBY with a glass bowl vs. a glass jar.

I was wondering about the temperature thing, as well. I just made my first batch of tea the other night, and it still seemed quite hot after 1 3/4 hrs. I hope I didn't hurt my new SCOBY!
post #32 of 54
Eee....miss a day and several questions. OK so

Well, I still feel good about the kombucha, because I /do/ do green chlorella filled drinks, which specifically sponge up and eliminate mercury...but yes, caution is always a good thing...personally I'm just glad I had my 22 year old amalgam removed and had time to do a detox before pregnancy. That really sucks about the poor mom's baby! And they told us those fillings were perfectly safe all these years......:

I wonder if she ate any seafood during pregnancy and if she lives near any coal power plants? They can release up to 200+ pounds of mercury into the environment per year...that's ALOT of mercury!!

Re: the 'green and sandy' stuff. Your liver will 'dump' it's old contents into your intestines and it will come out with a BM elimination. So not in your urine. You will probably get bright pea green, 'lima bean shaped or round globular' things, and then 'yellow sandy' stuff if you do a liver flush. For pics to see what to look for, the curezone has tons of pics. Any old stuff that might have been blocking ducts or what not, might be brown or black and calcified looking... But enough on that!

I do let my kombucha cool for about 2 to 2 hour and 15 minutes (right up to the suggested don't go over 2 1/2 hours....as some days it seems to cool slower... If I'm worried, I pour in the extra saved kombucha liquid (to adjust acidity, and cool it off even more) and THEN gently float the baby on the top...just as a precaution. It probably won't kill it if you put it in a bit soon, but it might be slow in production for a few days (from what I've read). It will sink to the bottom sometimes if it's too warm. But if the SCOBY is kinda thickish, that helps protect some of the culture!

I use the 'Anchor Hawking' glass decanter jar (sold at Walmart/Target). It has straight up and down sides, but a wide opening. I especially like the lip rim that catches my rubber band perfectly to hold that tea towel on TIGHT! If you have the large 1/2 gallon to a gallon, wide mouth mason type jars, I'd think they are fine. As long as there is decent surface air volume to feed the SCOBY and allow for easy removal, it should work. I actually hate the pyrex bowl, because you need to use a tape barrier to keep the towel up and out...

Happy Brewing! I remembered another thing..I believe that some dentists will charge you only $50-$75 for an amalgam removal if you are paying cash...or can try to partially charge your insurance and say it was 'old' and needed removal and replacement..but that'll depend on the dentist...
post #33 of 54
I thought gallon jars were pretty common for brewing..I use a gallon and half gallon and because of bugs I leave the lid on placing a coffee filter or wax paper thing inbetween the metal and the rim of the jar. I also do the hot water sugar is about 4 cups of water and then poor my cool filtered water in it to cool it off after the sugar has melted and then place the scoby in the water. I haven't had any problems. Takes a lot less time to get started that way.
post #34 of 54
Quote:
Originally Posted by cobluegirl View Post
I thought gallon jars were pretty common for brewing..I use a gallon and half gallon and because of bugs I leave the lid on placing a coffee filter or wax paper thing inbetween the metal and the rim of the jar. I also do the hot water sugar is about 4 cups of water and then poor my cool filtered water in it to cool it off after the sugar has melted and then place the scoby in the water. I haven't had any problems. Takes a lot less time to get started that way.
Ooh, I like that idea. I'm going to use it next time. Thanks!
post #35 of 54
Moneca, when you move back to Colorado, come look me up We can brew, cook and hang

The half hot, add cold water brew is a nifty short cut, but just be sure the cool water is sterile, that's the point of boiling it all. I'm sure it'd be fine if you are using spring or distilled/filtered water from a clean jug...just be careful!

(That's the standard disclaimer if you brew for a 'living' or give away SCOBYs, kinda like the not using organic tea bag, JIC you get the rare mold spore on it....)

post #36 of 54
Quote:
Originally Posted by xenabyte View Post
Moneca, when you move back to Colorado, come look me up We can brew, cook and hang

The half hot, add cold water brew is a nifty short cut, but just be sure the cool water is sterile, that's the point of boiling it all. I'm sure it'd be fine if you are using spring or distilled/filtered water from a clean jug...just be careful!

(That's the standard disclaimer if you brew for a 'living' or give away SCOBYs, kinda like the not using organic tea bag, JIC you get the rare mold spore on it....)

I will. I've been so homesick since we moved away two years ago that I get just silly at the thought of actually coming back.
So since I use Ozarka Spring water (until I get land far enough out to have my own well, I should still continue to boil the whole 3 quarts? Oh, the KT from the scoby you just sent is almost done and is delicious! Many thanks!
post #37 of 54
Tomorrow is day 6/7 and I'm so eager to have my 'weekly' big glass of fresh kombucha! I usually keep my levels lower through the week, and tend towards kefirs, then 'indulge' on brew up days on the kombucha...

I'm happy to hear you are liking the flavor! This was a 'cool and rainy' week here, and yet my SCOBYs formed really well. I think I read that cool, long slow brewing helps the flavor of the kombucha develop more depth. I definitely notice a 'crisp fall apple' type tinge when it isn't as hot in the kitchen! Maybe it's just my imagination, but my favorite 'weekly brews' have been when the weather was cooler!
post #38 of 54
ah...fall in the CO...I miss it...I am a Co baby too...lol
post #39 of 54
Heather,
Is there any way to know if you killed the bacterial component of your scoby by using flavored tea? I have been using St. Dalfour organic golden mango green tea. I sent a note to the company to find out if the mango flavouring was just mango oil. Can continuing to brew with black tea bring back the bacteria or should I just use a new scoby?

Thanks,
post #40 of 54
According to the info on Laurel Farms (Betsy Pryor), she says once your have killed off your bacterial components, or severly compromised them (so maybe you only have a few of the bacteria strains, and not all that normally live there) you can not get them back.

She suggests using a new SCOBY. She says that this is why she's so 'nit picky' about how to brew it, incase someone inherits a SCOBY from you, and they have a serious illness they are trying to treat/assist with Kombucha, then they won't get all the benefits of a full spectrum bacterial component SCOBY brewed Kombucha. It might still taste ok or good, but it's not the same.

That's about what I know on it, unless you have access to a lab that can/will test and knows what to look for.

Unfortunately, wild yeasts are much easier to 'collect' and flourish in your SCOBY than bacterias, at least the bacterias you WANT in it!

Another thing, after doing some more research on caffeine in the brew, you DEFINITELY want to use the normal green tea or black tea with caffeine, as it specifically helps to form other chemical compounts that help the bacterial components, and they 'use it up', which accounts for drastic caffeine content drop rates in tested kombucha brews. More on this later, I'm working on a Kombucha Brew/Faq that I'll post. Today is brew/ship day and I'm busy in the kitchen
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