BENEFITS OF OUR MUSHROOM TINCTURES
Triple extraction First, the mushrooms are fermented, to make the polysaccharides, Triterpenoids, and Alkaloids, more bioavailable. Then, we do a hot water extraction, because polysaccharides are only water soluble. Finally, we finish it off in at least 90 days in an Organic, Gluten-free, USP-grade alcohol, because triterpenoids are only alcohol soluble. It takes us around 100 days to make a tincture!
- No gluten, No GMO’s, No pesticides or Herbicides
- Mushrooms are carefully sourced- certified wild crafted and/or Organic
CORDYCEPS: AKA “The Athletes Mushroom”, Cordyceps are believed to help with energy support, airways, elevation adaptation, and libido*
LION’S MANE: AKA “The Student Mushroom”, is believed to work with the central nervous system and support healthy brain functions, like memory and focus*
RED REISHI: known in many Asian cultures as “The Elixir Of Life” or “Mushroom of Immortality”,is believed to be good for supporting healthy immune functions, inflammation, liver & kidneys, and overall health*
CHAGA: Found almost exclusively growing on wild birch trees throughout the Northern
hemisphere, Chaga is traditionally known for enhancing skin’s natural defense against the sun, inhibiting COX-2 enzyme (a painkiller that works by inhibiting the enzyme cyclooxygenase-2 (COX-2), which triggers the release of prostaglandins. A any of a group of cyclic fatty acid compounds with varying hormonelike effects, notably the promotion of uterine contractions, supporting healthy immune functions, and fighting inflammation*
14 Mushroom Blend: We combined what we believe are the most beneficial mushrooms in the world, all in one tincture. Mushrooms are believed to be very powerful antioxidants, immunomodulators, regulators of our bodies systems, aid in inflammation regulation, and promote overall wellness.
WHY DRINK KOMBUCHA?
Kombucha tastes great, great for the digestive system, stifles histamine production in the gut, helps food’s nutrition to be absorbed. alkalizing and refreshing, every batch is unique and different.
What is a probiotic?
1. denoting a substance that stimulates the growth of microorganisms, especially those with beneficial properties (such as those of the intestinal flora).
Why do I want probiotics?
Beneficial bacteria helps balance out your gut flora, to protect your immune system, lower intestinal inflammation, and allow for proper assimilation of nutrients, from the food you eat.
Why should you make kombucha at home?
Making your own kombucha is easy and more economical. It also gives you complete control over the ingredients, flavor, and quality of your beverage
What you will need
You will need a food safe glass, ceramic, or stainless steel, fermenting vessel (cookie jar, mason jar, pickle jar, kraut crock, etc), SCOBY, sugar, tea, filtered water, cotton fabric and 3-4 rubber bands, large enough to cover the mouth of the vessel.
boil water, dissolve ¾-1 cup sugar per 1 gallon into hot water, add 4-5 bags of tea, or your palm worth of loose leaf tea. Allow to steep for 10 minutes. Let water cool completely .
Add SCOBY (Kombucha Mother). Cover with a breathable cloth and rubber band. Let sit for 10-14 days, depending on desired taste. It’s safe to taste at any time during the fermentation process.
Continuous Vs. Single batch
The continuous brew method: small amount harvest. Batch Method kombucha: large amount of harvest. Some people claim the microbial life of your brew is enhanced by utilizing the continuous brew method, but we’re not sure about this claim. It has merits.
Secondary ferment and flavoring
If you wish to get your kombucha “fizzy” you can add a little fruit juice and seal it a jar or bottle and let sit at room temperature for a few days. the added fruit sugars will give the microorganism more fuel to procreate and the anaerobic environment will “force” carbonation into the beverage. This also confers a delicious flavor. You can use herbs both in the primary and secondary fermentation stage as you wish, but leave fruit juices only for secondary
How to control alcohol levels
Four main ways to control for alcohol: Lower sugar, shorter ferment, no secondary, sulfates
Ideas on how to use kombucha and SCOBY
A few ways: candy, clothing, jerky, chicken feed, dog food.
How do I know if my SCOBY is okay?
How to identify mold or abnormalities: fuzziness, dryness, dustiness, coloration (whites, blues, yellows..), off odors. “When in doubt, throw it out.”
Commonly asked questions
- When is it ready? Your kombucha is ready when you like it to be ready. A
common procedure is to let it ferment for at least 7 days. Sample it often. See how the flavor changes over time. In cooler months, it may take a few days longer. In warmer months, it may take less time. Please keep in mind that the pH, the sourness, will continue to increase over time. .
- pH? The pH of a properly fermented Kombucha culture is between 2.5 – 3.0.
- Can I use caffeine free tea or herbal tea? There is still some debate on how caffeine is consumed or not by the culture itself. Caffeine is a source of Nitrogen, a necessary nutrient for your microbes, but if given other sources of Nitrogen the culture may not break it down. Some studies show 0-25% reduction in caffeine levels during fermentation. For the long term health of your culture, it is not recommended to continuously use herbal tea. Typically, herbal tea does not contain all the necessary nutrients for your culture to grow properly. In either case, we recommend using a blend if you want: 50% black with 50% rooibos, or
50% green with 50% with 50% chamomile flowers. As well, since we are diluting our tea during Kombucha preparation, you are only consuming around ⅓ the amount of caffeine compared to a normal cup of tea.
- Can I use flavored tea? It is not recommended to use teas that are flavored with oils (ie. Earl Grey). The added flavors from these types of tea may inhibit or hurt your culture and they may encourage mold growth. We DO recommend playing with teas like Chai every other batch.
- Can I make a sugar-free Kombucha? No. Sugar is a necessary fuel for your culture. Without sugar, you are starving your microbes. Some of the sugar is consumed by the culture itself. We have found that about 20% of the starting sugar is consumed by the culture.
- Can I use a sugar other than White Sugar? Yes. We recommend playing
around with other types of sugar. You can use honey, but try not to use raw honey. The present bacteria or yeast in raw honey may affect your culture. We love making kombucha with piloncillo sugar and chai tea!
- What is a Kombucha Hotel? A kombucha hotel refers to the storage of your kombucha culture for use later. There may come a time when you are taking a break from consuming kombucha, yet you don’t want to lose your culture. To preserve your culture, we recommend putting a bottle of your culture in your refrigerator. Some people also let the SCOBYs continually grow in their fermentation jar. If you do that, be sure to feed it every two weeks with more tea.
- Can I ferment in plastic? We recommend fermenting in a glass, stainless steel, or ceramic.
- Does Kombucha contain alcohol? Yes. Kombucha can contain anywhere from 0.1-2% ABV, but it will likely contain 0.1-0.3% alcohol if you do not do a secondary fermentation. When you put kombucha in a sealed container, the bacteria do not produce more acetic acid; however, the yeast will still consume the remaining acetic acid and turn it into alcohol.
- Is that brown stringy bottom stuff normal? Yes. That is typically just dead yeast. You can drink it or toss it.
BENEFITS OF GUAR GUM
With so much information out there, it is hard to tell what is healthy and what is not. I found this information to be incredibly helpful, and like the scientific studies referenced.
What is Guar Gum?
Also known as guaran, guar gum is made from legumes called guar beans. It is frequently used in food manufacturing, for texture. This is because it’s soluble and able to absorb water, forming a gel that can thicken and bind products (1).
Because guar gum is high in fiber, it may support the health of your digestive system.
One study found that it helped relieve constipation by speeding up movement through the intestinal tract. Guar gum consumption was also associated with improvements in stool texture and bowel movement frequency (2).
Additionally, it may act as a prebiotic by promoting the growth of good bacteria and reducing the growth of harmful bacteria in the gut.
In a 2012 study, 60 participants with constipation who received a supplement containing guar gum experienced a significant decrease in concentrations of harmful bacteria in their digestive tracts (3).
Thanks to its ability to promote digestive health, it may also aid in the treatment of irritable bowel syndrome (IBS).
A recent 6-week study followed 68 participants with IBS. It found that guar gum improved IBS symptoms, and in some patients it also reduced bloating while increasing stool frequency (4).
Studies show that guar gum may be effective at lowering blood sugar.
This is because it is a type of soluble fiber, which can slow the absorption of sugar and lead to a reduction in blood sugar levels (5).
In one study, people with diabetes were given guar gum four times per day over a six-week period. The study found that guar gum led to a significant decrease in blood sugar and a 20% drop in LDL cholesterol (6).
Another study had similar findings, showing that consuming guar gum significantly improved blood sugar control in 11 participants with type 2 diabetes (7).
Soluble fibers such as guar gum have been shown to have a cholesterol-lowering effect.
Fiber binds to bile acids in your body, causing them to be excreted and decreasing the amount of bile acids in circulation. This forces the liver to use up cholesterol to produce more bile acids, leading to a decrease in cholesterol levels (8).
One study had 19 obese people with diabetes take a daily supplement containing 15 grams of guar gum. They found that it led to lower levels of total blood cholesterol, as well as lower LDL cholesterol, compared to a placebo (9).
An animal study found similar results, showing that rats fed guar gum had reduced blood cholesterol levels, in addition to increased levels of HDL cholesterol (10).
Some studies have found that guar gum could help with weight loss and appetite control.
In general, fiber moves through the body undigested and may help promote satiety while reducing appetite (11).
In fact, one study showed that eating an additional 14 grams of fiber per day may lead to a 10% decrease in calories consumed (12).
Guar gum, in particular, may be effective at reducing appetite and decreasing calorie intake.
A 2015 review of three studies concluded that guar gum improved satiety and reduced the number of calories consumed from snacking throughout the day (13).
Another study looked at the effects of guar gum on weight loss in women. They found that 15 grams of guar gum per day helped women lose 5.5 pounds (2.5 kg) more than those who took a placebo (14).
Most studies suggest no significant side effects are usually found with doses below 15 grams (15), and when side effects do occur, they typically include mild digestive symptoms like gas, diarrhea, bloating and cramps. This means you would have to eat well over a gallon of our coconut yogurt, in a day, to reach a dose that has negative side effects reported.
It is important to remember that many things can be harmful in large doses. Vitamin A, for example, can cause vomiting, hair loss, liver damage, and reduction in bone mass, in large doses (16). High doses of Vitamin C can cause nausea, vomiting, diarrhea, flushing of the face, headache, fatigue, and disturbed sleep (18).
The studies showing the negative impact of high doses of these vitamins, do not negate the numerous positive health benefits, gained from moderate dosing. Nor should we ignore the numerous health benefits of Guar Gum, due to the mild side effects found, in extreme doses.
References: (1) https://www.ncbi.nlm.nih.gov/pubmed/27044346, (2) https://www.ncbi.nlm.nih.gov/pubmed/24711073, (3) https://www.ncbi.nlm.nih.gov/pubmed/22566311 , (4) https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4392570/, (5) https://www.ncbi.nlm.nih.gov/pubmed/15163472, (6) https://www.ncbi.nlm.nih.gov/pubmed/1442657, (7) https://www.ncbi.nlm.nih.gov/pubmed/6268475, (8) https://www.ncbi.nlm.nih.gov/pubmed/21776465, (9) https://www.ncbi.nlm.nih.gov/pubmed/2158410, (10) https://www.ncbi.nlm.nih.gov/pubmed/10890754, (11) https://www.ncbi.nlm.nih.gov/pubmed/7360261, (12) https://www.ncbi.nlm.nih.gov/pubmed/11396693, (13) https://www.ncbi.nlm.nih.gov/pubmed/25851425 (14) https://www.ncbi.nlm.nih.gov/pubmed/7435246, (15) https://www.ncbi.nlm.nih.gov/pubmed/6326562, (16) https://toxnet.nlm.nih.gov/cgi-bin/sis/search2/r?dbs+hsdb:@term+@rn+68-26-8,