How to combine herbs to make your own tinctures

Tinctures are amazing little gems for maintaining a healthy robust body (both chronic and acute situations), and they’re easy to make. Think of tinctures as basically herbal tea on steroids. You get a strong dose of the healing powers of plants in a tiny (convenient) amount (some say that two droppersful of tincture equals an 8 ounce cup of herbal tea). Tinctures are highly assimilable especially if you can stand to put them, straight, under your tongue for a few moments. Tinctures made using alcohol preserve active plant constituents. Another big selling point is that alcohol based tinctures last for years (pretty much indefinitely so long as they’re stored in a cool dark place. No refrigeration is necessary for alcohol based tinctures).

Tinctures and Ailments

DIGESTIVE: comfrey, marshmallow, mint(s), ginger, basil, fennel, dill, catnip, chamomile, cardamom, yellow dock, meadowsweet, orange peel, rosemary, calendula, cayenne, lemon balm, licorice root.

ENERGY: mint(s), rosemary, ashwaganda, rhodiola, licorice root, nettles, oats, yellow dock.

CALM / SLEEP: California poppy, catnip, chamomile, betony, hawthorn, hops, cowslip, lavender, lemon balm, lime blossoms, kava kava, passion flower, skullcap, valerian.

JOINTS / INFLAMMATION: ginger, garlic, turmeric, cayenne, red clover, celery seed, nettle, oats.

PREGNANCY / LABOR: raspberry leaf, squaw vine, cramp bark, false unicorn, blue cohosh. Seek the help from your midwife for proper usage, if at all, of these herbs. Some might be appropriate during certain trimesters.

ADRENALS: licorice root, lingstrum, borage, dandelion, nettle.

SKIN: comfrey, dandelion, calendula, aloe, burdock, echinacea, chickweed, goldenseal, schizandra, honeysuckle.

PARASITES: oregano, pumpkin seeds, wormwood (not for use during pregnancy), cucumber seeds

LONGEVITY: rhodiola, bilberry, damiana, ginkgo biloba, gotu kola, ashwaganda, astragalus root, nettle, schizandra.

LYMPH: cleavers, echinacea, poke root.

KIDS: California poppy, catnip, chamomile, lemon balm, mint(s). Many more are fine for kids, I’m simply listing some popular ones.

FEVER: catnip, yarrow, boneset.

EXTERNAL TRAUMA (see also “skin” above): comfrey, yarrow, calendula.

COLDS / VIRUSES / IMMUNITY: cinnamon, hibiscus, ashwaganda, astragalus root, rose hips, myrrh, lemon balm, garlic, oregano, thyme, mint(s), echinacea, elder, lingstrum, red clover, self heal, boneset, yarrow (good for fever), mullein, turmeric, licorice root.

COUGH: elecampane root, comfrey, coltsfoot, white horehound (comfrey + coltsfoot + white horehound particularly good for bronchial issues), red clover, fennel, thyme, licorice root, cowslip, bittersweet, squill, mullein, marshmallow, wild cherry bark, balm of Gilead, black cohosh, and the following are helpful for whooping cough: mouse ear + mullein + white horehound + wild cherry bark + coltsfoot.

FEMALE (SEX, HORMONES, REPRODUCTION): vitex (turns out this isn’t a fit for me), ashwaganda, nettle, red clover, raspberry leaf, rosemary, hops (increases milk production), damiana, schizandra, yellow dock, licorice root, yarrow, ginger, dong quay, black cohosh.

MEN HORMONE HEALTH:  saw palmetto, ginseng(s), damiana

HEADACHE: skullcap, basil, horseradish (sinus headaches), lavender, mint(s), cowslip (sinuses).

BRAIN: ashwaganda, rosemary, rhodiola, ginkgo biloba, gotu kola, bilberry.

CIRCULATORY / HEART: cayenne, hawthorn, ginger, rosemary, cinnamon, garlic, ginkgo biloba, dandelion, burdock

ACUTE PAIN: valerian, turmeric

Another way to see this list is by the various ways even one herb can help. See which herbs give you the biggest bang for your buck. 

Tinctures

COMFREY: digestion, skin, cough

MINT(S): digestion, energy, headaches, kids

GINGER: digestion, inflammation, circulatory

ASHWAGANDA: brain, longevity, hormones, colds / immunity, energy

SKULLCAP: headaches, sleep

LICORICE ROOT: female hormones, cough, digestive, energy, adrenals

RED CLOVER: inflammation, immunity, cough, female hormones

Rosemary Gladstar’s good tincture taking advice is the following, and I will repeat that I am not a medical professional… please do your own research or speak with a professional:

• Acute health problems: 1/4 to 1/2 teaspoon of tincture taken every hour for a maximum of 6 teaspoons daily. Reminder that this dosage is for acute problems and short term.
• Chronic health problems: 1/2 to 1 teaspoon of tincture taken 2-3 times daily for a maximum of 3 teaspoons daily. This recommendation also comes with a note to cycle the usage. Perhaps 5 days on and 2 days off or 2 to 3 weeks on and 1 week off. You’ll have to experiment yourself and seek professional guidance as needed.
• Treating children: if the dose for an adult is one teaspoon of tincture, then a child of less than one year old (2 to 5 drops), a child of 1 to 2 years (5 to 8 drops), child of 2 to 6 years (10-15 drops), and a child of 6 to 12 years (15 to 30 drops).

source http://kristensraw.com/

Are you feeling tired and stressed? Enhance your Health with these Top 10 Superfoods

1. Reishi Mushroom
Reishi is Queen of the Medicinal Mushrooms. Reishi is the most well-studied herb in the history of the world. She has been the most revered herbal mushroom in Asia for over 2,000 years. The Daoists consider Reishi an “elixir of immortality” that is celebrated for its ability to significantly improve the functioning of the immune system by protecting us from the onslaught of viruses, bacteria, unwanted guests, pollution, chemicals, molds, and the toxicity that we are often subjected to in our world. Reishi helps build up our “stress defense shield” creating feelings of well-being within in spite of outer stresses.

2. Chaga Mushroom
Chaga is the King of the Medicinal Mushrooms. It contains the highest amounts of anti-tumor compounds of any herb. These compounds are in the form of betulin, betulinic acid and lupeol, which are powerful anti-mutagenic compounds naturally present in the white part of the birch tree’s bark (in which the chaga typically grows). Chaga is also extremely high in nourishing phytochemicals, nutrients, and free-radical scavenging antioxidants, especially melanin. Chaga is second only to cacao in antioxidant content. Chaga is the most powerful cancer-fighting herb known.

3. Gynostemma
According to the scientific herbal research being conducted in the People’s Republic of China, gynostemma has been identified as the most medicinal of all the Chinese herbs. It contains 120 saponins (immune modulating molecules that are fat soluble on one side of the molecule and water soluble on the other side) — all of which possess unique and specific health-giving properties. Gynostemma is a true tonic — you can take it or make tea out of it nearly every day with benefits that accrue the more you consume it. Gypenoside 49 (49th of the 120 saponins) has been identified as a telomerase activator that youthens us genetically.

4. Ginseng
Known throughout the world for its amazing energy-restoring and strength-building properties, ginseng is an adaptogen that helps our bodies “adapt” to stressful environmental conditions. Ginseng root can boost energy, induce mental alertness and increase endurance. Ginseng also helps fight pain and alleviate radiation damage to healthy tissues.

5. Chlorella
Chlorella is a natural green micro-algae, and a superfood detoxifier. It contains high levels of complete protein with properties that bond with heavy metals and chemical toxins, helping to eliminate them from the brain and nervous system. Chlorella is the highest chlorophyll-containing plant in the world with 40 times the chlorophyll content of the best wheatgrass juice known.

6. Zeolites
Zeolites are a form of unique, volcanic mineral compounds with crystalline structures that form a sort of “cage.” This “cage” works like a magnet to attract heavy metals, chemicals and other pollutants (e.g. radioactive isotopes), capturing them and allowing their easy removal (without being re-absorbed) from the body. Zeolites have been shown to have anti-viral and cancer-fighting effects.

7. Shilajit
Contains 80+ minerals and fulvic acid which assists in the removal of toxins, improves nutrition to cells and helps restore electricity to the blood. Shilajit promotes the movement of minerals into muscle, tissue and bone. It is an Ayurvedic mineral-herb which translates as the “conqueror of mountains and destroyer of weakness.”

8. Astragalus Root
One of the most potent immune tonics used to improve the lungs, strengthen muscles, increase metabolism, reduce stress and strengthen the genetics. The first telomerase activator product to make it into the market is TA-65, an extract of astragalus.

9. Camu Camu Berry
This plant-derived Vitamin C source will super-boost your immune system and help repair connective tissue. Camu Camu is one of the most concentrated supplies of Vitamin C in the world, and a powerful antioxidant.

10. Probiotics
Consuming a combination of good quality probiotics (these include friendly bacteria such as: Lactobacillus acidophilus, Bifidus infantis, B. longum, L. bulgaricus, S. thermophilus, L. plantarum, L. salivarius, Enterococcus faecium, etc.) and cultured and fermented foods like coconut kefir will lead to enhanced immunity as the beneficial probiotic bacteria are symbiotic allies to your body that help: fight viruses, candida and other infections; produce B vitamins; and assist in detoxification. Probiotics help build up that “stress defense shield.”

When you start investigating and utilizing these substances consistently and regularly, you will notice that your immunity will step-by-step be enhanced. Your thoughts will have more clarity. Your overall energy will increase. You will also likely sleep better and perform better in athletic activities. Your overall productivity will improve. Digestive distress decreases. Feelings of well-being begin to dominate your life.

Superfoods and tonic superherbs can be added into anyone’s diet. Simply begin with the first one or few that you’re drawn to and go from there. Get out a blender and have fun. Make different teas with the superherbs or smoothies with the superfoods. Better yet, take your superherb tea and blend it with your superfoods to make the best elixirs ever. Getting healthier and healthier is fun!

 source http://blog.bodymindinstitute.com/

Lyme Activists to Speak Out at New York Times with Silence Against Silence

Lyme Activists to Speak Out at New York Times with Silence Against Silence

Honey + Apple Cider Vinegar + herbs = medicine

 According to Hippocrates – the father of modern medicine, the combination of vinegar and honey called Oxymel created the foundation for many medicinal herbal formulas as well. 

Oxymels! Oxymel – from the Latin oxymeli meaning “acid and honey” has been made and used in many ways throughout the ages and it’s a recipe that can be adapted to suit your health and herbal needs.

Traditionally, an Oxymel recipe would be used to administer herbs that might not be so pleasant to taste and the more pleasant tasting herbs can become even more tasty after sitting in honey and vinegar. Making your own medicine can be fun and delicious.

 After you try making an Oxymel syrup,  you can try it  in some bubbly water on a warm day, on top of freshly-made pancakes, on  a bed of fresh greens from your garden, by itself, or with some warm water to help keep your spirits and throat happy during times of stress. 

Use the combination of herbs to aid whatever issues you may be suffering from. Apple cider vinegar and honey alone are a soothing treat to your throat, when you throw in some of your favorite herbs for supporting a healthy functioning immune system  you have made Oxymel! 

An herbal historical combination was created by Rosemary Gladstar, including; ginger, garlic, cayenne, and horseradish and called it fire cider.

What you will need:

• organic apple cider vinegar
• raw local honey
• organic medicinal herbs of your choice (see below)
• pint jar
• pan to decoct
• jar for storage

Notes:

Raw apple cider vinegar is a great way to make an alcohol free extract.

Organic herb possibilities for a throat soothing immune boost:

• Elderberries
• Elecampane
• Fennel
• Garlic
• Mullien
• Lemon
• Thyme
• Oregano
• Rosemary
• Hyssop

Generally speaking, you want a ratio of 1:3 – 1:4 .   
1 part dried herb to 3 or 4 parts vinegar and honey. You can easily measure by filling a jar less than 1/4 of the way with herbs and then topping with equal parts honey and equal parts vinegar. The older techniques prefer more honey, up to 5 parts honey to 1 parts vinegar, and the newer recipes call for more apple cider vinegar, as much as 3 parts vinegar to one part honey.  I prefer half and half.  You can find a ratio that suits you! For storage, I prefer a glass jar with a cork top.

Method 1: Stir, Shake, and Sit

Good method for a variety of herbs!

Place desired herbs into pint jar (1/4 – 1/5 of the way full), cover with apple cider vinegar and honey.  You can stir before sealing the jar, or seal the jar and shake until well mixed. Now let your jar sit somewhere cool and dark and shake a couple of times a week. After two weeks, strain and pour into a glass jar for storage.

Method 2: Vinegar Reduction

Great for non-delicate herbs and hearty roots!

If you’re in a pinch and need an Oxymel  quickly, you can always experiment with a vinegar reduction.  I would not use this method for especially aromatic or floral herbs, as it may be too harsh of an extraction process with heat causing the aromatics to dissipate.  In my recipe, it worked well, bringing out the aroma of all herbs perfectly evenly! Apple cider vinegar steam can be very intense, so be careful not to put your face and eyes over the pot while it is simmering (it will not feel good if you do!)  You will want to use twice as much vinegar as you need in the end, since this is a reduction and you will loose half of it in the process to evaporation. Reduce for 30-40 minutes on low heat.  Once you are done, let cool and strain,  mix herbal decocted vinegar with equal parts honey until well mixed and store in an airtight bottle.

Method 3: Infusing Honey and Apple Cider Vinegar Seperately

Nice option for especially delicate herbs.

This is a very easy way to make an Oxymel if you already have infused honey and infused apple cider vinegar, or one or the other. If you have previously infused apple cider vinegar or honey you simply get to mix them together using a ratio that suits you and enjoy! If you regularly cook with herbal infused honeys and vinegars and have some of your favorites sitting around, this can be a great way to turn your culinary spice into a soothing treat!

Source: http://mountainroseblog.coms

http://www.happyherbalist.com/

Energising Detoxifying Smoothie

Nothing Fancy just My Daily Dose of Goodness.  Everyday is a chance to give yourself something good.  If you feed your body what it needs there is a better chance to keep all running well. Feeling good allows our lives to be more joyous.  How you fuel yourself is the most important first step to bringing optimal functionality to your body, mind, day and life.  A green smoothie is just a good place to start. Although you may do your best, and I do try, sometimes life may not always allow the time to make fresh veggies juices daily, or to keep up with kombucha brewing, growing your sprouts, and creating a constant flow of cultured veggies. This is why a  daily dost of a fast green smoothie gives you a boost with loads of extra nutrition that you may miss by not eating enough variety of raw, cultured, organic foods throughout your day. There are so many recipes out there to try, it's worth it, get on this nutritional ride, your body will thank you!

My Basic Smoothie (after 1 glass of Kombucha, or Jun, instead of coffee)

Ingredients
use organic when possible

• 1 avocado
• 1 tbs reishi mushroom powder
• 1 tbs hemp seeds (peeled)
• 1 cup coconut milk
• 2 cups water
• 1 cup any leafy greens
• 1 tbs chia seeds
• 1 tbs raw cacao
• 1/4 tbs raw honey
• 1/2 tsp vanilla bean
• 1 tbs cinnamon
• 1 tbs green powder combination with hemp/maca/acai/lucuma/spirulina/cacao

Blend and drink it up! Filling, energizing and detoxifying.

2 Gluten free raw bread alternatives, the sweet and the savory

The summer has been great, the parties have been fun, my good eating habits sort of crashed.  Now its time to get back into feeding my body without the unnecessary crap.....sugar, gluten, and eliminate some dairy products.  These foods keep me from feeling my best. Although some of the lyme symptoms can flair, eating right, for me, can be one of my best defences. 
Here is how I am getting back on the wagon, starting up the dehydrator again, on the rainy days. 

Busy today,  with no sun and cool weather it's time to turn on the dehydrator. Its a good day for some savory raw crackers, and a sweet raw banana bread....No sugar,  no gluten, no dairy. Just homemade goodness and organic ingredients bring out the best in yourself and feel the love as the good nutrition is absorbed, feed the body, feed the brain, detox.

Beet Carrot Ginger Curcumin Flax Crackers with Nutritional Yeast and Sea Salt.

the beets make a beautiful color, I spread them thin for a faster drying time.  Try to fill up the dehydrator as much as possible in order to save electricity.  The raw banana bread is also in.

Here are the finished crackers with my fermented salsa and a cup of kombucha, mmmm.

                                                                                      

Raw Banana Bread 

 Love this! dehydrate the small loaves over night 8-12 hours depending on how dry or soft you like it........ with flax, dates, raw honey, 4-7 bananas, cinnamon, vanilla, nutmeg, psyllium husk (water if needed). Tomorrows breakfast.   This can be frozen for future use. Going in....

                and finished.....

a little homemade plum jam will top it off, oh ya!

                  

5-MTHF supplementation, Folate metabolism- getting your energy back

The Folic Acid Story

methyl-B12, trimethylglycine (TMG), or SAMe may help restore normal ranges (11).

B12, SAMe, TMG
The end product of folate metabolism, 5-MTHF, is an essential precursor for neurotransmitter metabolism and the synthesis of dopamine, serotonin, and norepinephrine. It is also necessary for the production of SAMe, which participates in over 200 enzymatic reactions in the body.

Did the FDA’s attempt to reduce birth defects have unintended consequences? In the 1990’s, the US and UK mandated the enrichment of all grain products with folic acid in hopes of reducing the occurrence of neural tube defects. 

In the decades since neural tube defects have indeed declined yet little long term research has been done to determine the effects excess folate might have on non-pregnant adults. The tolerable upper limit (TUL) for folate is set at 1,000 mcg/day for adults, but with the overconsumption of fortified grain products many may exceed this threshold. 

Recent studies are now taking a closer look at potential health risks of folic acid fortification for adults. Folate is not only a concern for adults, but may have particular relevance for some people with Chronic Fatigue Syndrome (ME/CFS).

What Role Might folate play in ME/CFS? folate is a vital component of the single carbon pool that participates in basic cellular processes such as amino acid metabolism, synthesis of nucleotides (DNA, RNA, ATP), and methylation (including epigenetic methylation of DNA). Low levels of folate are implicated in increased risk of cardiovascular disease, stroke, dementia, depression, cancers, and birth defects. Similarly, high levels are also associated with carcinogenesis (1). Folate metabolism is a complex, multi-step process that occurs in every cell in the body. It requires three key enzymes: dihydrofolate reductase (DHF), methylenetetrahydrofolate reductase (MTHFR), and methionine synthase (MTR). 

When you consume the synthetic form of folate – folic acid – in enriched foods or supplements, it must be converted to different forms utilizing these enzymes. If this conversion is inadequate, functional folic acid deficiencies can emerge that may dampen methylation, amino acid metabolism, etc. Despite the fact that this biochemistry has been known for decades, few studies have examined the exact mechanisms by which folic acid is taken up or metabolized in the body after consumption. Those studies which have examined folic acid metabolism have relied only on mouse models which have substantially different concentrations of the above enzymes than humans (2). 

A recent study in patients with stable liver disease indicated, however, that synthetic folic acid from traditional supplements was inefficiently absorbed in the intestinal tract compared to the active 5-methyl-hydrofolate (5-MTHF) form (which was taken up twice as readily).  The researchers concluded that food regulatory bodies should rethink their position on folic acid enrichment. 

Interestingly, the FDA and European Food Standard Agency have already approved products containing 5-MTHF derivatives to replace folic acid (3).

A Key Metabolic Factor – More Biochemistry 
B12, an essential co-factor in folic acid metabolism, is often low in ME/CFS The folate cycle feeds into other key biochemical cycles as well. The end product of folate metabolism, 5-MTHF, is an essential precursor for neurotransmitter metabolism and the synthesis of dopamine, serotonin, and norepinephrine. It is also necessary for the production of SAMe, which participates in over 200 enzymatic reactions in the body.

After 5-MTHF is produced, it is then recycled back into the cycle through the enzyme methionine synthase (MTR). This reaction requires adequate B12 as a cofactor. With B12 deficiency in near epidemic proportions in the elderly, vegetarians, chronic antacid users, SIBO, and people with ME/CFS or FM, it’s possible that folic acid can become trapped as 5-MTHF in what is called the “folate trap.” This “folate trap” prevents the recycling of 5-MTHF back to THF and slows methylation and many other downstream reactions. 

Finally, there is a growing understanding of the link between hypothyroidism and proper folate cycle function. Many ME/CFS and FM patients have subclinical hypothyroidism that may be related to inadequate production of 5-MTHF. This methylated form of folate is essential for the conversion of tyrosine to thyroid hormone (1). 

Who With ME/CFS or Fibromyalgia Should Be Concerned With This Study? It’s possible but not certain that people with ME/CFS and FM may already be behind the eight ball, so to speak, regarding folate metabolism. Dr. Amy Yasko and the late Rich VonKoynenberg proposed that genetic mutations (single nucleotide polymorphisms or SNPs) in enzymes involved in the folate methylation pathway may be common in the ME/CFS and/or FM populations. Of the three enzymes involved in folate metabolism, methylenetetrahydrofolate reductase (MTHFR) plays the largest role in the conversion and utilization of folates. A genetic defect in this key enzyme could dramatically affect the ability to convert, recycle, and utilize folates. 

Genetic Aspects An Open Medicine Institute study is examining the effects of MTHFR mutations on folate metabolism in ME/CFS. Two common genetic variations, C677T and A1298C, have been identified in the MTHFR gene that codes for the MTHFR enzyme. The C677T type has been associated with increased incidence of cardiovascular disease and other health risks (4). This MTHFR SNP has been found to be prevalent in certain populations of people. Heterozygous MTHFR C677T, meaning one copy of the gene is mutated while the other is normal, is found in 42% of Hispanics, 35% of Caucasians, and 14% of African Americans. Homozygotes, where both copies of the gene are mutated, are less common in the general population with 10% preponderance (5).

Further research and stricter study design are certainly warranted. Another study measuring levels of homocysteine in the cerebrospinal fluid of CFS/FM patients found elevations suggestive of problems recycling folate back to methionine. However, it was unclear whether these findings were due to genetic SNPs in enzymes, folate deficiencies, or B12 deficiencies (8). 

The Open Medicine Institute is currently engaged in a study to determine the extent of MTHFR mutations and the role they may play in aberrant folate metabolism in ME/CFS. 

What Problems Might High Levels of Unmetabolized Folic Acid (UMFA) Pose?

If enzymatic road blocks from genetic mutations or inadequate enzyme cofactors inhibit synthetic folic acid metabolism, high concentrations of folic acid can spill over into the portal circulation. A natural killer connection, of all things, may be possible Elevated levels of unmetabolized folic acid (UMFA) have been implicated in increased overall mortality (9).  Epidemiological studies have found a striking association between the incidence of colon cancers and folic acid food enrichment. In the US, rates of colorectal cancer began to increase in 1996 and reached a maximum in 1998. Rates have continued to exceed those present during folic acid pre-enrichment days by as much as 15,000 extra cases per year (2).

 Worth mentioning is that these observational studies are inadequate to determine causation due to the inability to control for all possible confounders. Nonetheless, hindsight tells us that careful study of genetic and biochemical factors should have been more thoroughly investigated before implementing a potentially harmful change in food policy. 

Some studies also speculate that excess folic acid may be related to decreased natural killer cell cytotoxicity (10). This could be due to the fact that excess naturally occurring folate (DHF) blocks normal function of the MTHFR enzyme providing another potential block in methylation and other downstream biochemical cycles. 

More study is urgently needed to determine if synthetic folates hinder immune functioning. 

Recommendations for People Who Are Concerned? CFS/FM patients and perhaps everyone should check their methylation status utilizing genetic testing such as 23andMe (see www.23andme.com for $99).  Conventional laboratories like Quest or LabCorp also now have MTHFR studies that may be ordered by a healthcare provider. Specialty labs like SpectraCell or HealthDiagnostics specialize in more in-depth methylation studies. (The FDA now allows 23andme to only provide raw data.   Several free online tools can, however, do that job. Yasko has an excellent tool plus there’s http://geneticgenie.org/and http://www.promethease.com)

Dietary and Supplementation Suggestions

If MTHFR SNPs are found, consider avoiding all forms of synthetic folate and folic acid—including those found in grain products. (Regardless, avoiding grains due to the high incidence of gluten sensitivity in CFS and FM patients is sometimes recommended.)
Some supplement changes may be in order 
Foods high in naturally occurring folate (dihydrofolate, DHF)
spinach, turnip greens, beans, sunflower seeds, Brewer’s yeast, liver.
Foods often fortified with folic acid breakfast cereal, bread, flour, corn meal, pasta, rice. When choosing supplements, opt for a multi-vitamin or B-complex with active forms of folate such as folinic acid or 5-MTHF. 

To assess if supplementation is sufficient to bypass methylation defects, routine homocysteine, folate, and B12 can be measured. Folate is most accurately measured as red blood cell folate. Serum B12 measurements are notoriously inaccurate, so methylmalonic acid (MMA) is the preferred test to perform. If MMA is depressed and homocysteine remains high, there may be an additional need for methyl donors to recycle folate through the cycle. Supplemental methyl-B12, trimethylglycine (TMG), or SAMe may help restore normal ranges (11).

Read more: The Folic Acid Controversy, MTHFR and Chronic Fatigue Syndrome http://www.cortjohnson.org/blog/2014/08/12/folic-acid-controversy-mthfr-chronic-fatigue-syndrome/
1  Kelly GS. Folates: Supplemental Forms and Therapeutic Applications. Alt Med Rev 1998. 3(3): p. 208-220. http://www.ncbi.nlm.nih.gov/pubmed/9630738 2  Smith AD, Kim YI, Refsum H. Is folic acid good for everyone? Am J Clin Nutr March 2008 vol. 87 no. 3 517-533. http://www.ncbi.nlm.nih.gov/pubmed/18326588 3  Patanwala I, et al. Folic acid handling by the human gut: implications for food fortification and supplementation. Am J Clin Nutr. 2014 Jun 18;100(2):593-599. [Epub ahead of print]. http://www.ncbi.nlm.nih.gov/pubmed/24944062 4  Klerk M, et al. MTHFR 677C⟶T Polymorphism and Risk of Coronary Heart Disease: A Meta-analysis. JAMA 2002;288:2023-31. http://www.ncbi.nlm.nih.gov/pubmed/12387655 5  Hughes LB et al. Racial or ethnic differences in allele frequencies of single-nucleotide polymorphisms in the methylenetetrahydrofolate reductase gene and their influence on response to methotrexate in rheumatoid arthritis. Ann Rhuem Dis 2006; 65: 1213-1218. http://www.ncbi.nlm.nih.gov/pubmed/16439441 6  Botto Lorenzo, Yang Quanhe. 5,10-Methylenetetrahydrofolate Reductase Gene Variants and Congenital Anomalies: A HuGE Review. Am. J. Epidemiol. 2000; 151(9): 862-877. http://www.ncbi.nlm.nih.gov/pubmed/10791559 7  Regland,B, Andersson M, Abrahamsson L, Bagby J, Dyrehag LE, Gottfries CG. (1997) Increased concentrations of homocysteine in the cerebrospinal fluid in patients with fibromyalgia and chronic fatigue syndrome. Scand J Rheumatol. 26(4):301-7. http://www.ncbi.nlm.nih.gov/pubmed/9310111 8  Harmon DL, McMaster D, McCluskey DR, Shields D, Whitehead AS. (1997) A common genetic variant affecting folate metabolism is not over-represented in chronic fatigue syndrome. Ann Clin Biochem. 34 (Pt 4):427-9. http://www.ncbi.nlm.nih.gov/pubmed/9247678 9  Neuhouser ML, et al. Mathematical modeling predicts the effect of folate deficiency and excess on cancer-related biomarkers. Cancer Epidemiol Biomarkers Prev. 2011 Sep;20(9):1912-7. Epub 2011 Jul 13. http://www.ncbi.nlm.nih.gov/pubmed/21752986 10  Troen AM, et al. Unmetabolized folic acid in plasma is associated with reduced natural killer cell cytotoxicity among postmenopausal women. J Nutr. 2006 Jan;136(1):189-94. http://www.ncbi.nlm.nih.gov/pubmed/16365081 11  Olthof Margreet, Trinette van Vliet, Esther Boelsma, Petra Verhoef. Low Dose Betaine Supplementation Leads to Immediate and Long Term Lowering of Plasma Homocysteine in Healthy Men and Women. J. Nutr. 2003 Dec. 1; 133(12): 4135-4138. http://www.ncbi.nlm.nih.gov/pubmed/14652361  

Kombucha Benefits, Evidence in the Studies

                                        kombucha scooby available at healthyeats.nl

Fermented tea known as kombucha has been rapidly growing in popularity among health food lovers.  But it's actually been around for thousands of years.  It originated in China in the third century B.C.  Then it made its way to Russia, India, and Japan where it became a staple among Samurai warriors.  Today it is also popular in Poland, Germany, Bulgaria, Indonesia and many other cultures. 

Kombucha – or "the booch" to its fans – is made from green, black or white tea.  It's fermented for at least a week with sugar and a fungal culture consisting of a mixture of bacteria and yeast.  The starter is called a "SCOBY," which is an acronym for "symbiotic colony of bacteria and yeast."

The culture, also sometimes referred to as the "mother," resembles a light brown, tough, gelatinous disk, which is a living, growing organism. With each batch of the tea, the organism can regenerate and create a new culture called the "baby," which can be shared with a friend much like the sharing of a sour dough starter.

Sometimes called "mushroom tea," kombucha has been associated with a long list of health benefits.  It's a probiotic drink with helpful bacteria that support digestion and the immune system. It also contains enzymes, amino acids, antioxidants and polyphenols.

But relatively little scientific evidence has confirmed the health claims of traditional cultures drinking the tea.  Recently, researchers from the University of Latvia gathered 75 studies attesting to the proven health properties of kombucha.[1]

Here are 18 healthy reasons they suggest to raise a glass of Kombucha. 

1.  Detoxification

Kombucha contains substantial amounts of glucuronic acid (GA).  GA is well known as a detoxicant.  In the body it combines with toxins like pharmaceuticals and environmental pollutants.  It then converts them into compounds that are soluble and the body can excrete.   Drinking kombucha may also help prevent tissues from absorbing industrial toxins in the environment. 

2. Antioxidants

Kombucha  contains abundant antioxidants including vitamins E, C, beta-carotene, and other carotenoids.  Like black tea, Kombucha  also contains polyphenols and other compounds with antioxidant powers.  But because it is fermented, Kombucha is much more powerful than plain tea.  Its antioxidant activity has been found to be 100 times higher than vitamin C and 25 times higher than vitamin E.[2]  For that reason drinking traditional Kombucha may help cure chronic illnesses caused by oxidative stress. 

3.  Energy

Kombucha sets iron free from black tea.  That helps increase levels of blood hemoglobin, and improves oxygen flow to tissues.   It also improves the body's absorption of other non-heme (plant-derived) iron. 

4.  Immunity

Oxidative stress suppresses the immune system, kombucha's high levels of vitamin C support immunity.  Its antioxidant power protects against cell damage, inflammatory diseases, suppressed immunity, and tumors.

5.  Gastric Illnesses

Nonsteroidal anti-inflammatory drugs (NSAIDs) are toxic to the gut.  They can lead to gastric ulcers.Indomethacin, a popular NSAID, can disrupt blood circulation to the stomach's mucous membrane.  Kombucha has been shown to effectively heal gastric ulceration.  Researchers believe the fermented tea protects the mucin content of the stomach.  Its antioxidant activity also protects the lining of the gut.  Kombucha also reduces gastric acid secretion that can damage the mucous membrane.  In fact, kombucha has been found as effective in healing ulcers as prescription omeprazole (brand name Prilosec).[3]

6.  Obesity

Kombucha helps balance the metabolism.  Animal studies show the tea may cause weight loss by encouraging calorie restriction.

7.  Diabetes

Research dating back to 1929 found kombucha can decrease blood sugar levels.  More recent animal studies report that kombucha significantly reduces blood sugar levels in diabetic rats.[4]   Another study suggested kombucha may be considered a candidate for the treatment and prevention of diabetes.[5]

8.  Kidney Toxicity

Kombucha may help eliminate kidney damage caused by environmental pollutants and may be beneficial to patients suffering from renal impairment.[6] Kombucha has also been used to prevent calcification in the kidney and may prevent the formation of kidney stones.[7]

9.  Endothelial Function

Oxidative stress can damage the lining of blood vessels.  That damage is a precursor to atherosclerosis, and a threat to heart health.  Antioxidants in Kombucha help promote regeneration of cellular walls in blood vessels.[8]

10.  Atherosclerosis

In clinical trials involving 52 atherosclerotic patients with high cholesterol, Kombucha helped lower levels to normal. In studies involving ducks, kombucha significantly reduced levels of LDL cholesterol and simultaneously raised HDL levels after just 10 days.  Other animal studies show Kombucha may decrease total cholesterol as much as 45–52%.  It may also significantly decrease triglyceride and LDL levels while increasing HDL.[9]

11.  Hypertension

Kombucha has been used to prevent headaches and dizziness caused by hypertension.  It's been recommended for treating high blood pressure.

12.  Anemia

Organic acids found in Kombucha convert trivalent iron compounds from plant sources to divalent iron ions.  This makes iron from plant sources more available to the body.  And vitamin C in Kombucha enhances iron absorption.   Researchers suggest Kombucha is particularly recommended for elderly people and vegetarians because it enhances the absorption of iron and helps prevent iron deficiency.

13.  Liver Function

Kombucha protects against liver toxicity in animals from overdoses of acetaminophen (Tylenol).[10]  Researchers suggest it might provide a useful therapy for humans as well.[11]

14.  Nervous System

Kombucha contains several amino acids, methylxanthine alkaloids (caffeine, theophylline, and theobromine), ascorbic acid (vitamin C), and B vitamins (including folic acid-B9), necessary for normal metabolism in the nervous system.  It can help with headaches, nervousness, and epilepsy prevention.  It may also prevent depression in the elderly.

15.  Asthma

Daily Kombucha may help asthma patients.  It contains significant amounts of theophyline, a bronchodilator.[12]  The treatment dose of theophyline is 0.18–1.0 g daily.  Just one cup of kombucha contains about 1.44 mg.

16.  Joint Problems

Glucuronic acid inKombucha can be converted by the body into glucosamine, chondroitin-sulphate, and other polysaccharides and glucoproteins associated with cartilage, collagen, and the fluid that lubricates joints.[13] It may also help relieve arthritis, rheumatism, and gout.   

17.  Cancers

Consumption of Kombucha has been associated with lower cancer rates.  Researchers believe it increases the immune system's anticancer defenses.   It may prevent cancer proliferation at early stages of tumor growth due to its glucuronic, lactic, and acetic acid content, as well as its antibiotic compounds.  It may have anticarcinogenic effects especially for hormone-dependent tumors.

Cell studies suggest it may be useful for prostate cancer treatment and prevention.[14]  It's also been studied as an anticancer agent against human lung, osteosarcoma, and renal cancer cell lines.

18.  Antibiotic Resistant Infections

Kombucha contains strong antibacterials to combat infectious diseases such as diptheria, scarlet fever, influenza, typhoid, paratyphoid fever, and dysentery.[15]  Its high total acidity makes it effective against Helicobacter pylori, Salmonella typhimurium, Staphylococcus aureus, and Bacillus cereus.  It's been suggested that kombucha may be an effective alternative to synthetic antimicrobials that are becoming increasingly ineffective.[16]  

The Latvian researchers note that a series of microbiological and biochemical tests on kombucha have repeatedly found it safe for human consumption.  Sally Fallon, author of Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats, quotes an FDA official as saying that when reasonable care is taken, "you're more likely to find contamination in a cup of coffee than in a cup of properly prepared kombucha."

But there have been isolated reports of sickness after drinking kombucha.  Alternative health guru Dr. Andrew Weil does not recommend drinking the homemade version for fear of contamination with aspergillus, a toxin-producing yeast which he believes would be risky for those with already compromised immune systems, like AIDS patients and cancer patients, as well as for pregnant and nursing mothers.

What to do? If you are healthy, try the commercial brands for yourself. For beginners, a good brand to try is GT's Organic Raw Kombucha.  The founder claims he began making kombucha in 1995 after his mother successfully used the drink in her battle against breast cancer.

It's best to use Kombucha in moderation to begin (four to eight ounces a day), even though the bottle may recommend a full 16 ounces per day. And at almost four dollars a bottle, many people may want to keep their intake moderate.

Another reason to start slowly is that Kombucha has a detoxifying effect.  If the liver is not functioning properly, it can be overwhelmed by the toxins being released. This may be why some people report an allergic reaction to the tea. For that reason, some experts recommend drinking plenty of water while taking kombucha to help flush toxins from the body.

If you are tempted to make your own kombucha, educate yourself first and follow instructions carefully, including using clean equipment, correct temperatures and glass containers.

Kombucha is not a drug but a traditional drink with many health-promoting properties. As with all foods, moderation is key.  It's important to listen to your own body to determine whether it is a good choice for you.

Kombucha fermentation has significant and broad antimicrobial activity. - GreenMedInfo Summary

Abstract Title:

Kombucha fermentation and its antimicrobial activity.

Abstract Source:

J Agric Food Chem. 2000 Jun;48(6):2589-94. PMID: 10888589

Abstract Author(s):

G Sreeramulu, Y Zhu, W Knol

Abstract:

Kombucha was prepared in a tea broth (0.5% w/v) supplemented with sucrose (10% w/v) by using a commercially available starter culture. The pH decreased steadily from 5 to 2.5 during the fermentation while the weight of the "tea fungus" and the OD of the tea broth increased through 4 days of the fermentation and remained fairly constant thereafter. The counts of acetic acid-producing bacteria and yeasts in the broth increased up to 4 days of fermentation and decreased afterward. The antimicrobial activity of Kombucha was investigated against a number of pathogenic microorganisms. Staphylococcus aureus, Shigella sonnei, Escherichia coli, Aeromonas hydrophila, Yersinia enterolitica, Pseudomonas aeruginosa, Enterobacter cloacae, Staphylococcus epidermis, Campylobacter jejuni, Salmonella enteritidis, Salmonella typhimurium, Bacillus cereus, Helicobacterpylori, and Listeria monocytogenes were found to be sensitive to Kombucha. According to the literature on Kombucha, acetic acid is considered to be responsible for the inhibitory effect toward a number of microbes tested, and this is also valid in the present study. However, in this study, Kombucha proved to exert antimicrobial activities against E. coli, Sh. sonnei, Sal. typhimurium, Sal. enteritidis, and Cm. jejuni, even at neutral pH and after thermal denaturation. This finding suggests the presence of antimicrobial compounds other than acetic acid and large proteins in Kombucha.

Article Published Date : Jun 01, 2000

Study Type : In Vitro Study

Additional Links

Substances : Fermented Foods and Beverages : CK(696) : AC(143), Kombucha Tea : CK(16) : AC(7)

Pharmacological Actions : Anti-Bacterial Agents : CK(978) : AC(321)

View the Evidence: 

Comparative healing property of kombucha tea and black tea against indomethacin-induced gastric ulceration in mice: possible mechanism of action.

Click here to read the entire abstract

Pubmed Data : Food Funct. 2010 Dec ;1(3):284-93. Epub 2010 Nov 3. PMID: 21776478

Article Published Date : Nov 30, 2010

Study Type : Animal Study

Additional Links

Substances : Kombucha Tea : CK(16) : AC(7), Tea : CK(1059) : AC(247)

Diseases : Drug-Induced Toxicity: Indomethacin : CK(15) : AC(7), Gastric Ulcer : CK(250) : AC(96),NSAID-induced toxicity : CK(244) : AC(60), Oxidative Stress : CK(2004) : AC(750), Wound Healing : CK(244) : AC(76)

Pharmacological Actions : Anti-Ulcer Agents : CK(164) : AC(61), Antioxidants : CK(3767) : AC(1373)

Additional Keywords : Drug: Indomethacin : CK(30) : AC(17), Drug: Omeprazole : CK(90) : AC(15), Plant Extracts : CK(3839) : AC(1258)

Problem Substances : Non-Steroidal Anti-Inflammatory Drugs (NSAIDs) : CK(1510) : AC(134)

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Hypoglycemic and antilipidemic properties of kombucha tea in alloxan-induced diabetic rats.

Click here to read the entire abstract

Article Publish Status : This is a free article. Click here to read the complete article.

Pubmed Data : BMC Complement Altern Med. 2012 ;12:63. Epub 2012 May 16. PMID: 22591682

Article Published Date : Dec 31, 2011

Study Type : Animal Study

Additional Links

Substances : Kombucha Tea : CK(16) : AC(7)

Diseases : Diabetes Mellitus: Type 2 : CK(2161) : AC(359), Hyperlipidemia : CK(534) : AC(115)

Pharmacological Actions : Alpha-amylase inhibitor : CK(7) : AC(4), Hypoglycemic Agents : CK(591) : AC(162)

Additional Keywords : Phytotherapy : CK(424) : AC(77)

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Kombucha tea attenuates chromate-induced oxidative stress in rats.

Click here to read the entire abstract

Pubmed Data : J Ethnopharmacol. 2000 Jul;71(1-2):235-40. PMID: 10904168

Article Published Date : Jul 01, 2000

Study Type : Animal Study

Additional Links

Substances : Fermented Foods and Beverages : CK(696) : AC(143), Kombucha Tea : CK(16) : AC(7)

Diseases : Chromate(VI) Toxicity : CK(4) : AC(2)

Pharmacological Actions : Antioxidants : CK(3767) : AC(1373)

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Kombucha tea attenuates lead induced immunosuppression and oxidative stress.

Click here to read the entire abstract

Pubmed Data : Biol Trace Elem Res. 2002 Nov;89(2):105-10. PMID: 14631833

Article Published Date : Nov 01, 2002

Study Type : Animal Study

Additional Links

Substances : Fermented Foods and Beverages : CK(696) : AC(143), Kombucha Tea : CK(16) : AC(7)

Diseases : Lead Poisoning : CK(168) : AC(40)

Pharmacological Actions : Antioxidants : CK(3767) : AC(1373)

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Kombucha tea exhibits anti-stress and liver protecting properties.

Click here to read the entire abstract

Pubmed Data : Biomed Environ Sci. 2001 Sep;14(3):207-13. PMID: 11723720

Article Published Date : Sep 01, 2001

Study Type : Animal Study

Additional Links

Substances : Fermented Foods and Beverages : CK(696) : AC(143), Kombucha Tea : CK(16) : AC(7)

Diseases : Liver Disease : CK(112) : AC(31)

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Kombucha tea is therapeutic in reverting carbon tetrachloride-induced liver toxicity.

Click here to read the entire abstract

Pubmed Data : J Microbiol Biotechnol. 2009 Apr;19(4):397-402. PMID: 19420997

Article Published Date : Apr 01, 2009

Study Type : Animal Study

Additional Links

Substances : Fermented Foods and Beverages : CK(696) : AC(143), Kombucha Tea : CK(16) : AC(7)

Diseases : Chemotherapy-Induced Liver Toxicity : CK(14) : AC(8)

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Kombucha tea protects against phenol-induced cytotoxicity in mice.

Click here to read the entire abstract

Pubmed Data : J Environ Biol. 2010 Sep;31(5):615-21. PMID: 21387911

Article Published Date : Sep 01, 2010

Study Type : Animal Study

Additional Links

Substances : Kombucha Tea : CK(16) : AC(7)

Diseases : DNA damage : CK(728) : AC(304), Phenol Toxicity : CK(2) : AC(1)

Pharmacological Actions : Cytoprotective : CK(10) : AC(8), Genoprotective : CK(119) : AC(50)

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Kombucha fermentation has significant and broad antimicrobial activity.

Click here to read the entire abstract

Pubmed Data : J Agric Food Chem. 2000 Jun;48(6):2589-94. PMID: 10888589

Article Published Date : Jun 01, 2000

Study Type : In Vitro Study

Additional Links

Substances : Fermented Foods and Beverages : CK(696) : AC(143), Kombucha Tea : CK(16) : AC(7)

Pharmacological Actions : Anti-Bacterial Agents : CK(978) : AC(321)

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Kombucha tea exhibits antimicrobial and anticancer activity.

Click here to read the entire abstract

Pubmed Data : J BUON. 2008 Jul-Sep;13(3):395-401. PMID: 18979556

Article Published Date : Jul 01, 2008

Study Type : In Vitro Study

Additional Links

Substances : Fermented Foods and Beverages : CK(696) : AC(143), Kombucha Tea : CK(16) : AC(7)

Diseases : Cancers: All : CK(9376) : AC(2939)

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Protective effect of kombucha tea against tertiary butyl hydroperoxide induced cytotoxicity and cell death in murine hepatocytes.

Click here to read the entire abstract

Pubmed Data : Indian J Exp Biol. 2011 Jul ;49(7):511-24. PMID: 21800502

Article Published Date : Jun 30, 2011

Study Type : In Vitro Study

Additional Links

Substances : Flavonoids : CK(960) : AC(301), Kombucha Tea : CK(16) : AC(7), Polyphenols : CK(484) : AC(182)

Diseases : Chemically-Induced Liver Damage : CK(500) : AC(187), Oxidative Stress : CK(2004) : AC(750), Tertiary butyl hydroperoxide toxicity : CK(1) : AC(1)

Pharmacological Actions : Hepatoprotective : CK(580) : AC(281)

Problem Substances : Tertiary butyl hydroperoxide : CK(1) : AC(1)

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References

http://www.greenmedinfo.com/Margie King is a graduate of the Institute for Integrative Nutrition®

[1] Ilmara Vina et al, "Current Evidence on Physiological Activity and Expected Health Effects of Kombucha Fermented Beverage." J Med Food 17 (2) 2014, 179–188 DOI: 10.1089/jmf.2013.0031

[2] Adriani L, Mayasari N, Kartasudjana RA: "The effect of feeding fermented kombucha tea on HLD, LDL and total cholesterol levels in the duck bloods." Biotechnol Anim Husb 2011;27:1749–1755.

[3] Banerjee D, Hassarajani SA, Maity B, Narayan G, Bandyopadhyay SK, Chattopadhyay S: Comparative healing property of kombucha tea and black tea against indomethacin-induced gastric ulceration in mice: possible mechanism of action. Food Funct 2010;1:284–293.

[4] Shenoy C: "Hypoglycemic activity of bio-tea in mice." Indian J Exp Biol 2000;38:278–279.

[5] Aloulou A, Hamden K, Elloumi D, Ali MB, Hargafi K, Jaouadi B, Ayadi F, Elfeki A, Ammar E: Hypoglycemic and antilipidemic properties of kombucha tea in alloxan-induced diabetic rats. BMC Complement Altern Med 2012;12:63.

[6] Gharib OA: "Effects of kombucha on oxidative stress induced nephrotoxicity in rats." Chin Med2009;4:23.

[7] Dufresne C, Farnworth E: "Tea, kombucha and health: a review."  Food Res Int 2000;33:409–421.

[8] Dufresne C, Farnworth E: "Tea, kombucha and health: a review."  Food Res Int 2000;33:409–421.

[9] Suhartatik N, Karyantina M, Marsono Y, Rahayu ES, Kuswanto KR: "Kombucha as anti hypercholesterolemic agent (in vitro study using SD rats)." Proceedings of the 3rd International Conference of Indonesian Society for Lactic Acid Bacteria (3rd IC- ISLAB): Better Life with Lactic Acid Bacteria: Exploring Novel Functions of Lactic Acid Bacteria, 2011, Yogyakarta, Indonesia.

[10] Pauline T, Dipti P, Anju B, Kavimani S, Sharma SK, Kain AK, Sarada SKS, Sai Ram M, Ilavazhagan G, Kumar D, Selvamurthy W: "Studies on toxicity; anti-stress and hepatoprotective properties of kombucha tea." Biomed Environ Sci 2001;14:207–213.

[11] Jalil A, Amin D, Mohammad HF, Saeid H: "Protective effect of kombucha tea against acetaminophen-induced hepatotoxicity in mice: a biochemical and histopathological study." Comp Clin Path 2012;21:1243–1248.

[12] Pasha C, Reddy G: "Nutritional and medicinal improvement of black tea by yeast fermentation."Food Chem 2005;89:449–453.

[13] Jayabalan R, Marimuthu S, Swaminathan K: "Changes in content of organic acids and tea polyphenols during kombucha tea fermentation." Food Chem 2007;102:392–398.

[14] Sriharia T, Arunkumarb R, Arunakaranb J, Satyanarayanac U: "Downregulation of signalling molecules involved in angiogenesis of prostate cancer cell line (PC-3) by kombucha (lyophilized)."Biomed Prev Nutr 2012;3:53–58.

[15] Talawat S, Ahantharik P, Laohawiwattanakul S, Premsuk A, Ratanapo S: "Efficacy of fermented teas in antibacterial activity." Kasetsart J Nat Sci 2006;40:925–933.

[16] Mo H, Zhu Y, Chen Z: "Microbial fermented tea—a potential source of natural food preservatives."Trends Food Sci Technol 2008;19:124–130.