Kombucha and Baby Boomers

Multiple sources are expressing concern about baby boomers finally aging, and they expect that Alzheimer’s will have the most drastic increase.

http://www.cbsnews.com/news/alzheimers-rates-expected-to-triple-by-2050-because-of-aging-baby-boomers/

http://www.livescience.com/51603-alzheimers-disease-baby-boomers.html

Moreover, their mental health as well.

http://www.livescience.com/36542-baby-boomers-mental-health-crisis.html

 

Kombucha as a cancer treatment! Woah!!

The following effects were observed:

  • Metastases and weight loss were brought to a halt, sometimes weight gain was achieved;
  • the need for painkillers was reduced;
  • the patient’s general condition improved;
  • coughing was reduced;
  • the immune system was strengthened (increased production of immune cells) without confinement to bed;
  • the patient’s oxidative metabolism was improved;
  • after kombucha consumption, urine tests revealed considerable trace amounts of environmental toxins such a lead, mercury, benzene, cesium etc. in patients who had never drunk kombucha before, with the drink itself being free of these contaminants (the same observation was made by Dr.med. Erich Rebholz in 1998);
  • kombucha produces the good L-(+)-lactic acid which is virtually never found in the tissues of cancer patients;
  • venous blood measurements showed that kombucha shifts the blood ph towards the neutral point (making it less alkaline)[3].

Also noted was

  • kombucha contains proteolytic enzymes[2];
  • apart from kombucha, glucuronic acid is also found in the human body as well as in seaweed, mushrooms, resins, gum arabic, Viscum (mistletoe), and nearly all mucilaginous substances.

How to make your own SCOBY!!!

Kind of gross looking, but healthy all the same. Let’s save consumers from having to deal with this nit picky stuff. 😛

Kombucha History

The origins of Kombucha have become lost in the mists of time. It is thought to have originated in the Far East, probably China, and has been consumed there for at least two thousand years. The first recorded use of kombucha comes from China in 221 BC during the Tsin Dynasty. It was known as “The Tea of Immortality”.

 

As the Kombucha culture digests the sugar it produces a range of organic acids like glucuronic acid, gluconic acid, lactic acid, acetic acid, butyric acid, malic acid and usnic acid; vitamins, particularly B vitamins and vitamin C; as well as amino acids, enzymes. And of course there are all the benefits of the probiotic microorganisms themselves. The Kombucha culture is a biochemical powerhouse in your kitchen.

Product Pitch Ideas:

Since Kombucha is commonly referred to as “The Tea of Immortality” we can tell of a story of someone on the quest for immortality, or the fountain of youth.

However, I am torn between two things. Do we use a story of a real life person who searched for it? Like Qin Shi Huang? Or do we use a myth, such as Alexander the Great?

Qin Shi Huangs Quest for Immortality

Alexander the Great and the Land of Darkness

I think I am on a good path in relation to story though.
Anyway, work early in the morning. Bed time!

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s