I THINK I SCREWED UP MY METABOLISM

[navajo001]

The store brands are stronger then homemade
They ferment it 30 days!
So, cut the kombucha with a bit of apple juice at first.
But be aware, it is a strong and painless detoxifier.
Make that bottle last a few days.
You will find that your body will dump a huge amount of junk in a few days.
Nothing painful, just will take up a bit of time.

Well, strong is one way of putting it!

This is what I got:
http://www.synergydrinks.com/kombucha_gingerade.aspx

So I should cut it into 3 or 4 servings and make the difference with juice? Got it.

Now, on to these detox properties... I drive at least 1.5 hrs one way for work, if I drink it, will I be hunting a stand of trees alongside the highway?

 

[Bubblingbrooks]

The store brands are stronger then homemade
They ferment it 30 days!
So, cut the kombucha with a bit of apple juice at first.
But be aware, it is a strong and painless detoxifier.
Make that bottle last a few days.
You will find that your body will dump a huge amount of junk in a few days.
Nothing painful, just will take up a bit of time.

Well, strong is one way of putting it!

This is what I got:
http://www.synergydrinks.com/kombucha_gingerade.aspx

So I should cut it into 3 or 4 servings and make the difference with juice? Got it.

Now, on to these detox properties... I drive at least 1.5 hrs one way for work, if I drink it, will I be hunting a stand of trees alongside the highway?

I have no way of knowing when this will occur
Take the tp with you is all I can advise!

 

[navajo001]

Take the tp with you is all I can advise!

OK, so does it do "this" every time it is consumed or just the first few?

I am looking for a replacement for the Dew but still have to be able to function away from the porcelain.

 

[Bubblingbrooks]

Take the tp with you is all I can advise!

OK, so does it do "this" every time it is consumed or just the first few?

I am looking for a replacement for the Dew but still have to be able to function away from the porcelain.

Its just a one time occurance.
We make our own, and we drink the stuff by the bottle.
Fresh ginger, peach, blueberry and strawberry are just a few of the flavors we have made.
It is also the one thing that we use white sugar for, as it uses it up for fuel in the fermentation process.

http://nourishingfoodways.wordpress...wild-about-this-fizzy-fermented-health-tonic/
http://nourishingfoodways.wordpress.com/2011/01/18/5-step-kombucha-recipe/

 

[navajo001]

Take the tp with you is all I can advise!

OK, so does it do "this" every time it is consumed or just the first few?

I am looking for a replacement for the Dew but still have to be able to function away from the porcelain.

Its just a one time occurance.
We make our own, and we drink the stuff by the bottle.
Fresh ginger, peach, blueberry and strawberry are just a few of the flavors we have made.
It is also the one thing that we use white sugar for, as it uses it up for fuel in the fermentation process.

http://nourishingfoodways.wordpress...wild-about-this-fizzy-fermented-health-tonic/
http://nourishingfoodways.wordpress.com/2011/01/18/5-step-kombucha-recipe/

Well, I was going to start another thread on this if I couldn't find it in a search but since we seem to have gotten on the topic...

Can I take a "culture" from the storebought bottle I have and brew more (like yogurt) or do I need to get a starter culture instead?

And those flavors you listed sound GOOD!!!

I'm excited and really want to kick the dew habbit and this sounds like a good alternative.

I am not trying to be spoon fed here, but i am just overwhelmed by all this right now and don't have enough free time to research all the things I want RIGHT NOW! Never been known for my patience! :LOL

I REALLY appreciate you time BBrooks!

 

[lwheelr]

I make that fermented bread dough as well - it is actually pretty easy.

We make it up sometime during the day - whenever we remember. I tripled the recipe, so we always have a lot on hand - I have a fairly good sized family, who eats bread every day.

I make it with Hard White Wheat - you can get Prairie Gold flour in most grocery stores, and it won't taste nasty, it is pretty good stuff. I mill my own, but use the store bought stuff in emergencies (like now, our wheat mill is not working).

So anyway, we make it up and toss it into the fridge. The next day, we hack off a piece, shape it, and let it raise for a while, then pop it in the oven.

If we are in a hurry, we roll it out thin (1/4 to 1/2"), brush with some oil and sprinkle with a little garlic salt, and bake flatbread. It raises nicely even if you don't let it raise before baking this way, so you can do it in a hurry.

As long as you remember to whip up another batch every time you use the last piece, you'll always have dough available to bake more fresh bread.

I've owned three different wheat mills:

K-Tec - This was the most durable, made the finest flour, and was adjustable so I could make coarser flour if I wanted. Lasted us about 15 years, many extended periods of daily use. It developed problems with the housing that we could not repair - but the motor was still going strong.

Whisper Mill - just as loud as the K-tec, but VERY poorly designed. Had a tube that always clogged, and eventually broke because of the bad design. This one quit on us after just three years of use (ok, so we used it every day, but STILL!). I hated this one and would never buy another one.

VitaMill - Just a revision on the K-tec design. That is why we bought it, K-tecs were no longer available when we needed one. It had no texture adjustment, and didn't mill as fine as I'd like. It lasted three years, and then the heat from the motor burned a hole through the side of the housing, causing flour clogs that choked the motor. We repaired it twice, it has stopped working again and I'm not sure what the issue is this time. It was inexpensive, and I guess we got our money's worth out of it, we used it pretty much at least once a day, sometimes twice, for all those three years.

So we are shopping for a mill again, and I really miss my K-tec.

A quick word of warning about fresh milled flour - for the first 12 to 24 hours after milling, the flour will have a higher moisture content. It will sour more quickly, and your recipes may take a little less water if you are using flour that is right out of the mill.

Weight gain in the middle (specifically in the front of the belly), is usually sugar - that soda every day is enough to keep it stubbornly there. A half hour walk every day might be enough to compensate.

You don't lose weight in the same order that you gain it. Often that middle stuff is the hardest to shake because it is the part that is most strongly tied to metabolism issues.

 

[navajo001]

I make that fermented bread dough as well - it is actually pretty easy.

We make it up sometime during the day - whenever we remember. I tripled the recipe, so we always have a lot on hand - I have a fairly good sized family, who eats bread every day.

I make it with Hard White Wheat - you can get Prairie Gold flour in most grocery stores, and it won't taste nasty, it is pretty good stuff. I mill my own, but use the store bought stuff in emergencies (like now, our wheat mill is not working).

So anyway, we make it up and toss it into the fridge. The next day, we hack off a piece, shape it, and let it raise for a while, then pop it in the oven.

If we are in a hurry, we roll it out thin (1/4 to 1/2"), brush with some oil and sprinkle with a little garlic salt, and bake flatbread. It raises nicely even if you don't let it raise before baking this way, so you can do it in a hurry.

As long as you remember to whip up another batch every time you use the last piece, you'll always have dough available to bake more fresh bread.

I've owned three different wheat mills:

K-Tec - This was the most durable, made the finest flour, and was adjustable so I could make coarser flour if I wanted. Lasted us about 15 years, many extended periods of daily use. It developed problems with the housing that we could not repair - but the motor was still going strong.

Whisper Mill - just as loud as the K-tec, but VERY poorly designed. Had a tube that always clogged, and eventually broke because of the bad design. This one quit on us after just three years of use (ok, so we used it every day, but STILL!). I hated this one and would never buy another one.

VitaMill - Just a revision on the K-tec design. That is why we bought it, K-tecs were no longer available when we needed one. It had no texture adjustment, and didn't mill as fine as I'd like. It lasted three years, and then the heat from the motor burned a hole through the side of the housing, causing flour clogs that choked the motor. We repaired it twice, it has stopped working again and I'm not sure what the issue is this time. It was inexpensive, and I guess we got our money's worth out of it, we used it pretty much at least once a day, sometimes twice, for all those three years.

So we are shopping for a mill again, and I really miss my K-tec.

A quick word of warning about fresh milled flour - for the first 12 to 24 hours after milling, the flour will have a higher moisture content. It will sour more quickly, and your recipes may take a little less water if you are using flour that is right out of the mill.

Weight gain in the middle (specifically in the front of the belly), is usually sugar - that soda every day is enough to keep it stubbornly there. A half hour walk every day might be enough to compensate.

You don't lose weight in the same order that you gain it. Often that middle stuff is the hardest to shake because it is the part that is most strongly tied to metabolism issues.

OK, I'm going to try that bread this weekend. Just have to see if I can find that flour around here.

Thanks for all the mill info. I was hoping to find one at the Goodwill or swap meet but haven't seen one. Guess it's time to relax the grip on the bank card. HA!

Now, where do you get wheat berries? I looked at the healthfood store, but no go.

The Mtn Dew is diet but I am starting to believe that it also causes weight gain (like I've been reading). As long as i am losing from SOMEWHERE, I'm happy. I realized long ago that fad diets do not work and it took me 10 years to get where I am and have no issue with it taking a long time to get the weight off as long as it IS coming off.

THANKS!

Tom

 

[navajo001]

Is this the one you said you preferred?

http://www.amazon.com/KTEC-Kitchen-...KA/ref=sr_1_13?ie=UTF8&qid=1296703834&sr=8-13

 

[Bubblingbrooks]

You can start a thread asking for a kombucha scoby, or, you can grow one youreself.
Buy a bottle of plain kombucha, pour it into a glass bowl that has a 6 inch or so width.
Cover it with a lighweight towel, and secure it with a rubber band.
Stick it on top of your fridge and forget about for 3-6 weeks.

Mine have been on rest for awhile, so they are not ready to be sent out at all.
Hope to get new batches going this week.

 

[lwheelr]

Yup, that is the K-tec mill. I was just on there, found the same listing and bookmarked it for myself.

Diet soda is nasty stuff, especially with aspartame. It can, and does, cause male impotence. I don't want to go into exactly how I know that, but believe me, we tested and it was definitely the issue - a repeatable effect.

I order wheat in bulk online, from WaltonFeed.com. There are lots of other places too, just be aware that shipping will usually double the price. But if you buy it locally, you'll be paying $20 for 50 lbs anyway. Go ahead and get it in bulk if you know you'll use it, because it keeps just about forever if it is in airtight buckets. I order it in bags, and put it in plastic storage buckets when I get it. Much cheaper than buying it sealed in buckets, and still stores for years that way.

If you know any Mormons, you can ask them where to get wheat in the area, they may know. I've found it in Wal-Mart, HEB, Costco, etc, at times, but not consistently.

Some more rules for fresh milled flour:

1. Make sure you store it in an air-tight container, obviously.
2. Don't store it for more than 2 weeks on the countertop. It loses too much nutritional value and starts to go rancid. If you are mixing a batch of dough every few days, you'll use up a mill-bin worth in that time. If you are baking less often, you might not.
3. If you need to store it longer than 2 weeks, you can triple that time by storing it in the fridge, or make it last 6 months or more if you store it in the freezer.

A little about yeast now...

Yeast is cheapest if you can find a place that sells it in 1 or 2 lb bags, it is WAY less expensive than the little bottles or packets in the grocery stores. I buy this 3-5 bags at a time and keep them in the freezer. You'll only need 1 bag at a time, but still keep it in the freezer and it will last pretty much forever, even AFTER it is opened. You can measure out what you need and toss it right into your water in the bowl.

Another simplification... Put your warm water into the bowl, add the yeast, and let it dissolve, then add the rest of the ingredients on top. Saves on dishes, faster and easier than fussing with multiple dishes like they always show on the cooking shows.

You can use a bread machine if you want. Use it to do the mixing one night, pop the dough in the fridge. Next day, put it back in and restart the cycle and finish the baking - the extra kneading won't hurt a thing, and it raises slowly in there so it will do a nice job. This is what my Mom is doing.

Nice thing about that fermented bread - it takes so few ingredients that you almost always have the stuff to make it!

We've used it for cinnamon rolls, pizza dough, pocket dough, fried bread, seasoned bread, cinnamon bread, and we've even rolled it really thin and made crackers from it. We pretty much don't bother making any other kind of dough, it works well whether you do the hot water bake at 450 degrees, or whether you do a fast bake for 30 minutes at 375 without the pan of water (we do that for everything except plain crusty bread).