When I i occasionally buy kombucha from the store (in a dark bottle) I leave it unrefrigerated in a dark cupboard for a few days. Then i put it back in the fridge before opening to prevent fountaining. It's less sweet and much more bubbly.
Dr. Sean OMara, I'm on carnivore for the most part and sprint 3 seconds a day, feeling great! I haven't had an MRI, but I feel like the visceral fat is going away! Thank you!
Here in the uk we have some amazing kombucha . The ones purchased from the chiller , are the genuine ones , and have zero sugar , only the natural fermentation. They are quite bitter and almost have a vinegar taste , the long life shelf bought are the ones that have added sugar and are the ones to be avoided 👍🏼
There is one small, local company in Seattle making fully fermented Kombucha made with organic green tea and organic raw sugar. It tastes completely different from other commercial Kombuchas. Not sweet at all. On the odd time when I use it as a tocnic rather than a beverage.
Homemade kombucha is actually fairly simple. Donna Schwenk, here on the tubes, has excellent recipes & instruction for kombucha & other gut friendly fermented food & drinks.
As you know I am a long term carnivore. However, the few veggies I have eaten over time were fermented. Cabbage, banana flowers, tomatoes and onions all got fermented. I regularly ferment milk into yogurt it is a daily part of my diet. My ex-vegan friend who had difficulty adapting to carnivore has used fermented veggies to make his carnivore diet successful. I have never tasted any fermented food that is sweet.
Some people add sugar to get the fermentation going faster, I guess the bacteria feeds on it and multiplies quicker… but in that case the sugar should be gone by the time you eat it…
@@loriegosnell9355 People in the caribbean do that when they ferment banana flowers. I use only salt for my fermentations and you just have to be patient the bacteria eventually do the job.
How are the banana flowers? Some of the banana trees people have planted in central and coastal Texas do well enough to flower. Makes me wonder if squash or okra blossoms would ferment well.
@@KismetWLS I have seen people ferment cucumbers into pickles so I guess you can ferment many veggies and fruits. If you want to try fermenting banana flowers remove the outer bracts and slice it up like sauerkraut removing the stem core. Add salt and water and let ferment for weeks until the bitterness is gone.
I was so naive a while back, I grabbed a bottle of what I thought was mango pineapple juice in the produce section of store. Got in car and took a drink and uhhhh!!! I thought it was spoiled and took it back in and then found out what kombucha means😅 I thought it was just a brand name or something haha
I've sampled some store bought kombucha and it is way too sweet. I'm gonna try buying some more and letting it ferment in the back of my pantry closet.
I have a question Dr. Sean. I am 56 years old, very motivated, and I am following you. Q is, do you think it is possible to repair a fat encapsulated hernia with your protocols?
Doctor, in my country we put a veriety of vegetables into natural veneger even for several years! How do you think about them? Are they rich in microbiom?
When I’ve looked at any store Kambucha they all contain sugar. Having said that I’ve made my own, but have been drinking only one store bought Kambucha for years. “Remedy” From day one I’ve checked every label and Remedy is the only one with 0 sugar. I’d like to get your thoughts.
@@RV-there-Yet I think originally it was started by a Canadian couple but is sold in most western countries as far as I’m aware, which would include the US. Search, “Remedy Kombucha” and you’ll get their website. You can order on line if that’s easier. My favourite is lemon, lime and mint, but this is the hardest one to get. Most stores that sell Remedy don’t carry the lime for some reason. I hope this helps.
It’s natural to have sugar and fine if on label provided it has gone thru adequate fermentation which eliminates it. I cover this in this short video. Just buys the ones that don’t taste sweet.
Ginger kombucha is the BEST remedy for a headache/migraine! It works like a charm in 15 minutes. I rarely get them, but when I do, I go buy a kombucha. I used to make my own, but I found that store-bought was MORE therapeutic for the pain relief. Plus, I only need it a few a year.
This is all well and fine,.. (fermented foods).. but with the kombucha.. just make sure you're not tipping the scale and reintroducing UN-NEEDED/UNWANTED CARBS BACK INTO YOUR CONSUMPTION.. Remember.it's the high carb intake that's creating so many of the health issues.. JUST KEEP THINGS IN CHECK AND MODERATION.
I enjoyed this! Dr Sean, would you recommend sprinting for someone who has been sedentary and obese for a while (so likely suffering from inflammation) who is just getting into it? Wouldn't the blood flow turbulence that could cause be problematic for their cardiovascular health?
First if not healthy it’s always recommended that you first consult your physician before engaging any exercise program. Once cleared exercise, including sprinting should be started slowly and advanced slowly, so not to take on too much. I do not believe that there is any particular age that you arrive at where sprinting is no longer an option it’s just, how you take your time to get there.
Pace yourself. Otherwise you’ll jolt the body. I think I started at 6 few years ago 100 yarders and worked myself up to 2x25 a day. Most ever was 32 in one session. I was beat. Then I walk back to starting line. Currently, 4,800 since March. Most was 75 (3 sessions) in April. Sucks and boring. From May 2 to end of July, at 50 a day, I dropped 25 lbs, lighter than 12th grade. Age 69.
@@M231231 Are you saying twice a day morning and afternoon ? you did 25, 100 yard sprints with how long of a break during the 25 sprints ? I’am only up to 6 in 30 seconds sprints once a day
When I i occasionally buy kombucha from the store (in a dark bottle) I leave it unrefrigerated in a dark cupboard for a few days. Then i put it back in the fridge before opening to prevent fountaining. It's less sweet and much more bubbly.
So grateful for this channel ❤
Hey Doc just talked to you. Keep up the excellent work!!! Semper Fi!!!
I remember ….thank you for your service 👊
Dr. Sean OMara, I'm on carnivore for the most part and sprint 3 seconds a day, feeling great! I haven't had an MRI, but I feel like the visceral fat is going away! Thank you!
Here in the uk we have some amazing kombucha . The ones purchased from the chiller , are the genuine ones , and have zero sugar , only the natural fermentation. They are quite bitter and almost have a vinegar taste , the long life shelf bought are the ones that have added sugar and are the ones to be avoided 👍🏼
Thanks. Whenever I make it to the UK I’ll give the natural vinegar like ones a try.
There is one small, local company in Seattle making fully fermented Kombucha made with organic green tea and organic raw sugar. It tastes completely different from other commercial Kombuchas. Not sweet at all. On the odd time when I use it as a tocnic rather than a beverage.
Great perspective 👊👊
Thanks! How do you know if additional fermentation go bad and makes bad germ in the drink?
Experience !! It’s not too easy for that though. It’s a gradual process.
Interesting learning about the sugar level in kefir.
Never knew that about kombucha labeling!
Thanks, Dr. Sean....great information. In a future video, can you provide some thoughts on deep breathing...nose/chest vs mouth/belly?
Thank you for the suggestions! 👊🙏
Great topic to cover~ thanks Art.
Homemade kombucha is actually fairly simple. Donna Schwenk, here on the tubes, has excellent recipes & instruction for kombucha & other gut friendly fermented food & drinks.
Did stop at Frederick Miller spring last Sunday. Pretty area. Thank you.
Nice! It’s such a treasure. Pity the masses living around it who do not grasp its great value.
As you know I am a long term carnivore. However, the few veggies I have eaten over time were fermented. Cabbage, banana flowers, tomatoes and onions all got fermented. I regularly ferment milk into yogurt it is a daily part of my diet. My ex-vegan friend who had difficulty adapting to carnivore has used fermented veggies to make his carnivore diet successful. I have never tasted any fermented food that is sweet.
Some people add sugar to get the fermentation going faster, I guess the bacteria feeds on it and multiplies quicker… but in that case the sugar should be gone by the time you eat it…
@@loriegosnell9355 People in the caribbean do that when they ferment banana flowers. I use only salt for my fermentations and you just have to be patient the bacteria eventually do the job.
How are the banana flowers? Some of the banana trees people have planted in central and coastal Texas do well enough to flower. Makes me wonder if squash or okra blossoms would ferment well.
@@KismetWLS I have seen people ferment cucumbers into pickles so I guess you can ferment many veggies and fruits. If you want to try fermenting banana flowers remove the outer bracts and slice it up like sauerkraut removing the stem core. Add salt and water and let ferment for weeks until the bitterness is gone.
I was so naive a while back, I grabbed a bottle of what I thought was mango pineapple juice in the produce section of store. Got in car and took a drink and uhhhh!!! I thought it was spoiled and took it back in and then found out what kombucha means😅 I thought it was just a brand name or something haha
Ha. Understandable if you don’t know what kombucha is.
I've sampled some store bought kombucha and it is way too sweet. I'm gonna try buying some more and letting it ferment in the back of my pantry closet.
I have a question Dr. Sean. I am 56 years old, very motivated, and I am following you. Q is, do you think it is possible to repair a fat encapsulated hernia with your protocols?
Doctor, in my country we put a veriety of vegetables into natural veneger even for several years! How do you think about them? Are they rich in microbiom?
If really probiotic fermented Vinegar they should be
When I’ve looked at any store Kambucha they all contain sugar.
Having said that I’ve made my own, but have been drinking only one store bought Kambucha for years.
“Remedy”
From day one I’ve checked every label and Remedy is the only one with 0 sugar. I’d like to get your thoughts.
Is that a US brand, or sold in the US? Thanks.
@@RV-there-Yet
I think originally it was started by a Canadian couple but is sold in most western countries as far as I’m aware, which would include the US.
Search, “Remedy Kombucha” and you’ll get their website. You can order on line if that’s easier.
My favourite is lemon, lime and mint, but this is the hardest one to get. Most stores that sell Remedy don’t carry the lime for some reason.
I hope this helps.
@@RV-there-Yet I’ve just tried to reply, but the blocked it.
You can purchase in the US and online.
It’s natural to have sugar and fine if on label provided it has gone thru adequate fermentation which eliminates it. I cover this in this short video. Just buys the ones that don’t taste sweet.
Ginger kombucha is the BEST remedy for a headache/migraine! It works like a charm in 15 minutes. I rarely get them, but when I do, I go buy a kombucha. I used to make my own, but I found that store-bought was MORE therapeutic for the pain relief. Plus, I only need it a few a year.
EVERYONE can get going today by brewing fruit kvaas. You need no scoby or grains, just fruit, sugar, water.
This is all well and fine,.. (fermented foods).. but with the kombucha.. just make sure you're not tipping the scale and reintroducing UN-NEEDED/UNWANTED CARBS BACK INTO YOUR CONSUMPTION.. Remember.it's the high carb intake that's creating so many of the health issues.. JUST KEEP THINGS IN CHECK AND MODERATION.
Exactly my point! 👊
Noooo, I love my Kevita kombucha in the Pineapple Peach flavor. I want to make my own but I want the flavor like my Kevita one.
I enjoyed this! Dr Sean, would you recommend sprinting for someone who has been sedentary and obese for a while (so likely suffering from inflammation) who is just getting into it? Wouldn't the blood flow turbulence that could cause be problematic for their cardiovascular health?
First if not healthy it’s always recommended that you first consult your physician before engaging any exercise program. Once cleared exercise, including sprinting should be started slowly and advanced slowly, so not to take on too much. I do not believe that there is any particular age that you arrive at where sprinting is no longer an option it’s just, how you take your time to get there.
Pace yourself. Otherwise you’ll jolt the body. I think I started at 6 few years ago 100 yarders and worked myself up to 2x25 a day. Most ever was 32 in one session. I was beat. Then I walk back to starting line. Currently, 4,800 since March. Most was 75 (3 sessions) in April. Sucks and boring. From May 2 to end of July, at 50 a day, I dropped 25 lbs, lighter than 12th grade. Age 69.
@@M231231 Are you saying twice a day morning and afternoon ? you did 25, 100 yard sprints with how long of a break during the 25 sprints ? I’am only up to 6 in 30 seconds sprints once a day