Friday 15th May 2009 ~ Waning Gibbous Moon in Aquarius

Something very amazing happened yesterday. I had gone to take a nap in the afternoon and I had a dream. In the dream Meadowhawk and I were walking through a meadow looking at all kinds of plants and identifying them. Suddenly he pointed out something to me saying “Look…look a scoby.” Well I couldn’t see anything except the long grass and a river bank and that’s when I woke up. But the word ‘scoby’ haunted me and I could not get it out of my head. So I did a web search and came up with the acronym SCOBY which means Symbiotic Culture of Bacteria and Yeast and it is this that is brewed into the healthful drink Kombucha. Now bear in mind I have NEVER come across this word before so my only assumption is this came from my Higher Self telling me I need to try this drink for my health problems. I have done some research and found out the information below.


The origins of Kombucha have become lost in the mists of time. What is certain, however, is that it originated in the Far East and has been consumed there for at least two thousand years. Its arrival in the UK is only recent, some ten or twelve years ago, but it has already had an influence on the lives of many people.

There are numerous myths and legends regarding the medicinal properties of Kombucha and many apparent ‘miracles’ have been attributed to it. These should be left in folklore where they belong. Kombucha is not an ‘elixir of life’ nor is it a panacea for all ills. It is, however, a potent nutritional beverage with many health-promoting properties. The workings of the human body are extremely complex and can easily be thrown out of balance by a number of factors e.g. poor diet, invasion by viruses and harmful bacteria, malfunctioning of vital organs, inefficient disposal of toxins and waste products, deficiency of beneficial bacteria etc. Kombucha can help with all such metabolic disorders as it acts in a holistic manner, treating the body as a whole rather than targeting specific areas of concern.

The culture is often described as a mushroom, fungus, or lichen but in fact it is none of these. A better description would be ‘a cellulose pancake containing a symbiosis of yeast and bacteria, mutually dependent upon each other’. It is beyond the scope of this booklet to go too deeply into the microbiological properties of the culture. This subject, however, is adequately covered in several other publications on the subject of Kombucha.

Although Kombucha is a fermented drink it contains only minute quantities of alcohol, typically 0.5% by volume. In order to produce the beverage, the culture must be fed nutrients and be allowed to breathe oxygen. The nutrients and minerals are supplied by tea and by sugar. Sweet tea is placed in a suitable container and the culture allowed to float in it. The yeast and bacteria contained in the culture then invade the nutrient solution to perform their separate functions. The purpose of the yeast is to convert the sugar in the tea to alcohol. This alcohol does not remain for long, however, as it is digested by the bacteria and converted into organic acids. Nutrients from the tea are absorbed by the culture, enabling it to produce a second culture on the surface of the brew, and to excrete minerals and vitamins into the beverage.

The most important properties of Kombucha are the various organic acids produced by the bacteria. Besides the two main acids, acetic and lactic, many other organic acids are present in smaller amounts. All of these acids are required for the proper functioning of the vital organs and are produced naturally by the immune system in a healthy body. Unfortunately a completely healthy body is very rare and deficiencies in organic acids, vitamins and beneficial bacteria are common. By drinking Kombucha regularly, you are ensuring a constant supply of these essentials of life. The result being that your immune system is greatly strengthened, enabling you to naturally fight off many maladies previously reliant on drugs such as antibiotics, digestion is improved by the restoration of intestinal flora in the colon, and the body’s pH values are correctly maintained thus balancing the metabolism

It can be seen from the above that the main role for Kombucha is prevention rather than cure, although there are well documented cases of amazing results being achieved in the fight against many serious illnesses, including cancer. It would be easy to list a whole range of complaints that can be relieved with Kombucha; indeed several such lists have been produced. Rather than producing lists we prefer to state that Kombucha will help with the healing, and prevention, of ALL METABOLIC DISORDERS by working holistically, providing help wherever it is needed.

At this point further discussion on pH is appropriate. Every organ of the body has a pH value at which it performs at its optimum. pH is measured on a scale from 0 – 14 where 7 is neutral. Values below 7 are acidic and those above 7 are alkaline. The pH scale is logarithmic, i.e. a difference of 1 on the scale indicates an acidity or alkalinity difference of 10. A pH of 5, therefore, is ten times as acidic as pH 6. Thestomach is a highly acidic environment, in the range pH 1-2, which is necessary for efficient digestion and elimination of harmful bacteria. The pancreas, however, prefers a slightly alkaline condition of pH 7-8.

Probably the busiest vital organ is the liver. The human body depends on a healthy liver for many of its functions, particularly to remove toxins, to distribute vitamins and minerals around the body, to extract fats and carbohydrates from food and convert it to energy. Kombucha has many properties for improving the health of the liver. The most important of these is glucuronic acid, a powerful detoxifier which is produced naturally by the liver but can be in short supply, especially in older people. Other organic acids in Kombucha assist the liver by regulating the body’s pH levels. The following acids are known to exist in Kombucha, each providing benefit to the body:

Lactic Acid is essential for the digestive system. It is present in Kombucha in its most beneficial form as L-lactic(+).
Acetic Acid is a powerful preservative used in pickling where its main function is to inhibit harmful bacteria. It also performs this function in the human body.
Usnic Acid is a natural antibiotic, which is effective against many viruses.
Oxalic Acid is an effective preservative and energy provider.
Glucuronic Acid is the body’s most important detoxifier. When toxins enter the liver this acid binds them to it and flushes them out through the kidneys. Once bound by glucuronic acid toxins cannot escape. A second important function of glucuronic acid is that of a building block for the formation of joint and cartilage tissue. It is this function that makes Kombucha so effective against arthritis.
Gluconic Acid is of great benefit to sufferers of candidiasis and other yeast infections such as thrush.
Amino Acids combine to form proteins, which provide many benefits, including protection against alcohol poisoning.
Besides organic acids, Kombucha also contains vitamins of the B and C groups with their well-known benefits, essential enzymes and beneficial lactic acid-producing bacteria. It can be clearly seen that Kombucha is highly nutritious as well as medicinal and its consumption will promote a general feeling of well being both physically and mentally.


So I am going to begin brewing this drink and have already found a source for the scoby culture on the internet for a reasonable price. I am looking forward to doing this not just because it might help me with my health problems but also because I very much feel this was a direct communication from my Higher Self in a powerful way. This has happened to me a couple of times before, usually through dreams where words or symbols are way too strong to be ignored.

Well, today is day zero for Meadowhawk and tonight he catches his flight to England. By this time tomorrow we will be together at last. I am extremely excited but also nervous too. This is the first time we will have met and while I do not doubt our love for each other, it’s still meeting someone I’ve not met before and I guess nervousness is a normal feeling to have. But I cannot wipe the big grin from my face and my excitement is over riding all other feelings. I just cannot wait to hold him in my arms and give him a big kiss.

Jess and I are getting up real early tomorrow as we have to catch a train at 7.12am in order for us to get to Heathrow airport in time for his plane landing. As I’ve never been to Heathrow before I want to get there in plenty of time so we don’t keep him waiting. His plane is due to land at 9.30am and it will take at least an hour and a half to get up there by train and underground. So an early night is in order for us both tonight I think.

I am intending to post updates on his visit with pictures in my journal as the days go by – so if you’re interested keep checking back



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