Covid Health

Covid Health

I have called this post “covid health” because these measures are helpful in combating covid and/or the after effects of the “vaccine”. I have been making my own kombucha and am drinking one as I write this. I mixed half Kombucha with half tonic water (containing quinine) and two slices of lemon. Very cold and quite tasty. The Kombucha is made with green tea (I bought Matcha powder but also a pack the dried leaves etc in an Asian shop).  I got tired of trying to “sterilize” bottles etc so I streamlined the process and now have a method that works great.   I boil the kettle (I use spring water) and then put it in my “French Press”  which is usually used for coffee (example):

Then I add raw sugar, my tea and the hot water give it a good stir and let it stand allowing it to cool to room temp then simply push down the plunger.  I  purchased a large four liter jar with a tap at Drakes Supermarket in which I placed the SCOBY and the tea-sugar solution.

The point is that when I want a fresh bottle I run one off via the tap and place it in the fridge. Then I top up the Kombucha solution from my French Press.  The fresh bottle in the fridge last about 2-3 days by which time the large jar has fermented enough to run off another bottle.  This is easy as.   It has streamlined the process but even more importantly the constant fermentation makes it impossible for other bacteria to compete. No more kerfuffle with sterilization etc just rinse anything I use with very hot water.   Moreover, I can use the same “stock solution” (tea water and sugar) to make my water kefir which I also do now in a large jar.  The only difference is that this has no SCOBY and I add lemon and lime slices and dates and or figs. So, refreshing very healthy drinks.  A final tip…the jars need to breathe but not let dirt or bacteria in. Do not forget that gas builds up due to fermentation.  I found the easiest way was to use clingfilm and and elastic band then puncture holes with a tooth pick….then put a second layer and do the same. You could use cheesecloth but clingfilm is easier. Then place the lid loose on top so that gas can escape. After experimenting and doing the above I came across this article:

Kombucha Continuous Brewing

Have you tried Kombucha before? A 2014 study by Vina (1) stated that it is shown that Kombucha Tea (KT) can efficiently act in health prophylaxis and recovery due to four main properties: detoxification, antioxidation, energising potencies, and promotion of depressed immunity. The recent experimental studies on the consumption of KT suggests that it is suitable for prevention against broad-spectrum metabolic and infective disorders. This makes KT attractive as a fermented functional beverage for health prophylaxis.

An important disclaimer is that Kombucha Tea is most effective when you make it yourself. This is because most commercial Kombucha is artificially produced and contains harmful food additives. The fermentation is longer than kefir and can take around 7 to 10 days but the good news is that we have developed a method whereby it can be produced daily. You never have to buy expensive, artificial Kombucha again.

Have you heard about the "Continuous Kombucha Fermentation Method"? You will need a larger vessel like our 5 L Lead-Free Ceramic Kombucha Jars

Kombucha Continuous Brew Method

1) Brew 1 L of Kombucha tea as per our instructions which can be found here
2) Establish the batch size for your continuous brew. We suggest 4L in our jars
3) Reserve 400ml of complete Kombucha tea and Kombucha SCOBY from step 1
4) Brew 4 L of Black tea using 4L boiling water, 8 organic tea bags and one 1 cup of organic rapadura sugar 
5) Cool tea to room temperature and fill into our 5 L Kombucha Jar
6) Add 400 ml reserved Kombucha tea and Scoby from step 3 and mix thoroughly
7) Cover Kombucha Jar with lid or cloth provided (your kombucha must breathe)
8) Leave to brew for 7 to 14 days. You can start tasting brew via spigot after day 7 and stop fermenting when your brew is tart and there is a new SCOBY formed on the surface of your brew
9) Your brew is ready to consume 
10) Now, this is when the magic happens. Spigot out 250ml to 500ml for your daily consumption or second fermentation 
11) Immediately replace the amount of kombucha taken out with 250ml or 500ml of cool brewed tea (same ratios of tea, sugar and water as per our recipe). We suggest making 1L of brewed tea and storing in the fridge to use as top up tea.

Note: You can also continuous brew Jun Kombucha using the same method.

(1) Current evidence on physiological activity and expected health effects of kombucha fermented beverage,Vīna I1, Semjonovs P, Linde R, Deniņa I. 2014

I am on a roll because my natto beans are successful as well and I took a picture of one of my garden trees and found out it was Magenta Lilly Pilly.  It is a native Australian and is edible so I fed some to the chooks and they love it.  Then I did a web search and found some recipes for jams and chutneys.   Made some yesterday boiled in water added apple cider vinegar, raw sugar, cinnamon, cloves, cardamom pods and mashed and reduced until I had a thick textured solution.  Cooled it down and placed in a jam jar. Delicious.  Very tangy.  I had some with apple pie and ice cream (yum) and also tried it with yogurt and believe it or not with cheese and crackers.  I am afraid the chooks are not going to get my berries anymore (lolz). A great discovery.

LILLY PILLY – Trying a Deliciously Crispy Fruit from Australia (lilli pilli) -Weird Fruit Explorer (11 min)


I had already heard good things about Melatonin and added it to my pile of supplements.  When I think I have been exposed or feel run down I take one before sleeping.  This video is very good. 

The MOST POWERFUL Antioxidant is Melatonin, NOT Glutathione (13 min)

  • 0:00 Introduction: The most important antioxidant is melatonin
  • 1:10 Leading causes of death
  • 2:42 Glutathione is not the most important antioxidant
  • 2:52 Benefits of melatonin
  • 4:00 What you don’t know about melatonin
  • 11:13 Causes of a deficiency of infrared light
  • 11:48 How to get more infrared light
  • 12:15 Check out my video on the therapeutic benefit of the sun


This video is a summary of an important paper that blew me away. Three of the leading causes of death: • Heart disease • Cancer • Metabolic illnesses With each of these causes of death, there is some type of dysfunction that destroys the mitochondria. The essence of the problem is an excess of oxidative stress and free radical damage. Normally, the body protects against these things through its antioxidant networks. Glutathione has been considered the most important antioxidant. But, melatonin is even more powerful and effective than glutathione. Benefits of melatonin: • It’s a powerful antioxidant • It’s 2x more powerful than vitamin E • It triggers antioxidants like glutathione • It promotes sleep • It supports the immune system • It has anti-cancer benefits There are two forms of melatonin, one being subcellular melatonin, which means it’s inside the mitochondria. It’s there to help protect against oxidation and free radical damage in the mitochondria. A lack of melatonin can: • Affect your sleep • Cause inflammation • Cause you to lose your antioxidant protection in the mitochondria • Lead to chronic degenerative diseases (especially of the brain) The largest stimulus of subcellular melatonin is near-infrared light (NIR). A few things that give off NIR: • The sun • Campfires • Fire in a fireplace • Candles • Incandescent lights • Infrared sauna • Infrared lights and lasers Being outside in nature and in the sun may be just as important as eating healthy. Infrared light also protects against UV radiation. Being exposed to artificial lights (LED light and blue light) is a big cause of a deficiency of infrared light. What you can do: • Get outside in the sun • Get a therapeutic near-infrared light • Switch your lights to incandescent lights • Have more fires or use candles