A Little Fermentation, A Lot of Good Bacteria…

Once upon a time (2006ish) in a land far far away (Missouri) my family went to an ice cream social on a farm where we bought raw cow’s milk through a co-op.  Before you get all up in arms about raw milk it was legal in Missouri and we had the right to choose to put it in our bodies.  Anyways, at the social we met a woman involved in the co-op  and got into a discussion with her about gut issues.  She told us all about fermentation and how she made homemade sauerkraut, milk kefir and yogurt.  At the time my husband had Gastroesophageal reflux disease (GERD) symptoms pretty bad and he was willing to try anything.  A wonderful friendship was birthed that day and so was homemade sauerkraut in our home!  The husband swears a couple of tablespoons a day keeps the symptoms at bay ~ kinda like an apple a day keeps the doctor away!

Fermented foods have a long history in many cultures.  Before there was frozen foods and refrigeration there were fermented foods!  It is said that Captain James Cook always took a store of sauerkraut on his sea voyages, since experience had taught him it prevented scurvy.   Besides being a good source of Vitamin C, sauerkraut is brimming with healthy probiotics that will help ensure good gut health.   Finnish researchers reported that in laboratory studies, a substance produced by fermented cabbage, isothiocyanates, helped prevent the growth of cancer.

Today, two of the most well-known instances of traditional fermented cabbage side dishes are sauerkraut and Korean kimchi.  In our home we use a very basic recipe from Nourishing Traditions and make it in small batches in mason jars.    

Got S.C.O.B.Y.?!

Got what?!  Symbiotic Colony Of Bacteria and Yeast (S.C.O.B.Y.)!  It’s what everyone wants on the kitchen counter right?  It is the first ingredient in making Kombucha.  Now you’re wondering what Kombucha is….

Kombucha is a lightly effervescent fermented drink of sweetened tea that is used as a functional food.  Well that is somewhat how Wikipedia describes it.  I would describe it as a fermented sweet tea drink used for good gut health.  Kombucha tea can be bought in bottles in most health food stores <insert expensive> or you can make your own <insert fun science project>. 

We started home brewing Kombucha back in 2006 after receiving a healthy S.C.O.B.Y. from a friend.  In the Kombucha brewing world sharing a S.C.O.B.Y. with a friend is better than paying for one.  It’s all done in good health and good wishes. 

The S.C.O.B.Y. is a culture comprising Acetobacter (a genus of acetic acid bacteria) and one or more yeasts.  These form a zoogleal mat.  This mat is often referred to as the S.C.O.B.Y., fermentation mother or mushroom.  This mat was received with written instructions on how to brew the tea, handle the S.C.O.B.Y. and what utensils to use.  Always handle the S.C.O.B.Y. as a living culture and protect it from harm.  Always wash your hands and rinse them with white vinegar before touching the S.C.O.B.Y.  Never allow metal to come in contact with the S.C.O.B.Y., use glass jars and plastic or wooden utensils.  Here are the basic instructions:

Bring 2 cups of water to a boil, add 1 cup of white sugar and bring back to a boil.  Then add 5 green or black tea bags (no decaf), steep for 8 minutes, remove tea bags.  Put 10 cups of water into a gallon size glass jar (that has been rinsed with a smidge of white vinegar).  Add the tea mixture to the water, when water is cooled to room temperature (it thrives in 68° - 85°F) safely add the S.C.O.B.Y. to the mixture.  Cover jar with cloth and rubber band and put it in a dark place for 10-14 days. 

After 10 – 14 days, remove the S.C.O.B.Y. and save a cup of the tea mixture to help kick start a new batch.  (Follow the instructions from the beginning for the next batch but put the cup of starter with 9 cups of water.) 

For the second fermentation period, in two ½ gallon glass jars, put in 2 cups of grape juice per jar.  Fill with the remainder of the strained (use a plastic fine-mesh strainer) Kombucha tea.  Put a tight lid on jars and let sit at room temperature for 3 – 5 days.  If a new S.C.O.B.Y. grows during the second fermentation discard it before putting the tea into the refrigerator. Refrigerate and enjoy!

Side notes ~ the S.C.O.B.Y. should never have mold on it, if mold appears discard the entire batch.  The tea itself should have a sweet-sour smell with a note of vinegar during the fermentation period.  The second fermentation period is when the tea will become fizzy. 

The health benefits are not scientifically proven.  However, it has been reported to help fight some forms of cancer, enhance energy levels, alleviate symptoms of allergies, aid in digestive problems, reduce acid reflux, lower hypertension, clear up candida, help arthritis, and help with chronic fatigue.  High in catechins, it has been found to lower blood pressure, reduce cholesterol and improve cardiovascular functions.  The drink is full of probiotics and promotes good gut health.  It has also been linked to serious side effects and deaths, and improper preparation can lead to contamination.  Side effects can happen with any substance and that includes something as natural and holistic as Kombucha Tea.  Go slowly at first and drink small amounts.  Yours in good health,  Julie 

Kevin McKamey Chiropractor Salisbury Maryland

Kevin McKamey, DC and wife Julie

Dr Kevin McKamey

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Compassion, Attention to Details and Experience with a Determination to get to the Root of the CAUSE!

Car accident led me to become a Chiropractor

I was a chiropractic patient long before deciding to leave a career in the maritime industry and enroll in chiropractic college in 2004. I received my first chiropractic adjustment some 25 years earlier in 1985. 

I was a few weeks into my post-operative recovery from rotator cuff surgery to my right shoulder, when I was rear ended by another driver while stopped at a traffic signal. Over the next several days I experienced headaches, neck, mid back and shoulder pain with muscle spasms and stiffness. 

At the suggestion of my father, I sought the care of a Doctor of Chiropractic. Diagnosed with a Whiplash injury to the spine and postsurgical soft tissue trauma to the shoulder I entered into a year long treatment regime which brought about complete restoration of function and range of motion to my spine and shoulder.

Chiropractic treatments kept me from having surgery for a herniated lumbar disc. 

I again referred to chiropractic care when I  herniated a lumbar disc a few years later. After an orthopedic surgical consultation, during which a stabilization procedure was recommended, I decided to elect conservative care. After researching outcomes of lumbar surgery and talking to several people who had undergone invasive procedures, I felt the risks were too great. The outcome was positive in less than half of those who underwent lumbar fusion surgery and I didn’t like those odds. Chiropractic treatments helped me overcome the pain associated with my disc problems and strengthen and restore function of my low back. Twenty years later I remain essentially symptom free with regular chiropractic adjustments and an arsenal of maintenance exercises.

Chiropractic Education and Philosophy

With a desire to help others and an opportunity to make a career change I plotted a new course in life. There had been a long time interest in natural healing and I held a belief that GOD had created us to live a much longer healthier life than most of us do. The idea that “the power that made the body, heals the body” resonated strongly with me. Chiropractic philosophy held that premise as truth and with encouragement from my wife Julie, my chiropractor in Charleston, SC and a host of friends and family I mailed an application and was accepted to Logan College of Chiropractic in Chesterfield, Missouri. I left my job on the Charleston waterfront and in 2004 my family and I moved to Ballwin, MO just minutes from the Logan campus. Logan College happened to offer exactly what I needed, a basic science program leading to a Bachelors Degree and a comprehensive, accredited Doctoral curriculum with an opportunity to complete my Masters degree.

A little bit about me 

I possess a wide variety of life experience, something that lends well to interacting with a diverse patient base. I am  a 10+ year veteran of the United States Navy Submarine Service where I served as a submarine weapons systems technician on USS Benjamin Franklin SSBN 640, USS Woodrow Wilson SSBN 624 and USS Grayling SSN 624. I also served as an enlisted tactics instructor at the Naval Submarine School in New London, CT. I hold a US Merchant Mariners document as an Able Seaman Unlimited Tonnage and a Masters License (Captain) from the United States Coast Guard allowing me to command passenger and other commercial vessels up to 500 Gross Tons in coastal and near coastal waters. My experiences as a husband, father, Captain and member of the Armed Forces have given me patience, compassion and dedication with a keen focus and attention to details.

My family

As a family we have always enjoyed the outdoors. When the boys were young we were deeply involved in Little League baseball. Not inclined towards watching television to excess we spent much of our recreational time out of doors enjoying bicycling, swimming, fishing, hiking and exploring. We have visited numerous State and National Parks across the United States and spent countless hours driving through the countryside of this great land. Julie and I continue to enjoy drives along the back roads enjoying everything the area has to offer. Assateauge Beach has become one of our favorite destinations.

Thank you for taking time to visit this blog!

Why Soak?

Sometimes I have to remind myself why I do the things I do...

If you eat substantial quantities of raw pecans, walnuts, Brazil nuts, filberts or others, you have a choice of swallowing enzyme capsules (available through us so send an email if you want to know more about Loomis Enzymes) with them to neutralize their enzyme inhibitors or first germinating the nuts and letting nature do the job through increased enzyme activity resulting from germination.

Almost anyone can eat several nuts without feeling any effect but it is common knowledge that nuts are heavy on the stomach if consumed in substantial quantity. So what is substantial quantity? I don't know but I think at least one serving a day would be a good addition to your diet as you take baby steps towards a more natural basic diet. So why not germinate those tasty raw nuts?? It's not that hard.

I throw the nuts in a bowl of filtered water, sprinkle the water with sea salt and let them sit out overnight. The next day I drain and rinse (especially the pecans and walnuts because I don't like the skin stuff that stays on them otherwise) and I either dehydrate them or pop them on cookie sheets in the oven on no more than 150 degrees.

Nuts do not go rancid easily and once prepared may be stored for many months at room temperature in an airtight container. However, walnuts are more susceptible to rancidity so store those treasures in the refrigerator!

So now I remember, it has to do with the enzyme inhibitors....