Antibacterial power of ginger

[livingthelife]

A sliver of raw ginger root killed 16 oz of kombucha culture in 12 hours.

I had added it to a test batch for flavor. I wasn't expecting it to kill the culture.

Kombucha culture is bacteria + yeast

[RawZi]

    Powerful stuff!  Sorry it killed your mushroom.

    Lots of herbs are antibacterial, antifungal and antiparasitic.  I wonder if that's why lung cancer sufferers can't handle ginger.  Maybe they need the bacteria and yeast that would clean up the person's toxins. 

    Too much garlic or cinnamon can't be used preparing yeasted bread dough, or the yeast will die before its time.  Americans try going to India and eat foods unspiced.  Curries were invented partially to keep pathogenic parasites under control.

    That being said, I don't know why I'm talking about this.  Drinking kombucha makes me foggy brained and yeasty feeling. 

[livingthelife]

You're right, I knew it had those properties, as do so many other natural agents. I didn't realize it was that powerful, though! I didn't know lung cancer patients couldn't handle ginger, either.

There was a thread here on the benefits of parasites & "pathogens." I think I haven't been giving that as much attention as I should. I wonder if I should use less ginger in our juices perhaps. Now that I think about it, I forgot to add lemon rind and ginger to yesterday's batch of juice and my digestion was improved last night. Maybe I've been overdoing it. I've been trying to keep us from getting the flu and - it seems - killing our "little buddies" in the process

I have a good mushroom. That was a test batch.