Kombucha
I drink Kombucha once a week. It’s a new thing. Today I drank it after eating 2 hashbrowns. It’s a cure-all (or so I hear). A panacea, if you will. There was only one setback in my newfound routine - not being able to place what, exactly, Kombucha tasted like and then upon hearing that someone thought it tasted like vinegar (and realizing it does), getting over that so I could continue what I had started.
- According to the $5 bottle, “Kombucha is a handmade Chinese tea that is delicately cultured for 30 days.”
- According to Wikipedia, Kombucha “has been fermented using a macroscopic solid mass of microorganisms called a ‘kombucha colony.’”
In skimming the article on wikipedia further, I spot the words “grib,” “toxicity,” and “urine.” Interesting. Further: “liver complications” and “replacement for beer.”
That’s all the time I have for now. L8r.
