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4 Things to Watch Out for with Kombucha
Fermented foods are an important part of a healthy diet but not all of them are the right choice for your health.
I first became introduced to fermented foods and gut flora when I was really sick with Clostridium Difficile after being overprescribed with antibiotics that wiped out my gut bacteria. I was extremely ill the first time, and nearly died when I relapsed 6 months later.
While I was in the hospital, I read research articles about how to naturally heal from C. Difficile and the answer was unanimous — repair healthy gut flora. I would have done a fecal transplant if they allowed them in my city, but they were apparently illegal, and I wasn’t going to go try one myself so — dietary changes were definitely in order and fermented foods were a big part of that.
This was back in 2012, and kombucha had just started hitting the shelves at Whole Foods — so I bought my first one and was obsessed immediately. How could health be this delicious?
I drank a bottle a day and attributed most of my healing to these magical bacteria drinks — placebo or not, I felt the difference (and saw it in my poo)! Over the years, however, I’ve learned a lot about these fermented drinks, and I think after 10 years of using myself as a test bunny — it’s time to share my finding with you.
