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![[info]](http://l-stat.livejournal.com/img/userinfo.gif) alobar | |
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 I used to brew and drink lots of Kombucha. It did not taste good to me, but it felt like it was doing my body good. I probably drank several gallons a week. I had a major accident while brewing a batch, which could well have killed me. But I persisted. Then when I was diagnosed diabetic, I gave up the Kombucha. Firstly, because brewing Kombucha requires handling pounds of sugar. I was addicted to sugar for many many years, so I did not feel it wise for me to subject myself to major temptations. Back 6 years ago, I would eat plain sugar by the ounce as an "energy booster", put it in a glass of milk, put it in fruit smoothies, etc. I am clean these days, and I want to stay that way. Secondly, because brewing is a time consuming venture. I spend a lot of time these days doing other things I consider more important. For those interested in brewing Kombucha, a good set of instructions are here.
Good homemade Kombucha is healthful stuff. It is relatively low carb, so even us diabetics can have it. Several years ago, I scrutinized labels of Kombucha in WholeFoods. Utter crap, imo. Some were pasteurized. Some had added chemicals as preservatives. One even had aspartame. What makes Kombucha so healthful is that it is a living ecosystem. Pasteurization and preservatives kill off the beneficial organisms.
Earlier today, someone in a locked post (I won't say who because the post was locked) talked about some Kombucha she had bought, GT's Raw Organic Kombucha. I was dubious and commented with my suspicions. Several people wrote back, giving me more info. I went to the website and checked it out. It actually looks like this Kombucha is not crap. And they sell it here in NOLA at WholeFoods. So I gotta check it out next shopping day to see if I can afford some. Current Music: Lvxus - Cloudland (Drone Zone: Atmospheric ambient space music. Serve Best Chilled. Safe with most m
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