As of late, I find myself hooked on ginger kombucha. If you haven’t tried it, you really should. It’s delicious. A raw, probiotic beverage, it is thought to support (according to the label):

Immune System
Appetite Control
Weight Control
Liver Function
Body Alkalinity
Cell Integrity
Healthy Skin & Hair

The main attraction to me is that it tastes really good. Oh my goodness, it’s addictive. It also doesn’t suck that it’s packed with B-vitamins (hard to get if you don’t eat meat) as well as folic acid. It also contains organic acids and antioxidants along with 1 billion Lactobacillus Bacterium and another 1 billion S. Boulardii. That’s per serving, which means that each 16-ounce bottle houses 4 billion bacterium.

These little organisms are a few types of the “good” bacteria that we need in our system, and among the casualties that result from antibiotic use.

I have a friend who swears that kombucha is her hangover cure, and I can see why. B-vitamins aid in the carbohydrate metabolizing process and dilates blood vessels. A lot of people find they restore energy and stamina, as increased blood flow allows the energy to flow through the body.

Whether this is a good thing or a bad thing, this kombucha stuff is expensive! It’s easy to spend three to four bucks on a 16-ounce bottle, though Chris brought one home for me last night when he went to Whole Foods, where they were on sale for $2.50.

Anyway, I just have to wonder if you can get too many probiotic bacteria from food. Supplements are a different story—I think when you’re taking supplements, it easier to take too much. However, to be on the safe side, I try not to drink kombucha on a day when I drink kefir (a probiotic fermented milk drink) or eat a lot of yogurt. I’ve read that it’s very hard to overdo it because we need billions of these bacteria, but I’m a classic hypochondriac.

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