Yes. There is a lot of fluoride in kombucha, because there is a lot of fluoride in tea. Which is why I stopped drinking it. If you’re suffering from hormonal problems, migraine headaches, cysts in your breasts or ovaries, cavities, bone loss, or other health challenges, it could be the fluoride in the tea you’re drinking. Read on to learn more.
Humans all over the world have been fermenting food since ancient times. The earliest evidence of winemaking dates back to eight thousand years ago in the Caucasus area of Georgia.
It’s very recent that fermented foods have begun to disappear from our plate. Modern pickles and sauerkraut are made with vinegar instead of the traditional method of lacto-fermentation using salt. Bread and pasta are made with commercial yeast instead of being naturally leavened with wild yeast (sourdough). Wine, beer and cheeses are being pasteurized — killing off all the good bacteria we so desperately need to maintain health.
But there are many advantages to going back to the traditional ways of our ancestors, and eating more fermented foods.