Because kombucha brewed at home doesn’t have to be pasteurized, raw foodists applying the standby, “if it’s raw it must be healthy,” solution have sometimes seen is as something great.
But what does the science actually tell us about this food? Is there merit behind the health claims? Any dangers? In this article I examine Kombucha in depth.
I’ve also answered questions from a few readers:
Kathy wanted to know how to prevent weight loss on a raw food diet and learn to eat enough food. I give her my best advice.
Tammy wants to know if I suggest new raw foodists should eat only bananas for 30 days. I explain my stance here.
Should David be worried about oxalic acid? I tell him.