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Hey folks, it's Ben Greenfield here and as I've talked about a few times before on

podcasts in my articles, I drink kombucha.

I actually drink kombucha, I would say probably almost every day, as long as it's around

and in the pantry.

I personally don't actually get kombucha from the store and we'll probably talk a little

bit about why during this episode.

But my wife actually ferments kombucha at home with a home kombucha fermenting kit

and then she adds things like blueberries and ginger and all sorts of things that make

it taste good and add a few antioxidants to it and also just basically in a hand

once, the health properties that are already in kombucha.

But there are a lot of myths and there are a lot of myths truths out there when it comes

to kombucha.

If you don't pick your poison wisely when it comes to this stuff, you can wind up getting

fat or throwing your blood sugar out of balance or doing a lot of things that really aren't

healthy despite it being on the shelf of just about every health food store out there.

You can call that a kombucha confusion if you will.

I know a lot of folks wonder, is this stuff alcoholic?

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