14b. Re: Cornell University Kombucha Study

August 15, 2006

The positive side, which should be the focus here, is that

kombucha fermented at home under all sorts of conditions

remains safe.

I am glad that the FDA and the CDC investigates all

concerns.

Last year the FDA and CDC investigated the death of one

person in Tennessee that died from eating a raw green onion

(pesticides related, they concluded people should wash food

before eating). Actually I wish they would be restless

(looking at the drug and AMA health field, as well as food

additives)

There are concerns, as there are in any home canning or

preservation, or as in any ferments. It all helps up learn

how to do things better.

There is actually lots of studies and all in all Kombucha

has proven to be quite safe. The concern is when things go

off as would be expected in all foods.

Ed Kasper LAc. Licensed Acupuncturist & Herbalist

Acupuncture is a jab well done

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