Re: kombucha Q, Grz about?

you can make kombucha out of just about anything, green tea, black tea, herb teas or soda pop(not recommended:). The important ingredients are the starter and sugar. So, it does not have to be high in fluoride. I made my first batch out of a green tea/echinacea blend so that I could have a "marker" of sorts as to what kombucha "should" taste like, since I've never had it before. I've also have not suffered fluoridated water for 14 years.
I agree(AND disagree) with you re:organically derived minerals and I agree with Grz that fluoride is ubiquitous.
The tea plant, however, concentrates fluoride, and COOKING fluoride concentrates it further. So, after that initial experiment with green tea, I have not used it again. My last two batches were made with organic raspberry leaves(from my garden, watered with well water, fertilized with kelp & compost. how's that?).

Good enough for you?

BTW, kombuch is dee-lish. Not sure of the exact microorganisms contained, but not comparable to those found in dairy. We need to eat a variety of fermented foods, different micros in different things.

Egads, I thought we made peace. Tweet