Comments on: Kombucha Is Gaining Mainstream Status: This Trendy Fermented Tea With a Funny Name is Mushrooming

By: FOOD TREND ALERT: A RENEWED FASCINATION WITH FERMENTATION | NUTRITION UNPLUGGED

Sun, 24 Jul 2011 20:39:58 +0000

[...] drink that is now widely sold in bottles next to other flavored teas and juice drinks (with a few bold claims on the label), has become one of the lead horses in the fermentation movement. People are [...]

By: MARLENE KRAUSS

MARLENE KRAUSS — Fri, 10 Jun 2011 17:33:19 +0000

I always prefer to be critical of so called mainstream status of these names for they’ve not been clinically tested. And as a matter of fact, there is every chance of adulteration of these brands for commercial reasons.

By: NAPPY BAGS

NAPPY BAGS — Wed, 06 Apr 2011 02:22:34 +0000

I am a tea addict. Kombucha is certainly a music to my ears. Accordingly, I’ve found the post very pleasing to read and very informative. I am glad to see it gaining popularity.

By: JUNKYARDS

JUNKYARDS — Sun, 03 Apr 2011 18:49:34 +0000

I am extremely glad to learn interesting information about kombucha which is gaining mainstream status. This is nothing but trendy fermented tea with a funny name. I’ve enjoyed reading the informative post.

By: PHARMACY TECHNICIAN CERTIFICATION BOARD

PHARMACY TECHNICIAN CERTIFICATION BOARD — Mon, 28 Jun 2010 07:28:53 +0000

My cousin recommended this blog and she was totally right keep up the fantastic work!

By: DIANA

DIANA — Wed, 19 May 2010 20:05:08 +0000

To help keep costs down and still be able to enjoy kombucha somewhat regularly, I pour about a third of the bottle into a glass of ice and add a small amount of water It is still fizzy with the tangy “bite” that I love while providing me with three serving per bottle.

By: REBECCA SUBBIAH

REBECCA SUBBIAH — Sat, 08 May 2010 04:09:27 +0000

i need to try it

By: KRISTMJO

KRISTMJO — Tue, 04 May 2010 19:41:39 +0000

I went through a big kombucha phase while living in San Francisco. But as you pointed out, it’s a hard habit to justify at $5/bottle. Now I drink it sparingly and treat it as a once-in-a-while indulgence. I found that pouring half into a glass (recommended serving) and popping the rest in the fridge is a good strategy, both on the wallet and the stomach.

By: ALAN

ALAN — Mon, 26 Apr 2010 18:57:47 +0000

I wonder if there is a trend in things that have traditionally, historically had negative connotations — things like bacteria — being “repositioned” and added to our foods.

By: TWEETS THAT MENTION KOMBUCHA IS GAINING MAINSTREAM STATUS: THIS TRENDY FERMENTED TEA WITH A FUNNY NAME IS MUSHROOMING | NUTRITION UNPLUGGED -- TOPSY.COM

Sat, 24 Apr 2010 02:35:41 +0000

[...] This post was mentioned on Twitter by ichangeStuMacFarlane. ichangeStuMacFarlane said: Kombucha Is Gaining Mainstream Status: This Trendy Fermented Tea With a Funny Name is Mushrooming http://bit.ly/96e9JR [...]