Guest guest Posted March 11, 2004 Report Share Posted March 11, 2004 >i love the stuff but it makes me light headed and headachy. also >pretty gassy and rumbly in the gut. > >so far i have been drinking about 4-6 ounces/day. > >i am chemically sensitive and know that i have a lot of toxicity and >damage to my liver. and i know kombucha is highly cleansing. I can't say for kombucha, but kimchi seems to bother some people who are chemically sensitive. Fermenting in general DOES create a lot of chemicals, formadehyde being one possibility ... that usually aren't a problem for people, but if one has a sensitivity, they can be. There are literally hundreds of organic chemicals produced in a fermentation process. OTH, kefir made me REALLY rumbly the first week, then it was fine and I was better than ever. So sometimes it's a matter of getting used to it. -- Heidi Jean Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 12, 2004 Report Share Posted March 12, 2004 > OTH, kefir made me REALLY rumbly the first week, then > it was fine and I was better than ever. So sometimes it's > a matter of getting used to it. Very definitely the case with kombucha. My advice if it's making you ill is to cut back to 2 oz/day and wait for your symptoms to abate. If they don't within two weeks, then kombucha is probably not for you. Lynn S. ------ Lynn Siprelle * web developer, writer, mama, fiber junky Editor/Publisher, The New Homemaker http://www.thenewhomemaker.com/ Celebrating 5 Years of Homemaker and Caregiver Support: 1999-2004 Quote Link to comment Share on other sites More sharing options...
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