Kombucha is full of alcohol? No wonder I drank so much kombucha during those three months when I quit drinking! I better return that medallion they gave me. Eater SF has the scoop.
Anyway, are we pumped or harumphed?
Photo by jessicersilk.
Previously:
Consider me thoroughly nonplussed.
I wouldn’t say it’s “full” of alcohol. It’s got .05%, that’s like cough syrup level.
PURPLE DRANK
ima grip and sip
what a load of BS. it has a negligible amount of alcohol in it. it’s upsetting that when they try and take unhealthy, dangerous foods like corn syrup and tainted burger meat off the market their are powerful lobbies to ensure it doesn’t happen, but it seems pretty easy to get rid of something natural and healthy . . .
Vanilla extract, however, has like 80% alcohol in it! I know this because Zeitgeist recently told their employees that they’re not allowed to drink at work anymore (WTF???) Word to the (wise?)… uh, people who are about to join the army or whatever.
WTF whole foods, FDA or whoever, you retards.
I thought this was going to be a post recapitulating my discovery last week that guava kombucha mixed with vodka is amazingly delicious. The booze removes the dirty sock aftertaste that I had to get used to for enjoying it plain.
Alcohol or not, it still tastes like ass.
kombucha backlash = the new posing as bike messengers?
It saddens me that this of relevance to the mission.
Ripe fruit has alcohol in it too, probably about as much as in kombucha. It’s really almost nothing. I thought that was stated on the label anyway? Or did they change it?
You’re cute!