That kind of pushback is actually what drew me to kombucha in the first place, well before the latest surge in popularity. When you see a wave of oddly negative media around a simple fermented drink, it makes you wonder what nerve it’s touching. Maybe it’s just a quiet threat to established alcohol and soda empires, or maybe something more uncomfortable. Either way, it always felt like there was something about kombucha that certain interests would rather people didn’t have.
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