G.T. Dave's Kombucha

If you haven't had Kombucha, it's worth trying. Some people make bold claims about Kombucha's efficacy in preventing colds and the flu. I'm not completely sold but I think the theory is sound.

Kombucha has supposedly been around for hundreds of years, beginning in either China or Siberia. I gather it is a combination of yeasts and bacteria that transform sweetened tea.

I'm no biochemist but it sounds like the yeast eat the sugars, and produce ethanol and carbon dioxide (which is mostly released). The bacteria eat the alcohol and produce acetic acid, vinegar.
Kombucha ends up being slightly alcoholic (1-2%), slightly acidic (Ph of 4-5), and very slightly carbonated. Wine afficianados might call it "effervescent."

The idea is that these are natural, beneficial components of a healthy gastro intestinal (GI)tract. Replacing or bolstering these results in more efficient metabolization of what we eat, and prevents foreign germs from gaining ground.

There are many products on the market that follow the same reason. Yokult is one, and I've heard of doctors recommended some of these for chemotherapy patients.

After all, we seem to be a host for smaller organisms to team together and prolong their existence. Don't get me started on Toxoplasm, or worse yet, mitochondria.