More from Seth Roberts in the self-experimentation with fermented foods (And satisfaction of umami/flavor cravings) comes discussion of using Kombucha Tea (a fermented tea) to test effects on overall health.
I’ve never had Kombucha tea, but apparently you can make it at home.
Anyone know how? As homemade fermented foods go, this sounds much more appealing to me than homemade yogurt.
4. My idea that we like umami tastes, sour tastes, and complex flavors so that we will eat more bacteria-laden food (which nowadays would be fermented food) is saying that we need plenty of these foods. Why else would evolution have tried so hard to make us eat them? The implication is they should be part of every diet, like Vitamin C. When someone deficient in any vitamin begins eating that vitamin, the deficiency symptoms go away very quickly, within a few weeks, usually. The changes are easy to notice. So the details of what Tucker observed – the speed and size of the improvements — support my general idea that there is a widespread deficiency here that can be easily fixed.