i was wondering if anyone knows...is it bad news to eat too much fermented food? i've been making kombucha for a couple months. recently made my first batch of sauerkraut. have gotten into using miso. just learned about nama shoyu. and such. i imagine all is fine provided my digestive system doesn't go acting crazy and i am not out of control as far as all the sodium involved. but still...i wonder...can you consume too much good bacteria?
hmmm...
hmmm...
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SF Bay Area
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