hollysmokes

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Posts posted by hollysmokes

  1. I know this product is listed on the W30 approved products page but I have heard some discussion regarding the addition of hyaluronic acid to the collagen supplement. The main question involves the source of the hyaluronic acid: possibly soy and/or wheat derived. I have attempted to contact the company to find the source. They don't "refuse" to disclose if but, after three rounds of repeating myself, they still haven't provided an answer. So, if this is true, and I've read that the issue came to light because people that are sensitive to wheat or soy have reacted to it, why is it still W30 approved? 

    I thought, for sure, that this would have come up but I can't find it in any of my searches so I apologize if I'm repeating a question.

  2. @Stfnebrown here is a link to Hannah Crum's Kombucha Kamp you might find useful: https://www.kombuchakamp.com/ph-kombucha-alkaline-acid-balance. If you're not into all of the science-y parts, the take-home message is this "...a properly brewed batch of Kombucha(KT) may fall anywhere from 2.5 – 3.5." and "According to the FDA’s guidelines for compliance, foods with a pH of 4.6 and lower have been deemed safe for sale without needing further preservatives: “When the pH of a food is 4.6 or below, spores of C. botulinum will not germinate and grow.” This means that not only is your KT safe from invasion by harmful microbes, but so are you!"

    Happy brewing!