Kombucha, a fermented Tea with low pH, contains substantial Fluoride in the form of Hydrogen Fluoride as well as the ion. Kombucha has been associated with many adverse effects, including acute pulmonary edema, metabolic acidosis, elevated levels of lactic acid, with uncompensated respiratory acidosis, and death.
The US Government Comparative Toxicogenomics Database lists the PDHA1 gene as a target of Fluoride leading to Lactic Acidosis. Fluoride is a known inhibitor of Pyruvate Dehyrogenase Phosphatases.
I wonder if anyone has analyzed the fermented liquid or floating bacterial yeast colonies for organoFluorine compounds? Most Kombucha brews contain ethanol.
Tea is known to contain neurotoxic Fluoroacetate and is likely to contain Fluorocitrate. What other Fluorine compounds might be expected due to fermentation?
Quite an interesting query..Will follow up the discussion for my better understanding..
Thanks for the Sharing..
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