Avocado Moon Kombucha

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The Beginnings

Hello!

My name is Lauren Thomas, but most people call me L.T. I guess you’ve come here to read about my story and learn a little more about Avocado Moon Kombucha. My fermentation journey began in 2013. Like many people, I discovered fermentation as a natural method to heal myself.

My partner and I had been kayaking in Chile and before descending down the Rio Michinmahuida for an overnight expedition, we stopped to fill up our water bottles from a hillside creek. I remember hesitating, noting the cattle farms near by. However, we had just navigated 5 months in South America without any of the dreaded tummy issues frequently recounted and so, I dismissed my gut instinct. It wasn’t long before we were suffering from the above mentioned “tummy issues”, the details of which I will spare you. Having taken a Parasitology course in university, I knew the symptoms we were presenting were Giardia. We continued South into Patagonia, taking our new friends along with us. Three weeks later, we were finally able to receive medical attention.

After returning to North America, it was clear that even though the parasite was gone, my gut was no longer the same. I was having trouble processing gluten, (which was a big problem for a river rat living off of bread and beer) and experiencing lots of bloating and discomfort. I sought the advice of a naturopath, who asked me if I ate any “living foods”. I said of course, I ate salad and veggies like a bunny rabbit (in addition to the bread and beer, of course!) She went on to explain that she meant food that was living - as in teeming with live bacteria and yeast - fermented foods. No, I wasn’t eating this type of food. What was this type of food?

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