I haven’t tried Kombucha. Isn’t it really strong and also a long process?

Have you tried brewing/fermenting kombucha?

Activia yogurt is the only thing that’s helped my digestive system but I get too much mucous and sinus problems from it. However, I’d like to use it as a starter in a non-dairy beverage and see if it would have the same effect. I tried it with almond milk but it separated and looked pretty gross.

Any suggestions?

Most of the butter I buy for spreading, topping vegetables, and cooking, is organic & raw, from a pastured herd in Central California. Currently, in California, it is possible and legal to buy raw cow’s milk, cream and butter in retail grocery stores, though not all stores carry it. Or it can be ordered direct from the dairy and shipped UPS, for about the same price as retail. I have toured the dairy and creamery, led by the owner, so I have a lot of confidence in this source (high degree of transparency).

For some cooking, I like to use butter in sticks (easier measuring), so I also get organic pasteurized butter that I am told is from a smaller family farm and is pastured-based, not from a CAFO.

The ingredients list for SmartBalance:

Natural oil blend (soy, palm, canola, olive), water, contains less than 2% of the following: salt, whey, vegetable monoglycerides and sorbitan ester of fatty acids (emulsifiers), soybean lecithin, potassium sorbate, lactic acid (to protect freshness), natural and artificial flavor, vitamin E (dl-alpha tocopheryl acetate), calcium disodium EDTA, vitamin A palmitate, beta-carotene for color.

The ingredients list for butter (in this case, Kate’s Homemade brand from Maine):

Organic pasteurized sweet cream (milk).

Hm…which one is healthier?

To quote Mr. Pollan, eat FOOD, not “food products.”