Next question from Helen, “With the increased consumption of kombucha, do we tell patients to avoid, if they have sensitivity to yeast, Saccharomyces cerevisiae, or is the SCOBY a different yeast not to be concerned about?”
I think you can just handle that empirically [7:22], like, if patient drinks it and they’re sensitive to it, don’t do it. I mean, I have patients for whom kombucha is like kryptonite. If they have even a small amount, it really sets them off. I don’t think even, necessarily, test results that show sensitivity to fungal overgrowth, mold exposure, or something like that need to drive this. You can just basically see how they respond to the kombucha.