Kombucha is made from sweetened fermented tea and has some well-known and serious impressive health benefits. Most of these are centered around it’s probiotic effect on gut health. You all know how I like to start with looking at the gut for a root cause of so many symptoms.
Probiotics (meaning “for life”) promote the growth of friendly bacteria in your gut, critical for good digestion, nutrient absorption, disease prevention and even hormones and mood stability. You can take actual probiotic capsules daily, however it is also of benefit to consume probiotic-rich foods. These are generally fermented e.g. kombucha, kefir, saurkraut, kim chi, miso etc.
There are so many misconceptions out there around kombucha so I thought wed take a look and I can clear them up for you! Next time you hear ‘’but it’s just full of caffeine, sugar and alchohol’’ you will be a little more informed.

If you have followed me for a while now, you know that I like to avoid sugar where I can and the sugar that kombucha calls for is actually consumed during fermentation. Unfortunately, there is no sugar-free way around kombucha, so I would suggest saving your stevia/xylitol for baking and just accept that you are not actually consuming 1 cup of pure sugar! I have found that raw coconut sugar tastes the best and can be found, but white, brown, cane can also be used.

You do need to use a tea that contains some caffeine, hence why herbal teas won’t work. But don’t worry, as with the sugar, the caffeine is, for the most part, transformed during the fermentation process.

Kombucha does contain a little alcohol, due to the fermentation process, it is uslaly less than 1%.
If you are going to buy a shop bought one always look out for a good quality organic brand and I like to choice one that uses a raw sugar.