In the last few years, Kombucha has gained massive popularity. And with anything that is cast into the spotlight, there are lots of rumors surrounding it. So let’s discuss these myths.
Myth #1 - Kombucha is high in caffeine
Let’s start with the basics on this one. Tea leaves naturally contain caffeine, however significantly lower levels than coffee beans. It functions as a naturally occurring pesticide to protect the delicate leaves from unwanted pests. In kombucha brewing, caffeine serves another vital purpose. It is an important nutrient that energizes the yeast and bacteria, stimulating fermentation and providing nitrogen for building new SCOBY cells. Through the process of fermentation the caffeine present is reduced by approximately ⅓ (varies based on length of fermentation). Remaining caffeine is a more stable nutrient than caffeine found in coffee, due to the L-theanine, an amino acid present in tea. This results in calm focused feeling rather than high energy crash.
Myth #2 - Kombucha has lots of sugar
When people first see the label on back of a Kombucha Bottle they immediately assume kombucha is just another sugar filled drink. There is presence of Sugar because it is necessary fuel for the yeast & bacteria (the two components of the kombucha SCOBY, read more about that here!) Using less sugar than needed can lead to weak brew (aka mold!). Without the sugar, fermentation simply could not happen. Fermentation breaks down sucrose into fructose & glucose, which are vital for feeding yeast & bacteria, these two variations of sugar have a lower glycemic impact on your body. The reduction of sugar present in the final brew is dependent on time & temperature, typically sugar is reduced by 50 - 70% in between 7 - 14 days into fermentation. Starting with 1 cup of sugar (200 grams) reduces to an estimated 4-6 grams of sugar per 8 oz and even less if you favor a longer brew.
Myth #3 You should only drink a small amount
Trust your gut. We recommend you have a glass with each meal. It helps with digestion and is a super easy way to get into the habit of including something fermented, natural and unpasteurised into your daily diet for overall health and wellbeing.
Myth #4 Kombucha is a cure-all
It’s one part of a healthy diet, it can help improve gut health and overall wellbeing. When kombucha is made the traditional way, and is kept raw and unpasteurised , it means it is full of live cultures, organic acids and antioxidants, which all have proven health benefits.
Myth5 # Kombucha is a Mushroom
Kombucha is not mycelia nor is it a fungus. It is a Symbiotic CULTURE Of Bacteria and Yeast (SCOBY for short). The bacteria and yeast build a cellulose structure where they live together symbiotically. The yeast ferments the nutrient solution creating alcohol which the bacteria then convert into healthy acids that help the body.
So go check out our Kombucha section and order now.
DDI Recommendations : HappyBooch Assorted Fruit Flavours , Kobu Apple and Cinnamon Kombucha , Dr. Booch Ginger Kombucha, Stoked Kombucha Starter Pack
References : Kombucha Kamp, Kombucha myths