Savor The Mo​ment

Frequently Asked Questions


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"It seems there is a lot of sugar in kombucha - is this true?"

Although sugar appears on the ingredient list, the Raw Organic Cane Sugar is initially added as food for the culture. The beneficial yeast will digest the sugar producing ethanol. Some ethanol gasses off and some is food for the beneficial bacteria which produce acetic acid as commonly found in 5% concentration in most vinegar. There is very little sugar remaining by the time the inocculated sweet tea actually becomes kombucha. Also, the relatively small amount of sugar added to our flavoring preparations acts as a preservative as well as to draw the flavorful juices from the fruits and/or berries. The flavor is essentially a reduced concentrate or syrup so that only a small amount of flavoring is required. Again, this small amount of sugar is also gradually converted.

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" Won't the yeast in Kombucha give me candida?"

No, you don't need to be concerned. The dominant yeast in our commercially sourced culture is of a different family of yeast altogether. One particular academic study published in the Journal of Food Biochemistry reveals antimicrobial activity demonstrated against a wide range of pathogenic bacteria and clinical Candida species, with green tea based kombucha demonstrating even higher antimicrobial potential than black tea kombucha.

Battikh, H., Chaieb, K., Bakhrouf, A., & Ammar, E. (2013). Antibacterial and antifungal activities of black and green kombucha teas. Journal of Food Biochemistry, 37(2), 231-236.

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"I've heard that kombucha helps detoxify the body, is this true?"

Until your unique system has acclimated to our product, we recommend taking it slow by graduating from 1 up to 4 fluid ounces per day as the limit. Starting slow ensures that you will avoid inducing Herxheimer Reaction also known as a "healing crisis". Kombucha is known to contain glucuronic acid which is not found elsewhere in nature except for its production by a healthy liver. This is a molecule that binds toxins for removal. Due to its presence in kombucha, an uncomfortable and rapid system cleanse can result if the body is overly toxic when a significant and sudden exogenous supply is introduced. Moderation is the key to enjoyment!

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"So can't I just take this home and  use it to make my own kombucha?"

Since our product is RAW and therefore still viable, the short answer is...with patience, yes, you can. However, it does take a significant level of education, preparation and dedication to even produce a mediocre result. Experience has shown me that even the most enthusiastic and well informed beginner can find a way to kill their new SCOBY or cultivate a batch of moldy tea. In the end, most would-be home brewers realize the time and effort that successful kombucha production requires is more than they are prepared for and resort to buying after all.

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"Kombucha - is that some kind of mushroom tea?"

This is a common misnomer.  The whitish disc which forms on the surface of kombucha is technically a Symbiotic Culture of Bacteria and Yeast (SCOBY). Yeasts and Mushrooms belong to the same Domain (Eucaryota) and the same Kingdom (Fungi), however, they are not of the same Phylum. Yeasts are in fact single cell fungi of the Phylum Ascomycota, while mushrooms are of the Phylum Basidiomycota consisting of multi-cell hyphae which collectively form mycelium with fruiting bodies a.k.a. mushrooms.

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"Is there something growing in there??"

Provided your kombucha has been refrigerated, you should not be seeing a SCOBY forming on the surface which would first appear as a translucent whitish film. What you will likely see though in the kombucha are yeast strands and ultimately clusters which will naturally develop over time and begin to attract some of the larger tea and fruit particulates. These clusters  are normal for a RAW kombucha and may simply be consumed or strained out as you prefer.

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"I've tried kombucha before and it tasted like vinegar...do you really think yours will taste any different?"

Information available through the internet varies significantly along with the knowledge and skill level of those who may be offering their home-brewing tutorials. It appears that many people have the impression that a longer ferment, even up to 30 days, will somehow produce a superior result. The longer the ferment, the greater the concentration of acetic acid which is the acid found in vinegar.  We ferment our teas for only nine to twelve days (average) performing daily pH testing to ensure our product ferments to our target pH parameters. Come try ours and see!

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"Is it OK to drink kombucha on an empty stomach?"

Gut Health Specialist Dr. Megan Rossi says:

"Having kombucha on an empty stomach may mean the microbes (bacteria & yeast) are exposed to the acidic environment for a shorter timeframe, which means more microbes may make it into your large intestine (a good thing). Since the stomach emptying is delayed after a large meal, having kombucha with a heavy meal may expose the microbes to the acid for longer, thereby killing them (a bad thing)."

Natural Health Practitioner Tina Doty agrees:

"Yes, populating the intestinal tract with beneficial microorganisms before a meal is a good thing."

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"Are there any health benefits from drinking kombucha?"

This renowned drink is sought after for its delightful effervescence and refreshing taste as well as its many proven health benefits. It is reputed to be energizing since it contains a range of B Vitamins, detoxifying due to the glucuronic acid, and an excellent digestive tonic thanks to the bountiful supply of immune boosting probiotics.  A more detailed list of beneficial components can be read from an independent source by clicking here.

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"Is that the stuff lots of old hippies used to make?"

Entering the market in LA health food store, Erewhon back in 1995, GT's was the first commercially available kombucha in North America. Certainly it has had its ebbs and flows of popularity before that and I have no doubt that it would have been been esteemed by all previous waves of back-to-nature types of personalities.

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"Can too much kombucha cause acidosis?"

Kombucha is slightly acidic and as with lemons, an alkaline ash is produced when it reaches our digestive system. Due to misunderstanding of this paradox there is concern that too much kombucha can lead to acidosis. Therefore, the official recommended serving of kombucha is four oz. or one half cup per day.
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"Is kombucha good for everyone?"

It is well known that probiotics contribute to a healthy gut microbiome which in turn accounts for 70% of our immunity. However, the official answer is that kombucha is not recommended for those who have a compromised immune system.

If you still have questions we'd love ​to hear from you!

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