Is there too much sugar in Kombucha tea for it to be healthy?

Question

Hello!
I started brewing Kombucha at home but am wondering if it is really healthy given the fact that you add 1 cup of sugar to 3 quarts of water to brew the tea ( in the recipe I use, anyway). It seems like a lot of sugar. I know it is part of the fermentation process. When I buy it bottled (GT's Kombucha) it has a low sugar content according to the nutritional information panel--just 4g per serving. Does the fermentation get rid of some of it?

Also, I just read a post regarding kidney failure and Kombucha--anyone heard of this? I only drink a few oz. a day.

Answer 1

First of the sugar content gets diminished during fermentation because that is what the Kombucha feeds off of. The longer you let your tea ferment, the lower your sugar quantity will be.

When the Kombucha is still bubbling it taste like young wine and contains more alcohol (and sugar). The longer you wait, the more sour it gets, and the less sugar it has. You can test the tea by taking a spoonful and tasting it.

I also agree that it is not healthy to replace the sugar with Sweet N Low.

I have heard about the kidney failure, but that only happens if you already have kidney problems, and drink a lot of Kombucha. The reason for it is that Kombucha detoxifies the body, and everything goes through the kidney's. If your kidney's are weak or you drink more than the suggested amount of Kombucha, then you could potentially have problems.

Here is a link to a GREAT Yahoo Kombucha group. There are a lot of knowledgeable people on there and you can ask any questions you want: http://health.groups.yahoo.com/group/KOMBUCHAGOODNESS/

And if I can be of more assistance, please feel free to contact me.

Answer 2

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