We are not scientists. Diabetic rats were orally given a daily dosage of kombucha, equal to 5mL (1 teaspoon) per kilogram (2.2 lbs) of their body weight. You can purchase ready-made Kombucha or make your own. Kombucha is a probiotic beverage that helps to promote gut health. Some people have reported upset stomach and allergic reactions after ingesting kombucha. Rekindle. Begin with about 4 ounces, then gradually increase your intake to 16 ounces or more per day. If left out unrefrigerated, these floaties will form into a SCOBY that you can use to craft your own home brew. Other compounds, such as L-lactic acid, glucuranic acid and acetic acid, also have potential health benefits. Kombucha is made from a colony of yeast and bacteria -- called a kombucha scoby or starter culture. The most favorable evidence about the effect in humans comes from personal and anecdotal experience. Kombucha contains caffeine and alcohol. Please know the information we share is intended to speak to the average experience with our offerings. This dual fermentation also helps to create sophisticated flavor profiles inspired by adult beverages like a fine wine (New World Noir), craft beer (Heavenly Hops), and a tropical cocktail (Piña Paradise). Our Kombucha is known for its signature tangy taste and delicate effervescence – a sign of successful fermentation! For best quality and experience, we suggest consuming on or before the date printed on top of the cap. This may show up as gas, bloat, or a change in stool. You can purchase a scoby or get one from a friend who brews his own. The dominant strains of probiotics in GT’s KOMBUCHA are Lactobacillus Bacterium and Bacillus coagulans GBI-30 6086. GT's Gingerade® Organic Raw Kombucha™ . The main difference is the level of alcohol in each offering and the color of the glass we bottle it in. Consistent with Eastern tradition, our Kombucha is authentically crafted with organic green and black tea, organic kiwi juice, and a SCOBY. Repurpose. Since kombucha is never heated, it contains live cultures that are thought to have a probiotic effect. There are reports that Kombucha was used in times of war to help soldiers stay strong during battle. Our suggestion is to cap consumption at three 16oz bottles/day. We never add artificial colors or flavors. Kombucha is a fermented drink that has gained popularity in the United States because of its supposed health benefits. Over the last few decades, Kombucha has experienced a tremendous resurgence and growth, becoming incredibly popular in the United States, Canada, and throughout the Western world. Here at GT’s, we believe in a method of “aerobic wild fermentation,” meaning we rely on naturally-occurring bacteria & yeast to craft this offering in the way that nature intended. Sometimes people mistake the feeling they get from drinking Kombucha for a “buzzed” feeling, yet this is not the case with our SYNERGY Kombucha. Mental health. Glucuronic acid is a "uronic acid" that is naturally produced by the liver. That’s when records of Kombucha in Russia first began to appear. Kombucha is naturally effervescent. Medill Reports: Do-It-Yourself Kombucha Tea. Try our delicious Gingerade® flavored kombucha. For best quality and experience, we suggest consuming within three days of opening. Saglimbene holds a Master of Science in strength and conditioning from Springfield College and a Bachelor of Science in biological sciences from the University of Hartford. Like apple cider vinegar, once consumed, it can promote alkalinity in the body. One 16-ounce bottle of GT's Kombucha Gingerade contains 4 grams of sugar compared to 28 grams you'd find in the same-sized Starbucks Iced Matcha Green Tea Latte, for example. This definitely does not taste like a soda or a sweet juice. Our Black and Green tea is sourced from organic farms in India. For my first bottle I just so happened to choose GT’s Synergy Brand Organic Raw Kombucha Gingerade flavor ... Read more about the benefits of Kombucha HERE. Your hands and anything that comes into contact with the culture must be sterile, because as the mixture ferments, it will pick up any microorganisms hanging around. Whenever possible, we source our ingredients from within the United States. Our Kombucha is a raw food containing billions of living probiotics so it should ALWAYS be kept chilled in a refrigerator between 33-37 F°. They are actually active strands of living culture – another sign of a successful fermentation, which is why we serve our Kombucha raw, unprocessed, and unfiltered. While there are many stories about the geneses of Kombucha, it is believed to have originated in East Asia around 221 BC. Natural flavors are often added to make the kombucha more palatable and include orange, ginger and cayenne. GT’s Hard Kombucha line offers three flavors with 3% ABV (alcohol by volume): New World Noir, Heavenly Hops, and Piña Paradise. The effervescence (fizziness) in our Kombucha is created by the fermentation. 1) Contains Detoxifying Compounds . For this reason, GT’s Classic Kombucha is only available to those over 21. This living culture (which looks a bit like a slimy pancake) consumes sugar and caffeine during fermentation. Unlike sodas which are artificially carbonated, this effervescence is 100% naturally occurring and continues to develop over time. Inspired by the role GT saw Kombucha play in his mother’s journey to recovery, he knew he wanted to share this gift of wellness with the world. As conflict brought together armies from several nations, including China, Korea, Japan, and Russia, warriors would exchange various items, including Kombucha cultures. Over time, the SCOBY transforms the tea into a tangy, naturally effervescent drink with billions of living probiotics to support gut health and promote overall wellbeing. Alcohol is a natural byproduct of fermentation and can be found in all fermented foods, like miso, kefir, sauerkraut, and kimchi. You can view a video and get the recipe for making Kombucha online from “Medill Reports,” published by Chicago, Northwestern University’s Medill school.