Do's: Drink lots of water and eat more alkaline foods (i.e raw vegetables) Dont's: Reduce refines carbohydrate intake to increase the detoxifying process. Kombucha will make you crave less tea, coffee and alcohol.

There are varying options on wether kombucha is safe to drink during pregnancy. With that said, many mothers have reported that they have been completely fine and benefitted from kombucha during pregnancy as well as breastfeeding. Kombucha has several health benefits which are great for expecting mothers: 1. Urinary tract health 2 Good digestion 3. Clear skin 4. Helps with nausea during morning sickness We recommend consulting a Dr if you would lie to drink Kombucha during pregnancy.

Kombucha is a nutrient dense food teeming with living probiotic organisms, healthy acids and trace amounts of nutrients in living form (not synthetically created in a lab). Just like every other food, the recommend serving size is what feels good for your body! Some people who may have digestive issues or compromised immune systems find that incorporating small amounts of kombucha works best for them, usually 4-8oz, 1-3 times a day. Other people find that drinking kombucha helps them “feel good”, keeps their digestive system flowing and provides energy. They may consume 16oz or more in one serving, 1-3x per day.

Kombucha stands as a product of the fermentation of tea, achieved by introducing a symbiotic culture of bacteria and yeast (SCOBY) to a mixture of tea and sugar. Over the course of a week or more, this fermentation process occurs. During this time, the cultures metabolize the tea and sugar constituents, creating a naturally carbonated drink with a mildly sweet-tangy taste. Notably, this beverage is rich in beneficial elements including B vitamins, organic acids, antioxidants, and traces of alcohol (as explained below). When served in its "raw" form, it becomes a source of abundant healthy bacteria and yeast. In a subsequent brief fermentation stage, additional elements such as ginger, lemon, fruit juice, or herbs are often introduced by the brewer to infuse the beverage with distinctive and unique flavor profiles.

Kombucha's history extends far back, dispelling any notion of novelty. While its legendary origins in China around 221 BC might carry an air of romanticism, the reality is that this beverage has been brewed at home for centuries, with commercial production emerging in the last two decades. Boasting less than a third of the sugar content often present in soft drinks, along with an array of health-promoting qualities, health-conscious individuals are embracing kombucha to quench their thirst.

Kombucha naturally contains minimal alcohol, a result of the fermentation that safeguards the brew from harmful microorganisms. This preservation process also entails trace alcohol content, comparable to what's present in unpasteurized fruit juice. Notably, Kombucha is deemed halal, given its non-intoxicating nature, with the ethanol functioning as a preservative. Furthermore, a distinct category known as "Crafted Hard Kombucha" exists. In this variation, non-native yeasts are introduced during later stages of fermentation, deliberately elevating alcohol levels for legal consumption by adults.

Throughout fermentation and extending into the bottling phase, the bacteria remains active, generating a by-product inherent to the fermentation process. This jelly-like cellulose formation, frequently likened to a jellyfish in appearance, is entirely benign and can either be ingested or disposed of. These visible elements, referred to as "floaters" or "jellyfish," constitute the characteristic components present in Kombucha.

The vast majority of commercially available kombucha retains its raw, biologically active nature. The ongoing fermentation persists as long as there's a supply of sugars for the bacteria and yeast to thrive on. Yeast's responsiveness to temperature is noteworthy, with cooler conditions moderating their activity. The fermentation process naturally yields trace ethanol levels. Maintaining low temperatures is a crucial step to ensure consistent quality and compliance. When subjected to higher temperatures, fermentation accelerates, leading to rapid carbon dioxide buildup. Consequences can range from excessive fizz upon opening to potential bottle breakage or explosions. To avert such occurrences, it's imperative to store commercial kombucha under refrigeration consistently. Fortunately, its delightful taste typically precludes the scenario of leaving it unused in the bottle!