Re: Sugar and Caffeine Issues?

[Guest guest]

Hi !

I, too, get these questions quite often. Yes, the scoby does eat the sugars.

The yeasts and bacterias feed off the sugar, tannins, and caffeine if I

understand correctly. However, according to the Happy Herbalist, " Sugar and

caffeine contents are another misnomer. If you ferment sugar and tea (kombucha)

you will still have some caffeine and sugar left - no matter what. " According

to nutritional labels on GT, some of their KT has as few as 2 sugars per serving

- not much,IMO

In response to your question about herbal teas: Yes, they can be used and I know

those who have used them. It is debated whether or not the scoby will

eventually die without the tannins and caffeine though. I have many friends who

used the naturally decaffeinating method of brewing their tea for 20-30 seconds,

pouring off that liquid and adding new boiling liquid to steep the tea in.

While this removes most of the caffeine, it does not remove all.

Hth,

>

> Hello Everybody,

>

> I KNOW that this question was addressed before here but I don't know the

> answer so I am asking it again...

>

> I believe in KT but some do not because of the occurrence of lots of

> sugar and caffeine. For those health minded people who are sensitive to

> both of these how can I tell them that KT is GOOD for their body?

>

> Does the SCOBY " eat " the sugar and what happens to the caffeine?

>

> Also can KT be made with herbal teas?

>

> Thank you so much!

>

> Sincerely,

> Jane Humes

> http://www.raw-food-diet-magazine.com/kombucha-recipe.html

>

[Guest guest]

I make mine with decaf black tea seems to be just fine. My experiments with

sugar not so good. I used white grape juice concentrate after a little time the

scoby wasn't solid. Tried palm sugar as well. I leave it to brew longer so it's

less sweet. But according to the reference pages I'm getting less probiotic

benefit. What are all your experiences?

Kathleen