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Fun fact: This was broken down with a bunch of other health stuff in my new weekly newsletter, The Feed, which you can get by going to the link in my profile or dranthonygustin.com/thefeed _ Kombucha is fermented tea. For the bacteria to "ferment" they need a fuel source: sugar. While many argue that there's little to no sugar left because the bugs eat it all up, I'd challenge you to showing me your blood glucose results after drinking a full bottle of kombucha. I've tried several brands while wearing a continuous blood glucose monitor and every single one (even though <3g sugar on NFP) have cranked my blood glucose way out range (40+ points for hours). Not only that, there's actually not a single research study that points to any health benefits from consuming kombucha. Just a lot of research saying no research exists. If you're looking to increase fermented foods, look for things that naturally have sugar in them that the bacteria eat. Sauerkraut, kimchi, pickled foods, etc. all fit the bill without adding in extra sugar. You're always better off eating foods rather than drinking them.

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