TravelPhotoWriter

Missmary, thanks for this post - I watch sugars & didn't know if cutting back on the sugar from the recipe my friend passed to me (along with her gift scoby) would mess with the "science" of it. YAY, thanks for paving the kombucha path!

RE: SUGAR IN KOMUBCHA Sharing info for those who are interested - as a Type 1 diabetic, I have the advantage of being my own experiment on exactly how much and how quickly foods raise blood sugar... (that means my body doesn't produce insulin, I have to put all of it in externally, so I am a 30+ year living glycemic index - I eat/drink - I test my blood sugar a bit later - I know exactly what that food/drink did to my glucose level). I have made 4 batches of kombucha. I don't bother fizzing; flavors are great, I buy them in GT, but I also like it "straight" and it's easier that way at home. The first time I made it I followed my friend's instructions and let it go only 8 days. The closet temp was probably low 70s. It was delicious, but definitely sweet/tangy, so I looked up info on line. In various places it says, "Don't worry, the sugars get eaten by the scoby." However, I noticed it did raise my blood sugar more than the low grams of sugar I expected. This last time I was on vacation, so it brewed for probably 12 days. It is much more tart than sweet. I still like it that way - I think my body craves this stuff! With additional time, the scoby "ate" more of the sugars. My N=1 proved that this round was DEFINITELY less of a blood sugar hit. MORAL OF THE STORY: For those that care, if it tastes really sweet, it probably is!