Kombucha


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I make my own Kombucha from organic white cane sugar, black and green tea. Why are we allowed to have Kombucha on the Whole30? I know that the SCOBY feeds on the sugar and tea but I'm concerned about the actual content that I am drinking, even after 7 to 14 days of fermenting at room temperature (I often allow it to become somewhat vinegary).

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Yes, this is a tricky one, but I just re-read Melissa's article on this topic, which helped clear a few things up for me: https://whole30.com/2016/08/kombucha/

If you are making your own at home, you are good to go - as long as you are not adding sugar after the fermentation process. If you are concerned still, try leaving it out for this 30 day experiment, as part of Whole30 is about examining our emotional relationships to certain foods, not just how they make us physically feel. 

Hope this helps.

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