We used to drink a lot of store-bought Kombucha.
Kombucha was a fermented tea and sugar drink which contains bacteria and yeast.
Similar to the making of alcoholic beverages, fermentation of sugars yielded alcohol and carbon dioxide.
The amount of alcohol in Kombucha was very low (about 1%), however, some brands in the market still had warning labels on them.
Kombucha had its origin traced back to China before 1910.
There were many other health benefits from drinking kombucha such as easing joint pain and high blood pressure etc. but there were not enough evidence to substantiate these claims.
We drank it for the good “bugs” that would aid in digestion.
Since I could not have dairy all the time, and other yogurt had not been the best tasting (I had tried coconut, soy and almond milk yogurt), kombucha was a good alternative.
DH liked the Bucha since it was sweeter, more added flavor with very low alcohol content.
I liked Synergy better as it was less sweet.
The kobucha flavor was more prominent and the company offered one high (black wrapping around the top) and one low alcohol version of their products.
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