Fermentation, a Good Thing

The fermentation process used to turn grapes into wine causes the final product to contain alcohol. Kombucha is similarly produced through fermentation. Unlike wine, when kombucha has less than one percent alcoholic content, too minute to intoxicate.

Just four of GT's flavors

Kombucha is fermented tea made with highly concentrated tea and a symbiotic culture called a scoby. The scoby is a visible mass of bacteria and yeast. When kombucha is left for longer than 14 days, it actually loses much of its alcohol. 

The symbiosis of the bacteria and yeast works really well. The bacteria produces sugar which the yeast eats and produces alcohol. The alcohol is used by the bacteria to produce sugar, thus, the alcohol level dose not increase. 

There are many different flavors of kombucha made by GT. The initial taste may take some getting used to if you aren't used to fermentation, but the benefits are definitely worth it. 

There are several acids that are produced by the symbiosis each with their own benefit. Acetic acid inhibits harmful bacteria, Usnic acid is effective against several viruses, Malic detoxifies the liver, and Oxalic acid encourages intercellular energy production. 

An educational website lists additional benefits including increasing metabolism, improving digestion, reducing blood pressure, lowering glucose levels, relieving headaches migraines, and reducing kidney stones.

The wide range of potential benefits makes kombucha worth looking into.