Reporting on Kombucha

It is maybe too soon to tell, but we think we are already experiencing benefits from drinking Kombucha. Jeff is the one who is seeing the difference. He feels more vigorous and less susceptible to fatigue from stress and heat. He also seems to be less affected by carbs, which would suggest that the Kombucha is stabilizing his blood sugars. What awesome results!

I haven’t seen any health benefits in me. In fact, I continue to feel drunk for about 10 minutes after drinking a cup of Kombucha. I have to lay down because my limbs feel so heavy. This doesn’t happen in the morning, though, only at night. So there are some variables at play, but I don’t know what they could be.

Last night, I calculated the cost of a gallon of Kombucha. I calculated it at its most expensive — when I use agave. One gallon costs us $2.30. It uses 1 cup of agave ($2) and 6 tea bags ($.30). It is also done in less than a week. I’d say in about 4 or 5 days. I’m not using a heating pad, just have the jars wrapped in towels near the stove. They do feel that heat when it the stove or oven is on, but it is certainly not constant. This makes us wonder if the agave/honey are more assimilable to the scoby than the white sugar that most everybody else uses? This is surely just speculative, and whatever the reason, it is encouraging that we can turn out batches rather quickly and that we are seeing health benefits.