SWAMI O+ Gatherer, Healing from Fibromyalgia Kyosha Nim Columnists and Bloggers
Location: New York
You can't use stevia to feed the good germs in kombucha making. You can use it to sweeten the final product after brewing, if you like, but it doesn't have enough carbohydrates to feed the germs that make the kombucha into kombucha. Agave or molasses should work ,although I'd think most of the sugar is eaten by the germies and nothing's really left in the final product.
tolondontoparis- if you don't have your own kitchen, you may need to make a few compromises with your diet. Even if you do have a kitchen, you may want to use commercially available kombucha so you get some probiotics into your body while your homemade stuff is brewing. Kombucha is likely to be a much healthier choice for an O than kefir would be, even though a product made from black tea is an imperfect choice. If you do go with kefir, the kind brewed from goat milk is a better choice than the kind made with cow's milk.
Certainly, if you can find the space to brew your own, make it with green tea and you don't have to worry about it being compliant. Brewing your own is a lot cheaper in the long run.
Ruth, Single Mother to 19yo O- Leah (in Israel for the school year), 17yo O- Hannah,and 12yo B+ Jack
Have I not seen health benefits because I'm already so "detoxed" thanks to 7 years on the diet?
Hi Ribbit, I think if one's body is already in a pretty decent state of homeostasis, any overt beneficial physiological manifestations of something ingested become more and more subtle (e.g., if a person is fluid deprived, increasing water and other healthy liquids will show a more marked improvement; whereas, if one is already in optimal fluid balance, additional liquid won't necessarily be of benefit ... and could actually be a negative). I liken the situation to a worker that does such a bang-up job, it ends up being more noticed by its absence than anything else. On the other hand, I'm not as well versed in how a type A responds to kombucha.
Compliant, me?!? ... I even attended a university whose mascot is one of my ◆ Superfoods! What is food to one man is bitter poison to others.~ Titus Lucretius Carus
I'm assuming the ginger, and lemon are added after the tea is bottled. Not contaminating your scoby. You can also interfere with the good bacteria by introducing a different enzyme to the scoby. You might have a nice drink but have added a different enzyme that could give you conflicting probiotics. If you add this to your bottle you'll get a little of everything ,tasty and fun, but you could destroy your scoby if you add it directly, as far as it's health. This is one reason I wouldn't feed my scoby honey. The little bugs eat the sugar. Like wine most or even all has been turned. As Ruth says you can add any sweetener, or flavoring to the bottles.