IS YOUR KOMBUCHA KILLING YOU?

The WHO (World Health Organisation) has cited Stevia among a range of sweeteners it recommends avoiding, stating not only that they don’t help reduce weight, but could increase the risk of Type 2 diabetes, cardiovascular diseases and mortality in adults (swipe above).

Since the EU suddenly revoked the ban on sweeteners steviol glycosides and erythritol nearly a decade ago with no reason given, the UK kombucha market has been swamped with cheap, mass-produced, lab-engineered drinks, especially from Australia, misleadingly calling themselves “kombucha”.

They claim to be entirely sugar free but add one or both of the synthesised “natural” sweeteners that can interfere with the delicate gut lining, particularly in children. If drunk regularly they can cause bloating, stomach cramps and diarrhea.

Such “kombuchas” are also packed in porous polymer plastic-lined aluminium cans comprising over 200 synthetic chemicals. Research into the packing of acidic products into such a medium shows not only that any of these harmful chemicals may leech into the drink, but traces of aluminium too; thought to be a key driver of Alzheimer’s.

Kombucha producers switch from glass to canning as a cheaper, space saving medium, yet conclusive scientific data does not exist to show the medium is safe for low pH liquids, which goes against the core ethos that draws people to kombucha in the first place; namely, in the belief it is a safe, natural, lower sugar alternative to soft drinks that also benefits gut health.

GO Kombucha has been brewed the traditional way, in small batches, and bottled in glass for over 20 years, and with only 4 key ingredients needed to make authentic kombucha; tea, sugar, water and culture (and more recently ginger!)

We’ve never cut corners nor resorted to industrialised processing techniques to slash costs, and we never will, because our company ethics and commitment to our customer’s health and well being and the integrity of what we do come first.