1. Myth: Kombucha is High in Caffeine
Reality: Kombucha only contains about 1/3rd of the caffeine compared to the tea it’s made from. The fermentation process reduces its caffeine content.
2. Myth: Kombucha is Bad for Diabetics
Reality: In moderation, kombucha can be beneficial for diabetics. It has acetic acid, which can prevent blood sugar spikes.
3. Myth: Kombucha is Alcoholic
Reality: While kombucha does contain trace amounts of alcohol due to fermentation, it’s typically less than 0.5% and is considered non-alcoholic.
4. Myth: Kombucha Should Only Be Consumed in Small Quantities
Reality: The amount of kombucha one should consume varies from person to person. It’s all about listening to your body and seeing how it reacts.
5. Myth: Kombucha Makes You Lose Weight
Reality: No single food or drink can magically make you lose weight. While kombucha can support weight loss due to its beneficial properties, it’s not a miracle weight loss solution.
6. Myth: Kombucha Must Always Be Refrigerated
Reality: Kombucha can be left at room temperature for short periods. However, refrigeration slows down the fermentation process, preserving its taste.
7. Myth: Kombucha is High in Sugar
Reality: The sugar in kombucha is primarily for the fermentation process and is consumed by the SCOBY. The end product has much less sugar.
8. Myth: Kombucha is a Mushroom
Reality: Despite its appearance, kombucha is not made from mushrooms. The SCOBY used for fermentation is a combination of bacteria and yeast.
9. Myth: Metal Will Destroy Kombucha
Reality: Brief contact with metal won’t harm kombucha. However, it’s best to use glass containers for brewing to avoid potential contamination.
10. Myth: Kombucha is a Miracle Cure
Reality: While kombucha has numerous health benefits, it’s not a cure-all. It’s best seen as a supplement to a balanced diet and healthy lifestyle.