What's your view on quality Kombucha on Atkins induction phase?

In a word....no.

It's made with sugar and 8 oz has 7 carbs!


Second...why in the world would you want to drink it?


Personally, I'd stick to Atkins '72 induction for best results.

For it's probiotic benefits.

I think it would be alright. If it proves problematic, you can always stop.

Kombucha food label images

^ food labels show that most of the added sugar is fermented. Most labels of these store bought Kombucha show 2-4g of sugar left over.

I was making kombucha for a while and grew uncomfortable with the amount of sugar I was drinking. Some sugar is consumed during fermentation, true, but not all, you stop the process at the point where you like the flavour (which for most people equals sweet). For all the sugar to be consumed, it turns into vinegar, but a very tasty vinegar at that!

Now, I continue to make kombucha vinegar and use it for salads, and other recipes, plus as a drink (mix with water, lemon, salt, potassium as a morning tonic w/electrolytes). It still has all it’s probiotics and none of the sugar.

Oh...so basically none. I don't buy into the latest "buzz-word" supposed health benefits, probiotics being one of them. It's magic nutritionism.

Study shows zero benefit.

https://genomemedicine.biomedcentra...3073-016-0300-5

One study? Here's a few more.

Meh.

I'm not going to argue. If anyone wants to spend their time/cash on this stuff...mazel tov! Knock yourself out. The OP asked for my opinion, I gave it.

I made Kefir for a couple of months and stopped when I realized that I was having a reaction to the high levels of yeast/mold/fungus?? IDK but my entire head began itching uncontrollably. I do live in a very high humidity climate but have central air so in my house the humidity is low but definitely something was effecting me and I have never had problems like that ever before.

It led me to wonder what in the world I was really fermenting and drinking because we don't really know. It's not being tested by a lab before we drink it and the culture came from a tea shop and who knows where he got it....

I'm normally skeptical of all the common wisdom out there regarding the health benefits of various foods, but in my n = 1 experiment, I have really noticed that Kefir, real active culture yogurt, and full sour fermented pickles can really settle down my stomach and IBS.

Try a commercial Kefir and see if it gives you the same problem. My supermarket carries two brands that are unsweetened. If you want to add flavour you can get one of those flavoured water squirters. I'm temporarily stopped using it because the carbs are bit on the higher side and I have a lot of weight to lose.

My supermarket also carries a version made with coconut milk instead of cow's milk, but I think they add some more sugar to it.

I did try some commercial Kefir after that but now it sits in the back of my refrigerator.
When you make Kefir it literally produces a tremendous amount of gas and if left to develop it is almost like drinking a carbonated drink. The commercial brand wasn't like that but more like liquid Yoghurt and the carbs are so high that I would rather not waste them in that anymore.

What I have gone back to buying is a drinkable probiotic, Fermented dairy product named BIO-K which is made in Canada, in a lab and says it has 50 Billion cultures in it.
The Original has 6g of carbs, some of the other, have more carbs depending on the flavor. Original has no flavor except fermented milk.
https://www.biokplus.com/en_us

Hi all, thanks for your considered replies. Just as an FYI, the Kombucha I drink is 1.1gms carbs per 100mls and less than 1gm sugar.
Do you still have the same opinion? and not looking for your opinion on whether its a valuable dietary product. Just whether it is suitable for Atkins diet.
Thanks,

If you stay within your carb counts I see nothing wrong with it.

Whats an OP Pavich? Original Poster? thats a guess haha..

Cause its yummy!!!! and I suspect better choice than wine..