Kombucha tea is a must for me. My favorite brand is Synergy’s Cherry Chia and it packs a great sustaining energy punch. So what is Kombucha tea? Check the quote below…

“The kombucha, or Manchurian, “mushroom” has reputedly been used in Asian countries and in Russia for centuries. The “mushroom” itself is not eaten. Rather, a tea is made by fermenting the “mushroom” for about a week in a mixture of water, sugar, and green or black tea, with apple cider vinegar or a bit of previously made tea added. Kept in this mixture, the “mushroom” reproduces and the “daughter mushrooms” can then be used to produce more tea.

Although commonly referred to as a mushroom, the kombucha is actually a combination of a number of different elements, including lichen, bacteria, and yeast. Kombucha tea contains a variety of different nutrients and other health-promoting substances. It is a natural energy booster and detoxifier that may also help slow or reverse the aging process and fight such serious diseases as AIDS, cancer, and multiple sclerosis.” from Prescription for Nutritional Healing by Phyllis A. Balch and James F. Balch

When I first realized that sugar is used in the fermentation process (duh) I was pretty upset. But it’s not enough to move this into a high glycemic ranking. Great stuff if you get the right mix!