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Kombucha is a fermented tea beverage. It is made by adding a symbiotic culture of bacteria and yeast (SCOBY) to a solution of tea and sugar. During the course of the fermentation process, the cultures metabolize the sugar and tea components to render a naturally carbonated beverage, with a slightly sweet-tart flavor, full of healthy components like B vitamins, organic acids, antioxidants, and trace amounts of alcohol.

It’s part of a healthy lifestyle

The internet abounds with anecdotal reports of people who have reported having improved health attributed to Kombucha consumption but people lie so I cannot say what is and what is not true. I can however relate my own story. I had tried Kombucha before but it tasted like vinegar and wanted nothing to do with it. A while after my first experience, I bought some hard kombucha instead of beer to take to a party and actually enjoyed it more than beer. I also noticed that I did not feel as bloated and that I just felt good drinking it…

It’s part of a healthy lifestyle

Promotes healthy gut bacteria, which aid in digestion, inflammation, and weigh loss.

Powerful antioxidants that help improve cholesterol, blood sugar levels, and reduce belly fat.

Rich in antioxidants which help decrease level toxicity.

Acedic acid, with strong antibacterial properties, particularly against infection-causing bacteria and Candida yeasts,

Shown to improve LDL and HDL cholesterol levels – proctecting against heart disease.

Slows digestion of carbs, helping reduce sugar levels.

The high concentration of polyphenols help block gene mutation and the growth of cancer cells.

Acts as an appetite suppressant; helping neutralize stomach’s acidity (not a meal replacement)

The antioxidant properties help in detoxing and the anti-inflammatory characteristics relieve bloating from PMS.


Susan has been making kombucha since she was 14. As a Mom, Nutritionist, Health Coach, Yoga Teacher and retired (15 year) bartender, her constant search has been to build community and make living a healthy lifestyle accessible to all. She opened Radiate Apothecary in late 2016 as a way to support local farmers and before she knew it, the kombucha aspect of the business took on a life of its own. This “accidental” business is growing faster than we could ever have prayed for and we joke that even our ever-evolving business plan is completely organic. Radiates success is grounded in gratitude and wholly attributed to this vibrant community and the abundant support we continue to receive! One day soon, Susan plans to grow the business back to its original intention of a healing apothecary and market specializing in locally sourced foods and fermentation education with a kickass brewery inside! Until then, Susan can be found slanging’ buch, educating on holistic health and more realistically, running after her 2 kids.

Educate Yourself

Read about the details of the study:

– Aloulou, A., Hamdem, K., Ali, M.B., Hargafi, K., Jaouadi, B., Ayadi, F., & Ammar, E. (2012). BBC Complementary and Alternative Medicine, 12-63.
– Battikh, H, Chaieb, K., Bakhrouf, A., & Ammar, E. (2012). Antibacterial and antifungal activities of black and green kombucha tea. Journal of Food   Biochemistry, 37, 2, 231-236.
– Bellassaoued, K. Ghrab, F., Makni-Ayadi, F., Van Pelt, J., Elfeki, A., & Ammar, E. (2015). Protective effect of kombucha on rats fed a hypercholesterolemic diet is mediated by its antioxidant activity. Pharmaceutical Biology, 53(11), 1699-709.
– Murugesan, G., Sathishkumar, M., Jayabalan, R., Binupriya, A. R., Swaminathan, K. & Yun, S. E. (2009). Journal of Microbiology Biotechnology, 19(4), 397-402.
– Serafini, M., Ghiselli, A., & Ferro-Luzzi, A. (1996). In vivo antioxidant effect of green and black tea in man. European Journal of Clinical Nutrition, 50(1):28-32.