Making Kombucha The GT Dave Way

Not all Kombucha Is the Same. Sharon Kleyne Raves about the Real Kombucha from GT Dave.

Water advocate Sharon Kleyne, the leading global educator of new water research, water vapor of the earth and body and the effects of evaporation, has always encouraged people to be responsible for their personal health. That includes drinking lots of water, supplementing body water vapor and eye water vapor several times a day and eating healthy foods.

One healthy food that Kleyne endorses is Kombucha, the fermented, probiotic all-natural drink, but she doesn’t mean just any Kombucha. The fact is, Kombucha, which tastes like a slightly sweet and fizzy apple cider vinegar drink with some weird things floating in it, is not always made in the same way. Many manufacturers add ingredients to Kombucha to make it taste better. Specifically, some add a lot of sugar, which of course defeats the whole purpose of drinking Kombucha in the first place.

Kombucha, of course, can be dated back to at least 221 BCE in China where it was known as the “tea of immortality”. Traditionally, it’s made of slightly sweetened tea (green, black or both) that ferments for a month or more while a mushroom-type blob floats on top. In fact, this is the most important ingredient of Kombucha. Known as a scoby (symbiotic colony of bacteria and yeast) it consumes the sugar, caffeine and tannic acids in the tea, creating a cocktail of live microorganisms. These microorganisms can be found in other fermented foods such as kimchi, sauerkraut and unpasteurized yogurt. Probiotics advocates say that fermented foods aid digestion, discourage allergies and cancer and lower fatigue and stress. Probiotics are why organic apple cider vinegar is so good for you. There are even recent indicators that raw and fermented foods may improve the conditions of children with autism.

Founder of GT’s Kombucha, Dave has been bottling Kombucha since he was fifteen years old. Dave says that his goal is to combine the wisdom of ancient medicinal foods with the resources of the modern day to create products that uplift and enlighten the health of all those who enjoy them. Like many competitor, GT’s has created new flavors, but only by using natural ingredients and never including additives (like sugar) of any kind. Today, GT’s offers over 20 flavors of gluten-free, non-GMO Kombucha. Added flavors include delicious natural ingredients such as turmeric, carrot and ginger.

“Probiotics literally promote life,” said Dave. “They’re the opposite of antibiotics, which kill living organisms. Through the process of fermentation, which is a way for food to preserve itself, probiotics are created naturally to boost our immune systems and aid digestion.” Kleyne encourages you to visit GT Dave’s website at to find a retailer stocking the best and original Kombucha you can buy anywhere.


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