You can make kombucha for pennies at home and ferment it long enough that there’s no sugar. The store bought stuff is quite expensive if you’re going to make a habit out of it. 2 g also isn’t much sugar, but you can reduce that.
I drank gallons of that stuff last summer (as well as kefirs and sauerkraut), and it drastically reduced my die-off to almost nill.
I’ve since stopped because I react to the yeast.