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raster;51641 wrote: I’d probably try just boulardii by itself and then maybe try it with kombucha seperately. The sugar content is the main worry like you mentioned.
If I get the Ph down to about 3 then the sugar is about gone. Its a little vinegary but I kindof got used to the taste of apple cider vinegar I seem to remember.
Plus with the Kombucha I’m getting a range of B vitamins and some other very good bacteria too.
I think when you bottle it, the secondary fermentation is still going on and the yeast is still active.
I like the idea of “live” boulardii going down as I drink it. I always feel like the capsules are kindof dormant (but still useful) but maybe not quite as good as the “live” version.
A two week ferment should get the sugar content right down, but I would love to know exactly just how much sugar is in there. I’ve been drinking kombucha for a week now and had no adverse reaction.