Kombucha:All our ready-to-drink kombuchas intentionally contain added sugar:As sugar is a food source for probiotic bacteria and yeasts in Kombucha, making sugarless or no-sugar kombucha starves and inactivate the bacteria, which defeats the purpose of taking raw probiotics.In sugarless kombuchas, yeasts become dominant in the brew and the taste will be reminiscent of beer. Drinking liquid yeast in large quantities may also contribute to candida or yeast infections. Sugar present during the fermentation is converted into beneficial substances like amino acids, vitamins etc. On top of that, the overall sugar present is always less than what is added as the brews are contain live bacteria that are respiring.Some brands create sugarless kombuchas And/Or kombuchas that have extremely long shelf lives (to eliminate sugar) in the name of health, not fully understanding the implications mentioned above. This is  not what we stand for as medical scientists and brewers at Craft & Culture.That being said, at Craft & Culture, we make low sugar versions so that our bacteria are vital and healthy and are eager to help you balance your gut biome! Each 250 ml serving of our original black tea kombucha contains less than 3.6% BV of added sugar or about 45 calories, which is comparable to the sugar content of an apple. Milk Kefir:Our original milk kefir comes sugar-free. The sugars that the bacteria consume are lactose sugars, which is why at the end of fermentation our milk kefirs are 99% lactose free and are safe for people who are lactose-intolerant.Diabetes-Friendly:-Original Milk Kefir (no added sugar)Recommendations:-For diabetics who still prefer to take kombucha, please take half a serving, then wait for 1-2 hours and take a blood glucose test to monitor levels. If the levels are acceptable, try with 1 full serving and repeat. This method allows diabetics to determine what volumes can be consumed safely.