The yeast converts the sugar to alcohol and the bacteria then convert the alcohol to kombucha.

slightly sweetened Kombucha is simply taken out of production a little earlier in the cycle.

Currently, I’m brewing for 11 and 22 days and leaning more towards the 22 days.

“You’ll perform (3) 15-Minute “PR Zones” where you’ll attempt to accumulate as many total reps as possible and then improve upon that number every workout”

Sets of 5, back and forth between exercises, without rest for 15 minutes to accumulate AS MANY reps as possible.

Then on your next training session, beat it by at least 1 rep

consider eating the yolks, but start with 3 eggs instead of 6. Then simply account for the calories (not the fat) and eat less later.

Breakfast like a king, lunch like a prince, supper like a pauper.

Eat big in the am, and then progressively less through the day.

voila.. eat the eggs, increase your nutrition, lose weight, feel better.

ooohhh… and then improve the quality of the eggs…. ya… switch from store bought to farmers market bought. Better eggs have more nutrition. Store bought eggs are just like potato chips. They look like a food but aren’t really.

the nutrition is IN THE YOLK, not the white.

Making a scoby is tricky, and you’d still have to have the culture from somewhere anyway.

Yes, kombucha has naturally occurring alcohol, each batch is different so there’s not “one answer” as to how much alcohol. NOt very much though. As for it hurting your gut, kombucha is ABOUT improving your gut’s ability to handle food and anything else. My guess is that kombucha consumption over a regular basis would improve your entire health.

Sounds like (but I’m not the final say in the matter, your doctor is) an electrolyte issue. More than just potassium and magnesium.

at such a low pH AFTER brewing, it shouldn’t be much to worry about. Beer isn’t an acid so contamination could be a concern.

Contamination of Kombucha during the fermentation phase IS a concern. It would depend on how soon you caught the bottle after the cork blew (In my humble, but not expert opinion).

I’ve done chicken the same way. No eggs. Just coconut flour and spices.

@Mir, sure, try egg subsitutes. The egg just helps the coconut flour bind. As for your egg allergies, my I suggest reading more about pasture raised eggs. I’m told by many a farmer of pasture raised eggs that their clients who’ve said they’re allergic are NOT allergic to the pasture eggs. Just store bought eggs. They’re completely different in many respects. I’d suggest you look into it AND find a local farmer who raises “pasture raised” eggs, not free range. Free range is a political joke and has nothing to do with health or ethics.

In the end, It was hard work that prevailed, a ton of heavy reps to deplete my glyco stores and then a ton of cardio.

I used to be 160 when I was 18, did a ton of weight training and was lean at 140. From then on, I decided to bulk up to gain muscle faster, I didn’t do it very clean at all. Flashforward to 2 years, I went from a lean 140 to a huge 260 butterball. That was a big mistake, sure I gained muscle but I looked so fat. I was in denial until I took pictures of myself and It hit me like a knife through the heart. I decided to cut and I dropped to a lean 190 in a year, it felt soo good to be not only lean but huge too, Being fat was like commiting suicide.