Raw & Organic Kombucha Lemon & Ginger - Spraga - 330ml

Make this healthy refreshing fermented drink at home. All you need is black and green tea, sugar, water, and starter.

Ditch the sugary, syrupy artificial "Golden Milks". This is a bioavailable powerhouse designed for actual health. No fillers, no "magic powders"—just an earthy, anti-inflammatory hug in a mug. Proper fuel for a foggy morning.

This is a perfect hot beverage for cold autumn evening!

This warming healthy beverage is perfect for cold autumn and winter evening.

Hydrating, refreshing home made ice tea made with hibiscus flower and a hint of lemon.

What you drink is shaped, more than we like to admit, by what happens to be in the cupboard. When the easiest thing to hand is a sugary fizzy drink, that's what gets poured. Stock the good stuff instead, and the healthy choice becomes the lazy one. Here are four kinds of drink worth keeping in permanently, so there's always something better than a can of pop within reach. Magnesium water Magnesium water has become a bit of a wellness talking point, and there's a sensible idea underneath the hype. Magnesium is a mineral the body needs for normal muscle and nervous-system function, and plenty of us don't quite get enough of it from food. Magnesium water simply means water with extra magnesium in it, whether that's a naturally magnesium-rich mineral water or plain water with a drinking-grade magnesium or electrolyte supplement stirred in. It's a gentle way to top up while you hydrate. One important safety point. Magnesium water for drinking is not the same as Epsom salts, which are magnesium sulphate meant for the bath, never the glass. If you want to try it, use a product made and labelled for drinking, follow the dose on the pack, and check with a pharmacist or doctor first if you take medication or have kidney problems. Natural juices A good natural juice earns its place too. The ones worth keeping are 100 percent fruit or vegetable juice with nothing added, rather than the sweetened "juice drinks" that are mostly sugar and water. A splash brings flavour, a little natural sweetness and some vitamins to breakfast, smoothies or a jug of water. Two honest caveats. Juice still counts as free sugars, so it's a small glass alongside a meal rather than something to sip all day. And it's no replacement for whole fruit, which brings the fibre juice leaves behind. One juice that pulls its weight is prune juice, a traditional aid for digestion. Our prune juice is a handy one to keep in the door of the fridge. Fermented drinks If there's one category to add to your cupboard this year, make it fermented drinks. Kombucha and kefir are lightly fizzy, tangy and full of the live cultures associated with a healthy gut. They make a genuinely satisfying swap for a soft drink, with far less sugar and a lot more character. The research on gut health is still developing, so treat them as a tasty part of a varied diet rather than a cure, but they're an easy, enjoyable habit to build. Our kombucha range runs from classic ginger to zesty citrus and low-sugar options, so our Organic Ginger Kombucha is a good place to start. And for a version that lives in the cupboard rather than the fridge, our instant kombucha sachets stir straight into water, ready whenever you want one. Plant-based milk Plant-based milk is the quiet workhorse of a well-stocked pantry. Oat, soya, coconut and almond drinks all keep unopened for months in their ambient cartons, which makes them ideal to buy ahead and always have in. You'll reach for them constantly: in coffee and tea, over cereal and porridge, blended into smoothies, and in cooking and baking wherever a recipe calls for milk. A couple of pointers when you choose one. Go for unsweetened where you can, and look for versions fortified with calcium and vitamins if plant milk is a regular part of your diet. Oat drinks are the most versatile all-rounder, so a carton of organic oat milk is a sound default to keep on the shelf. Building your drinks cupboard You don't need all of these at once. Pick the ones that suit how you actually drink, keep a small stock in, and let them become the easy option. A carton of oat milk for the everyday, a bottle of real juice for flavour, a kombucha for when you fancy something fizzy, and a magnesium or electrolyte drink to hydrate with. Fill the cupboard with the right things and the rest takes care of itself.

Walk into any UK high-street shop today, and you'll see rows of colourful bottles labelled "Kombucha". It has become the go-to drink for the health-conscious, but few people actually know what it is. Is it a tea? Is it a cider? Is it just fizzy vinegar? At Whole Foods Earth, we like to look at the biology. Kombucha is a fermented tea, but unlike a standard brew, it is a product of a symbiotic relationship between bacteria and yeast. Meet the SCOBY: The Biological Engine The heart of every batch of kombucha is the SCOBY. This stands for Symbiotic Culture Of Bacteria and Yeast. To a normal person, it looks like a rubbery, beige pancake. To a scientist, it is a highly organised "biofilm"—a living city where billions of microbes work together. How the "City" Works: The Yeast: First, the yeast in the SCOBY "wakes up" and eats the sugar you've added to the tea. It turns that sugar into ethanol (alcohol) and carbon dioxide (the fizz). The Bacteria: Then, the bacteria (Acetobacter) take that ethanol and convert it into organic acids—like acetic and gluconic acid. This 7-to-21-day "hand-off" is why kombucha has that signature tart, vinegary tang. If the bacteria didn't do their job, you'd just have alcoholic tea! The Great Sugar Myth One of the biggest questions we get in the UK is: "If it's healthy, why is there sugar on the ingredient list?" Here is the scientific truth: The sugar isn't for you; it's for the microbes. Sugar is the fuel that keeps the SCOBY alive. During the fermentation process, the bacteria and yeast consume the vast majority of that sugar. By the time you drink it, a raw, traditionally made kombucha is very low in sugar, but high in the beneficial acids and B-vitamins created during the process. Real Kombucha vs. "Kombucha Soda" Because kombucha is popular, many large drinks companies have started making "fake" versions. As a consumer, you need to know the difference: Real, Raw Kombucha: It is unpasteurised and "alive." You might see a little bit of sediment at the bottom of the bottle—that's a good sign! It means the microbes are still there. It needs to be kept in the fridge to stop the bacteria from over-fermenting. Kombucha-Flavoured Soda: Some brands take a sterile, fizzy tea, add a bit of kombucha flavouring, and then pasteurise it (kill everything) so it can sit on a warm shelf for months. This is basically just "dead" tea with bubbles. It has none of the organic acids or live cultures that make real kombucha a health staple. Why Your Liver Loves Organic Acids The "secret weapon" of kombucha isn't just the probiotics; it's the organic acids. Specifically, Glucuronic Acid. In clinical studies, this acid has been shown to assist the liver in "conjugation"—a fancy word for grabbing hold of toxins and escorting them out of the body. When you drink raw kombucha, you aren't just getting a refreshing drink; you're giving your body a biological tool to help clean itself. How to Choose a Real Brew When shopping at Whole Foods Earth or your local independent shop, look for these three markers of truth: "Keep Refrigerated": If it doesn't need a fridge, it's likely been heat-treated (dead). "Raw/Unpasteurised": This ensures the enzymes and acids are intact. Low Sugar (post-fermentation): Check the nutritional label. A real ferment should have less than 4g or 5g of sugar per 100ml. Explore our range of Raw, Organic Kombuchas

Prune juice has a reputation as a bit of a grandparent's remedy, wheeled out only when digestion needs a nudge. That sells it short. This dark, sweet, surprisingly versatile drink has real, science-backed benefits and plenty of uses beyond a morning glass. Here is an honest, evidence-based look at what prune juice does, how it compares to whole prunes, and the best ways to enjoy it. What is prune juice? Prune juice is made from dried plums, or prunes. The prunes are rehydrated and the juice is extracted with water, producing a thick, dark, naturally sweet drink. Because it starts from an already concentrated dried fruit, prune juice is rich in flavour and natural sugars, which is why a small glass goes a long way. What prune juice actually does The best-known benefit of prune juice is supporting healthy digestion, and there is good reason behind it. Prunes, and the juice made from them, are naturally high in sorbitol, a sugar alcohol that draws water into the gut and has a gentle softening effect. This is the main reason prune juice is such a well-known, traditional aid for keeping things regular. It is one of the few home remedies with a genuine, understandable mechanism rather than just folklore. Prune juice also provides some useful nutrients, including potassium, which supports normal muscle and nerve function, along with plant compounds that act as antioxidants. It is worth being realistic, though: prune juice is a helpful, natural option for occasional digestive support, not a treatment for any medical condition. If you have ongoing digestive problems, it is worth speaking to a healthcare professional. Prune juice or whole prunes? This is the key question, and the honest answer is that they do slightly different jobs. Whole prunes keep all of the fruit's fibre, which juice largely loses during extraction, so whole prunes are the better choice if you want the full fibre benefit and a satisfying snack. Prune juice, on the other hand, still delivers plenty of sorbitol, is quick and easy to drink, and suits people who find it hard to chew dried fruit or who simply prefer a drink. Many people use both. If you would like to try them, our prune juice is an easy way to enjoy the benefits in liquid form, while our Organic Pitted Prunes give you the whole fruit and its fibre. For more on the fruit itself, our guide to the health benefits of prunes goes into more detail. How much prune juice should you drink? A small glass, around 120 to 150ml, is a sensible serving. If you are new to it, start with a smaller amount and see how you get on, because the same sorbitol that helps digestion can cause wind or a loose stomach if you drink a lot at once. Many people find a small glass in the morning works well, and you can always warm it gently, which some prefer on a cold day. Clever ways to use prune juice Prune juice is far more versatile than its reputation suggests. Beyond drinking it neat, try it in these ways. Blend a splash into a smoothie for natural sweetness and a digestive boost, especially alongside banana and oats. Use it in place of some of the sugar or liquid in baking, where it adds moisture and a deep, fruity sweetness to cakes, loaves and flapjacks. Reduce it gently in a pan to make a rich, sticky glaze or sauce for roast meats, which works beautifully with pork or lamb. Or drizzle a little over porridge or yoghurt instead of honey or syrup. If you enjoy cooking with the fruit, our guide to cooking and baking with prunes has plenty more ideas. A few sensible things to know Prune juice is a natural product, but a little honesty helps. It is concentrated, so it is naturally high in sugar, and juice sugars count as free sugars, the kind UK guidance suggests we keep an eye on. Stick to a small glass rather than drinking it like water, and be mindful of teeth, as with any sweet drink. Prune juice is not suitable as a remedy for babies or young children without medical advice, and if you are managing a health condition or taking medication, it is worth checking with a healthcare professional first. Prune juice deserves better than its dusty reputation. It is a naturally sweet, easy-to-use drink with a genuine, well-understood benefit for digestion, and it earns its place in the kitchen as much as the medicine cupboard. Enjoy it in a small glass, or get creative with smoothies, bakes and glazes, and this old-fashioned favourite quickly starts to feel a lot more modern.

Once a niche drink found only in health food shops, kombucha now lines supermarket fridges and pops up on cafe menus everywhere. This fizzy, tangy, fermented tea has built a loyal following, and much of the excitement comes down to one thing: gut health. But what exactly is kombucha, how is it made, and does it live up to the hype? Here is everything you need to know about the fermented drink everyone is talking about. What is kombucha? Kombucha is a fermented tea drink with a lightly fizzy texture and a distinctive sweet-and-sour taste. It starts life as ordinary sweetened tea, usually black or green, which is then fermented using a living culture of bacteria and yeast. The result is a refreshing drink that sits somewhere between a soft drink and a cider in character, without being either. People reach for kombucha as a lower-sugar alternative to fizzy drinks, as a caffeine-light pick-me-up, and above all for its reputation as a gut-friendly tipple. It has been enjoyed for centuries, and its recent revival is part of a much wider interest in fermented foods and the health of our digestive systems. How kombucha is made The magic behind kombucha is a curious-looking culture called a SCOBY, which stands for Symbiotic Culture Of Bacteria and Yeast. This rubbery, pancake-shaped disc is added to sweetened tea, where it gets to work over a week or two. During fermentation, the yeast and bacteria feed on the sugar and transform the tea. They produce the gentle fizz, the tangy acidity and a range of beneficial compounds, including organic acids and live cultures. Because the culture consumes most of the sugar as it ferments, the finished drink contains far less sugar than the sweet tea it started as. The longer it ferments, the sharper and less sweet it becomes. Kombucha and your gut The reason kombucha is so closely linked to gut health comes down to what fermentation creates. Like other fermented foods, kombucha contains live cultures, sometimes described as probiotics, which are the friendly microbes associated with a healthy digestive system. Your gut is home to trillions of bacteria, collectively known as the gut microbiome, and a growing body of research suggests that a diverse, well-balanced microbiome supports everything from digestion to immunity and mood. Fermented foods and drinks are one way people look to support that balance. It is worth being realistic, though. Research into kombucha specifically is still at an early stage, and while fermented foods are a positive addition to a varied diet, kombucha is best thought of as one helpful piece of the puzzle rather than a cure for anything. A few things to keep in mind Kombucha is generally enjoyed as part of a balanced diet, but a couple of points are worth knowing. It still contains some natural sugar, so it is not sugar-free, and amounts vary between brands, which makes the label worth a glance. Fermentation also produces a very small amount of alcohol, usually well below the level of an alcoholic drink, but something to be aware of. Because it is made from tea, it contains a little caffeine too. Anyone who is pregnant, immunocompromised or managing a health condition may want to check with a healthcare professional before making kombucha a regular habit, particularly when it comes to raw, unpasteurised versions. How to enjoy kombucha Kombucha is at its best served cold and straight from the fridge, where the chill keeps it crisp and refreshing. It makes a lovely alternative to a fizzy drink with lunch, a bright non-alcoholic option at a gathering, or a light afternoon refresher. You can also use it as a mixer or as the base for a fruity mocktail. If you are new to the taste, start with a milder, fruit-flavoured variety and work up to the sharper, more traditional styles. Finding your favourite flavour One of the best things about kombucha is the sheer range of flavours to explore, so there is something to suit every palate. If you like a bit of warmth and zing, our Organic Ginger Kombucha from Equinox is fresh, fizzy and invigorating. For something brighter, the Sicilian Orange Kombucha brings a sunny citrus twist. And if you are keeping an eye on sugar, our Zero Sugar Ginger & Lime Kombucha from Karma delivers all the tang with none of the sugar. These are just a few of the flavours in our range, which spans classic ginger, tropical fruits, zesty citrus and low and zero-sugar options from brands like Equinox, Karma, Ucha and more. Browse the full kombucha collection to find the one that suits you. Kombucha on the go: sachets If you love the idea of kombucha but not a fridge full of bottles, there is a handy alternative: instant kombucha sachets. Our Gut Kombucha Drink Powder from Purearth comes as single-serve sachets of grapefruit-flavoured powder that you simply stir into water for a quick, lightly tangy, gut-friendly drink. They are light, shelf-stable and easy to slip into a bag or a desk drawer, which makes them ideal for work, travel or anywhere a chilled bottle is not to hand. It is the same refreshing idea, made even more convenient. Kombucha is a refreshing, fermented tea with a real place in a gut-friendly diet. It will not work miracles on its own, but as part of a varied way of eating that includes plenty of fermented foods, fibre and fresh plants, it is a tasty and worthwhile addition. Pour it cold, sip it slowly, and enjoy a little gut health in a glass.

If your morning coffee seems to cost more than it used to, you are not imagining it. Coffee prices have risen sharply in recent years, and behind that trend sits a mix of climate, economics and supply pressures that is unlikely to ease soon. There is also a second, less obvious change worth knowing about: some of the cheaper coffee on the shelves is not entirely coffee. Here is an evidence-based look at what is going on in your cup. Coffee is a fussy crop Most of the coffee we drink is arabica, and it only grows well in a narrow band of tropical highlands with the right temperature, rainfall and altitude. That makes it unusually sensitive to weather. A single bad season in a major producing country can move the global price, because supply is concentrated in relatively few places. Brazil and Vietnam alone account for a large share of world production, so when they struggle, everyone feels it. Why prices keep climbing Several forces have pushed prices up at once. The biggest is weather. Droughts and frosts in key growing regions have repeatedly damaged harvests, and climate change is making these extremes more frequent while slowly shrinking the amount of land suitable for growing arabica. As the climate warms, the cool highland zones coffee needs are moving higher up mountainsides and running out of room. On top of that come rising costs all along the chain. Fertiliser, energy, shipping and labour have all become more expensive, and those costs are passed through to the finished product. Both arabica and the hardier robusta variety have hit record or near-record prices on global markets in recent years, and market speculation can amplify the swings. Put simply, there is less coffee than demand would like, and it costs more to grow and move. That is a recipe for higher prices. Why your coffee may not be pure anymore Here is the part many people miss. When the raw ingredient becomes expensive, there is a commercial temptation to make it go further, and coffee has a long history of adulteration. Because ground and instant coffee are, by their nature, already broken down into powder, it is difficult for a shopper to see exactly what is inside. Laboratory testing has repeatedly found cheaper fillers bulking out some ground and instant coffees. Common additions include roasted chicory, barley and other cereals, maize, soybean, and even coffee husks, twigs and other by-products. These are not always declared clearly. This does not mean all coffee is suspect, reputable brands sell exactly what they say, but it does mean the cheapest products are the ones most worth scrutinising. The more processed and the more anonymous the coffee, the harder it is to know what you are drinking. How to know you're getting real coffee The simplest safeguard is to buy whole beans and grind them yourself. Whole beans are almost impossible to adulterate, because you can see exactly what you are buying, and grinding fresh also gives you noticeably better flavour and aroma. Choosing coffee from a transparent, reputable source, and looking for clear origin information, gives you further reassurance. If you would like to make the switch, our Roasted Organic Whole Coffee Beans come in a generous 1kg bag, so you get pure, single-ingredient coffee with nothing hidden, and better value per cup than small tins of pre-ground. Getting more from every cup With prices high, it is worth making your coffee count. Store beans in an airtight container away from heat and light, and grind only what you need just before brewing to keep the flavour at its peak. Buying in larger quantities, such as a 1kg bag, usually works out cheaper per cup than repeatedly buying small packs. And using slightly less of a good, full-flavoured coffee often gives a better result than piling in more of a weaker one. Coffee is getting more expensive because it is a climate-sensitive crop grown in a few vulnerable regions, hit by extreme weather and rising costs across the board. Those same pressures make cheaper, heavily processed coffee more likely to be bulked out with fillers. The good answer to both problems is the same: buy whole beans from a source you trust, grind them fresh, and enjoy coffee that is exactly what it claims to be.

Standing in the supermarket aisle, faced with two versions of the same fruit and a noticeable gap in price, most of us have asked the same question. Is organic really worth it? The honest answer is that it depends on the food. For some items the organic label makes a real difference, while for others the benefit is smaller. Knowing which is which helps you shop with confidence and spend your money where it matters most. Here is a practical guide to where choosing organic genuinely counts, and where you can relax a little. What organic really means Organic food is grown and produced to a certified set of standards. In practice that means farming without synthetic pesticides and fertilisers, no genetically modified ingredients, and stricter rules on additives. Organic livestock is reared to higher animal welfare standards, with more space and no routine use of antibiotics. Choosing organic is not only about what ends up on your plate. Many people buy it for the wider benefits too, since organic farming tends to support healthier soil, cleaner water and more wildlife, including the bees and other pollinators our food depends on. The produce where organic counts most When it comes to fruit and vegetables, the biggest difference is pesticide residue. Some crops are far more likely to carry residues than others, usually because they have thin, edible skins that cannot be peeled away. Soft fruits are top of the list. Strawberries, grapes, apples, pears, cherries and peaches tend to hold more residue, so buying these organic makes a meaningful difference. Leafy greens such as spinach, kale and lettuce are worth choosing organic too, along with tomatoes, celery and peppers. These are the foods where the organic version earns its place in your basket. The same logic applies to dried fruit. Grapes become raisins and sultanas, so if you snack on them often or bake with them regularly, the organic version is a sensible choice. Our Organic Raisins are a simple everyday swap that lets you enjoy a store-cupboard staple grown to organic standards. Where you can worry less Not every food needs to be organic, and there is no need to feel guilty about a mixed basket. Fruit and vegetables with thick skins or protective outer layers that you remove before eating tend to carry far less residue. Bananas, avocados, onions, sweetcorn, pineapple and citrus fruits all fall into this group, because the part you throw away takes most of the residue with it. If your budget is tight, this is the easiest place to make savings. Buy these items conventionally and put the money you save towards organic versions of the thin-skinned foods where it makes a bigger difference. Store-cupboard staples worth buying organic It is not only fresh produce that benefits from the organic label. Foods you eat in large amounts, day in and day out, are also worth considering. Grains and oats are a good example, since they form the base of so many meals. Our Organic Jumbo Oats are a comforting, versatile staple that works for porridge, granola, flapjacks and baking, grown without synthetic pesticides. Other pantry items where organic is popular include coffee, tea, pulses, nuts and dried fruit. Because these are things many households buy again and again, choosing organic versions is an easy way to shift more of your regular shopping towards food grown with care for the soil and the surrounding wildlife. A simple way to shop smarter You do not have to buy everything organic to shop well. The trick is to focus on the foods where it counts most, the thin-skinned fruits and vegetables and the staples you eat in quantity, and to relax on the ones with a protective skin you peel away. A few thoughtful swaps go a long way. Choose organic where it matters, save where it does not, and you get the best of both worlds: better value and a basket that does a little more good with every shop.