There is a lot of sugar used to start the tea but if left to ferment for over a month or more, majority of the sugar will be broken down and used for fermentation. The more sour it tastes, the more beneficial bacteria there is and the less sugar there is. I brew my own Kombucha at home and have one that has been brewing for at least three months. Only small sips every second day are recommended and there are a lot of websites that confirm that if fermented properly and for the right time period, it can be SCD legal. Hope this helps!