Natural carrot juices have 13g per 8 ounces. By contrast, an 8 ounce glass of orange juice has about 24g of sugar. When done fermenting, there will be about 2-6 grams per 8 ounce glass of unflavored Kombucha. But the good news is that the sugar in Kombucha is for the culture to consume, not for you. Do I have to use sugar? I never consume sugar so it puts me off Kombucha. Here is a simple Sugar FAQ to settle your nerves once and for all about Kombucha & Sugar: 1. Sugar has been cultivated by humans for 8,000 years and was considered medicinal in the 1st century AD by the Greeks and Romans. Sugar cane originated in India and the English word for sugar comes via Arabic سكر sukkar from Sanskrit शर्करा sharkara. Without the sugar, there is no fermentation, and without fermentation, there’s no good stuff to feed your body. That is why misgivings about Kombucha & Sugar are mostly misguided. And that sugar is mostly broken down already, easier for the body to process. (The chemicals, dyes, and other unnatural ingredients often packaged alongside sugar are probably worse.) When it comes to Kombucha, the small amounts of residual sugar left behind helps make the healthy acids palatable. So it seems sugar has a role in our diet and body, in the right amounts and types. It’s no wonder that children may get a sweet tooth just when they need the caloric boost most, for a growth spurt. In fact, humans have evolved to crave sweet foods, and a dense source of nutrition could be a great advantage in times of famine. While you may have heard that sugar is “as addictive as cocaine”, scientists have debunked that myth. The classic Big Brother tries to kill Little Brother with “Pixy Stick Choke Maneuver.” Well played.Īnd yet, is there a necessary-for-life substance in our society with which we have a more tortured relationship than sugar? How did we end up in such a BATTLE with something we desperately need to survive? Sugar & Kombucha
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