![]() ![]() “Some brands also add sugar after fermentation, instead of only adding the sugar needed to actually ferment the tea, which makes for a sweeter, higher-sugar kombucha,” Clarke says. Meanwhile, other brands “cheat” by adding carbonation-instead of letting those bubbles form naturally-in order to shorten fermentation time, which also cuts back on probiotics. However, this can actually destroy the probiotics. Some brands, for example, are pasteurized to control the residual alcohol content in kombucha (yep, it typically contains trace amounts of booze!), Clarke says. “Everything from ingredients used to the actual fermentation and bottling process can vary.” “Kombucha brands are widely different,” says Clarke. Thing is, not all kombucha brands are created equal. (Though just how much probiotics make it into each bottle still unclear.) ![]() ![]() The result is a sweet, tangy, effervescent beverage filled with probiotics, the beneficial bacteria that improve gut health. Generally, kombucha is made by fermenting tea with a SCOBY (a mixed culture of yeast and bacteria) and a little bit of sugar (which feeds the bacteria and starts the fermentation process), explains dietitian Stephanie Clarke, RD, co-owner of C&J Nutrition in New York City. Sure, it offers the benefits of probiotics-but it’s also just plain delicious, and worth drinking for the taste alone. Considering you can buy kombucha at most gas stations and drug stores these days, it’s safe to say the bubbly fermented beverage has officially transcended "trend" status. ![]()
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