Local Sedona Fermented Tea
"Have you heard about kombucha? It seems like the drink of the moment right now, and deservedly so. A powerful fermented food that brings important probiotic strains to your gut, kombucha should absolutely have a place at your table. And if you're concerned about the sugar content in Kombucha, you shouldn't be. Watch today's video to find out why, and to learn more about this important drink." ~David Perlmutter, M.D.
Kombucha is a traditionally fermented beverage made of tea, sugar and a SCOBY. Throughout the fermentation process, the sugar added at the beginning is consumed by the microorganisms in the SCOBY and is reduced over time in two ways:
1. Cane sugar is sucrose, a disaccharide. Initially, the yeast split the sugar molecule into its monosaccharide components, fructose and glucose. Primarily, this results in a lower glycemic impact to the consumer because the complex carbohydrates are broken down into
Secondarily, the amount of sugar remaining is also reduced the longer the fermentation continues. The byproducts of this process are converted into organic acids giving Kombucha its unique flavor and properties.