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 micro-organisms of 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 simpler sugars.
2. 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.
~~~Another Way to Think of It~~~
Micro-organisms and sugar metabolism in kombucha:
1. Yeast eat the sugar and convert it into CO2 and ethanol. This means that by the time you drink your kombucha,
there is MUCH less sugar than when you originally brewed with your sweet tea;
2. Bacteria eat the ethanol and release amino acids, trace minerals and vitamins into the kombucha;
3. Kombucha helps the body balance blood sugar because during fermentation sucrose breaks down into fructose and glucose
making it easier for the body to use.