Guest guest Posted August 18, 2002 Report Share Posted August 18, 2002 Kat- >I really like my 4 oz. of Kombucha a day, but am not sure of the carb count, >and can't find it anywhere. Do you know? I've tried very hard to find the answer to this question, but I've basically failed. I did read on one kombucha site that there are 3g of sugars left after fermentation per 100g of kombucha, but even if that's true (and it's no doubt highly dependent on the conditions and duration of fermentation) it's not the complete carb count, just the amount of white sugar remaining. At any rate, I found that even homemade kombucha fermented to the point of unpleasant tartness caused me to gain weight. Your mileage may well vary, though; many people swear by the drink. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 19, 2002 Report Share Posted August 19, 2002 , I just bought my first Kombucha from the health food store. It was delicious! It tasted like elli's Apple Cider, which is very popular around here. The only problem is that it sure tasted sweet!!! I don't think it was fermented as long as it should have been to eliminate more of the sugars! I'm sure my blood sugar went up quite a bit after that! For this reason I could see why some people would want to make their own. I wish it had an analysis on the label, though! The Kombucha website seems to think that the sugar left in the drink shouldn't be a problem, but it sure tasted sweet to me. Any comments on this? --- Idol <Idol@...> wrote: > Kat- > > >I really like my 4 oz. of Kombucha a day, but am > not sure of the carb count, > >and can't find it anywhere. Do you know? > > I've tried very hard to find the answer to this > question, but I've > basically failed. I did read on one kombucha site > that there are 3g of > sugars left after fermentation per 100g of kombucha, > but even if that's > true (and it's no doubt highly dependent on the > conditions and duration of > fermentation) it's not the complete carb count, just > the amount of white > sugar remaining. > > At any rate, I found that even homemade kombucha > fermented to the point of > unpleasant tartness caused me to gain weight. Your > mileage may well vary, > though; many people swear by the drink. > > > > > - > > __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 19, 2002 Report Share Posted August 19, 2002 - >The Kombucha website seems to think that the >sugar left in the drink shouldn't be a problem, but it >sure tasted sweet to me. > >Any comments on this? I don't know how much to generalize from my own experience, but even homemade kombucha caused me some problems. Storebought stuff that's still quite sweet sounds like it would be bad for anyone. The benefits of the culture may well outweigh the drawbacks of the sugar for a good long time in most people (look how long it takes for soda to make most people overtly sick) but it just doesn't seem like a good idea in the long run. It's probably a much better idea to make it at home so you can get rid of just about all the sugar. It's very easy and _very_ cheap to make at home anyway, so there's no reason not to give it a try. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 19, 2002 Report Share Posted August 19, 2002 Will Kombucha not work with Rapadura? Only white sugar? theresa -----Original Message----- From: Idol [mailto:Idol@...] Sent: Monday, August 19, 2002 10:32 AM Subject: Re: Carbs in Kombucha - >The Kombucha website seems to think that the >sugar left in the drink shouldn't be a problem, but it >sure tasted sweet to me. > >Any comments on this? I don't know how much to generalize from my own experience, but even homemade kombucha caused me some problems. Storebought stuff that's still quite sweet sounds like it would be bad for anyone. The benefits of the culture may well outweigh the drawbacks of the sugar for a good long time in most people (look how long it takes for soda to make most people overtly sick) but it just doesn't seem like a good idea in the long run. It's probably a much better idea to make it at home so you can get rid of just about all the sugar. It's very easy and _very_ cheap to make at home anyway, so there's no reason not to give it a try. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 19, 2002 Report Share Posted August 19, 2002 Theresa- >Will Kombucha not work with Rapadura? Only white sugar? It will work with rapadura, but supposedly you'll get a higher concentration of the desirable organic acids (IOW a better, healthier kombucha) by using white sugar and plain black tea. Personally, though, I think there's very little value in using rapadura over white sugar. It's still sugar, and while the fact that it has a few micronutrients white sugar lacks may make it slightly less harmful, that's a distinction practically without a difference. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 19, 2002 Report Share Posted August 19, 2002 thanks ! -----Original Message----- From: Idol [mailto:Idol@...] Sent: Monday, August 19, 2002 10:38 AM Subject: RE: Carbs in Kombucha Theresa- >Will Kombucha not work with Rapadura? Only white sugar? It will work with rapadura, but supposedly you'll get a higher concentration of the desirable organic acids (IOW a better, healthier kombucha) by using white sugar and plain black tea. Personally, though, I think there's very little value in using rapadura over white sugar. It's still sugar, and while the fact that it has a few micronutrients white sugar lacks may make it slightly less harmful, that's a distinction practically without a difference. - Quote Link to comment Share on other sites More sharing options...
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