Noob question. Is the sugar in kombucha still as bad as general sugar?

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Lot of people, despite knowing the gut benefits of consuming kombucha, still say that sugar is still bad, and it is a sugary drink.

I thought that sugar was converted into acid. But still, is it scientifically verified? Or is there still some portion of sugar left after fermentation?

I thought of using less sugar to begin with, but I noticed that it hinders the fermentation, and it requires more sugar to be fizzy and acidic.

What are the solutions for people who consume it for health and also wanna quit sugar?

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thisme3838

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Posted: 8 months ago
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