Kombucha (no sugar)
Kombucha, an effervescent elixir born from the fermentation of sweetened tea, is a delightful fusion of taste and potential health benefits. The symbiotic culture of bacteria and yeast (SCOBY) orchestrates the fermentation process, transforming tea into a tangy and lightly carbonated beverage. Opting for kombucha with minimal added sugar ensures a more health-conscious choice.
The fermentation process gives rise to organic acids, such as acetic acid, contributing to kombucha’s unique flavor profile. Beyond its refreshing taste, kombucha may contain bioactive compounds with potential antioxidant and antimicrobial properties. [6]
References:
[1] https://www.mdpi.com/2072-6643/11/6/1252
[2] https://www.mdpi.com/2072-6643/11/3/651
[3] http://arccarticles.s3.amazonaws.com/webArticle/Final-attachment-published-B-3970.pdf
[4] https://www.foodandnutritionjournal.org/pdf/vol6no2/Nutrition_Vol_6_No2_p__307-317.pdf
[5] https://onlinelibrary.wiley.com/doi/abs/10.1002/fsn3.3029
[6] https://www.mdpi.com/2076-3921/10/10/1541
