The Weird Side Effects of Drinking Kombucha Every Day for a Week
I love all things acidic (vinegar on fries, yes please!) and while many consider kombucha’s sweet-tart taste a turnoff, for me it was love at first sip. You can thank fermentation for the slightly vinegary taste, but different flavors can tame the tang.
First-timers can ease in with a sweeter brew — think strawberry, mango, honey, or blood orange. Diehard drinkers will be more apt to try new brands and bold flavors like beet, rose, and lemon cayenne.
That’s good news if you’re a soda addict. Made by adding a culture of bacteria and yeast to tea, sugar, added juices, and flavors, kombucha has a short ingredient list and a surprisingly low sugar count (only 2 to 8 grams per 8-ounce serving)
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