This one comes in first for the very low sugar content: only three grams of sugar per serving (or 4.5 grams per bottle), which is much lower than the others. Then, to decide which kombucha reigns supreme, I look at the sugar content, the list of bacterial strains included, and all other listed ingredients. To try and make things even, I stick to all lemon flavors whenever possible. Kombucha RankingsĪ little bit about my process: I start by purchasing every kind of kombucha available at Whole Foods. I like to drink kombucha if I’m craving something sweet or if I’m at a social event and don’t want to have a cocktail. In some cases, if you’re experiencing digestive discomfort, the carbonation from kombucha can exacerbate bloating. I think it’s important to drink kombucha once in a while and not make it a daily habit. Then again, over-fermented kombucha can also lead to negative side effects. But if there’s too much sugar in the fermentation process, not all of it will be converted and it’ll be left in your kombucha. The bacteria feed off sugar and convert it into vinegar, which supports the health of probiotics in the gut and can help slow down the rate at which carbohydrates are broken down in the body. It’s tricky because sugar is an important part of making kombucha. Some commercially available kombuchas are loaded with sugar.
However, it really depends on the brand you choose for the best benefits. The hefty price tag is the only downside, as far as we can tell.Kombucha is a great way to get an additional boost of probiotics (aka the good gut microbes in your body). They add forward-thinking healthy ingredients such as reishi mushrooms and maca to their flavors. Not only do its bottles contain the least amount of sugar, they also taste the best (in our humble opinion!) They also come with super cool packaging, and are certified organic. Our five low-sugar favorites? Check them out, below. You also want to make sure the company isn’t pasteurizing its bottles, since that process will kill the beneficial bacteria. Second, you want a simple ingredient list: Tea, a sugar source (the yeast eats the sugar to ferment the tea, so some sugar will always be added), and some acknowledgement of “live cultures.” The only other things on the list should be whole-food health boosters such as ginger, turmeric or lemon juice.
There’s really no need for more than 5 grams per serving (and watch out, because many companies count one bottle as two servings!). What to look for? As we mentioned, sugar is the first issue.
It gets more vast and populated every year, which means you have more choices at the grocery store. So, enter the now-wide, wide world of bottled kombucha. RELATED: Fermented Beverage Face-Off: Kombucha vs. (We totally support home-brewing, by the way. You can make it at home, but many people are skeeved out by the process since you have to deal with a SCOBY (a Symbiotic Colony of Bacteria and Yeast … that looks like a jellyfish) and keep everything super sterile. Kombucha is tea that has a culture of bacteria and yeast added, which causes fermentation, adding probiotic benefits to the brew. But you may have heard that we like to read labels … and we’ve got your back.įirst, a refresher on what kombucha is and why you’d drink it in the first place (especially given the stringy stuff that floats around in there). Like many bottled beverages, some companies have co-opted the drink and added way too much sweetness to it in order to appeal to more people. When you’re searching for the best kombucha, there’s one criteria that’s most important: Sugar content.
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