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Is Kombucha Really Good for You?

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www.glamour.com

Technically it is. Homebrewed varieties typically contain more alcohol as the bacterial growth has not been monitored as closely as in commercial manufacturing.

Even still, commercial varieties of kombucha do contain less than 0.5% alcohol. “The SCOBY responsible for the fermentation process breaks down the sugar into carbon dioxide and alcohol, then bacteria convert the alcohol into acetic acid, giving the beverage its vinegary tartness.

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