How Much Sugar Is in RTB Kombucha?

Being a Nutritionist, I always encourage my clients to quantify whatever they eat. No food is good or bad.
The main goal for starting this RTB Kombucha is to encourage people to take care of their gut health seriously. This is a perfect soda-replacement and great way to satisfy your craving for a fizzy drink while slashing your added-sugar intake & potential health benefits- of Probiotics.The Goal here at RTB is to make sure the Kombucha is low in sugar, kids and adults friendly.Good news is – Kombucha needs sugar…But that the sugar in Kombucha is for the yeast and Bacteria culture to consume, not for YOU and ME. When fermentation is done, the sugar levels are reduced for sure.Here is the comparison of other beverages:Amount of sugar in 240 ml (1 cup) of:

Cow’s milk: 14g
Coconut water: 8.8 g
Apple Juice- 24 gm
Orange Juice- 25.8
Soda: 27g+.


Types of Sugar to Be Used For Brewing Kombucha

Sugar is one of the most important ingredients in fermentation, and choosing the right sugar is just as important (along with choosing the right tea and water).
All of us these days are hyper-aware of sugar and consider it to be “villain.”
However, to clarify-
The sugar in Kombucha is clearly not for You or Me but rather it is a fuel source for the SCOBY. There is a beautiful transformation that occurs wherein the Kombucha culture transforms sugar, which is toxic to the human organism in large quantities, and coverts it into healthy acids.
So do not be scared (Our RTB Can has 1.9 gm per serving)
TYPES OF SUGAR and their effects on brewing
•Organic cane sugar: This is the best option for brewing kombucha. It is easily broken down by the yeast and bacteria with consistent results.
•Beet Sugar: Beet is highly processed, includes microbial inhibitors, and is made from GMOs.
•Molasses: Molasses is made during the production of cane sugar. It is a by-product of sugarcane processing. Adding molasses takes longer for the SCOBY to break down, it increases brewing time
•Honey: Honey contains a high percentage of sugar. However, you may want to avoid raw honey as it does contain its own colony of bacteria that could adversely affect the culture.
•Agave Nectar : Agave is extracted nectar from the agave plant and is the source of sugar. Agave is primarily a fructose based sweetener and as such lacks the glucose that stimulates the bacteria to produces the “g” acids such as gluconic & glucuronic acid which aid in the detoxification process.
When sugar is more complex, it is less available for microbial consumption, introducing extra variables that can affect brewing duration, flavor, and overall success.
Types Of Sugar Must Be Avoided When Brewing Kombucha?
•Raw Honey – The naturally occurring bacteria will battle the SCOBY for dominance. It sounds bad because it is.
•Stevia – Stevia is a plant sugar and will not ferment.
•Xylitol (and it is precursor Xylose) – What makes Xylitol great for chewing gum and teeth is that it’s “non-fermentable,” Not recommended for brewing.
•Any Artificial Sweetener – Do not use: Erythritol, Aspartame, Sucralose, Saccharin.
There are lots of other types of sweeteners not listed here that can be used in brewing Kombucha.
If you have experience in brewing with any of these types of sugar, please share your experience with us.

The most important ingredient for Kombucha? Tea—but not just any tea

The production of Kombucha starts with tea infusion.
Brewing kombucha requires real tea Camellia sinensis for both minerals and nitrogen. We source our tea from Palampur Tea gradens.
– The type of tea used to brew kombucha can affect the health of the Scoby as well as the taste of finished brew.
– Black tea (post-fermented), oolong tea (semi-fermented) and green tea (non-fermented) are mainly used in brewing kombucha.
– When kombucha is brewed from green tea. This includes bioactive compounds, such as polyphenols, that act as antioxidants. Antioxidants protect cells from damage.
– Black tea is higher in purines that aids in blood circulation..
– Also black tea is more acidic and provides the most ideal environment for microbes to thrive while brewing.
-Mixing green tea with black tea usually for reduction of caffeine.
-Avoid herbal tea in fermentation.
Temperature also plays an important role in brewing kombucha.
It is known that temperature and time of the brewing are the main factors affecting extraction of catechins from tea, especially when cold extraction is used.
It is noted that temperature of 98 °C with brewing time 7–15 min increases the content of bioactive compounds. So the infusions with greater antioxidant capacity are obtained at temperatures from range of 80 to 100 °C extracted for 5 to 10 min.


Food doesn’t need gravity to get to your stomach

Our body can move our food through the digestive system even while we are standing on our head. It is not connected to gravity because it works with muscles.

Yes, you heard it right- we can eat Upside down. Food doesn’t need gravity to reach our stomach. When we eat something, the muscles in our esophagus constrict and relax in a wavelike manner, which is called peristalsis and pushes food along the esophagus and into the stomach. It’s difficult to eat upside down, but it’s possible.

Where will the food go if you eat it while hanging upside down why?

Yes. Even if we eat food while hanging upside down, it will go through the alimentary canal because of the process of peristalsis. The muscles of the oesophagus will push the food downward in a wave like action throughout the alimentary canal.


Borborygmi refers to the sound that the stomach and intestines make as food, fluids, and gas move through them. The stomach and intestinal walls produce rumbling sounds during peristalsis, when they contract and relax to propel the food or fluids forward. Although borborygmi is usually an ordinary, nonspecific occurrence, in some cases it may result from an underlying concern, such as diarrhea, Celiac disease, lactose intolerance or high consumption of fructose and sorbitol.
These conditions generally present with other symptoms in addition to borborygmi.
While borborygmi itself does not require specific diagnosis or treatment, if an underlying condition is suspected, diagnosis and treatment of that specific condition may be recommended.

Acid in our stomach is so powerful- It can dissolve razor blades

The acid in our stomach that is HCl hydrochloric acid ( pH 2) is so powerful that it can even dissolve razor blades. Of course, we are not supposed to actually get razor blades in our body, but this is just to indicate how strong your body acids are, if they can dissolve something like metal.

Food for thought:

If it is too powerful then how does it not harm the cells in the stomach?

Well, the cells in the lining of the stomach regenerate so rapidly that HCl does not get enough time to destroy them (The intestinal epithelium is replenished every 3–4 days through an orderly process that maintains important secretory and absorptive functions while preserving a continuous mucosal barrier).

Stomach acid’s low pH level is largely attributable to one ingredient: Hydrochloric acid (HCl). Other components include Potassium chloride (KCl) and Sodium chloride (NaCl).

The cells lining our stomach wall secrete this acidic trio. The cells also release several enzymes and mucus. This mucus is vitally important to the process. It protects the lining of your stomach so the acid and other gastric juices don’t damage the sensitive organs.

Scientists have experimented with razor blades, disk batteries and capsules by putting them in an acid-simulating juice to see how best to deal with them if swallowed accidentally. The researchers found that 24 hours later, razor blades lost their original weight and became 63 % Of its weight, and became fragile. Forget what they say about swallowing a seed and having a tree grow inside you. The Ph level in the stomach ranges from 1-3 which is so strong a mere seed cannot hope to survive.


In vitro effects of simulated gastric juice on swallowed metal objects: implications for practical management

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