Sugar's role in Kombucha & the detox magic it creates
Believe it or not, SUGAR (we use organic raw cane sugar) is an extremely VITAL part of the fermentation process & the body’s detoxification.
Here's what we mean:
During fermentation, most of the sugar is eaten and turns into beneficial probiotics such as acetobacter (acetic acid bacteria). Then, the acetic acid bacteria oxidizes the glucose (SUGAR), WHICH produces Glucuronic acid. Among the acids found in Kombucha, THIS is the acid with the STRONGEST detoxifying properties, binding to toxins present in the liver, which allows for effective excretion.
Sugar is a vital part of the fermentation process & the body’s detoxification. It helps make a powerful detoxifying acid! 🌟
Glucuronic acid starts a process in the body called glucuronidation— a well-known phase II detoxification reaction that acts as a pathway for eliminating toxins. It is also a precursor of vitamin C. It increases the availability of phenolic compounds, which in turn cause neutralization of free radicals; but it DOES NOT DISTURB the essential polyunsaturated fatty acids.
It is also a precursor of vitamin C. It increases the availability of phenolic compounds, which in turn cause neutralization of free radicals.
✨ Glucuronidation can eliminate:
drugs or other toxic substances
or substances produced by the body such as:
and cancer-causing toxins.
(Glucuronidation also helps in hormone deficiencies and/or excesses of steroid hormones)
Contrary to what people think, research shows that sugar is not only vital to fermentation, but its role in Kombucha actually helps start a DETOX pathway in the body!
All of this WOULD NOT be possible WITHOUT SUGAR in the fermentation process of kombucha!