Carbonic acid..Hveragerthi 
infinitelove
14 y
2,088
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It's my understanding that the fizziness of kombucha is due to carbonic acid production from the fermentation process.
Whenever I ingest ANYTHING that's carbon-ated - even champagne or sparkling apple juice - I get horrible bloating and an eventual headache, which I assume is air pressure on various nerves.
I'm now allowing my kombucha to "air out" in an open glass for several hours before drinking it so that it's flat when I drink it.
Is this diminishing the effectiveness of the kombucha to do this aeration?
- Re: Carbonic acid..Hveragerthi Hveragerthi
14 y
5,723
MoreThis is a reply to # 1,576,636The carbonic acid breaks down releasing carbon dioxide. That is why when you drink a recently opened soda you often need to burp.
If you agitate the kombucha tea before drinking it this will get rid of even more of the carbon dioxide. And it does not affect the beneficial effects. The really beneficial acids produced by the kombucha are acetic acid, glucuronic acid, hyaluronic acid and usinic acid.
- Re: Carbonic acid..Hveragerthi Hveragerthi
14 y
5,723
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