Carbonic acid..Hveragerthi

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?

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