Date:   2/20/2010 2:55:24 PM ( 14 y ago)
Hits:   2,090
URL:   https://www.curezone.org/forums/fm.asp?i=1576636

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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