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One question, what about the sugar that doesn't get fermented? Two percent doesn't seems like an insignificant amount, although maybe I've been somewhat unfair,
by mvaliente2001 11y ago
One question, what about the sugar that doesn't get fermented? Two percent doesn't seems like an insignificant amount, although maybe I've been somewhat unfair, if we compare them with sodas or a candy.
- ronjouch 11y agoNot sure I'm getting your question; yes it's up to you to decide the quantity of sugar you like.
- gniv 11y agoThere is always residual sugar, which doesn't get fermented no matter how long you leave it. If you really want to avoid all sugar, then you just have to avoid these drinks. I don't think there's a way around it.
- ronjouch 11y agoYeah. See also manmal's answer, which covers something important if you do want to absolutely avoid sugar: you have to leave it ferment for a longer time, and it gets vinegar-y.
- manmal 11y agoYou can wait until bacteria and yeasts eat up all the sugar, or leave residual sugar in there. The problem is, without residual sugar you will get a vinegar-y taste. I switched to milk kefir for that reason - I don't want to drink sugar every day, as my SIBO returns quite quickly if I do.