Study of the SNCA gene led to this understanding that applies to all people with the disease, and, since then, alpha-synuclein has been a major target of new drugs for Parkinsonâs.
However, the sugar in Kombucha is for the culture to consume, not for you. When done fermenting, there will be about 2-6 grams per 8 ounce glass of unflavored Kombucha. By contrast, an 8 ounce glass of orange juice has about 24g of sugar.Even natural carrot juices have 13g per 8 ounces.ost sugars are fine for Kombucha (with a few exceptions, see below), but there are preferred choices: 1  Plain White Sugar â the Kombucha culture consumes this easiest. 2  Use only âcane sugarâ to avoid GMO beet sugar. 3  Concerns about trace toxins in white sugar processing should be considered.
The ingredients in kombucha are quite simple: tea (usually green or black), sugar, and an active starter culture. This starter, usually called the mother culture, is made of bacteria and yeast. It's best described as a blobby skin of bacteria that sits on the top of the tea.eople with compromised immune systems are at great risk if they ingest any bad bacteria or mold. Making kombucha in ceramic pots is another bad idea. Acids in the tea can draw out lead from the ceramic glaze, leeching toxins into your drink. The safety of kombucha itself, home-brewed or not, has been questioned.