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.
How to Secondary Ferment Kombucha. The basic idea with secondary fermentation is to draw off the kombucha liquid that has been brewing with your scoby. Instead of drinking it right away, pour it into a bottle with a swing-top cap or apply your own bottlecaps to clean beer bottles, as though you were brewing beer.econdary fermentation is also a great time to add flavors to your kombucha. Fruit is an especially good choice, as is ginger. I love blueberries. This is a place where you will want to experiment to see what tastes good to you. With a few simple rules, the world of flavor will open to you.