How much sugar is really in ferments?

You've read about the health benefits of ferments and are now wondering how much sugar they contain? Rightly so.

Because if you pay attention to your diet, you know about the problem of sugar . And yes, fermentation has something to do with sugar.

I will explain to you in this article how much and what it is all about.

1. Sugar is essential for our body :

Our metabolism requires sugar as its primary energy source, as it converts glucose into ATP, which cells need for their functions. However, excessive sugar consumption can lead to health problems such as obesity and diabetes .

Therefore, it's best to focus on natural sources of sugar and keep your daily intake low. The recommended daily sugar intake varies depending on age, gender, and activity level. For adults, the recommended limit for added sugar is about 25 grams (about 6 teaspoons) per day . For children, the recommended amount of added sugar varies depending on age, but in general, sugar consumption should be limited and come primarily from natural sources such as fruit.

1. Why does fermentation need sugar?

Fermentation requires sugar as a substrate to generate energy and produce organic compounds , such as lactic acid or acetic acid, depending on the specific conditions and the organism performing the fermentation.

• How much sugar does kombucha contain ? The amount of sugar in kombucha varies depending on the production process and fermentation time. However, kombucha generally contains less sugar than used in its production, as the yeast and bacteria partially break down the sugar during the fermentation process. Examples of kombucha products: 2.3 g - 4.6 g per 100 g

• Natural yogurt is also a ferment, as it is also "fermented" with bacteria from milk. It naturally contains lactose, a natural sugar found in milk. Generally, natural yogurt contains about 4-5 g of sugar per 100 g. It's important to note that this sugar comes primarily from lactose and not added sugar.

• What about liquid ferments for drinking as a dietary supplement with a low daily dose? The process is similar here, too. The bacteria metabolize the sugar, and the final product is virtually sugar-free. Therefore, you'll always find sugar listed in the ingredients. It's added before fermentation as food for the bacteria and then consumed and metabolized, similar to how the body does it. With regiogan and SYMPETUS ferments, the sugar content in the final product is still around 0.7 g per 100 g . Another advantage: these ferments are raw, not sterilized, heated, or subjected to high pressure. Important nutrients and bacterial cultures are thus preserved and can be absorbed by the body.

So feel free to indulge in fermented products. However, you should be careful with grandma's sugar-preserved fruit, which is preserved in a sugar solution and still contains a lot of sugar even after ripening, as it has absorbed the sugar.

The term "fermentation" is not defined and is therefore used for any ripening process, including the drying of salt. It therefore says nothing about the sugar content or the exact method of processing or refinement.

So take a close look if you want to give your body a probiotic boost.