Live Cultures
The live cultures are often the selling point of fermented foods. But what if they aren’t actually alive. Most companies, due to the volatility of living foods, actually pasteurize their drinks – destroying all of the beneficial organisms and enzymes created during the fermentation process. Then, afterwards probiotic cultures are added back in. While this is better than nothing, the cultures added are a purchased strain, rather than the nuanced potentials offered by a wild strain or a mother culture that has been nurtured and kept alive for generations.
Sugar
During the fermentation process sugar is consumed by yeast, creating bubbles and alcohol as a bi-product. Often kombucha bought at the store is not actually alive anymore (see above), and they add sugar for flavor after the fermentation process has been ended, which means a lot more sugar for you to consume. So much for a healthy beverage.
Carbonation
Because the natural fermentation process was stopped by pasteurization, the natural bubbles are also destroyed. Then the product is carbonated making it more like a glamorized soda than a living beverage.