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Claim Information
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- Claim Text
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Kombucha is naturally low in sugar, but some manufacturers add more sugar or fruit juice to make it sweeter, said Heather Hallen-Adams, an associate professor of food science and technology at the University of Nebraska-Lincoln.
- Simplified Text
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Kombucha is naturally low in sugar some manufacturers add sugar or fruit juice according to Heather Hallen-Adams.
- Confidence Score
- 0.900
- Claim Maker
- Heather Hallen-Adams
- Context Type
- News Article
- Context Details
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{ "food": "kombucha", "person": "Heather Hallen-Adams", "university": "University of Nebraska-Lincoln", "sugar_content": "low" } - Subject Tags
- UUID
- 9fc8a1a0-9a09-486d-9e7c-e63229f9d020
- Vector Index
- ✗ No vector
- Created
- September 2, 2025 at 7:15 PM (5 days ago)
- Last Updated
- September 2, 2025 at 7:15 PM (5 days ago)
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5 days ago
https://www.nytimes.com/2025/08/26/well/eat/health-benefits-kombucha.html?campaign_id=18&emc=edit_hh_20250829&instance_id=161530&nl=well®i_id=122976029&segment_id=204892&user_id=b25c5730c89e0c73f75709d8f1254337
Kombucha's health benefits are debated. Limited human studies show potential blood sugar improvements, but more research is needed. Experts advise caution and suggest low-sugar options.
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