01
Live cultures
Evidence: Promising
Raw, unpasteurized kombucha carries living yeasts and bacteria from its fermentation. Fermented foods like it are part of a diet linked to a more diverse gut.
Show me the science
In a 2021 Stanford study, adults who ate more fermented foods for ten weeks showed a more diverse gut microbiome and lower markers of inflammation. Kombucha was on the menu, but the study looked at fermented foods together, not kombucha on its own.
02
Tea polyphenols
Evidence: Well studied
Kombucha starts life as tea, and keeps many of tea's polyphenols: plant compounds that act as antioxidants.
Show me the science
Tea polyphenols are among the most studied compounds in nutrition. Fermentation changes some of them, and how that changes what they do in the body is still being researched.
03
Natural acids
Evidence: Early days
The tang comes from acids the culture makes, like acetic acid (the same family as vinegar) and gluconic acid.
Show me the science
Lab studies show these acids can slow the growth of some unwanted microbes. That's in a dish, though. Studies in people are still to come.
04
Lighter on sugar
Check the label
The culture eats much of the sugar during fermentation, so kombucha is often lighter than many sodas and juices. Lighter isn't zero, so check the label.
Show me the science
How much sugar is left depends on the recipe and how long it ferments. We'll print the numbers on every bottle.