What is Kombucha? 

A functional beverage with a taste like apple cider vinegar or a bubbly switchel, produced by fermenting sweetened teas using friendly bacteria and yeast starter cultures. 

Why Kombucha? 

Kombucha contains organic acids and tea polyphenols. Early studies indicate their ability to modulate gut microbiota and potentially promote gut health, which can lead to a happy digestive system.

How are your products guaranteed non-alcoholic? 

We use a unique and proprietary two-step fermentation process that uses standardized bacteria and yeast cultures. After producing required amounts of organic acids, we inactivate these starter cultures to stop the fermentation process. This allows us to guarantee consistent quality and alcohol/sugar compliance. *Our products will contain no more than 0.5% alcohol by volume.

Does the fermentation process naturally produce probiotics?

The fermentation process does NOT naturally introduce probiotics in levels high enough to meet the World Health Organization's definition. For a kombucha to contain probiotics, you must add proven, well-established probiotics to the beverage after the fermentation process. 

Does your process remove the benefits of kombucha? 

No, our process does not negatively affect the benefits of kombucha. After extensive research, only two functional benefits were found to be consistent in most kombuchas. 

  1. Antioxidant benefits from tea polyphenols
  2. Gut health benefits from organic acids (primarily acetic acid)  

What is the difference between a prebiotic and a probiotic?

Prebiotics are dietary fibers that promote growth of beneficial probiotic bacteria that are already present in the gut. Probiotics are live microorganisms that, when consumed in adequate amounts, will help support gut health. 

Why do you use Xylo-OligosacCharides?

Not all prebiotics are created equal. Different prebiotics nourish different probiotics, resulting in different benefits. Most food sources have very low levels of prebiotics. To consume efficacious doses of prebiotics, one may consume per day:

  • 400 grams (~1lb) of bread/grain products
  • 400 grams (~1lb) of asparagus
  • 15+ green bananas
  • ½ lb of onions

Organic XOS fiber is a plant-based prebiotic fiber known to selectively nourish naturally occurring probiotics, like Lactobacillus and Bifidobacterium. It is highly stable and efficacious in kombucha drinks.

Where are the Xylo-oligosaccharides you use derived from?

The XOS Fiber we use is derived from a natural process using corn cob.

Why does your Prebiotic Kombucha need to be Refrigerated?

We require refrigeration to maintain stability of prebiotics and maximize shelf life.

Is dead probiotic bacteria considered prebiotic?

Absolutely not. Prebiotics are food for probiotic bacteria. They help probiotic bacteria produce organic acids like acetic and lactic acids. Prebiotics are plant-based fibers, with an exception of GOS (galacto-oligosaccharides), which is a prebiotic derived from milk. Recent studies have shown few immunological benefits from few select dead probiotic organisms, like Ganaden BC 30’s product ‘Staimune™’. These benefits should not be confused or compared with prebiotic benefits.  

How many cans of your Prebiotic kombucha can I have per day?

Wonder Drink Prebiotic Kombucha is a fun, healthy alternative to soda or other drinks that are high in sugar. However, since everyone can have a different microbiome, we suggest starting with 1 or 2 cans per day to see how you feel. As a comparison, there is about 1/3 the amount of organic acids in one can of our prebiotic kombucha as there is in a 1.5 oz shot of apple cider vinegar.