Is kombucha actually good for digestion?

I mean, sure, it tastes good, but is kombucha actually good for you? Most of the studies that have been done have a pretty small sample size or involve analysis of the beverage itself rather than long-term health effects; however, there are things we know about kombucha that point in the direction of a resounding yes.

First, kombucha is full of probiotics. At Fall City Kombucha Co., we naturally ferment the tea, so the probiotics are created by the fermentation process. A relatively recent study showed that fermented foods (including kombucha) can increase the microbiome diversity of the digestive tract and decrease markers of inflammation, which is great for “gut health” and digestion.

Second, kombucha is full of antioxidants. The antioxidants actually come from the tea itself, including polyphenols (such as flavonoids) and catechins, and those carry over into kombucha. According to one study, green tea kombucha has the highest antioxidant potential, but all kombuchas are high in antioxidants.

Lastly, an important byproduct of the kombucha fermentation process is acetic acid. Acetic acid is also the primary active compound in vinegar (which helps explain kombucha’s distinct tangy, acidic taste), and is commonly associated with health benefits, including reducing body weight, lowering triglyceride levels, and reducing fasting glucose levels.

Whatever the case, kombucha is a great beverage to keep your digestive system in balance, especially this time of year. And thanks for asking — we like to nerd out on the science over here, so keep the questions coming!