Jo Webster and Caroline Gilmartin are fermentation experts from England. They are active on Instagram as @jo.webster-health and @every.good.thing. They recently posted the results of a fascinating experiment where they tested a range of commercial brands, as well as home-brew,...
Thierry Tran authored a 3-part series in SYMBIOSIS Magazine: (Back copies are available to order.) He now offers independent consulting via Transverse Consulting, contact Thierry by messaging him on his LinkedIn profile. He has published over 20 research papers on...
An intriguing study by scientists at the University of Bonn, Germany suggests that altering the gut microbiome with pro- and prebiotics could make people more attuned to fairness, even when it means earning less money themselves. The researchers recruited 101...
Hard on the heels of the February 2023 study by scientists at Sydney University that drinking living kombucha with a meal reduces postprandial glucose spikes, a new study conducted by researchers at Georgetown University’s School of Health, the University of...
Thanks to Lou Dillon of Twisted Kombucha for sharing news about a significant human study conducted at the Australia Institute, exploring the intriguing world of kombucha nutrition. In the first controlled clinical trial in humans, results showed that living kombucha...
In this Kombucha 101 series, Tadeusz writes about the importance of all individual ingredients that are traditionally used to make kombucha. The first part discussed tea. The second part described the varieties of sweeteners. In this third part he discusses...
Members of Kombucha Brewers International will be aware of the SCOBY DNA Sequencing Study launched in partnership with Oregon State University. Their initial report contained a wealth of information on the composition of different SCOBYs, which microbes are common across...
