In this episode of the MGC podcast, I talk to Matthew Lancor, the founder of the startup company, Kombuchade.

Matt combines his background in material science engineering and a passion for rugby into his entrepreneurial venture. With a keen understanding of the science behind fermentation and a personal commitment to fitness and health, nurtured through years of playing rugby he has successfully created a kombucha brand tailored for athletes and fitness enthusiasts.

Under his leadership, Kombuchade has quickly grown from a home-brew project into a popular wellness brand, emphasizing organic ingredients, sustainability, and community involvement. His journey from an engineer and rugby player to a health-focused entrepreneur embodies a fusion of science, sports, and sustainable business.

In this podcast, I talk to him about Kombuchade, the benefits of fermented drinks for elite athletes, and the following:

What is unique about Kambuchade? You are a startup family business competing with a lot of big companies in the space of kombucha and fermented drinks.

A fermented carbonate drink is not the first thing you would think about as a beneficial beverage for elite athletes. What are the functional benefits of fermented beverages like Kombucha for "Peak Performers"?

What are quantifiable/measurable differences that someone could expect from drinking Kombucha and exercising on gut health/overall health?

How would someone know that their gut health might be inhibiting them from "Peak Performance"?

How many days does it take to balance the microbiome if you were to start a new routine of fermented foods and exercise ... 30 days or more?

Disclaimer: I am in no way affiliated with nor receiving compensation from Kombuchade.