Every fermented bottle develops billions of live cultures, along with:

Polyphenol Metabolites (fruit -derived postbiotics) - whole fruit fermentation transforms complex plant compounds into smaller, more bioactive forms.

• Phenolic acids
• Flavonoid metabolites
• Ellagitannin / anthocyanin breakdown products
• Microbially transformed antioxidants, not raw fruit polyphenols - These are microbially transformed antioxidants, not raw fruit polyphenols. Fermentation increases bioavailability and creates new bioactive molecules.
• Release bound nutrients
• Secrete microbial metabolites
• Enzymes & Peptides - Digestive enzymes, small bioactive peptides
• Organic acids & electrolytes - to balance PH and hydration
• Bio-transformed B & C vitamins - to fuel energy and immunity
• Amino acids-derived metabolites - the raw materials of health and vitality including GABA a powerful neurotransmitter
• Short-chain fatty acids (SCFAs) -acetate, propionate, and butyrate. These beneficial compounds are produced during the fermentation process and later by the beneficial bacteria within the gut. All essential for metabolism and the gut wall repair and maintenance.

All from whole fruit fermentation, nothing else.
No shortcuts. No additives. No sugar spike.