Kombucha has bacteria that grows in a liquid you’re going to drink. Some of the bacteria are considered probiotics, but if it’s not prepared properly, can grow bad bacteria and mold!
There have been cases of illness and at least one death have been reported in people who drank kombucha. Ailments included liver problems, lactic acidosis (a buildup of lactic acid in the body), allergic reactions, and nausea.
The nonprofit product research group Consumer Reports advises against drinking it because of the risk of contamination and little proof of benefits.
Food Microbiology: “Sequence-based analysis of the bacterial and fungal compositions of multiple kombucha (tea fungus) samples.”
Colorado State University, Food Source Information: “Kombucha.”
Grand View Research: “Kombucha Market Analysis By Flavor (Original, Flavored), By Distribution Channel (Supermarkets, Health Stores, Online Stores) And Segment Forecasts To 2024.”
Memorial Sloan Kettering Cancer Center: “Kombucha.”
Food and Chemical Toxicology: “Effect of Kombucha, a fermented black tea in attenuating oxidative stress-mediated tissue damage in alloxan-induced diabetic rats.”
Journal of Intensive Care Medicine: “A case of kombucha tea toxicity.”