Kombucha is one of the hottest health beverages, moving beyond hipster status to be available at convenience stores and gas stations alike. Praising its many health benefits – improved digestion, detoxification and cancer-fighting properties among them – Kombucha can now be found everywhere from convenience stores and gas stations to convenience stores and gas stations alike. One downside may be its acidity; an eight-ounce serving contains only 30 calories but provides B-class vitamins in abundance while remaining relatively sugar-free compared with many soft drinks.

Kombucha should not be consumed by pregnant or nursing women, infants or those with compromised immune systems; additionally it may cause gastrointestinal discomfort for some and has an unpleasant vinegary flavor which might not appeal to all palates.

Kombucha tea is produced using bacteria, yeast and sugar combined. These three elements come together to form the SCOBY or mushroom, which produces lactic acid and alcohol during fermentation process while taking up most of sugar used during this process. This gives kombucha its distinctive tart taste.

Once the SCOBY has consumed most of the sugar, it begins reproducing and creating what’s known as “mother culture”. Mother cultures can then be used for multiple brewing cycles and yield more SCOBYs and new cultures that can then be shared among friends. They can be bought at health food stores; however, DIY kits are readily available.

Misconceptions about mushroom tea kombucha likely stemmed from its circular shape and brown and tan color resembling mushrooms, yet there are never actually any mushrooms present in kombucha tea itself; rather, its SCOBY belongs to fungi kingdom which stands apart from plant and animal kingdoms.

While rare, severe reactions to kombucha have been reported. For example, two Iowa women became severely ill after drinking homemade kombucha for two months and one even passed away as a result of its consumption. They experienced symptoms including lactic acidosis and liver failure, possibly related to HIV infection; both women were immunocompromised, which may have contributed to their adverse reaction.

Kombucha has generally been shown to be safe when consumed in moderation. Further research needs to be completed, but early results of studies show positive effects on digestive issues and cancer risk reduction. If you decide to try kombucha yourself at home, please speak with your physician first to assess its suitability for you and they can advise on safe practices like using filtered or distilled water instead of chlorine-laden tap water; adding salt helps prevent mold growth on SCOBYs and pH testing should take place prior to starting up production to ensure its proper between 7.0 and 7.5 for best results.