Making kombucha involves letting bacteria grow in Liquid

In order to make kombucha, microorganisms must be allowed to grow in a beverage that will be consumed. Many of the microorganisms are considered probiotics, however they might produce dangerous bacteria or mould if not treated properly. Several incidences of illness and at least one death have been documented in people who have consumed kombucha since the mid-1990s. Liver difficulties, lactic acidosis (a buildup of lactic acid in the body), allergic reactions, and nausea were among the ailments. Consumer Reports, a non-profit product research organisation, warns against drinking it due to the possibility of contamination and lack of evidence of benefits.

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