What Are the Dangers of Making Kombucha Tea?

Kombucha is a culture of bacteria and yeast that is added to sweetened black or green tea and allowed to ferment for about a week. It is said to stimulate the immune system, prevent cancer, improve digestion and help with liver function, among other benefits. According to the American Cancer Society, "No human studies have been published in the available scientific literature that support any of the health claims made for kombucha tea." There have been several incidents of serious health conditions associated with the tea, including a death.

Death

• In 1995, two women who had been drinking the tea for months were hospitalized with severe acidosis, an increase of acid levels in the stomach. One woman died of cardiac arrest and the other woman's heart stopped, but she was resuscitated and recovered. The ACS says, "While no direct link to kombucha tea was proven in this case, the U.S. Food and Drug Administration has warned consumers to use caution when making and drinking the tea."

Home Brewing Dangers

• Kombucha tea is brewed at home in varying conditions using varying techniques, with kombucha from various sources. There are potential unknown dangers of home brewing, including mold, bacteria, harmful germs, allergic reactions and anthrax of the skin.

Containers

• Kombucha should never be brewed in ceramic, painted or lead crystal containers as the acidity in the tea can lead to the absorption of harmful elements from the containers. The ACS says, "Lead poisoning has been reported in at least two people who brewed Kombucha tea in a ceramic pot."