What are the effects of drinking too much Kombucha?

Answer 1

too much kombucha? how much are you drinking? i don't think you need to worry about drinking too much.. but everything should be taken in moderation no matter how healthy. just judge upon how you feel when you drink it. it works pretty immediately with the body, so you would feel weird if you were drinking too much. just pay attention to your body.

Answer 2

As with all foods, care must be taken during preparation and storage to prevent contamination. Keeping the kombucha brew safe and contamination-free is a concern to many home brewers and the FDA. Key components of food safety when brewing kombucha include clean environment, proper temperature, and low pH.

In every step of the preparation process, it is important that hands and utensils (anything that is going to come into contact with the culture) are dish soap clean so as not to contaminate the kombucha. For safety reasons, Kombucha should be brewed in food-grade glass containers only. Kombucha should not be brewed in lead crystal, ceramic, plastic, painted, or metallic containers including stainless steel, as the acidic solution can leach by-products into the finished product.[1] Keeping cultures covered and in a clean environment also reduces the risk of introducing contaminants and bacteria.

Kombucha grows best in a warm place (about 80°F / 27°C) and out of direct sunlight. Optimum conditions ensure speedy maturation, reducing risk for contamination.

Maintaining a correct pH is an important factor in a home-brew. Acidic conditions are favorable for the growth of the kombucha culture, and inhibit the growth of molds and bacteria. The pH of the kombucha batch should be between 2.5 and 4.5. A pH of less than 2.5 makes the drink too acidic for human consumption, while a pH greater than 4.5 increases the risk of contamination. Use of fresh "starter tea" and/or vinegar can be used to control pH. Some brewers test the pH at the beginning and the end of the brewing cycle to ensure that the correct pH is achieved.[8]

If mold does grow on the surface of the kombucha pellicle, or "mushroom," it is best to throw out the batch and start over.
http://en.wikipedia.org/wiki/Kombucha

Answer 3

Sickness, liver damage and death.

"Adverse Reactions
Reported (Oral): stomach problems and yeast infections (12).
Case Report (Topical): A case report of an outbreak of cutaneous anthrax in 20 people who had applied Kombucha grown in unhygienic conditions (10).
Case Report (Oral): Case reports of severe illness and death (9) have been associated with the consumption of Kombucha tea. Two cases of lead poisoning have been reported following drinking Kombucha tea brewed in a lead-glazed ceramic pot (15). Four cases of gastrointestinal toxicity have been reported from Kombucha as well, including two cases of allergic reaction, one case of jaundice and one case of nausea, vomiting, head and neck pain (11). One case of hepatotoxicity has also been reported following Kombucha tea consumption (2)."

Answer 4

I've been drinking it for many years... and I have only good things to say about it. The only thing is, you have to be careful that it does not get contaminated as you prepare the next batch... be ultra clean in that process.