SAMA HOOLE: The acetic acid that gives it the vinegar taste is harsh on tooth enamel. Drinking [Kombucha] regularly demineralises teeth the same way sipping soda does.

Kombucha isn't a health drink.

It's tea fermented with bacteria and yeast until it becomes slightly alcoholic and full of organic acids.

The fermentation produces histamine - lots of it.

If you're histamine-sensitive, kombucha triggers headaches, skin reactions, digestive… pic.twitter.com/lPodpuBxmc

— Sama Hoole (@SamaHoole) December 17, 2025

Kombucha isn't a health drink.

It's tea fermented with bacteria and yeast until it becomes slightly alcoholic and full of organic acids. The fermentation produces histamine - lots of it. If you're histamine-sensitive, kombucha triggers headaches, skin reactions, digestive distress, and anxiety within hours. The acetic acid that gives it the vinegar taste is harsh on tooth enamel. Drinking it regularly demineralises teeth the same way sipping soda does. Commercial kombucha is often pasteurized to stop fermentation and extend shelf life, which kills the probiotics everyone thinks they're drinking it for. You're getting dead bacteria in vinegar. The unpasteurised versions continue fermenting in the bottle. The alcohol content increases. Some bottles test at 3% alcohol - enough to fail a breathalyser if you drink a whole bottle and drive. The sugar content is typically 7-15g per bottle even after fermentation. The bacteria didn't eat all the sugar. You're drinking what's left. The probiotic strains in kombucha are random - whatever yeast and bacteria happened to colonise the SCOBY during home brewing. There's no quality control on which organisms are present. You're drinking vinegar tea with unpredictable bacteria, high histamine, residual sugar, and accidental alcohol, because someone told you fermented foods are healthy. Your gut doesn't need random bacteria in acidic liquid. It needs you to stop destroying it with inflammatory foods