I am currently brewing Kombucha at home and consuming it everyday without any negative side effects. Keep in mind that I also ferment until most of the sugar is gone, check Ph, and brew with specific pro-biotic species. I’m currently using S. Boulardii yeast, Gluconobacter bacteria, and Lactobacillus bacteria.
If you are buying Kombucha, GT’s is great. Has no more then 2 grams of sugar in the bottle and they also use S. Boulardii (great anti-candida yeast).
Kombucha comes down to personal choice, If you are worried about negative side effects, hindering improvement or feeding the Candida, don’t drink it. I think the main argument with Kombucha has to do with the residual sugar left in the beverage itself.
Hope this helps.