I was just reading through the study by Cornell University Determination and characterization of the anti-microbial activity of the fermented tea Kombucha and it turns out that Kombucha is NOT beneficial for Candida:
“Fermented Kombucha, at about 7 g/L acetic acid (33 g/L total acid), had anti-microbial activity against all test organisms in all green and black tea preparations, except Candida albicans. Candida albicans was not inhibited by any test solutions except tested commercial vinegar (50 g/L acetic acid).”
I guess I’ll let my Kombucha brew for 30 days then use it at a gnat trap. I just don’t have the heart to throw the SCOBY away!