I found this info not quite sure what to think of it
Pregnant, Nursing and children under the age of 4
I seem to be one of the few who do not recommend Kombucha Tea during pregnancy or breastfeeding or for babies under the age of 4.
Probiotics may be found in breastfed infants and help provide natural protection against many diseases. Most often, the bacteria come from two groups, Lactobacillus or Bifidobacterium. Within each group, there are different species (for example, Lactobacillus acidophilus and Bifidobacterium bifidus), and within each species, different strains (or varieties). A few common probiotics, such as Saccharomyces boulardii, are yeasts, which are different from bacteria. These probiotics may also be found within a typical kombucha ferment. However effects found from one species or strain of probiotics do not necessarily hold true for others, or even for different preparations of the same species or strain. Care and preparation of a kombucha ferment is more critical at this time. Wild and airborne bacteria and yeasts which may (probably do) inhabit a typical ferment and which does not present any threat to a healthy adult may be intolerable to those certain circumstances. Probiotics do have a long history without causing illness in people, and have recently been introduced in foods directed at helping certain disorders. However more information is especially needed on how safe they are for young children, elderly people, and people with compromised immune systems.
Probiotics' side effects, if they occur, tend to be mild and digestive (such as gas or bloating). More serious effects have been seen in some people. Probiotics might theoretically cause infections especially in people with underlying health conditions. They could also cause unhealthy metabolic activities, too much stimulation of the immune system, or gene transfer (insertion of genetic material into a cell).
From An Introduction to Probiotics
http://nccam.nih.gov/health/probioti...ex.htm#formore
The American Academy of Pediatrics, has not issued recommendations for the use of probiotics; however, it does support their use on an individual basis in patients who may benefit from therapy. probiotic supplementation should be used with caution in children with indwelling CVC access, prolonged hospitalizations, and a recognized or potential compromise of gut mucosal integrity. The potential benefits of supplementation should be
weighed against the risk of development of an invasive infection resulting from probiotic therapy. Saccharomyces boulardii, which has been reported in some (not all kombucha ferments) show great promise in effectively treating infant diarrhea. However, I have received many calls of just the opposite effect (creating diarrhea), or rash and other typical side affects - from kombucha ferments. I have never received any calls from possible kefir (milk probiotic ferment). This may or may not be related to the strain of probiotic or the differences. There remains the possibility that probiotic consumption can cause infection and that individuals will respond in different ways to a specific strain. The health professional is in an ideal position to guide the consumer towards appropriate prophylactic and therapeutic uses of probiotics that deliver the desired beneficial health. Probiotics and their fermented food products are beneficial for health. Journal of Applied Microbiology ISSN 1 364-5072
One special concern is using "raw" honey, as honey is often used to ferment kombucha (or to make honey-mead) and also given to babies to quiet them. Clostridium botulinum spores in raw honey have resulted in infant botulism. As mentioned under-fermented or over-fermented probiotics are not harmful for a healthy adult but could be a risk for compromised individuals - or those in a weak and feeble state or those without their own immune system.
Clostridium botulinum symptoms
Double Vision
Droopy Eyelids
Difficult Swallowing
Slurred Speech
Dry Mouth
Muscle Weakness
Symptoms begin 18-36 hours after ingestion
Infant botulism is due to C. botulinum. The disease occurs in infants 5 - 20 weeks of age that have been exposed to solid foods. It is characterized by constipation and weak sucking ability and generalized weakness. C. botulinum can apparently establish itself in the bowel of infants at a critical age before the establishment of competing intestinal bacteria (normal flora). Production of toxin by bacteria in the GI tract induces symptoms. This "infection-intoxication" is restricted to infants. C.botulinum Survives boiling for over one hour.
Grows best in neutral or "low acid" vegetables (>pH4.5).
Another concern about giving kombucha tea - or any fermented food - is that the food be properly prepared. In investigations by Cornell University Food Science (cited above) and in the Minnesota Department of Aquiculture Pickle Bill Fact Sheet outlines those concerns and provide easy to use guidelines for home-made ferments.
My caution is that those guidelines apply to the average adult population and not to children under the age of 4 who are in a special class.
Children under 4 do not have a fully function system. It is still in the critical development stages and children should not simply be considered "miniature people". Where C.botlium or e.coli may not present as a threat to the average adult they may be a serious threat to an infant or small child. For example in Cornell's test kombucha tea was observed to be anti-microbial in their fermented samples containing 33 g/L total acid (7 g/L acetic acid). Yet e coli, will grow albeit slowly at acetic acid concentrations of 3–4 g/L. (R.Cortez Garcia, et al 2006). At what point does a home-ferment reach a safe stage? As described by the Pickle Bill a simple pH reading is usually sufficient. However they do caution that different fermented foods have different readings. And that the common paper pH strips are not recommended because they are difficult to read, suggesting that a digital pH meter be used. In our experience we have found that the pH range can be quite large and just relying on taste to be inaccurate. While taste (semi-sweet-semi sour, hint of vinegar, slight aroma) is acceptable for healthy adults it is totally an unacceptable determination for the safety of kombucha tea when given to children. Even the pH may be misleading as to the acetic acid content. For instance Bragg's Apple Cider Vinegar lists acetic acid of 5.14 % with a pH of 3.075, while Cornell listed their average ferment of acetic acid of 0.07% with a pH of 2.5. Cornell also noted that the ferment should not be allowed to go overly long and where the acid levels may be too high. the CDC who investigated an Iowa women and kombucha tea concluded " Drinking this tea in quantities typically consumed (approximately 4 oz daily) may not cause adverse effects in healthy persons; however, the potential health risks are unknown for those with preexisting health problems or those who drink excessive quantities of the tea."
at this site
http://www.happyherbalist.com/browse...wing-Tips.html there is more further down in the tcm section.
