Hmm. I really don't know, but I would think that the beneficial yeast in the kombucha would help normalize your digestive tract. You could always use 1 cup sugar per 3 quarts water, instead of 1 1/2 cups sugar. Or brew your kombucha longer, because then the yeast will metabolize more of the sugar.
Generally I think it's okay...I've had candida problems and drinking kombucha and water kefirs have helped. I do let mine sit a lot longer than normal to use up the extra sugar--I brew the kombucha with the scoby for the normal 7 or so days and then take the scoby out and let it sit for another week before I drink it. I did experience some die-off/symptom worsening at first but it went away after a few weeks and hasn't come back so I don't believe the candida has come back.