Kombucha Fermentation Acid Levels, & Alkalizing Effect

http://www.happyherbalist.com/cautions.htm

Dear Ed,
I saw this on acid and Kombucha & thought of you:

-Mary Ann

Excerpt from above link:
While an under-fermented probiotic may harbor pathogens or fail to develop the beneficial nutrients, an over-fermented probiotic (higher in acetic acid) may overburden the stomach’s digestive juices. Here's why. The acidic pH aids the stomach’s digestive juices and helps break down food and relieve stagnation. Acetic Acid from Kombucha and Lactic Acid from kefir are all weak acids. When ingested, they react with minerals such as Calcium, Sodium, Potassium and Magnesium in the body tissue and blood, to form alkalies. This reaction is termed Alkaline-forming foods. That is how an acetic kombucha tea actually helps alkalize the body. However you have to be very careful in not over doing this. An excess will rob your body of ionic minerals. A cup or two is fine, but large amounts of these acids are not a good idea. How much is too much? It is a relative term. For a normal healthy adult the amount is thought to be 4-8 fluid ounces daily. (see Drug interactions). This amount appears to be comparable to another popular folk remedy - Apple-Cider Vinegar. The most often repeated recommended dosage for ACV is one spoonful daily. The reason is that typically ACV is 5 % acetic acid - almost 5 times that of Kombucha Tea. There are other differences but our focus here is on the acetic acid. Kombucha tea is far less leeching (a common AMA complaint) and kombucha, because it is alkaline forming, will not create acidosis in a healthy individual. If it does it is far more indicative of a deeper more serious disorder.