With the increased consumption of kombucha, do we tell patients to avoid it if they have sensitivity to yeast [or] is the SCOBY a different yeast not to be concerned about?

A lot of patients you’ll find, particularly those who have amine intolerance like histamine or tyramine, kombucha can be kind of like kryptonite for them. It could be yeast sensitivity, it could be amine sensitivity, but if it is, they generally know it. They generally have a significant negative reaction when they consume kombucha. If there’s no reaction at all, and they just feel good, then I don’t see a need to limit it.