The trace alcohol levels in kombucha led the federal government to warn manufacturers in 2010 that if they exceed an 0.5% alcohol-content level, they would be subject to the same regulations that apply to other alcoholic beverages.

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For instances, most fermented drinks need to be boiled at some points, which will kill off bacteria, thus living off alcoholic beverages in times of cholera, others for dysentery and other types of water-borne illnesses.

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