Many progressive and health conscious people partake in a culture of sharing. And some add their own twist by sharing their culture, a culture of bacteria and yeast.

No, it’s not an infection or communicable disease, but the re-emergence of a communal health trend from the 80s and 90s. Kombucha, a piece of a bacteria and yeast culture, is used to ferment tea.

In addition to home brewing methods, Kombucha is an increasingly commonplace find in the beverage section of your local health food store. Alongside the natural sodas and teas, you may see what appears to be lemonade or juice, but is actually a tea that has been touted as an elixir to treat disease. Although it is sold at stores, the original method of consumption is through home brewing methods.

Proponents of Kombucha tea claim it can help resolve a whole host of health issues from cancer to digestion problems, while detractors believe these claims are unsubstantiated, and that the brew may also be unsafe for consumption.

“Safety is definitely an issue with home brewing,” said raw food chef and Kombucha brewing workshop teacher at Cafe Grattitude, Matthew Rogers, 27.

Safety can be an issue because there can be contamination with mold and other growths. Rogers said it is important to brew under the right conditions, with clean hands, and know exactly what you’re doing to avoid contaminating a batch of the tea.

There have been instances of lead contamination when people have brewed the tea and stored it clay pots instead of glass pots.

There is often a big difference between home brewed and commercially bottled Kombucha. Pasteurization, which is sometimes used to keep the product stable, can destroy the very benefits of the tea that people want, according to Rogers.

Kombucha tea is produced by adding the culture to a mixture of tea and sugar, according to the book “Wild Fermentation” by Sandor Katz. The origins of the symbiotic culture are still unclear, but experts believe it may have come from China or Siberia. The culture ferments the sugar and produces a slew of anti-biotic and pro-biotic properties in the process, which are believed to give this drink its curative properties.

The pro-biotic properties are the healthy bacteria that contribute to balanced intestinal flora responsible for gastro-intestinal health.

“We drink it at home and brew it with teas of different flavors,” said Farhat Nasruddin-Samim, 25, interior design major. “Since I have started drinking it, about six months ago, I have noticed the benefit of not feeling as sluggish, especially when waking in the morning.”

She also utilizes the tea’s anti-biotic properties by using it as a mouthwash.

However, Kombucha has also been shown to inhibit the growth of bacteria such as salmonella, e-coli and shigella, according to Naturopathic Doctor Sally La Mont. The Center for Disease Control reported one death in 1995 from drinking the tea for two months, she said.

La Mont, however, is not yet convinced that Kombucha is everything that people believe it is.

“The bottom line is that nobody knows very much about it, there hasn’t been much research or literature published, so we are left to conclude that the said benefits are experiences, which are anecdotal not scientific,” La Mont said.

Those who have positive experiences with the tea will keep drinking it.

“I plan to continue drinking it, but what’s good for one person’s body may not be good for another’s. I will drink it with awareness,” Nasruddin-Samim said.