First of all I want to thank you kombucha brewers for getting me interested in this. I have been brewing the continuous brew method since February. I don't know how to do without it! But because of the high acidity, my stomach was not feeling well so I did some experimenting. I wanted to add a base to neutralize some of the acid. First thing that came to mind was a pinch of baking soda. A very tiny pinch in a 10 oz. glass. It made it a bit more carbonated, was delicious and took care of the stomach thing. But then I began to wonder if that was harming the nutrition. So I tried calcium magnesium powder. Well, it floats around and finally sinks to the bottom, but doesn't seem to help the acidity and doesn't look nice. So what do you chemists think? Would neutralizing some of the acid reduce the nutrition and therefore not be as beneficial to the gut?