Specialists about Kombucha


    • Assoc. Dr. Teodora Daneva
    • Specialty Immunology
    • Specialty Animal and Human Physiology


Every year, millions of people get diseases caused by bacteria and viruses, but at the same time, if you do a morbidity study, you won’t see a “bacterial infection” in many places.

Exceptions are very rare and, as a rule, these are situations where it is impossible to ignore the infection. Diseases caused by bacteria and viruses force people to buy expensive drugs. And this is a big expense for the family budget. I hope you understand what I’m talking about.
There are different types of parasites living in different organs of the human body that cause many adverse health effects. The most important are those in the intestine. Living there, they damage the intestines, overcome the intestinal mucosa and pass into the blood. Through the blood they can reach the liver, heart, brain, lungs, kidneys and various other organs and cause a number of fatal complications: liver cirrhosis, diabetes, heart attacks, autism, tumors, nephritis, etc.
Currently the situation with drugs used to treat infections is quite problematic. Of course, there are various highly specialized drugs that can kill infectious agents, but they only have toxicity.


Organic foods, unlike synthetic drugs, have many beneficial substances for the body.
As an immunology specialist, I decided to start studying and personally consuming an ancient natural product – Kombucha, which has always been associated with various health benefits. There are many personal experiences and feedback from Kombucha drinkers around the world about its ability to protect against a huge number of metabolic and infectious diseases. Kombucha has been shown to prevent lipid peroxidation and significantly reduce hepatic toxicity caused by paracetamol and similar drugs. Kombucha contributes to the fight against fatty liver diseases by changing the intestinal microbiota (a combination of all microorganisms normally living in the intestine). Kombucha protects hepatocytes from lipid toxicity by affecting lipid metabolism and suppressing inflammation and fibrosis, which contributes to liver recovery.
A number of scientific studies show that Kombucha can be effective in health prevention and recovery due to four main its properties: detoxification, antioxidant, energizing potentials and modulation of immunity. Recent studies of Kombucha consumption have found that it is also suitable for the prevention of broad-spectrum metabolic and infectious disorders. This makes Kombucha attractive for health prophylaxis.
The antimicrobial activity of Kombucha has been studied against a number of pathogenic microorganisms. In the past, acetic acid in Kombucha was thought to be responsible for the inhibitory effect on the microbes tested. However, later studies have shown that Kombucha exerts antimicrobial action even at neutral pH and after thermal denaturation. This finding suggests the presence of antimicrobial compounds other than acetic acid and large proteins in it. Kombucha can be considered as a potential alternative source of antiviral polyphenols.
Other studies show that Kombucha can repair damage caused by environmental pollutants and may be beneficial for people suffering from kidney damage. Kombucha has also been shown to have a healing effect on ulcers, colitis and permeable bowel syndrome, and diabetic complications associated with increased oxidative stress can be suppressed by antioxidant molecules formed during the fermentation period. Kombucha significantly reduces cholesterol, triglycerides, LDL and VLDL (also called “bad cholesterol”), while increasing HDL levels (also called “good cholesterol”).
In a large-scale field study (spraying cattle and pigs in outbreak zone of foot-and-mouth disease with Kombucha) it turns out that the animals are protected against infection. Kombucha can be a useful probiotic agent for controlling foot-and-mouth disease outbreaks.
The antifungal properties of kombucha make it a good remedy for dermatitis. The rich content of polyphenols and flavonoids makes Kombucha also suitable as a cosmetic product for improving aging-related skin disorders and regeneration of aged skin.
Several new peptides with potent ACE-inhibitory activity have been isolated from Kombucha. The presence of such compounds naturally in Kombucha is useful for the treatment of hypertension.
Kombucha also has antitumor activity.


I was especially interested to get acquainted with a product unknown to the world, Kombucha Extract. My research and laboratory tests of KOMBUCHA EXTRACT OF DALVITA showed me that it is 100 times more concentrated than tea – kombucha, which makes its action a hundred times stronger and the required daily amounts a hundred times smaller. Kombucha extract is a product that can be used by all ages, as the microbiology of Kombucha is remarkable and contains a balanced amount of specific minerals (Mg, Ca, K, Zn, Fe, Cu, Mn, Ni and Co), vitamins (B1 , B2, B3, B5, B6 and C) and a unique combination of organic acids, such as pantothenic, acetic, lactic, gluconic and mainly glucuronic acid, many of which have many times higher concentration than the drink Kombucha! I recommend it and I can call it an energy bomb, because after only 15 minutes of consumption the body receives a lot of energy.
Kombucha Extract provides effective support for the liver, helps its detoxification and purification of the blood from toxins and metabolic waste products, supports the body in diabetes, cardiovascular and gastrointestinal diseases.

I recommend this product to be consumed at least 1 month a year, as a prophylaxis of 3 teaspoons per day or in case of health problems 3 tbsp. spoons a day. For people with diabetes and high blood pressure, take a mouthful for about 30 seconds in the mouth so that the absorption of nutrients is faster through the blood vessels in the sublingual area.