Discover the Incredible Health Benefits of Kefir

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Discover the Incredible Health Benefits of

Kefir

 

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If you are serious about preventing disease, boosting your immunity,

and increasing your daily energy, then adding traditionally fermented

foods to your diet is a must. Although not widely known, the health

benefits of these foods are tremendous. I am a major proponent of

traditionally fermented foods, and in my new book,

you’ll find many recipes that include these nutritional bonanzas.

And now, you can achieve the amazing health benefits of

traditionally lacto-fermented food with this exceptional kefir starter

that I recommend to my patients and use on a daily basis myself.

Healthy Fermented Foods vs. Commercially Processed

Long ago, food preservation was accomplished through lacto-fermentation,

a process that adds a host of beneficial micro-organisms to food,

making them easier to digest and that increases the healthy flora in

our intestinal tracts. Because fermentation is an inconsistent process,

commercial food processors developed techniques like pasteurization

-- a method that literally destroys dozens of precious enzymes -- to

help standardize more consistent yields.

Sadly, modern culture has sacrificed many of the advantages of

traditionally fermented healthy foods for faster and cheaper methods of

mass production. Increases in viruses, intestinal parasites and chronic

health problems are telltale warning signs that it’s time to return to

the health-promoting foods of our past.

Why You Should Drink Kefir

Kefir, which means ‘feel good" in Turkish, is an ancient cultured,

enzyme-rich food filled with friendly micro-organisms that help balance

your "inner ecosystem" to regain health and rebuild immunity. Kefir's

tart and refreshing flavor is similar to a drinking-style yogurt, but

it contains beneficial yeast as well as the friendly 'probiotic'

bacteria found in yogurt. When used regularly, the naturally occurring

bacteria and yeast in kefir combine symbiotically to replenish our

intestinal flora and boost our immunity. Among its many restorative

powers, kefir will:

 

provide supplemental nourishment for pregnant and nursing women

contribute to a healthy immune system and help fortify patients

suffering from AIDS, chronic fatigue syndrome, herpes, and cancer

promote a tranquilizing effect on the nervous system and benefit

many who suffer from sleep disorders, depression, and ADHD (attention

deficit hyperactivity disorder)

help relieve all intestinal disorders, promote bowel movement,

reduce flatulence, create a healthier digestive system -- and is an

absolute must after the use of antibiotics to restore balance to the

digestive tract

curb unhealthy food cravings by making the body more nourished

and balanced

 

 

 

 

 

Ingredients: Kefir Culture Starter

 

 

 

Lactococcus lactis subsp. lactis

 

 

 

Lactococcus

lactis subsp. cremoris

 

 

Lactococcus

lactis subsp. diacetylactis

 

 

Leuconostoc

mesenteroides subsp. cremoris

 

 

Lactobacillus

kefyr

 

 

Klyveromyces

marxianus var. marxianus

 

 

Saccaromyces

unisporus

 

 

 

Carrier: dextrose, waterfree

 

 

 

 

Kefir’s Superior Therapeutic Nutrition

The exceptional nutritional content of Kefir offers a wealth of

healthy benefits to people in every type of condition. More than just

beneficial bacteria, kefir contains minerals and essential amino acids

that help the body with healing and maintenance functions. The complete

proteins in kefir are partially digested and therefore more easily

utilized by the body.

Tryptophan, one of the essential amino acids abundant in kefir, is

well known for its relaxing effect on the nervous system. Because it

also offers loads of calcium and magnesium -- both of which are

critical for a healthy nervous system - kefir in the diet can have a

particularly calming effect on the nerves.

Rich in vitamin B12, B1, and vitamin K, Kefir is an excellent source

of biotin, a B vitamin which aids the body's absorption of other B

vitamins, such as folic acid, pantothenic acid, and B12. The many

advantages of maintaining adequate B vitamin intake range from

regulation of the kidneys, liver and nervous system to helping relieve

skin disorders, boosting energy and promoting longevity. Kefir's ample

supply of phosphorus -- the second most abundant mineral in our bodies

-- helps utilize carbohydrates, fats, and proteins for cell growth,

maintenance and energy.

Kefir vs. Yogurt

While both kefir and yogurt are cultured milk products, they contain

different types of beneficial bacteria. Yogurt contains transient

beneficial bacteria that keep the digestive system clean and provide

food for the friendly bacteria that already are present. Kefir actually

colonizes the intestinal tract -- a feat that yogurt cannot match.

Additionally, Kefir contains several major strains of friendly

bacteria not commonly found in yogurt: Lactobacillus Caucasus,

Leuconostoc, Acetobacter species, and Streptococcus species. It also

contains beneficial yeasts, such as Saccharomyces kefir and Torula

kefir, which dominate, control and eliminate destructive pathogenic

yeasts in the body by penetrating the mucosal lining where unhealthy

yeast and bacteria reside -- forming a virtual SWAT team that

housecleans and strengthens the intestines. Consequently, the body

becomes more efficient in resisting pathogens like E. coli and

intestinal parasites.

Kefir's active yeast and bacteria provide more nutritive value than

yogurt by helping digest the foods that you eat and by keeping the

colon environment clean and healthy. The curd size of kefir is smaller

than yogurt, so it’s also easier to digest, making it an ideal food for

babies, the elderly, and anyone with digestive disorders.

What if I’m Lactose Intolerant?

Unlike yogurt, the lactose in kefir is all digested by the time it

is ingested, and some of the proteins have been broken down -- so even

those with sensitivities to milk can use it.

How Kefir is Made

Kefir can be made from any raw milk: goat, cow, ox or sheep.

Whatever type you choose, I strongly urge you to use only raw milk.

Kefir is made from gelatinous white or yellow particle granules. This

makes kefir unique, as no other milk culture forms these granules. The

granules contain the bacteria/yeast mixture clumped together with

casein (milk proteins) and complex sugars that ferment the milk,

incorporating their friendly organisms to create the cultured product.

The granules are then removed with a strainer before consumption of the

kefir and added to a new batch of milk.

 

 

 

 

"Wow, I just tried my 1st batch of kefir, made with live kefir

grains, and it tasted great. Interesting tasting to say the least. The

taste reminded me of a cross between buttermilk and yogurt with a real

zip to it. Very tasty...and the process to make the kefir was too easy."

Suzanne Delich

Dyer, IN

 

 

 

 

Introducing Kefir into Your Diet

Some people thrive on kefir right from the start and others may need

to proceed more slowly. For those who have candidiasis, I recommend a

slower build up for tolerance. Start with about four ounces in the

morning on an empty stomach. Every second day, increase the amount

until you are able to drink a full eight ounce glass.

For anyone who may still have trouble digesting the milk kefir, I

recommend making it from the juice of young green

coconuts. Most Americans are familiar with the mature (brown,

hairy) coconut; a green coconut is really the same food, but it is just

younger. Look for either the green shell or a white "husk" if the outer

shell has been removed. While hard to find in the produce section of

most big-chain supermarkets, they are available in ethnic or farmers'

markets -- and many health food stores will carry them upon request.

Why Body Ecology is My Preferred Kefir

Body Ecology offers a back-to-basics approach to restoring health

and energy. The straightforward necessities they provide are all geared

to one fundamental ‘law of nature’ -- the fact that our digestive

systems are intimately linked to our immune, endocrine, circulatory and

central nervous systems. Profoundly affecting all these interlocking

systems is an amazing world of benevolent bacteria...the ‘good guys’

that must be present in your intestines for you to be healthy. Body

Ecology kefir is specifically designed to help you cultivate, nourish,

cleanse and repair your abundant inner ecosystem effectively and

naturally.

Tips for Making and Using Kefir

Time and temperature are two important factors that determine how

thick and tasty your kefir will be. In the warmer months kefir may be

ready to drink in 18 hours. If you let it sit out too long at room

temperature, it will become thick and eventually start turning into

cheese and whey. If your kefir is "lumpy" and too sour, you are leaving

it out too long. It should be creamy and "drinkable"...a little thicker

than milk. At this point, shake it well and place the kefir into your

refrigerator. It will thicken slightly since it is continuing to

culture, but at a much slower pace.

Making kefir is an art, not an exact science. With each batch you

make, adjust the time until you get it just the way you like it. Body

Ecology’s starter culture is just that...a starter. After you start

your first batch of kefir, you can use a small amount of that first

batch to make your second batch. How much to use is included in the

instructions found in the package. If you transfer too much kefir from

one batch to the next, you’ll create a product that cultures too fast

and tastes too sour.