Kefir

[Guest guest]

Kefir has been around for centuries. It is very easy to make. Don't buy the

product that Mercola is pushing here. Real kefir using kefir grains is available

from Dom " s kefir group. The link is on our links page. At Dom's kefir group you

can learn all about kefir and it's benefits. Frank

 

http://www.mercola.com/forms/kefir.htm

 

Now Available - Discover the Incredible Health Advantages of High Powered

Nutrition with Traditionally Lacto-Fermented Kefir!

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

 

 

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 milk: goat, cow, ox, sheep, etc. However, for best

results, I strongly advise using 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.

 

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.

 

 

 

 

 

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