Post by account_disabled on Mar 11, 2024 23:07:55 GMT -5
Have you ever heard of kefir? This food is the result of the fermentation of health-beneficial microorganisms and has been linked to a series of health benefits. Kefir, made from fermented milk, originated many centuries ago in the Caucasus Mountains (a region between Eastern Europe and Western Asia). This drink is obtained from the fermentative activity of "kefir grains", which have a specific and complex microbial composition, composed of a mixture of microorganisms (lactic bacteria, yeasts and acetobacter) that coexist harmoniously. This drink is characterized by the production of lactic acid, ethanol and carbon dioxide, compounds that differentiate it from yogurt, for example. It is a live food, a fermented drink rich in nutrients and with many probiotics. The word "kefir" originally comes from Turkish. Happy face Which means “ feeling good/well-being.” Milk Kefir grains constitute a set of microorganisms composed of bacteria and yeasts, which contain many vitamins, minerals, amino acids and enzymes, such as calcium, phosphorus, magnesium, tryptophan and vitamins A, B2, B12, D and K.
Its consumption modulates immunity, reduces inflammation of the intestine, improves bone density, fights allergies, prevents respiratory diseases, detoxifies the body, contributes to the weight loss process, among others. But, to preserve all its properties, you must follow the fermentation steps and consume it fresh, when the bacteria are alive. If it is heated, it loses its medicinal properties. The main advantage of kefir is the strengthening of the immune system. Find out what precautions should be taken when preparing this drink and everything you need to know to start fermenting kefir grains Phone Number List by clicking here ! In addition to traditional milk kefir, there is also a drink that is made by fermenting sugar in water. The first reference to this type of kefir dates back to the Crimean War, in 1855, when English soldiers brought the product from the conflict region. Kefir grains grown in a sugar solution contain a symbiotic microbiota and a structuring matrix very similar to milk kefir grains. Today, the drink is consumed in Latin American countries, such as Mexico and Brazil. The taste is not the same.
It is another thing, although the process is similar. The bacteria present in water kefir are probiotics and one of the most powerful ever seen, even more than those present in common yogurts. They are capable of inhibiting the growth of other bacteria in the body, such as those responsible for the appearance of ulcers and severe gastritis. Water kefir also helps release toxins from the body, optimizing intestinal function and preventing constipation and even diarrhea (but don't take too much!!!). Water kefir has an anti-inflammatory effect, as it protects the body from all types of problems, whether respiratory or even arterial, such as excess fat in the blood and essential veins. In addition, water kefir has also been considered a true ally in the fight against cancer: studies indicate that consumption of this type of ingredient reduces the chances of the disease progressing and increases patientvery day we receive messages about frequently asked questions about the use of kefir, so we decided to demystify some things about this wonderful probiotic and hope that you can clarify all (or most) of your doubts.
Its consumption modulates immunity, reduces inflammation of the intestine, improves bone density, fights allergies, prevents respiratory diseases, detoxifies the body, contributes to the weight loss process, among others. But, to preserve all its properties, you must follow the fermentation steps and consume it fresh, when the bacteria are alive. If it is heated, it loses its medicinal properties. The main advantage of kefir is the strengthening of the immune system. Find out what precautions should be taken when preparing this drink and everything you need to know to start fermenting kefir grains Phone Number List by clicking here ! In addition to traditional milk kefir, there is also a drink that is made by fermenting sugar in water. The first reference to this type of kefir dates back to the Crimean War, in 1855, when English soldiers brought the product from the conflict region. Kefir grains grown in a sugar solution contain a symbiotic microbiota and a structuring matrix very similar to milk kefir grains. Today, the drink is consumed in Latin American countries, such as Mexico and Brazil. The taste is not the same.
It is another thing, although the process is similar. The bacteria present in water kefir are probiotics and one of the most powerful ever seen, even more than those present in common yogurts. They are capable of inhibiting the growth of other bacteria in the body, such as those responsible for the appearance of ulcers and severe gastritis. Water kefir also helps release toxins from the body, optimizing intestinal function and preventing constipation and even diarrhea (but don't take too much!!!). Water kefir has an anti-inflammatory effect, as it protects the body from all types of problems, whether respiratory or even arterial, such as excess fat in the blood and essential veins. In addition, water kefir has also been considered a true ally in the fight against cancer: studies indicate that consumption of this type of ingredient reduces the chances of the disease progressing and increases patientvery day we receive messages about frequently asked questions about the use of kefir, so we decided to demystify some things about this wonderful probiotic and hope that you can clarify all (or most) of your doubts.