We have spoken on several occasions about the importance of consuming probiotics to maintain a good intestinal flora. In short, a good intestinal flora is essential for the health and immune system in general! That is why I’ve been on a mission to add more probiotics to the diet of my family. I’ve shared my recipe to make homemade yogurt (if you haven’t tried it yet, I invite you to do so!), a recipe for making kombucha or you fermented, also my recipe for making sauerkraut (fermented cabbage) that gives you directions to prepare any other fermented vegetables. Living Paleo also contains recipes from food with probiotics such as fermented pickles.
After sharing my stance on the dairy in the diet paleo in this article, I would like to talk about a drink consumption here in my house and also share the recipe to prepare it in a next release. I’m talking about the famous kefir, in this case of the kefir milk.
WHAT IS KEFIR
The milk kefir is one of the most important sources of probiotics, very similar to yogurt but the biggest difference is the method of preparation: yogurt fermented only with bacteria while kefir fermented with bacteria and yeast. Beads or granules of kefir (milk or water) are a symbiotic group of live microorganisms containing yeast and bacteria and which are grouped in an array called kefirano, would be equivalent to the fungus to prepare kombucha. Symbiotic culture refers to these bacteria and yeast are dependent on each other and coexist in an atmosphere of mutual support. They have a cauliflower-like appearance and are white if they are for milk or transparente-amarillento color if they are to water. In the case of milk kefir granules, a period of 24 hours of fermentation result in this thickens and sour drink that we are talking about.
The kefir word derives from the Turkish “keyif” which means joy, pleasure. This refers to the feeling of well-being to the digestive system that feels after this drink. It is native to the Caucasus Mountains and it is also referred to as “Fungus of yogurt” or “Drink of the prophet”. Scientists who studied the kefir is amazed to find that bad bacteria or pathogenic microorganisms in kefir granules there are.
There are two types of kefir: kefir milk (which is the recipe that I’m sharing today) and the kefir water (recipe for the future). The milk kefir can be prepared with raw cow, sheep and goat milk or even coconut milk! And the water kefir can be obviously prepared with water but also with coconut water! (that is the recipe I’m going to share in the future).
Both types of kefir have probiotic properties supported by several studies. If you understand English and have a good time, I invite you to read the studies on kefir. This is one of the most important, but the doctor’s page 77 studies about the benefits of kefir are located at the time of this publication. This further study is also very interesting and talks about the benefits of this drink.
PROPERTIES AND BENEFITS OF KEFIR
Apart from being a source of good bacteria, kefir is rich in amino acids, various vitamins (A, B2, B12, D and K2), minerals such as magnesium (cow deficiency is very common), calcium and phosphorus, and essential amino acids that promote healing and general well-being. In addition, it is an excellent source of biotin, a type of B vitamin that helps to the body assimilate other vitamins B.Veamos the long list of benefits and properties of kefir:
-Helps the immune system: Kefir helps to improve defenses in a natural way, by regulating inflammation, allergic response and immune function. This is a study where it was discovered that a byproduct of the cultivation of kefir granules may reduce allergic inflammation by suppressing the degranulation or release of the production of mastositos. Another study found that a bacterium of the cultivation of kefir granules inhibits the production of IgE, which helps moderate the body’s allergic response.
-Improves bone health: kefir is high in calcium, phosphorus and vitamin K2 which provides the minerals essential for bone growth. Vitamin K2 is essential to deposit minerals in the bones, deposited calcium in the bones and teeth and prevents these minerals are placed in arteries not recommended sites. I will devote a full article in the future to the importance of vitamin K2, which is achieved especially in fermented foods.
-Help with brain function: kefir contains high levels of vitamin B12, which makes it an important food for the combat of diseases cognitive, loss of memory, Alzheimer’s, depression, bipolar disease, anxiety, problems of learning in children, among others.
– Help with gastrointestinal problems: the consumption of kefir can regulate bowel movements, improve digestion and even some bacteria culture of kefir granules help treatment of colitis by regulating the inflammatory response of intestinal cells (study).
– Help with intolerance to lactose: regular consumption of kefir helps people lacking lactase, the enzyme needed to digest milk well and its derivatives. Some of the bacteria of kefir help to break this enzyme, so the lactose intolerant can take kefir. In this study, we can see how consumption of kefir helped adults with lactose intolerance to improve your digestion of lactose.
– Antibiotic and antifungal properties.varios studies have demonstrated antibacterial and antifungal properties of kefir, (study) that can help treat some fungal infections such as thrush. -Helps to prevent cancer: this study has shown that kefir would have an anti-tumor effect. In addition, as many studies you have suggested, deficiency of vitamin B12 is strongly related to various forms of cancer. The high content of vitamin B12 classify it as a food that helps prevent cancer.
CONVINCED OF THE BENEFITS OF THIS SUPER DRINK?
Wanting to prepare it in the comfort of your home? Tomorrow I will be sharing the simple recipe of how prepare kefir milk in the House. Meanwhile, you can prepare yourself and get your doação de kefir de leite kefir granules and water kefir.