Kefir

Tatiana’s Pilates in Carpinteria, CA.
Lotus Newsletter, Feb 2010, Issue # 12
kefir

Kefir is a unique fermented milk drink, more correctly healthy food, that originated with shepherds of the Caucasus region, was used there for generations and revered for its health promoting properties. For years this great health drink has been considered by many in Russia, Belarus, Ukraine and other Former Soviet and Eastern European countries a nourishing snack/ food, a common prevention drink as well as an aid in the therapy of gastro-intestinal disorders.

On a hot day this fermented dairy product is best consumed chilled. The folklore surrounding fermented milks is large and contradictory. If there ever was an area of food science in need of more research, this is it. Preliminary results of studies on probiotics and certain health benefits from lactic acid bacteria show great promise. The milk industry, consumers and society at large will be the ultimate beneficiaries. To start, just take a small glass, 3/4 to 1 cup daily, preferably after the evening meal. Continue with 1 cup first thing in the morning and 1 cup one hour after dinner, then gradually increase to 2 cups in the morning and 2 cups in the evening. Read more here: http://en.wikipedia.org/wiki/Kefir
http://www.kefir.net/
https://shop.bodyecology.com/prodinfo.asp?number=BE010

Real kefir can be produced at home by traditional methods from original grains and whole, low-fat or skim milk. The grains, slightly yellowish “cauliflower” or curd like things, are complex symbiotic colony containing more than 35 probiotic bacteria proven highly beneficial to humans. This cultured, enzyme-rich food filled with friendly micro-organisms helps balance “inner ecosystem” and supplies complete protein, essential minerals, and valuable B vitamins. The whey from making kefir cheese is also loaded with minerals. The best and healthiest option I find here is raw whole goat and/or cow milk.

Kefir’s gross composition and caloric value are very similar to that of milk, except that about one-quarter of the 5 percent lactose get converted to lactic acid, which is of benefit to lactose-intolerant people. And the bacteria contained in kefir provide lactase, the enzyme in short supply in those who are lactose-intolerant.

It’s great for humans and pets alike. Our dog was suffering from the gastro-intestinal problems last summer, and when he had a bad reaction from the pills prescribed by the vet, we made a decision to start him on kefir regimen. Needless to say it not only fixed him fast, but he is now a kefir convert and wouldn’t stop it for anything.

Furthermore:
• Kefir is simple and inexpensive to make at home.
• Kefir is used to restore the inner eco-system after antibiotic therapy.
• Kefir can be made into a delicious smoothie or other spectacular kefir drinks that kids love.
• Kefir can be added to salads instead of fatty salad dressing.
• Kefir can be used as a dough starter to make amazing cakes, pies, cookies and other desserts.
• Kefir is excellent nourishment for pregnant and nursing women, the elderly, and those with compromised immunity.

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