Kefir is a bacterium that processes boiled cow's milk for 24 hours into a delicious drink. Kefir is kept in a hermetically sealed container with milk on temperature of 15-20 degrees. Kefir can be left to mature and up to 48 hours and then drunk. The inhabitants of the Caucasus drink Kefir from an early age so there is a small percentage of cancer, gastric and other disorders.Kefir benefits
Kefir is appreciated not only as nutrients and refreshing drink of very pleasant taste, flavor and attractive appearance, but also for its medicinal properties. Therapeutic properties of kefir are derived from its micro flora – kefir’s grains.
In the 1887. kefir is recognized as the best natural cure for pulmonary tuberculosis. Because of easy digestibility and abetting the appetite, kefir is used as a tool for convalescents and thin people. It is successfully applied for the treatment of stomach catarrh and intestinal problems, some kidney diseases, some irritation of the liver and so on.
It can be consumed in fairly large quantities, from 1 to 1.5 liters per day. Kefir has a lot of vitamin B. Its digestibility is higher than that of milk. Alcohol, that kefir includes encourages appetite and positively effect on the blood and nervous system. Kefir is considered as an excellent healing nutrient for infants and children with weak digestion, lazy intestine and those who generally feel bad.
Kefir cultures have ability to reduce cholesterol in the kefir. The intensity of reduction cholesterol depends on the type of kefir’s grain so some types of grains after 24 hours can reduce cholesterol up to 62%, and after three days storaging at 8 ° C up to 84%. This shows that kefir can be categorized in the group of dairy products with reduced content of cholesterol.
PreparationCold boiled cow's milk should be poured in the glass container (jar with sealing off). At the top of the jar 1-4 cm of empty space should be leaved so a container would not be broken by carbon acid, then in poured milk kefir fungi should be put in, jar closed airtight and mixture left in the room with a temperature of 15 to 20 degrees. After 24 ours prepared kefir should strain through a soup strainer into a container to use.
Kefir from the stomach goes directly into the blood. It can be stored and used the most 48 hours from preparation. Kefir not for a moment can be left without milk only when it washes.
Every seven days kefir should be thoroughly washed in cool water of 20-25 degrees and then promptly put in new milk.
Applicationdiseases of the nervous system - 1 liter daily insomnia - 1 liter per day gastric diseases - a half-liter per day during two months bronchitis and asthma - half a liter a day for 2 -3 months anemia - 1-2 liter per day at least 3 months eczema - half a liter a day with the kefir daubing on the affected areas for 2 weeks sclerosis -1 liter a day high blood pressure - 1 liter per day for 1-6 months bile - 1 liter per day constipation - half a liter a day 12h old kefir for 10 days kidneys - 1 liter per day jaundice -1 liter a day for 2-3 months stomach and intestines - half a liter a day. Increased gastric acid disappears in a few days candida - 1 liter per day. If it is necessary rinse vaginal area with diluted solution. cancer - 1 liter per day as prevention.