Kefir is a 1000 years old refreshing drink made from fermented milk, that according to some research originating from the Caucasus.
Lactic-acid bacteria (or probiotic bacteria) that live in our intestines play a vital role in strengthening the immune system and protect the body against various disease states.
Research shows that the number of bacteria that live in the body and skin is the number of human cells in at least the tenth power. In the digestive system of an adult is found several pounds of bacteria (X00 000 000 000 000 000 000), which according to some sources make up 80% of our immune system.
In our guts, there are a large number of nerve cells (100 000 000), which is approximately equal to the number of the brain cells. They secreted into the intestine 95% of an important neurotransmitter serotonin. Serotonin calms the digestive system and sends messages from the gut to the brain. It is important for mental health without depression and anxiety.
Disorders of intestinal flora (bad bacterial composition, redundant multiplication of certain pathogenic strains of bacteria, excessive overgrowth of yeast candida albicans) according to the expert Natasha Campbell McBride cause digestive problems (diarrhea-constipation-bloating-colic) and chronic problems in the neurological area. Thus, studies have shown that autistic people always have serious disturbances of intestinal flora (dysbiosis).
Dr. Natasha Campbell McBride in his work dysbiosis linked to psychological disorders such as ADHD, dyslexia, dyspraxia, autism and others, and this phenomenon is called GAPS (Gut And Psychology Syndrome).
Kefir – drink for longevity and health
The inhabitants of the Caucasus are known for their longevity and health, almost without diseases. Active life lasting over a hundred years was common for natives in areas where they have prepare unlimited quantities of kefir as everyday food. Kefir has a unique, slightly creamy consistency, sour refreshing taste with a slight hint of the fresh yeast [or very light taste of beer]. May contain from 0.08% to 2% of alcohol.
When drained kefir culture of kefir grains leave it ripens, after a few days may contain 2% or even 3% alcohol, depending on milk and ripening conditions.
Kefir grains are not mushrooms. These are cells which are natural starter for the preparation of kefir. Kefir grain structure actually represents a symbiosis (living together of organisms of coexistence with mutual benefit) from a large number of good, lactic acid bacteria, acid bacteria and yeast strains. The beads are made of soft, whitish gelatinous biological mass that resembles a plot cooked cauliflower.
Kefir grain is the mixture of proteins, amino acids, lipids and soluble polysaccharides. The bulk of these polysaccharides is kefiran, which has many beneficial properties and is located in the kefir. Organisms that create these structures themselves are largely located within it.
Kefir grains last forever!
For half a liter of kefir grains, we need to pour 10 ml (two tablespoons) of any kind of milk (cow, sheep or goat) into a glass jar and add the grains. Leave at room temperature for 24 hours until thick and the fluid passes into the gel. And it can be sorted out at the bottom of the liquid whey. It can be mixed (to see the density) or shaken. When done, shake it and pour through a strainer. Bon appetit.
Kefir grains left in a strainer can be washed with cold or lukewarm water.Keep them in cold water in refrigerator. A jar fermenter can be securely closed or only covered with a lid. Every day the cells are more and more so the process goes faster. The best is always to maintain the same amount of cells.