NUTRITIONAL VALUE
Kefir grains are a gelatinous community of bacteria and yeasts in a matrix of proteins, lipids, and sugars. The fungus looks like white firm monolith of soft cheese or cauliflower. The baby-fungus is 5-6mm in diameter and reaches 40-50mm in diameter before dividing.
The dominant microflora are Saccharomyces kefir, Torula kefir, Lactobacillus caucasicus, Leuconnostoc species, lactic streptococci and lactose-fermenting yeast. The lactobacilli got their name from their chief by-product, lactic acid. These organisms can be found on the surface of nearly every plant. Lactobacillus species are also found in our mouths, intestines, and birth canals.
A European doctor, Dr Johannes Kuhl, conducted one of the foremost studies of lactic acid. In his research he discovered that Kefir was very high in lactic acid. Consequently, found that well-balanced diet with liberal amounts of lactic acid fermented foods was good protection against cancer.
KEFIR VS YOGHURT
Kefir is very similar to Yogurt. The main difference is that kefir curds have a small surface tension. This allows the curds to be easily broken into small pieces. The small curd size gives Kefir a liquid consistency.Kefir contains several major strains of friendly bacteria not commonly found in Yogurt: Lactobacillus Caucasus, Leuconostoc, Acetobacter species, and Streptococcus species. It also contains beneficial yeast, such as Saccharomyces kefir and Torula kefir, which dominate, control and eliminate destructive pathogenic yeast in the body. They do so by penetrating the mucosal lining where unhealthy yeast and bacteria reside, cleansing and strengthening the intestines. Hence, the body becomes more efficient in resisting such pathogens as E. coli and intestinal parasites.In addition to beneficial bacteria and yeast, Kefir contains minerals and essential amino acids that help the body with healing and maintenance functions. The complete proteins in Kefir are partially digested and therefore more easily utilized by the body.
Tryptophan, one of the essential amino acids abundant in Kefir, is well known for its relaxing effect on the nervous system.
Kefir also offers an abundance of Calcium and Magnesium, which are also important minerals for a healthy nervous system. Kefir in the diet has a particularly profound calming effect on the nerves.
Kefir's ample supply of Phosphorus, the second most abundant mineral in our bodies, helps utilize carbohydrates, fats, and proteins for cell growth, maintenance and energy.
Kefir is rich in Vitamin B1, B12, amino acids, Folic acid and Vitamin K. It is an excellent source of Biotin, a B Vitamin that aids the body's assimilation of other B Vitamins, such as Folic acid, Pantothenic acid, and B12. The numerous benefits of maintaining adequate B vitamin intake range from regulation of the kidneys, liver and nervous system to helping relieve skin disorders, boost energy and promote longevity.
HOW THE MUSHROOM HEALS
Our diet is mostly composed of "dead (cooked) food", which petrifies in our intestines and poisons us from inside, poisoning the blood. The death is indeed "made by man".
Kefir, made with LIVE TIBETAN MUSHROOM brings microflora of intestines into balance and takes out the toxins built up in the body.
- Enhances immune system
- Plays a vital role in the development of a healthy digestive tract in babies, as it protects against negative effects of radiation and helps improve the immune system
- Helps to relieve lung infections
- Helps to normalise metabolism and loose weight by breaking the fat globules down
- Neutralises and takes out of the body heavy metals, salts, chemical antibiotics, kidney stones, pathogene microorganisms
- Kefir culture produces a series of natural proteins and protein fragments, called peptides, that may have an inhibitory effect on less desirable bacteria
- Undesirable bacteria that reside in the intestines produce certain enzymes that turn certain dietary substances into potential carcinogens. The friendly-flora of Kefir actually reduces the levels of these carcinogenic enzyme substances
- Kefir is the strongest and the only harmless natural antibiotic of our days. Kefir's friendly cultures also produce specific antibiotic substances, which can control undesirable microorganisms and act as an anti-carcinogenic factor
- Kefir is the strongest natural remedy against any allergy
- Inhibits cancer cells
- Cleans blood vessels
- Normalises appetite
- Cures stomach uclers
- Energy booster
- Has youthful effect on skin
- Strengthen hair
- Helps to lessen the effects of taken pharmaceutical antibiotics
- Lowers blood sugar
- Normalises blood pressure
- Has youthful effect on the body cells
- Kefir also helps to enhance bowel function and control Candida - a condition where there is an excessive growth of yeast cells
- Lactic acid bacteria fight pathogenic organisms: Salmonella typhi die; escherichia coli are unable to develop, and S. paratyphi and Corynebacteriae diphtheriaae lose their pathogenic properties.
