lifeway kefir health benefits - First described by tribes in Russia," kefir grains" are actually not grains at all, but are a delicate a better balance between yeast and bacteria. Able to ferment milk in around 24 hours, kefir grains can change fresh milk into a Superfood probiotic cup( kefir ), a naturally-carbonated, refreshing beverage that has several key medicinal benefits.
Rich in Lactobacillus acidophilus and Bifidobacterium bifidum, kefir also provides significant amounts of lactic battery-acid bacteria and helpful yeast. In fact, the cocktail of helpful microbiota within kefir obliges it one of the most powerful probiotic menus on countries around the world!
1. Opposes Cancer- Uptake of fermented menus has been shown to kill several different types of cancerous tumors in animal considers. The Journal of Dairy Science, for example, published a study that evaluated the immune cadres in mice and discovered that regular kefir uptake facilitates stop breast cancer growth.
2. Supports Detoxification- "Mutagens" are numerous negotiators that can literally alter your Dna and becomes available everywhere in our environment.
Aflatoxins, for example, are food-born toxins created by mold and can be found in many ground nuts( which is why peanut butter generates reactions and immune reactions ), petroleum vegetable oils( like canola, soybean, and cottonseed ), and grains( wheat, soy, and corn ).
Being rich in lactic battery-acid bacteria, kefir can literally bind( kill) aflatoxins and other funguses, which facilitates retain health genetic expression.
3. Boosts Immunity- Next era you get sick, think twice about taking an antibiotic and booze kefir instead. A contemplate out of University College Cork in Ireland likened Lactobacillus probiotic plannings, and likened them to conventional antibiotics in three animal patterns that are similar to humen. They discovered that," In all three animal diseases we observed a positive impact in that the swine were significantly protected against infection ."
In fact, the researchers discovered that probiotics worked as well as or even better than antibiotic regiman in not only eliminating the virulent agent, but in resolving symptoms!
4. Builds Bone Density- A 2014 contemplate published in the publication of Osteoporosis International indicated that downing kefir interests bone density and can reduce the risk of osteoporosis. The investigates attained kefir runs by increasing the absorption of bone building minerals of calcium and magnesium.
The probiotics in kefir improve nutrient absorption and the dairy itself contains all of the most important nutrients for improving bone density including phosphorus, calcium, magnesium, vitamin D and vitamin K2.
5. Heals IBS and IBD- Because of the high-pitched dosages of probiotics including the stress of lactobacillus and bifidobacterium kefir is too an effective natural medicine for petulant bowel syndrome. A contemplate published in a Canadian medical publication indicated that probiotic rich menus, including yogurt and kefir, going to be able to mend IBS and reduce bowel inflammation.
6. Allergies and Asthma- In a recent contemplate published in the Journal of Immunology, kefir was found to have both positive effects on reactions and asthma. In such studies, kefir significantly squelched inflammatory markers of interleukin -4, T-helper cadres and IgE immunoglobulins. The investigates stated that kefir has strong anti-inflammatory assets that could substantiate useful in the prevention of asthma.
7. Improves Lactose Intolerance- It may sound crazy, but yes fermented milk concoctions like kefir can help people with milk-related lactose intolerance. To control your intelligence around this, you have to keep in mind that fermentation changes the substance make-up of menus and, as in the case of fermented milk, kefir are low in lactose.
Additionally, if you struggle with lactose troubles, you may want to try including kefir to your food in small amounts because a study in the Journal of the American Dietetic Association showed that," Kefir improves lactose absorption and patience in adults with lactose malabsorption ." As a renunciation: although I have found most people do very well with goat's milk kefir a small percent of people may still have issues with dairy.
If you have had lactose intolerance, my opinion is an attempt it first by targeting a small throw of the kefir on the inside of you arm or wrist and make it dehydrate. Then wait 24 hours and see if you have any rash. If you do, then steer clear of it. But if not, then try including time a throw or two to a beverage or some menu and see if you have any action. You can then increase the amount until you are certain that you are not reacting to it.
As with any food or food, make sure to listen to your body.
NOTE: If you have had an allergic reaction with any dairy, then I would seek advice from medical doctors or natural health practitioner on how to measure your reactions without ingesting the kefir.
Types of Kefir
You'll be happy to know that even if you cannot tolerate having any dairy, there are types of kefir that continues to rich in probiotics and have plenty of healthy kefir interests, but that are completely lactose and dairy free. There are essentially two main types of kefir, and they differ in several ways.
The two types of kefir are: milk kefir( made from moo-cow, sheep, or goat milk but also from coconut milk) and sea kefir( made from sugary sea or coconut sea, both of which is not contain any dairy ).
While the basi liquid used in different types of kefirs run, the process for shaping kefir is still the same and the health benefits are thought to be present in both types. All kefir is determined exerting kefir "grains", which are a yeast/ bacterial fermentation starter. All types of kefirs are similar to kombucha( another health probiotic-rich cup favourite) in that they must have carbohydrate either naturally present, or else supplemented, in order to allow the health bacteria to develop and for the fermentation process to take place. However the end result is that both kombucha and kefir are very low in carbohydrate, because the live active yeast essentially "eats" the large majority of the added carbohydrate during fermentation.
Here is more information about how the different types of kefirs are made and how their experiences and uses contradict:
Milk kefir is the nature that is usually most well-known and widely available, generally sold in most major supermarkets and nearly all health food stores. Milk kefir has frequently made from goat's milk, cow's milk, or sheep's milk, but certain stores also carry coconut milk kefir, which again makes it does not contain any lactose, dairy, or real "milk" at all.
When buying milk kefir made from goat, moo-cow, or sheep milk, you want to always look for a high-quality organic label to ensure you are getting the most the advantages and forestalling any destructive essences found in conventional dairy.
Traditionally, milk kefir is determined exerting a starter culture, which is something that eventually allowed by probiotics to assemble. All probiotic-rich refreshments use a starter package of "live" active yeast which is responsible for creating the helpful bacteria.
Once fermented, milk kefir has a pasty savor that is somewhat similar to the savor of Greek yogurt. How strong the savor is depends on how long the kefir fermented; longer fermentation generally leads to a stronger tarter savor and even crops some carbonation which results from the active yeast.
Milk kefir is not naturally sweet on its own, but other spices can be added to it in order to boost the flavor and make it more charm. While some people prefer to have kefir plain, countless like to have vanilla or berry-flavored kefirs, similarly to how you will find yogurts flavored and sold.
Most store-bought kefirs will be flavored with additives like fruit or cane carbohydrate, but you are able to sweeten and flavor your kefir yourself at home by including pure sugar( preferably raw ), pure maple syrup, pure vanilla extract, or organic stevia obtain. Likewise try including pureed fruit to your plain kefir( like banana or blueberries) to boost the nutrient content even more.
Beyond time sucking milk kefir, there are other ways to cleverly use it in recipes. Milk kefir can make a great basi for soups and stews that would otherwise call for regular buttermilk, sour ointment, heavy cream, or yogurt. You can replace plain or flavored kefir for any of these in parts in your favorite recipes for baked goods, mush potatoes, soups, and more in order to boost the nutrient content.
Coconut kefir can be made either exerting coconut milk or coconut sea. Coconut milk lands directly from coconuts and is made by coalescing coconut "meat"( the white, thick-skulled part of the inside of a coconut) with sea, and then straining the mushy out so exclusively a milky liquid is left.
Coconut water is the clear liquid that is held inside coconuts naturally, which would come out if you were to crack open the coconut.
Both types of coconut kefirs is not contain any dairy. Coconut water and coconut milk are said to be the perfect basi for creating fermented kefir since they are naturally have carbohydrates present, including carbohydrates, which are needed to be consumed by the yeast during the course of its fermentation process to cause health bacteria.
Coconut kefir is determined in the same way as milk kefir, exerting a conventional starter culture that contains live active yeast and bacteria.
Coconut kefir is increasingly tart and also carbonated once fermented, and tends to be sweeter and less strongly flavored than milk kefir is.
Both types of coconut kefir still savours like natural coconut and also keep all of the nutritional benefits of unfermented plain coconut milk and sea( potassium, and electrolytes, for example ).
Water kefir tends to have a more subtle savor and a lighter texture than milk kefir does. Water Kefir is usually determined exerting sugar sea or fruit juice.
Water kefir is determined in a similar way as milk and coconut kefirs. Just like milk kefir, plain sea kefir is also possible flavored at home exerting your own health additives, and makes a great health alternative to sucking concepts like soda or handled fruit juice.
You will want to use sea kefir differently than you would application milk kefir: try including sea kefir to smoothies, health desserts, oatmeal, salad dressing, or time booze it plain. Since it has a less creamy texture and is less pasty, "its not" best available substitute for dairy concoctions in recipes.
If you'd like to drink water kefir on its own, make sure you buy a kind that is low in carbohydrate and then consider including your own fruit or herbs to generate it more flavor. Try having sea kefir with fresh constricted lemon and lime liquid, mint, or cucumber to flavor your sea kefir naturally, or make a health soda alternative by combining sea kefir with carbonated water or seltzer for a practically sugar-free carbonated drink.
No matter the type of kefir you choose to expend, look for a high-quality label that is preferably organic. Choose kefirs that are low in carbohydrate and supplemented spices, and then try flavoring it yourself at home where you have button over the amount of carbohydrate being used. All types of kefir should be chilled and it's best to keep them in glass bottles, so that plastic or any BPA that might be present, cannot leach into the kefir.
Rich in Lactobacillus acidophilus and Bifidobacterium bifidum, kefir also provides significant amounts of lactic battery-acid bacteria and helpful yeast. In fact, the cocktail of helpful microbiota within kefir obliges it one of the most powerful probiotic menus on countries around the world!
1. Opposes Cancer- Uptake of fermented menus has been shown to kill several different types of cancerous tumors in animal considers. The Journal of Dairy Science, for example, published a study that evaluated the immune cadres in mice and discovered that regular kefir uptake facilitates stop breast cancer growth.
2. Supports Detoxification- "Mutagens" are numerous negotiators that can literally alter your Dna and becomes available everywhere in our environment.
Aflatoxins, for example, are food-born toxins created by mold and can be found in many ground nuts( which is why peanut butter generates reactions and immune reactions ), petroleum vegetable oils( like canola, soybean, and cottonseed ), and grains( wheat, soy, and corn ).
Being rich in lactic battery-acid bacteria, kefir can literally bind( kill) aflatoxins and other funguses, which facilitates retain health genetic expression.
3. Boosts Immunity- Next era you get sick, think twice about taking an antibiotic and booze kefir instead. A contemplate out of University College Cork in Ireland likened Lactobacillus probiotic plannings, and likened them to conventional antibiotics in three animal patterns that are similar to humen. They discovered that," In all three animal diseases we observed a positive impact in that the swine were significantly protected against infection ."
In fact, the researchers discovered that probiotics worked as well as or even better than antibiotic regiman in not only eliminating the virulent agent, but in resolving symptoms!
4. Builds Bone Density- A 2014 contemplate published in the publication of Osteoporosis International indicated that downing kefir interests bone density and can reduce the risk of osteoporosis. The investigates attained kefir runs by increasing the absorption of bone building minerals of calcium and magnesium.
The probiotics in kefir improve nutrient absorption and the dairy itself contains all of the most important nutrients for improving bone density including phosphorus, calcium, magnesium, vitamin D and vitamin K2.
5. Heals IBS and IBD- Because of the high-pitched dosages of probiotics including the stress of lactobacillus and bifidobacterium kefir is too an effective natural medicine for petulant bowel syndrome. A contemplate published in a Canadian medical publication indicated that probiotic rich menus, including yogurt and kefir, going to be able to mend IBS and reduce bowel inflammation.
6. Allergies and Asthma- In a recent contemplate published in the Journal of Immunology, kefir was found to have both positive effects on reactions and asthma. In such studies, kefir significantly squelched inflammatory markers of interleukin -4, T-helper cadres and IgE immunoglobulins. The investigates stated that kefir has strong anti-inflammatory assets that could substantiate useful in the prevention of asthma.
7. Improves Lactose Intolerance- It may sound crazy, but yes fermented milk concoctions like kefir can help people with milk-related lactose intolerance. To control your intelligence around this, you have to keep in mind that fermentation changes the substance make-up of menus and, as in the case of fermented milk, kefir are low in lactose.
Additionally, if you struggle with lactose troubles, you may want to try including kefir to your food in small amounts because a study in the Journal of the American Dietetic Association showed that," Kefir improves lactose absorption and patience in adults with lactose malabsorption ." As a renunciation: although I have found most people do very well with goat's milk kefir a small percent of people may still have issues with dairy.
If you have had lactose intolerance, my opinion is an attempt it first by targeting a small throw of the kefir on the inside of you arm or wrist and make it dehydrate. Then wait 24 hours and see if you have any rash. If you do, then steer clear of it. But if not, then try including time a throw or two to a beverage or some menu and see if you have any action. You can then increase the amount until you are certain that you are not reacting to it.
As with any food or food, make sure to listen to your body.
NOTE: If you have had an allergic reaction with any dairy, then I would seek advice from medical doctors or natural health practitioner on how to measure your reactions without ingesting the kefir.
Types of Kefir
You'll be happy to know that even if you cannot tolerate having any dairy, there are types of kefir that continues to rich in probiotics and have plenty of healthy kefir interests, but that are completely lactose and dairy free. There are essentially two main types of kefir, and they differ in several ways.
The two types of kefir are: milk kefir( made from moo-cow, sheep, or goat milk but also from coconut milk) and sea kefir( made from sugary sea or coconut sea, both of which is not contain any dairy ).
While the basi liquid used in different types of kefirs run, the process for shaping kefir is still the same and the health benefits are thought to be present in both types. All kefir is determined exerting kefir "grains", which are a yeast/ bacterial fermentation starter. All types of kefirs are similar to kombucha( another health probiotic-rich cup favourite) in that they must have carbohydrate either naturally present, or else supplemented, in order to allow the health bacteria to develop and for the fermentation process to take place. However the end result is that both kombucha and kefir are very low in carbohydrate, because the live active yeast essentially "eats" the large majority of the added carbohydrate during fermentation.
Here is more information about how the different types of kefirs are made and how their experiences and uses contradict:
Milk kefir is the nature that is usually most well-known and widely available, generally sold in most major supermarkets and nearly all health food stores. Milk kefir has frequently made from goat's milk, cow's milk, or sheep's milk, but certain stores also carry coconut milk kefir, which again makes it does not contain any lactose, dairy, or real "milk" at all.
When buying milk kefir made from goat, moo-cow, or sheep milk, you want to always look for a high-quality organic label to ensure you are getting the most the advantages and forestalling any destructive essences found in conventional dairy.
Traditionally, milk kefir is determined exerting a starter culture, which is something that eventually allowed by probiotics to assemble. All probiotic-rich refreshments use a starter package of "live" active yeast which is responsible for creating the helpful bacteria.
Once fermented, milk kefir has a pasty savor that is somewhat similar to the savor of Greek yogurt. How strong the savor is depends on how long the kefir fermented; longer fermentation generally leads to a stronger tarter savor and even crops some carbonation which results from the active yeast.
Milk kefir is not naturally sweet on its own, but other spices can be added to it in order to boost the flavor and make it more charm. While some people prefer to have kefir plain, countless like to have vanilla or berry-flavored kefirs, similarly to how you will find yogurts flavored and sold.
Most store-bought kefirs will be flavored with additives like fruit or cane carbohydrate, but you are able to sweeten and flavor your kefir yourself at home by including pure sugar( preferably raw ), pure maple syrup, pure vanilla extract, or organic stevia obtain. Likewise try including pureed fruit to your plain kefir( like banana or blueberries) to boost the nutrient content even more.
Beyond time sucking milk kefir, there are other ways to cleverly use it in recipes. Milk kefir can make a great basi for soups and stews that would otherwise call for regular buttermilk, sour ointment, heavy cream, or yogurt. You can replace plain or flavored kefir for any of these in parts in your favorite recipes for baked goods, mush potatoes, soups, and more in order to boost the nutrient content.
Coconut kefir can be made either exerting coconut milk or coconut sea. Coconut milk lands directly from coconuts and is made by coalescing coconut "meat"( the white, thick-skulled part of the inside of a coconut) with sea, and then straining the mushy out so exclusively a milky liquid is left.
Coconut water is the clear liquid that is held inside coconuts naturally, which would come out if you were to crack open the coconut.
Both types of coconut kefirs is not contain any dairy. Coconut water and coconut milk are said to be the perfect basi for creating fermented kefir since they are naturally have carbohydrates present, including carbohydrates, which are needed to be consumed by the yeast during the course of its fermentation process to cause health bacteria.
Coconut kefir is determined in the same way as milk kefir, exerting a conventional starter culture that contains live active yeast and bacteria.
Coconut kefir is increasingly tart and also carbonated once fermented, and tends to be sweeter and less strongly flavored than milk kefir is.
Both types of coconut kefir still savours like natural coconut and also keep all of the nutritional benefits of unfermented plain coconut milk and sea( potassium, and electrolytes, for example ).
Water kefir tends to have a more subtle savor and a lighter texture than milk kefir does. Water Kefir is usually determined exerting sugar sea or fruit juice.
Water kefir is determined in a similar way as milk and coconut kefirs. Just like milk kefir, plain sea kefir is also possible flavored at home exerting your own health additives, and makes a great health alternative to sucking concepts like soda or handled fruit juice.
You will want to use sea kefir differently than you would application milk kefir: try including sea kefir to smoothies, health desserts, oatmeal, salad dressing, or time booze it plain. Since it has a less creamy texture and is less pasty, "its not" best available substitute for dairy concoctions in recipes.
If you'd like to drink water kefir on its own, make sure you buy a kind that is low in carbohydrate and then consider including your own fruit or herbs to generate it more flavor. Try having sea kefir with fresh constricted lemon and lime liquid, mint, or cucumber to flavor your sea kefir naturally, or make a health soda alternative by combining sea kefir with carbonated water or seltzer for a practically sugar-free carbonated drink.
No matter the type of kefir you choose to expend, look for a high-quality label that is preferably organic. Choose kefirs that are low in carbohydrate and supplemented spices, and then try flavoring it yourself at home where you have button over the amount of carbohydrate being used. All types of kefir should be chilled and it's best to keep them in glass bottles, so that plastic or any BPA that might be present, cannot leach into the kefir.
