Many may have seen a food that looks like curd, but it is not. Remember yogurt, but it's not. Some love it, many even know what it is, however, this distinctive food is a fermented milk, we can cultivate in our house, with a fully healthy and indispensable food. His name is kefir, and its benefits, countless. We will explore today to serving kefir and know all its properties.
- 1 Kefir benefits for the body
- 2 Why kefir helps you lose weight?
- 3 Kefir calories
- 4 What is kefir compound?
- 5 Kefir water or kefir milk
- 6 How to prepare kefir?
- 7 Tips
- 8 What is the best temperature for growing kefir?
- 9 What is the best milk to produce kefir?
- 10 What is the suggested daily intake of kefir?
- 11 Where to get kefir grains?
- 12 Kefir can be obtained through other types of milk?
- 13 contraindications
- 14 Side effects of kefir
- 15 Kefir grains can be consumed?
- 16 There industrialized kefir?
- 17 Other possible names for kefir
- 18 illustrative video
- 19 Final considerations
Kefir benefits for the body
A regular daily intake of kefir can provide many health benefits, helping in the metabolic processes, combating problems, among others. See, then, their main properties:
Stomach problems 1-
Kefir helps reduce stomach acid in excess, and therefore, a great food for people with gastritis problems, ulcers and reflux, among others.
Liver problems 2-
It has an important role for the production of bile by the liver of control, but also is indicated as an adjunct in cases of hepatitis.
3- intestinal problems
Your yeast, friendly bacteria and lactobacilli help address and soften colitis crisis in its various forms, as well as other diseases related to the colon, and attack the harmful bacteria in the gut. It is also an ally in the fight against diarrhea, constipation, and inflammation.
Joint problems 4-
The presence of calcium in composition kefir helps fight osteopenia, osteoporosis and rheumatism.
Breathing problems 5-
Another important property of kefir is linked to improvement in asthma attacks, bronchitis and tuberculosis.
6- Strengthening the immune system
Allergies, candidiasis and other opportunistic diseases related to the immune system in disequilibrium will benefit from the use of kefir.
7- Emotional Problems
The presence of tryptophan in the brain stimulates the production of endorphins and serotonin, which helps in cases of depression and anxiety.
Dermatological problems 8-
Kefir helps keep skin, hair and nails healthy.
9 Problems circulatory
Stimulates circulation, promoting the proper functioning of the heart, regulating blood pressure and helping to fight bad cholesterol.
10- muscle Benefits
Rich in proteins, which are key players in muscle building also helps to enhance the absorption of glucose by the muscle cells, which promotes great help in physical performance.
11. Help you lose weight
It is an important ally in the fight against extra kilograms. We'll talk in more detail about this in the next item.
Obviously, none of these properties exclude conventional medical treatment. Kefir can be used together to medicines, since there is no type of medical contraindications.
Why kefir helps you lose weight?
- It is a regenerator of the bacterial flora, thus helps in digestion, facilitating the metabolism of fats, as well as the elimination of toxins.
- It is rich in proteins, favoring the acceleration of metabolism.
- Feeding and has low calorie.
- Increases body fluids, helping to debug fats and toxins.
See more details because the kefir lose weight here.
Kefir is a low calorie food. 100 grams of grain will have 37 calories. Kefir, after added to milk, have other caloric values, which will vary between different available degrees of milk fat. In this case, 100 ml of the mixture will have approximately 90 calories.
Water kefir present lower caloric value yet, depending only on the amount of sugar is added to it.
What is kefir compound?
In each of its grains we find various types of symbiosis in microorganisms *. Studies show that are present in kefir:
- 8 varieties of yeast,
- 2 types of acetic bacteria,
- 16 kinds of Lactobacillus,
- Approximately 9 streptococci / lactococci,
- Pantothenic acid,
- Folic acid,
- Vitamin B
- Vitamin B3,
- Vitamin B6,
- B12 vitamin,
- Vitamin K,
- amino acids,
Kefir water or kefir milk
It seems strange, but there is kefir cultivation in water with brown sugar. These variations related to different means of kefir cultivation obviously bring us different results.
The benefits of the water kefir also provide a fermented beverage with different properties to milk, where it will notice the absence of acetic bacteria, however, results from the milk kefir have more lactobacillus and microorganisms.
Do not mix the milk grain to water and vice versa. The milk kefir has as main food lactose as water kefir will utilize the sucrose to make brown sugar fermentation.
How to prepare kefir?
One tablespoon of kefir grains, for each pint of warm milk (about 20), usually the best rate for your ideal cultivation. These grains are to be placed in a glass with milk, leaving at rest between 12 to 36 hours. You have to cover it with a cloth common dish. The best place to store it while in fermentation is in a closet. When you are ready, you should shake the glass, and then, sifting. After being strained, the grains must be washed in tap water. Next, the glass must return with a new portion of milk for the next fermentation. Kefir ready can be stored in the refrigerator.
- The milk should be fresh.
- Do not store grain without milk lest they die.
- If the grains have remained out of milk for more than 48 hours should be discarded.
- The more brewing time, less lactose, so the sweet spot for the lactose intolerant.
- Do not use any metal utensils. Prefer strainer, pots and cutlery of plastic or other material.
- If possible, wash the kefir grains with mineral water. If not feasible, opt for filtered water. The chlorine present in the water may compromise the quality of the product.
What is the best temperature for growing kefir?
The ambient temperature is a determining factor in relation to the time that we should cultivate the kefir. The colder, the longer the time for fermentation. He usually gives faster results when a temperature between 25 and 35 degrees. These conditions will be ready in a few hours. In places where winter is very strict, kefir may take up to three days to reach the desired fermentation, however, this last time, if not reach the expected point, it is recommended to discard the product, as a precautionary measure. It is important, after disposal, sifting through all the beans and add new milk to maintain the benefits of kefir.
What is the best milk to produce kefir?
For those who live in a rural environment and offers the availability of milk "in natura" either bovine or caprine origin, just boil it and wait for it to return to room temperature, add the beans.
Since most people do not have this privilege, and the only milk available is industrialized, it can be used UHT milk in its different presentations: whole, semi-skimmed and skimmed milk.
What is the suggested daily intake of kefir?
Ideally, the habit of consuming kefir is daily, so that your benefits start to be noticed. There are no restrictions, however, common sense should be essential.
Where to get kefir grains?
The grains can be obtained through donations from friends, on sites dedicated to this culture in communities and groups, and social networks.
Below are two examples. Enroll and contact the moderator for information. There are other groups on the Internet, just take a search.
Kefir can be obtained through other types of milk?
Yes. You can grow it with soy milk, coconut, rice, and even in the water, as already mentioned.
To date, there are no reports that the contraindication kefir consumption, except in cases of allergy, severe intolerance to lactose or any other discomfort after taking the product.
Side effects of kefir
In some cases, excessive intake of kefir may cause stomach pains, abdominal pain and diarrhea.
Kefir grains can be consumed?
In general, the part that consumes more customarily is liquid, however, the grains may be eaten if pleasing to the palate.
There industrialized kefir?
It's not as simple as the process for kefir industrialization. Currently, some countries are investing in research to industrialize it, but all abroad, among them Japan. We have in Brazil any ongoing study.
Other possible names for kefir
Maybe some people know him by Tibetan mushroom, yoghurt plant, yoghurt mushroom, yogurt fungus, etc.
In the amateur video, then, there are two interesting tips: one in relation to the strain the kefir process, and the second for the lactose intolerant. Although it is a home video, can be of great help:
All the benefits of kefir are related to regular consumption. In many cases, initially it will promote detoxification, and then begin to act more broadly and fully by the body. It is worth adding it to the diet.