People in Caucasus have been aware of its beneficial effects for a long
time.
They drink it like water from childhood. It is not rare for people there to reach the age of 110 or 150. It is the only place on earth where people live such long and healthy lives.
According to professor Melkin they do not know what tuberculosis, cancer or stomach problems are. Some foods, such as milk, are more useful when they change with fermentation. For example, during the making of yogurt the biological value of protein rises.
The rise is greater in yogurt made with cow’s milk. It is believed that the proteins in milk stimulate the liver and intestinal secretion. Lactose turns into lactic acid which is considered to be an antiseptic digestive.
The alcohol and the carbonic acid that are formed are considered to stimulate the nerves of the bowels. It has been noted that children who have been fed with KEFIR have retained more nitrogen, phosphor, calcium, iron and fat than those who have been fed with fresh milk. Fresh milk products can boost the beneficial qualities of some minerals. Both calcium and phosphor can become more easily absorbed. Some vitamins, particularly B, can be composed by the bacteria in the lactic fermentation, as well as by the bacteria found in the intestinal area. Lactic acidophilus can compose some vitamins inside the intestine.
NIACIN can be produced inside our body and provide the body with an adequate quantity of high quality proteins. Yogurt and the other products of lactic fermentation provide substances important to health which cannot be found in fresh milk. Some of the pathogens, such as dysentery germs, cannot live and grow in an acid environment, such as lactic acid.
This bacterial wealth from the products of lactic fermentation has been acknowledged by people in many parts of the world.
This wealth has no doubt played a vital part in maintaining health. The abundance of acid bacteria of the products of lactic fermentation has been used in sanatoriums. The World Health Organization mentions a number of sanatoriums that use airani (a kind of sour milk), which is a product of lactic fermentation. Patients received 1litre daily in addition to the common antibiotics. Airani is believed to be effective against tuberculosis.
What is very interesting is that kefir produces strong bacteria that destroy organisms that cause diseases and even death. It cleans our blood and our body. Here is a list of diseases you can cure with kefir:
1. NEUROSES: 1litre a day
2. STOMACH ULCERS: they are cured after 2-3 months with 1litre a day
3. ASTHMA & BRONCHITIS: 1litre a day
4. ANEMIA or OTHER DISEASES OF THE BLOOD: 1-2 litres a day (after three months normal blood)
5. SCLEROSES: 1litre a day
6. BLOOD PRESSURE: regulated with kefir
7. BODY WEIGHT: regulated with kefir
8. RASHES & ECZEMAS: between half and one litre a day AND EXTERNALLY apply kefir in the evening, leave it until the morning and then wash it off. In 2-3 weeks they will go.
9. CATARRH, BLADDER, KIDNEYS, LIVER, INFLAMMATION: 1 litre daily for 2-3 months.
Kefir helps in case of indigestion for the normal intestinal flora. It is recommended for inflammations such as ear infections, pharyngitis, pneumonia, bloating, belching, peptic ulcer, cholecystitis, gastritis, colitis, diarrhea, dysentery, chronic constipation, gallbladder disorders, migraine, kidney infections, diabetic ulcers, dermatitis, gastrointestinal symptoms, for the recovery of intestinal flora after the use of antibiotics, oral herpes and stomatitis.
It is recommended for children, those recovering from an illness and people with inadequate peptic activity as it helps digestion. It stimulates saliva secretion and is recommended as post surgery food. In Germany and the former Soviet Union it is recommended for chronic constipation.
HOW TO GROW KEFIR:
Put 2-3 cubic centimeters of kefir grains in a clean jar. Add 0, 25 litre of milk. Leave it in room temperature for 24 hours. If you want it thinner leave it for 12 hours. For the treatment of diarrhea it should stay for more than 24 hours. At the end of this period the milk will be thicker. Sieve it. What will pass through, is the kefir you can drink and what will remain in the sieve are the active kefir grains which you will use continuously to grow kefir again. Wash the jar and the grains as they are in the sieve thoroughly with plenty of cold water and once you drain it, repeat the procedure from the beginning. As the growing procedure continues the number of grains grows and multiplies (this increase is faster in milk which is not thick).
Then you either leave it (the surplus) in which case with the same quantity of milk, it will become thicker or you remove it or you give the extra to someone else to grow. By growing kefir you can regulate the taste and its thickness. If you want it sweeter and thinner you should leave it less time if not leave more kefir grains.
The grains must be covered with milk. If you are not going to grow it, put the grains in a big jar for a few days in the fridge with milk and water in equal parts. The grains maintain their vitality for 30-40 days. When you want to grow it again sieve it and throw away the milk that was inside. After you wash it well add new milk. When the kefir grains start to go off they change color and become brownish.
They drink it like water from childhood. It is not rare for people there to reach the age of 110 or 150. It is the only place on earth where people live such long and healthy lives.
According to professor Melkin they do not know what tuberculosis, cancer or stomach problems are. Some foods, such as milk, are more useful when they change with fermentation. For example, during the making of yogurt the biological value of protein rises.
The rise is greater in yogurt made with cow’s milk. It is believed that the proteins in milk stimulate the liver and intestinal secretion. Lactose turns into lactic acid which is considered to be an antiseptic digestive.
The alcohol and the carbonic acid that are formed are considered to stimulate the nerves of the bowels. It has been noted that children who have been fed with KEFIR have retained more nitrogen, phosphor, calcium, iron and fat than those who have been fed with fresh milk. Fresh milk products can boost the beneficial qualities of some minerals. Both calcium and phosphor can become more easily absorbed. Some vitamins, particularly B, can be composed by the bacteria in the lactic fermentation, as well as by the bacteria found in the intestinal area. Lactic acidophilus can compose some vitamins inside the intestine.
NIACIN can be produced inside our body and provide the body with an adequate quantity of high quality proteins. Yogurt and the other products of lactic fermentation provide substances important to health which cannot be found in fresh milk. Some of the pathogens, such as dysentery germs, cannot live and grow in an acid environment, such as lactic acid.
This bacterial wealth from the products of lactic fermentation has been acknowledged by people in many parts of the world.
This wealth has no doubt played a vital part in maintaining health. The abundance of acid bacteria of the products of lactic fermentation has been used in sanatoriums. The World Health Organization mentions a number of sanatoriums that use airani (a kind of sour milk), which is a product of lactic fermentation. Patients received 1litre daily in addition to the common antibiotics. Airani is believed to be effective against tuberculosis.
What is very interesting is that kefir produces strong bacteria that destroy organisms that cause diseases and even death. It cleans our blood and our body. Here is a list of diseases you can cure with kefir:
1. NEUROSES: 1litre a day
2. STOMACH ULCERS: they are cured after 2-3 months with 1litre a day
3. ASTHMA & BRONCHITIS: 1litre a day
4. ANEMIA or OTHER DISEASES OF THE BLOOD: 1-2 litres a day (after three months normal blood)
5. SCLEROSES: 1litre a day
6. BLOOD PRESSURE: regulated with kefir
7. BODY WEIGHT: regulated with kefir
8. RASHES & ECZEMAS: between half and one litre a day AND EXTERNALLY apply kefir in the evening, leave it until the morning and then wash it off. In 2-3 weeks they will go.
9. CATARRH, BLADDER, KIDNEYS, LIVER, INFLAMMATION: 1 litre daily for 2-3 months.
Kefir helps in case of indigestion for the normal intestinal flora. It is recommended for inflammations such as ear infections, pharyngitis, pneumonia, bloating, belching, peptic ulcer, cholecystitis, gastritis, colitis, diarrhea, dysentery, chronic constipation, gallbladder disorders, migraine, kidney infections, diabetic ulcers, dermatitis, gastrointestinal symptoms, for the recovery of intestinal flora after the use of antibiotics, oral herpes and stomatitis.
It is recommended for children, those recovering from an illness and people with inadequate peptic activity as it helps digestion. It stimulates saliva secretion and is recommended as post surgery food. In Germany and the former Soviet Union it is recommended for chronic constipation.
HOW TO GROW KEFIR:
Put 2-3 cubic centimeters of kefir grains in a clean jar. Add 0, 25 litre of milk. Leave it in room temperature for 24 hours. If you want it thinner leave it for 12 hours. For the treatment of diarrhea it should stay for more than 24 hours. At the end of this period the milk will be thicker. Sieve it. What will pass through, is the kefir you can drink and what will remain in the sieve are the active kefir grains which you will use continuously to grow kefir again. Wash the jar and the grains as they are in the sieve thoroughly with plenty of cold water and once you drain it, repeat the procedure from the beginning. As the growing procedure continues the number of grains grows and multiplies (this increase is faster in milk which is not thick).
Then you either leave it (the surplus) in which case with the same quantity of milk, it will become thicker or you remove it or you give the extra to someone else to grow. By growing kefir you can regulate the taste and its thickness. If you want it sweeter and thinner you should leave it less time if not leave more kefir grains.
The grains must be covered with milk. If you are not going to grow it, put the grains in a big jar for a few days in the fridge with milk and water in equal parts. The grains maintain their vitality for 30-40 days. When you want to grow it again sieve it and throw away the milk that was inside. After you wash it well add new milk. When the kefir grains start to go off they change color and become brownish.
