Benefit of Milk Kefir for your Digestive Health

We’ve all heard of someone talking about prebiotics or probiotics and how they are SO important for your health. But what is the fuss all about?
Are these things really that important and can they help with conditions like Candida?

And what in the world are kefir grains?

Find out this and much more about how to stay healthy right here!

Prebiotic and Probiotics
Probiotics are nature’s defense system against the big bad world of diseases and “bad” bacteria. From reducing the severity of allergy conditions to improving certain mental conditions, these live yeasts and bacteria are what help regulate and support your digestive system’s functions and keep you remain healthy and disease-free.

Probiotics need food, called prebiotics. There are lots of ways of getting prebiotics. Here’s THE smartest way: add milk kefir to your diet.
Kefir made using milk kind of looks like yogurt but here’s the difference. Made using kefir grains and milk, it is actually best used as a drink as it has a lighter consistency. The yeast in kefir has more nutritional value and it has more protein, fats. Coupled with a variety of different types of healthy bacteria. It’s simply healthier than yogurt.

With today’s educated population looking for healthy and natural products to stay away from diseases like Candida. It was only a matter of time before milk kefir became a household name. Here’s just a sample of what prebiotics can do for you:
• Prevent and help in treating Candida
• Help with irritable bowel syndrome and partially relieve you from the symptoms
• Help with recovering stomach either from a strong antibiotics course, diarrhea or other infections
• Prevent and aid in the treatment of vaginal infections

Milk Kefir
Milk Kefir

There are even studies hinting towards the idea that the kefir grains and milk mixture actually have anti-inflammatory effects and could even be beneficial in lowering cholesterol.

So what happens if we don’t care about prebiotics? A LOT!

Imagine this, you aren’t really adding healthy items like milk kefir to your diet. You are eating a lot of sugar and refined carbs (think soft drinks and donuts). Maybe you get sick and you take an antibiotics course. Since you weren’t eating healthy anyways, so now you have a weak immune system AND you need to recover from the after-effects of the antibiotics course you just took! But hold on!

This kind of lifestyle also puts you at risk for Candida yeast infection (if you are a woman), thrush and eczema! Enter SUPERFOOD MILK KEFIR GRAINS!

Start eating kefir regularly. The lactic acid in it will help heal your digestive tract and provide a soothing effect for your digestive system.
Candida affected you because of a bacterial imbalance. Milk kefir grains help bring back the balance by providing you with loads if prebiotics. These act as food for “good” bacteria in your gut which are essential for effective digestion.
You don’t need to overdo it, just start off with a couple of teaspoons a day. And when you have worked your way up to a couple of cups a day you will REALLY see the benefits.

Kefir is loaded with prebiotics so it’s just a matter of time before they start giving you great gut health which can help in improving your overall mood and physical well being.

Essentially it’s acting to sure up your defenses and prevent conditions that occur from microbial imbalances like Candida.
For skin conditions mentioned above just apply a small amount to the affected area externally. Keep applying small amounts regularly and you will see how this natural remedy will start giving you benefits without any unintended side effects.
This treatment is not meant for severe medical conditions and in that case, you should always visit a medical doctor for advice and prescription. Candida and other diseases are serious business and should not be taken lightly.

Let’s make Milk Kefir!

Here’s what you will need:
• A quart of milk (about 1 liter)/ cream/organic cream works too
• 3 tablespoons of milk kefir grains
• Glass jar with a wide mouth
• Plastic cover for the jar
• Strainer

Here’s what to do:
Just mix the grains with the milk and keep this mixture semi-covered/covered and leave it at 65° to 75°F. Below this temperature range, it might take longer for the grains to become activated and actually ferment the milk.
If you are in a low-temperature location then just warm the milk to 85°F before using it.
So after 12-24 hours, the kefir is ready to drink!
You just need to strain out the kefir grains so you can use them for the next batch.

Pro tips for kefir grains:
Don’t use UHT(Ultra-high temperature) pasteurized milk.
And if you use low-fat milk you might want to “refresh” the grains in high-fat milk like cow milk, sheep milk, goat milk or EVEN camel milk in case they fail to ferment low-fat milk.
If you need to store the kefir grains. Just seal them in a jar with fresh milk, and they should easily survive in a fridge for a month.
The kefir starter culture is useful if you make kefir only rarely or you are just starting out. Bur kefir grains are cheaper and they can be used multiple times as well.
Add a pinch of white sugar especially if the temperature is low to speed up the fermentation process.
But wait . . .

WHAT in the world are kefir grains?
They are called grains only because of their physical appearance. They don’t actually contain whey, wheat or any grains.
They are small white balls and there is actually a polysaccharide structure that holds the yeast and bacteria.
They feed on high-fat milk, producing kefir in the process.
They might change color to slightly yellow. (if they turn pink then they are contaminated and not fit for use!)
If fed well they will actually multiply and you will have essentially an infinite supply of kefir grains.
If you have too many, or they are making the kefir too fast. Just eat a few of them to slow down the process. Imagine them as a tangy treat!
Don’t leave them in kefir for too long and shift them to fresh milk after every batch. Otherwise, they will disintegrate and the bacteria will eat the polysaccharide that is holding them.

Since these grains actually ferment the milk you do end up with 0.2% to 0.8% alcohol in the milk kefir.
You might also want to taste the kefir at different intervals. Like after 12 hours and then after 15 and then at 18 hours. This will give you a practical perspective on what’s the speed of fermentation and what’s the time you prefer for the perfect consistency.
In summary, while kefir grains produce the superfood milk kefir which can help prevent candida. And it’s an absolutely essential addition to your diet. It is not a magic drug that can treat all illnesses. Rather it’s a brilliant natural remedy that helps you stay fit. And it’s especially useful when recovering from digestive problems and microbial imbalances like Candida.

Disclaimer: This article is not intended to provide diagnosis, treatment or medical advice. Please consult with a physician or other healthcare professional regarding any medical or health related diagnosis or treatment options.

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