The H1N1 Virus (Swine Flu) is sweeping the world, you can’t turn on the news and not hear about it. They are rushing a vaccine through, and they don’t know if it is safe. The vaccine could cause more problems than the virus itself. There is one thing you can count on. the virus is going to mutate. There is one thing that we all need to do protect ourselves.

Measures we can take, and should take.

1. Practice good hygeine.

2. Support and build our immune systems.

Your body contains billions of bacteria and other microorganisms. The term “probiotics” refers to dietary supplements or foods that contain beneficial, or “good,” bacteria that are similar to those normally found in your body. Although you don’t need probiotics to be healthy, these microorganisms may provide some of the same health benefits that the bacteria already existing in your body do — such as assisting with digestion and helping protect against harmful bacteria.

In addition to supplements, probiotics can be found in such foods as yogurt, fermented and unfermented milk, miso, and some juices and soy drinks. Dannon’s Activia yogurt, for instance, is an example of a probiotic food. There is a growing public and scientific interest in probiotics. Researchers are studying whether probiotics taken as foods or supplements can help treat or prevent illness. There is encouraging evidence that probiotics may help:

Treat diarrhea, especially following treatment with certain antibiotics

Prevent and treat vaginal yeast infections and urinary tract infections

Treat irritable bowel syndrome (IBS)

Reduce bladder cancer recurrence

Shorten the duration of intestinal infections ¦Prevent and treat inflammation following colon surgery (pouchitis)

Prevent eczema in children Probiotic bacteria are sold mainly in fermented foods, and dairy products play a predominant role as carriers of probiotics. These foods are well suited to promoting the positive health image of probiotics for several reasons.

1 Fermented foods, and dairy products in particular, already have a positive health image;

2 Consumers are familiar with the fact that fermented foods contain living organisms(bacteria);

3 probiotics used as starter organisms combine the positive images of fermentation and probiotic cultures.

When probiotics are added to fermented food, several factors must be considered that may influence the ability of the probiotics to survive in the product and become active when entering the consumers gastrointestinal tract. These factors include 1 physiological state of the probiotic organisms added. 2 the physical conditions of product storage. 3 the chemical composition of the product to which the probiotics are added.

4 possible interactions of the probiotics with the starter cultures Kefir) is a fermented milk drink that originated in the Caucasus region. It is prepared by inoculating cow, goat, or sheep’s milk with kefir grains. Kefir grains are a combination of bacteria and yeasts in a matrix of proteins, lipids, and sugars.

This symbiotic matrix forms grains that resemble cauliflower. Today, kefir is becoming increasingly popular due to new research into its health benefits. Many different bacteria and yeasts are found in the kefir grains, which are a complex and highly variable community of micro-organisms. Traditional kefir is fermented at ambient temperatures, generally overnight.

Fermentation of the lactose yields a sour, carbonated, slightly alcoholic beverage, with a consistency similar to thin yogurt. Kefir fermented by small-scale dairies early in the 20th century achieved alcohol levels between 1 and 2 percent, but kefir made commercially with modern methods of production has less than 1 percent alcohol, possibly due to reduced fermentation time. Variations that thrive in various other liquids exist.

They may vary markedly from kefir in both appearance and microbial composition. Water kefir (or kefir d’acqua) is grown in water with sugar (sometimes with added dry fruit such as figs, and lemon juice) for a day or more at room temperature. Making kefir 90 grams of kefir grainsProduction of traditional kefir requires kefir grains which are a gelatinous community of bacteria and yeasts. Kefir grains contain a water soluble polysaccharide known as kefiran that imparts a rope-like texture and feeling in one’s mouth. Kefir grains cannot be produced from scratch, but the grains grow during fermentation, and additional grains are produced. Kefir grains can be bought or donated by other growers.

Kefir grains appear white to yellow and are usually the size of a walnut, but may be as small as a grain of rice. Health and nutrition Kefir has antimutagenic and antioxidant properties, and can possibly be used to prevent mutagenic and oxidative damage in the human body One can change the nutrient content by simply fermenting for shorter or longer periods. Both stages have different health benefits. For instance, kefir over-ripened (which increases the sour taste) significantly increases folic acid content. Kefir also aids in lactose digestion as a catalyst, making it more suitable than other dairy products for those who are lactose intolerant.

The kefiran in kefir has been shown to suppress an increase in blood pressure and reduce serum cholesterol levels in rats. Drinking kefir While some drink kefir straight, many find it too sour on its own and prefer to add fruits, honey, maple syrup, vanilla, agave nectar, or other flavors or sweeteners. Frozen bananas, strawberries, blueberries or other fruits can be mixed with kefir in a blender to make a smoothie. In Poland, Kefir is sold with different varieties of fruit and flavors already added, both in the organic/ecologic and non-organic varieties. It is a breakfast, lunch and dinner drink popular across all areas of Russia, Belarus, Ukraine, Poland (second largest producer after Russia Norway, Sweden, Finland (especially Russian and Estonian minorities), Latvia, Estonia and Lithuania where it is known as an affordable health drink.

In Southern Slavic countries kefir is consumed anytime in the day. These live grains have been born and raised in fresh raw organic cow milk. They are healthy, happy and ready to give you the best source of probiotics in the world Love them and take care of them properly and they will last you a lifetime. Only a one-time investment. Comes with 1 Tablespoon, all you need to get started. In a couple months, your kefir grains will multiply so much, you’ll have to find a way to get rid of all the extra new cultured babies

Similar Studies