3 ways of using kefir

Benefits of kefir

Studies show significant potential in kefir, a food that, interestingly, can not be produced synthetically. It contains more bacteria strains than any other fermented food or even yoghurt. Research says more than 60. To name some: Kluyveromyces marxianus, Lactococcus lactis, Leuconostoc mesenteroides, Lactobacillus kefiri, Lactobacillus sunkii and Acetobacter orientalis were isolated from kefir biofilms by the streak-plate method (1). Beyond the probiotic value thanks to the wide variety of bacteria strains, prebiotic compounds are present in kefir as well. Yet only a low level of lactose, because after kefir culture was fed on the lactose content of milk, similarly to yoghourt, lactose is predigested.

It’s found beneficial against obesity, it’s antioxidative, anty-inflammatory (2), cholesterol-lowering, blood pressure lowering (3), constipation alleviating and through a biofilm forming capabilty it improves microbiome (4).

3 ways of using kefir

ask kefir on next Endo-Gym workshop
  1. Eat or drink: As the India rjata, a salad you can serve along meals. Chop red onion, cucumber and parsely in. Mixing your favrite spices you can drink it any time. Try with a bit of turmeric powder, pepper and salt. I often mix my daily magnesium powder in it, then it’s the best to drink it in the evening after the last meal.
  2. On the skin: as a face mask leave it on the skin for at least 20 minutes. You can even apply it on the entire body before shower or bath. By supporting your dermal microbiome it will give you a vibrant, smooth skin.
  3. On the hair: before washing your hair, apply couple of spoon full of kefir on your hair and leave it on for 20 minutes. Brittle hair will become well nourished and strong.

On the upcoming Endo-Gym workshops you can ask kefir culture: www.myendogym.com

Sources:

  1. https://www.ncbi.nlm.nih.gov/pubmed/30043188
  2. https://pubmed.ncbi.nlm.nih.gov/16280101/
  3. https://www.sciencedaily.com/releases/2018/04/180425131909.htm
  4. https://pubmed.ncbi.nlm.nih.gov/29336590/

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