Archive for the ‘Healthy Benefits’ Category

« Older Entries
Newer Entries »
09
Jun
2010

Kefir, The Drink in Modern Times

by goodykefir

From: bovinity.webs.com/kefircancertherapy.htm

Renewed interest in Kefir occurred in the West in the nineteenth century. Perhaps the best known researcher on Kefir is an international Nobel Prize winner (1908) Russian professor Elie Metchnikoff. Professor Mechnikoff considered Kefir a natural and a most effective means of combating intestinal infections, intoxications, and putrefactions. In his opinion good health and longevity could be attributed to the constant use of Kefir. Mechnikoff had proved in a scientific manner that the bacteria contained in Kefir would be of value in promoting the improvement and longevity of the human life if this form of fermented milk were brought into general use. Since then Kefir attained a considerable usage in Europe and is being extensively produced there.

Contribution of Each Microorganism

Leuconostoc Cremoris
Produces lactic and acetic acid.
Produces acetyl-methyl carbinol and diacetyl, two aromatic agents of Kefir.
Lactobacillus Plantarum
Exhibits antagonistic activity against Listeria monocytogenes.
Produces plantaricin, a bacteriocin inhibiting microorganisms which cause spoilage.
Strong producer of lactic acid. Tolerates high concentrations of bile salts. Aheres to intestinal mucosa.
Lactobacillus Casei
Produces L (+) lactic acid. Produces large quantity of lactic acid.
Colonizes intestinal tract. Adheres to intestinal mucosa.
Creates a favorable environment for the desirable microbial balance. Limits intestinal putrefaction, thus controlling production of toxins and their noxious effects upon vital organs and body cells. Inhibits pathogenic bacteria and prevents diseases caused by intestinal infections. Limits lactose intolerance. Contributes to immunity.
Streptococcus Lactis
Produces L (+) lactic acid. Produces large quantity of lactic acid. Partially hydrolyses milk proteins. Increases digestibility of milk. Improves stomachal digestion. Inhibits harmful microorganisms. Produces bacteriolysins.
Strepococcus Cremoris
Has the same properties of Streptococcus Lactis. Is more resistant moreover to phages then Streptococcus Lactis. Increase desirable flavor of Kefir.
Streptococcus Diacelilactis
Has the same properties of Streptococcus Lactis. Produces acetyl-methyl and CO2. Diacetyl is a characteristic aroma of Kefir.

Tags: , , , , , ,
Posted in Healthy Benefits | No Comments »

01
Jun
2010

Kefir is better than Yogurt

by goodykefir

Why kefir is better than yogurt? though they are both cultured milk products and contains nutritional healthy values, kefir got an additional benefits over yogurt.

The advantage of kefir over yogurt are:

- Contain different types of beneficial bacteria

- Kefir contains several major strains of friendly bacteria not commonly found in yogurt (Lactobacillus Caucasus, Leuconostoc, Acetobacter species, and Streptococcus species.)

- Kefir contains beneficial yeasts that clean and strengthen the intestines (Saccharomyces kefir and Torula kefir, which dominate, control and eliminate destructive pathogenic yeasts in the body) They do so by penetrating the mucosal lining where unhealthy yeast and bacteria reside, forming a virtual SWAT team that housecleans and strengthens the intestines. Hence, the body becomes more efficient in resisting such pathogens as E. coli and intestinal parasites. Kefir’s active yeast and bacteria provide more nutritive value than yogurt by helping digest the foods that you eat and by keeping the colon environment clean and healthy.

- Kefir is easier to digest, Because the curd size of kefir is smaller than yogurt, it is also easier to digest, which makes it a particularly excellent, nutritious food for babies, invalids and the elderly, as well as a remedy for digestive disorders.

- People who are lactose intolerant will find kefir easier to consume than yogurt. The lactose in kefir is all digested by the time it is ingested, and some of the proteins have been broken down. Therefore, kefir can be used by many people who have sensitivities to milk. The same is not true with yogurt. Kefir can be made from any milk: goat, cow, ox, sheep, etc. A dairy free kefir can also be made from young coconuts. This is very exciting.

There is research showing that Yogurt contains left turning bacteria and kefir contains right turning bacteria. This researcher even states that young children and nursing mothers should stay away from the left turning bacteria found in Yogurt. He shows from his research that kefir and its right turning bacteria are far superior and much more beneficial to the digestive tract than the cultures found in yogurt. (Source: www.kefir.org)

Yogurt contains transient bacteria and will not repopulate the digestive tract, but the active, growing, living cultures in kefir will.

In addition to Kefir’s ultimate nutritional values, we ensure that Goody Kefir fermentation process and milk supply is at high and premium quality.

Goody Kefir, promoting good health, prolonging good life!

Tags: , , , , , , , ,
Posted in Healthy Benefits | No Comments »

31
May
2010

Banana Kefir Smoothie, A Superfood!

by goodykefir

A banana a day keeps the doctor away.No…it’s not a typo error..it is banana , indeed!

A banana really is a natural remedy for many ills. When you compare it to an apple, it has four times the protein, twice the carbohydrate, three times the phosphorus, five times the vitamin A and iron, and twice the other vitamins and minerals. It is also rich in potassium and is one of the best value foods around. In fact, the banana is called the “the fruit of the wise.” It contains vitamins and minerals that are essential for the body.It is cheap and available.

Banana Nutrition Facts

A banana contains Vitamin C, potassium and dietary fiber.
Bananas do not contain sodium, fat or cholesterol.

The Vitamin C, which is found in bananas, helps the body to defend and heal against infections. This vitamin also proves valuable in the synthesis of the connective tissue, absorption of iron and the formation of blood.

Not only are bananas rich in vitamin C, they also contain potassium. Potassium is a mineral that helps in the building of muscles and protein synthesis. This is done as potassium stimulates nerve impulses for muscle contraction.

A diet rich in potassium is said to reduce the risk of hypertension and stroke. As bananas are free from sodium and very rich in potassium, they can be included in the diet to reduce the risk of high blood pressure.

Bananas contain three natural sugars, sucrose, fructose and glucose along with fiber. A banana thus gives an instant and substantial boost of energy.

A banana contains Vitamin B6, which helps in the synthesis of antibodies in the immune system apart from red blood formation, protein metabolism and functioning of the central nervous system.

No other fruit contain more digestible carbohydrates than bananas. This is advantageous because, the body burns off calories from carbohydrate more easily and quickly than calories from fat or protein.

Convenience and nutritional value of bananas make them a good post-exercise snack. During long exercises your body loses vitamins and minerals and a banana replaces these nutrients as well as giving you the energy you need.

Bananas are good for babies, too. They are in fact often the first solid food given to infants. Bananas are easy to digest because they have no fat and very few babies are allergic to bananas. They are also one of children’s favorite snack because of their taste and they meet the energy needs of the growing children.

Green tipped bananas should be selected for cooking or ripening, yellow ones should be selected for eating and brown-specked ones should be selected for baking breads, muffins and cookies. As the bananas ripen, they will taste sweeter because the starch in the fruit will turn to sugar. You can toss bananas to your cereals, salads, yogurt, salsa, smoothie or shakes.

You should store your bananas over the counter at room temperature until they reach the ripeness you want, then you can store them in the refrigerator. The peel of the fruit will darken in the refrigerator but the banana inside will remain firm and delicious. To ripen a banana faster, it should be put in a brown paper bag with an apple or tomato overnight.

A Banana Contains:

86 calories in a medium banana
1 gram of protein
3 grams of dietary fiber
26.9 g carbohydrates
23.9 g sugar
467 mg Potassium
43 mg Magnesium
27 mg Phosphorus
7 mg Calcium
1.3 mcg Selenium
.4 mg Iron
Also trace amounts of zinc, manganese and copper
95 IU Vitamin A
11 mg Vitamin C
22.5 mcg Folate (important during pregnancy)
.7mcg Vitamin B6
.6 mg Niacin
.31 mg Pantothenic Acid
.67 IU Vitamin E

source:
www.banana.com
www.bananasweb.com

A Kefir Contains

Calories 87 kcal
Protein 10.5 grams
Fat 3.5 grams
Carbohydrate 8 grams
Calcium 225 milligrams
Magnesium 26 milligrams
Riboflavin 0.3 milligrams
Folate 20 micrograms
Vitamin B12 1 microgram

Source: www.lesliebeck.com

This probiotic food contains health-enhancing lactobacilli and yeasts, and also compounds called kefiran. Kefiran appears to have positive effects on the immune system and may help ward off infections and viruses.

Tags: , , , , , , , , , , , ,
Posted in Healthy Benefits | No Comments »

« Older Entries
Newer Entries »