What is Kefir?

Kefir is a cultured, enzyme-rich food filled with friendly micro-organisms that help balance your “inner ecosystem.” More nutritious and therapeutic than yogurt, it supplies complete protein, essential minerals, and valuable B vitamins. Kefir is better than yogurt

The Difference of Goody Kefir

What make’s Goody Kefir Unique than other kefir? GOODY Kefir ONLY uses raw milk that is rBGH free (Bovine Growth Hormones). The milk also comes from farms that take great care for the cows, treating them in a humane way. Research showed that consumption of raw milk resulted to better health, clearer skin, better digestion, increased respiratory function, boosted immunity and fewer allergies. In addition, raw milk turns pleasantly sour over time and does not putrefy like pasteurize. GOODY Kefir is processed by a Food Technologist to ensure that the fermentation process is at high and premium quality

Why “Raw Milk” is the best for Kefir?

“Raw Milk”

Pasteurized Milk

Enzymes are 100% available for maximum absorption of nutrients Only less than 10% of enzymes are still remaining
100% of protein are available, all 22 amino acids with 8 that are essential. The whole protein is still available for tissue repair and rebuilding Protein-lysine and tyrosine are altered by heat with serious loss.the whole protein complex is less available
Fats that are necessary to metabolize protein and calcium and metabolically available Fats are altered by heat, especially the 110 essential unsaturated fats
All vitamins are 100% available. these are vitamins A, Carotene, B1, B2, B6, B12, niacin, C,D and E. Heating causes losses in vitamins: Vit.A, D, E losses up to 66%, Vit.C losses is more than 50%,water soluble vitamins losses up to 80%
Carbohydrates are easily utilized in metabolism.Still associated naturally with elements Heat has made saome changes on carbohydrates, elements less available
All minerals are100% metabolically available. Major minerals are calcium, chlorine, magnesium, phosphorous, sodium, and sulfur Minerals are altered. Calcium is altered by heat and loss may run 50% or more ,there are losses in other essential minerals
Raw milk contains enzyes and antibodies that make milk less susceptible to bacterial contamination like salmonella Pasteurizing ( heating to 145 F for atleast 15 sec.) destroys on neutralizes the milks natural antibacterial properties

Goody Kefir is available at Sugarleaf http://www.sugarleafph.com

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