Maybe you’ve heard, or maybe you haven’t, but you really should love your guts.
Important for good health and happiness, you might want to
keep your colon clean and clear to absorb essential nutrients from food and
drink and ensure it is buzzing with friendly bacteria to keep peace down
there. It’s when there’s a dominating acidic
environment (caused by stress, processed foods and negative thinking, for
example) that things really kick off.
The unfriendly bacteria take over and dis-ease then results in a life less
lovely.
Bacterial imbalance in your gut may be key to “development
of cancer, asthma, allergies, obesity, diabetes, autoimmune diseases and even
brain-, behavioral- and emotional problems like ADHD, autism and depression,”
according to Dr Mercola (2012).
One option is colonic hydrotherapy, but we’ll talk sh*t
another day. Another, more palatable
option, is to probiotically populate your intestines with fermented foods and
drinks, such as Sauerkraut or Kefir. I’ve
been researching the effects of fermented food and drink on the body and invested
in some kefir grains, after watching Holly Paige demonstrate how little effort
is required to reap the rewards. Always
a bonus, in my mind. Pour milk into a
glass jar, add kefir grains, seal jar and wiggle (the jar and you, of course),
then leave at room temperature for about 24-36 hours. Easy!
We only started at the beginning of this week and I have
some every day, by adding it to my cacao or fruity smoothies, or simply
slurping it neat. Apparently, after
twenty days or so it doubles in size, by which time I’ll be sharing it with
friends, so others can benefits from this friendly bacteria. (We actually started writing this blog two
weeks ago and now I can happily confirm that the kefir grains have multiplied
prolifically and we now have some to share – yeay!)
Kefir (pronounced /kəˈfɪər/ kə-FEER) from the Turkish for
‘well-being’, is a fermented, slightly sour and fizzy drink and a source of
magnesium, calcium, riboflavin, folate and vitamins including A, C, K2 &
B12. Added to this, it is an excellent
detoxifier, drawing toxins and heavy metals from body’s cells.
The probiotic ‘friendly’ bacteria found in kefir is beneficial
to the intestinal tract and helps treat many gastrointestinal dis-eases. The lactobacilli, yeasts and kefiran support
the immune system and help keep viruses and infections at bay.
We are currently using goats milk because the short and
medium chain fats and proteins are easier to digest than cows’ milk and lovely
bleety goats aren’t pumped full of antibiotics or rBST hormones to increase
milk production, like moo cows are. Apparently
kefir can also be produced from coconut and nut milks too, something we will
also investigate in future.
Like most things in life, it is best to find out what works
for you, because we are all so beautifully individual and individually beautiful.
Here’s to your good health and happiness xXx
References
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