When man entered our planet millions of years ago, he found – and developed – appropriate nutrients to stay and become healthy in line with nature. So called ‘chronic’ diseases of today no exception. Kefir as a fermented milk drink, combining fermentations of ‘good’ bacteria (probiotics) and yeast being just one example. Just read on to learn more about.
THE PHILOSOPHY BEHIND
To stay and become healthy is not a phenomenon of good luck. Rather, a matter of appropriate lifestyle in line with laws of nature. Independent of the world region you live, and of the respective climate. Since man entered our globe the Earth millions of years ago. With special reference to herbs and other nutrients nature is offering us and which man has developed in line with nature.
Just one of those we still may not want to underestimate is a fermented milk originating, according to folk wisdom, in the northern part of the Caucasus Mountains by the Turkish name kefir, meaning feeling good when it is consumed. Regardless, if the milk comes from cows (as usual) or other animals like, e.g., sheep or goats – or even if it is non-dairy milk.
While having spread from the Caucasus to many parts of Europe and Asia, kefir has become a popular probiotic also in the U.S. lately for health support.
KEFIR’S HEALTH BENEFITS SCIENTIFICALLY VALIDATED
In fact, kefir combines fermentations of yeast and probiotic (‘good’) bacteria, giving it a slight carbonated taste.
Not only for well being in general but with special reference to most critical health issues of your cotemporary times.
Just picking 5 benefits, let’s start with
According to research at, inter alia, the University of Tabriz in Iran’s city of Tabriz, consuming kefir lowers levels of fasting blood sugar in diabetics, other than with milk fermented the conventional way.
Not only this, kefir also lowers hemoglobin A1c when used as management tool of blood sugar over a time of 3 months.
Since there are both - good and bad bacteria - in our stomach, it is important for our health to balance both.
Especially, as certain medical phenomena may be unbalancing our stomach health such as, inter alia, certain medications, diseases, infections and even antibiotics, causing diarrhea.
This may well be balanced out with kefir as a probiotic food. In some cases it can even peptic ulcers in the stomach and small intestines as well.
Based on research at, inter alia, the Universidade Federal do Rio de Janeiro in Brazil.
When talking about antibiotics, we may also think about kefir because of its antibacterial and antifungal property, with special reference to yeast and vaginal infections, and also gastroenteritis.
Also for reducing tumor growth.
Based on research at, inter alia, the University of Alberta in Edmonton, Canada, and Sikkim University of India.
According to research at, inter alia, another Irania medical school – Shiraz University - kefir may also lower cholesterol at least in women, when consumed up to 4 times a day for 2 months.
With special reference not only to cholesterol in general and ‘bad’ LDL type in particular, but body’s management of cholesterol in general.
Not to forget about kefir for
according to North Carolina Agricultural and Technical State University in Greensboro, North Carolina.
IN A NUTSHELL
When man entered our planet millions of years ago, he found – and developed – appropriate nutrients to stay and become healthy in line with nature.
Kefir as a fermented milk drink, combining fermentations of ‘good’ bacteria (probiotics) and yeast being just one positive example. Originating in the Caucasus Mountains but surrounding our globe the Earth, and scientifically validated today.
Even for so called ‘chronic’ diseases of today (like, e.g., diabetes, high cholesterol, tumor growth, etc.) with no exception.
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Dr. Mark Fritz, NMD, PhD