Humans coexist with 10 times as many (100 trillion) beneficial gut microbes as their own cells.
continues. Beneficial intestinal microbes (probiotics) are poisonous from the external environment as well as their various benefits.
They form a protective intestinal layer that prevents substances from passing into the blood. Healthy microbe in the gut
change of the balance in favor of harmful microbes, that is, the disruption of the perfect balance in the intestine
and cause chronic illness.
In recent years, in parallel with the increase in the consumption of refined foods, traditional products such as pickles, kefir, boza and various brines have been introduced.
so that fermentation foods are consumed less and those that are consumed more, such as milk and yoghurt, do not turn sour or cut.
Pasteurizing or adding antibiotics has upset the perfect probiotic balance of our body.
Probiotic – Prebiotic
Probiotics are beneficial for microorganisms that positively affect human or animal health when eaten in sufficient quantities.
is called.
Human or animal substances that increase the proliferation and/or stimulate the activity of certain microorganisms in the gut.
Substances that positively affect health (such as dietary fibers) are called prebiotics.
Probiotics = beneficial gut microbes (bacteria and fungi)
An adult human gut contains 100 trillion (1.5 kg) of beneficial bacteria and fungi. This figure is the number of human cells.
It is 10 times as much.
These bacteria and fungi, which are over 400 in number, form the normal intestinal flora.
These bacteria and fungi form a protective layer on the intestinal mucus membrane, which forms a surface of 300 m2.
shaped floors.
Duties of probiotics
– Strengthening the immune system.
– Tinning the digestion of food.
– To synthesize vitamins (vitamin K, biotin, B12, niacin etc.).
– Protecting the intestinal wall from harmful substances and reducing intestinal permeability.
– To prevent harmful substances (toxins) from entering the bloodstream.
– To prevent food allergies and eczema.
– To prevent the formation of chronic inflammatory (inflammatory) diseases.
– Preventing cancer.
– Slowing down aging.
– Relieve depression.
– Alleviating the signs of autism.
– To prevent and treat diarrhea.
– To prevent urinary tract infections.
– To treat constipation.
– Reducing the formation of kidney stones (oxalate).
How is kefir made?
The milk used in making kefir is boiled and warmed in a non-metallic (preferably glass) container (if the milk is clean).
may not be boiled).
The cream layer on it is removed, 1 tablespoon of kefir yeast is added and the milk is thoroughly mixed.
The lid of the container is closed and the container is left in a place so that the milk remains at 20-25 C. Cookware to ferment or
brought near the heater. If the ambient temperature is low, the container is wrapped with a cloth. It is ensured that the container is at 20-30°C. Container
The milk in it normally coagulates after 18-24 hours. If the amount of yeast is low and the environment is cold, coagulation is delayed.
The fermented milk is filtered through a non-metallic mesh strainer or cheesecloth. Cauliflower-like remaining on the strainer
part is used again as yeast. If kefir yeast is not used immediately, it should be stored in a closed glass jar.
stored in the refrigerator. Some wash the kefir grains before storing them. Kefir if you are going to wash it
Use non-chlorinated water to avoid damage to the grains. Water in the glass enough to cover the grains when it is desired to be stored.
or you need to put milk.
What does kefir look like?
Kefir is similar to yogurt or ayran. It is already fermented in a similar way. As it sits, it tastes sour and has little alcohol.
rate increases.
Is kefir harmful?
Kefir has no known harm. Very rarely, some people tolerate drinking too much kefir when they are just starting out.
they can’t. These people should gradually increase the amount of kefir. While some people are cleansed of toxins,
Some disturbances may occur in the tissues through which it passes. After a short time, the toxins will be out of the body and the person will
will feel very good (healing crisis).
Where can I buy kefir grains?
You can obtain kefir grains from some faculties, such as the Aegean Agriculture faculty, from herbalists or from your acquaintances.
Some companies have started to sell ready-made kefir as well.
If possible, make your own kefir so that it is cheap and has the consistency you want.
What do kefir grains look like?
Kefir grains look like cauliflower but have a rubbery consistency. Apart from kefir grains, a product called kefiran
there is a sticky membrane (f). Beneficial bacteria and fungi live inside this membrane they have made.
If kefir grains are too big, should they be cut?
If your kefir grains are large, do not cut them, otherwise the kefir may be damaged by the metal. Best lightly with your hand
to separate without squeezing.
Can kefir grains live forever?
Dry kefir grains may disappear after several ferments. But wet yeast is healthy forever if well taken care of.
(how did it come so far!) Do not squeeze the kefir grains, do not touch metal, keep it clean. Long time
If you are not going to use it, keep it in a cold place (preferably in the refrigerator). Those who want to store longer
You can put them in the freezer.
How can I grow kefir grains faster?
The greater the amount of yeast and the longer the fermentation time, the larger the kefir grains. But
After a certain point, reproduction slows down. If the grain and water are separated and replanted, the grains will grow faster.
How do I know if kefir is fully fermented?
This usually happens within 24 hours at room temperature. Insert toothpicks into kefir grains. Kefir if standing
fermented. Boundary between grains (above) and whey (below) in fermented kefir
If it is sharp, it has become kefir.
What should I do to adjust the taste and consistency of kefir?
If your kefir is sweet and you like it sour, extend the fermentation time up to 48 hours. As kefir turns sour, its benefits increase.
In addition, the amount of alcohol increases. If you want sweet kefir, do not extend the fermentation time for more than 24 hours.
Keep refrigerated. If you want your kefir to be thicker, keep the kefir buttermilk you have reserved in the refrigerator for a few hours.
tobacco.
What should I do if I want to delay making kefir for a while?
If you are not going to make kefir for a while, put the yeast on the shelf of the refrigerator. Thus, the reproduction of kefir will slow down.
It can stay that way for a few days without much change. If you want to keep it longer, it will cover the kefir grains.
Put in a cup of milk and put the container in the freezer. Thus, kefir does not show excessive growth for a few weeks.
Which milk should I use for kefir?
The most preferred is raw goat’s milk, as used by the Ancient and Central Asian Turks. Other animals may also have milk.
Prefer the milk of grazing animals, not fed. Market milk is not a good choice. Of these daily
choose bottled milk or milk from veterinary controlled animals. Do not prefer canned milk (although some
also not fermented).
How much kefir should I consume?
The more yogurt you eat, the more. First drink a glass of tea, then increase the amount gradually. Usually 250-1000 mL
until consumed. It is recommended that people with chronic disease use at least one liter.
Is kefir added to hot meals?
Kefir can be added to hot dishes or even cooked. To achieve the maximum effect from kefir
Do not expose to heat. Because this will kill the beneficial microbes inside.
Can kefir be made with non-dairy ingredients?
Yes it can be done. However, there is no sugar in the liquid that kefir microbes can survive.
must exist. Kefir made with fruit juice or sugar water is called water kefir. Fermentation of these kefirs
usually takes longer.
What are the differences between kefir and yogurt?
Both are obtained as a result of fermentation of milk. They look very similar to each other Yogurt is prebiotic
that is, it increases the reproduction of probiotics. Kefir is probiotic. In other words, it is a beneficial microorganism.
There are only bifidobacteria and lactobacilli as microorganisms in yogurt (market yogurt does not have them either!!).
In addition to these, kefir is mixed with bacteria such as Lactobacillus Caucasus, Leuconostoc, acetobacter and streptococcus.
Fungi such as Saccharomyces kefir and Torula kefir are found. As a result, yogurt made at home is very good for your health.
kefir is better than that.
Kefir and cancer
Kefir prevents tumor formation or reduces the progression of existing ones!!!!
Kefir and vitamins
Microorganisms in kefir contain plenty of vitamins (vitamin K, vitamin B1, pan-tothenic acid, niacin, folic acid B12, and
biotin) synthesis. Biotin produced by kefir microorganisms also contributes to the absorption of other B-complex vitamins.
increases.
