Kefir is produced using coagulated white or yellow particles called grains. This makes kefir novel, as no other drain culture shapes grains. These grains contain the microscopic organisms/yeast blend amassed together with casein and complex sugars. They look like bits of coral or little bunches of cauliflower and range from the span of a grain of wheat to that of a hazelnut. Milk Kefir Milk Kefir is an important probiotic that contains many bioactive ingredients, which give it unique health benefits. It has been shown to control several cellular types of cancer and offers advantage in Diabetic and Lactose intolerance adults and children. Improves digestive function. Milk Kefir ferments in 12-24 hours and is sweet with a slight soreness. The longer it ferments the sourer it becomes. The degree of sourness and readiness is individual based. Live Kefir grains grow and multiple. Water Kefir It is also known as Japanese Water Crystals, are very similar fermenting in water or juices instead of milk. Ferment time is usually 12-24 hours. The grains are not the same, being smaller in size and more fragile. Produces a sweeter ferment (more sugar) and more alcohol. It cures all related digestive health problems. Benefits :
-Improve digestion -Anti-bacterial properties -Lower the risk of osteoporosis -Anti-cancer properties -Anti-inflammatory properties Read More
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AuthorEd Kasper has been a leading advocate of safe and healthy kombucha since 1997. He has served as a consultant and adviser to several national, regional and local kombucha brewers, including many kombucha brewers online. Archives
June 2017
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