FACTS ABOUT TIBETAN KEFIR GRAINS

TIBETAN KEFIR is a "living remedy".

In total it cures 107 conditions.

* The strongest natural remedy against any allergy;

* The strongest and harmless natural antibiotic of our days;

* Cures liver disease, gallbladder, dissolves gall bladder stones;

* Completely clears the organism from slag, and takes out of the

body all exchange products, including salts, heavy metals,

radionuclides, and the exchange of alcohol products,

chemical antibiotics, kidney stones, pathogene microorganisms;

* Lowers effect in levels of LDL cholesterol,

* Treats diseases of gastrointestinal tract as gastritis,

pancreatitis and also exacerbation of peptic ulcer treats,

stomach ulcers and 12 - Duodenal colorectal;

* Treats biliary tract diseases, chronic enteritis, bronchitis and

pneumonia;

* Identifies a number of anti-antibiotics from diseases

of internal organs;

* Gives the total cure from Candida;

* Over 2-3 years strong hypertension is getting cured;

* Stops the growth of cancer cells;

* Improves overall health, helps fight disease and infection and

speeds recovery from illness and injury, speeds up the process

of healing bruises;

* Controlling psoriasis and eczema;

* Influence effectively treatment of inflammatory diseases;

* Has anti-tumour properties, reduce the size of tumours;

* Heals urinary tract infections and even prostate problems;

* Has antibacterial and antifungal properties;

* Treats heart disease, suspends calcination blood vessels,

cleans blood vessels;

* Regulates state of fatigue and wear body, boosts energy;

* Enhances immune system;

* Helps to relieve lung infections;

* Helps to normalise metabolism and loose weight by breaking

the fat globules down, normalises appetite;

* Has youthful effect on the skin and on body cells,

suspends aging cells. Strengthen the hair;

* Parodontosis cures;

* Helps to lessen the effects of taken pharmaceutical antibiotics,

cleans the body from antibiotics taken;

* Restores the microflora in digestive system;

* Lowers blood sugar and blood lipid levels,

normalises blood pressure;

* Alleviate symptoms of diarrhea and chronic constipation;

* Relaxing effect on the nervous system;

* Rich in Vitamin B12, B1, and Vitamin K;

* Helps from sleep disorders, depression,

and ADHD (attention deficit hyperactivity disorder);

* Increases domestic reserves and tone the body,

improves memory, attention;

* Relieves all intestinal disorders, promote bowel movement,

reduce flatulence and create a healthier digestive system;

* Kefir is suitable for people that are allergic to lactose.

The history and tradition of kefir is a long one. Equally long is its reputation for being good for health. It is a milk-based product, easily digestible, and is a good source of protein and calcium. Kefir can therefore be included as part of the dairy product portion of the diet.

However kefir's reputation goes beyond just being another dairy product. The Russians believe that the regular consumption of kefir improves overall health, helps fight disease and infection and speeds recovery from illness and injury. The Russian scientific and medical literature has many articles on the use of kefir for a wide variety of diseases and infections. It is apparent that in the Soviet countries kefir has been used in the treatment of peptic ulcers, biliary tract diseases, chronic enteritis, bronchitis and pneumonia. It is customary for patients in Russian hospitals to receive kefir each day during their stay in the hospital . New mothers are particularly encouraged to eat kefir and kefir is often used as a weaning food for Russian babies.

Within the Kefir fungus the lactic acid bacteria (Lactobacillus bulgaricus and Streptococcus lactis) and the yeast fungus agglutinate into a corm, which when treated with milk produces an aromatic milk product within 24 hours. In the process the sugar that is contained in the milk is being deconstructed into lactic acid. This is why Milk-Kefir is so well suited for people that are allergic to lactose. The lactic acid bacteriain fermented milk products convert the lactose in milk to lacticacid. The conversion process lowers the pH in the fermenting milk, which inhibits the growth of spoilage bacteria and gives thesefermented milk foods a longer shelf life.

Kefir is a probiotic food, containing lactic acid bacteria. Probiotic (life promoting) foods contain live microorganisms that can survive in the digestive tract where they confer a health benefit on the host. The main contribution of probiotic foods is in alleviating symptoms of ailments associated with the digestive and immune systems.According to historical observations of scientists, the Tibetan mushroom possesses a number of medical properties. Its curative action was already described hundreds years ago. According to historical references «the Tibetan kefir mushroom enables to treat allergies quickly and painlessly even exceeding results of the checked methods».

Consuming kefir and probiotic foods has been found effective in reducing the symptoms of food allergies and lowering blood sugar levels, blood lipid levels, and high blood pressure. Kefir demonstrated a significant lowering effect in levels of LDL cholesterol, and on blood pressure (due to a peptide produced during fermentation that has ACE-inhibiting properties and can be used as an anti-hypertensive agent).

In humans the consumption of kefir by hypertensive patients led to a recorded lowering of the systolic and the diastolic blood pressures and of heart rate, suggesting that probiotic foods could play a role in the prevention of certain heart diseases.

Nowadays it is already officially proved strains of the microorganisms that are the Tibetan kefir mushroom, influence effectively treatment of inflammatory diseases. The infusion helps to restore organism in the postoperative period promoting healing of wounds. Naturally, the priority value of the Tibetan mushroom is still a treatment of such diseases of gastrointestinal tract as gastritis, pancreatitis and also exacerbation of ulcer. Many people have been told by their physicians to drink kefir after taking a course of antibiotics in order to help restore the microflora in their digestive system.

Consuming fermented milk foods can boost the immune system, alleviate symptoms of diarrhea and chronic constipation, and lower the risk of colon cancer have been popular, along with the perception that commercial yogurt and kefir are inferior to those fermented at home from natural starters.

A number of studies have shown that by suppressing the growth of bacteria that convert pro-carcinogens into carcinogens in the digestive system, kefir and other probiotic foods may have preventative effects against cancer. Experimental work carried out in Japan has shown that the consumption of kefir or kefir grains can protect the body against a cancer challenge. If the kefir is consumed before exposure to the carcinogen, the incidence of animals developing the cancer is reduced. If the kefir follows exposure to the carcinogen the growth and speed of growth of the cancer is reduced.

Kefir has shown anti-mutagenic effects (by decreasing glucuronidase) that may lower the risk of colon cancer and play a role in the prevention of the disease. Long time consumers of kefir may reduce their risk of developing colon cancer. Lower rates of colon cancer have been observed in populations consuming large quantities of fermented dairy products.Probiotics found in kefir have stimulating effects on the immune system by improving phagocytosis and by increasing the numbers of T-lymphocytes and NK cells. They also have an indirect effect on the immune system by forming bioactive peptides in the process of fermentation.

Kefir is fermented by grains, which look like small clusters of off-white gelatinous nodules. Each grain is a dynamic living ecosystem containing symbiotic consortia of bacteria and yeasts held together by a matrix of proteins, lipids, and polysaccharides. This symbiosis is responsible for kefirs tangy taste and stringy mouthfeel, and accounts for many of its health promoting and medicinal properties.

In addition to beneficial bacteria and yeast, kefir contains minerals and essential amino acids that help the body with healing and maintenance functions. The complete proteins in kefir are partially digested and therefore more easily utilized by the body.

Tryptophan, one of the essential amino acids abundant in kefir, is well known for its relaxing effect on the nervous system. Because kefir also offers an abundance of calcium and magnesium, which are also important minerals for a healthy nervous system, kefir in the diet can have a particularly profound calming effect on the nerves.

Kefir's ample supply of phosphorus, the second most abundant mineral in our bodies, helps utilize carbohydrates, fats, and proteins for cell growth, maintenance and energy. Kefir is rich in Vitamin B12, B1, and Vitamin K. It is an excellent source of biotin, a B Vitamin which aids the body's assimilation of other B Vitamins, such as folic acid, pantothenic acid, and B12. The numerous benefits of maintaining adequate B vitamin intake range from regulation of the kidneys, liver and nervous system to helping relieve skin disorders, boost energy and promote longevity.

Easily digested, it cleanses the intestines, provides beneficial bacteria and yeast, vitamins and minerals, and complete proteins. Because kefir is such a balanced and nourishing food, it contributes to a healthy immune system and has been used to help patients suffering from AIDS, chronic fatigue syndrome, herpes, and cancer. Its tranquilizing effect on the nervous system has benefited many who suffer from sleep disorders, depression, and ADHD (attention deficit hyperactivity disorder).

Kefir-whey is rich in sulfur-containing amino acids [cysteine, methionine]. Taking a kefir-whey or kefir bath once or twice weekly is quite effective in controlling Tinea of the feet or other yeast infected areas of the skin. This may also be effective in speeding up the process of healing bruises, controlling psoriasis and eczema (see page "Recipes" for more information) .

Eat Your Whey: It May Protect Against Prostate Cancer. New research suggests that whey, a liquid byproduct from cheese production, may play a role in helping prevent prostate cancer. When Ohio State University food scientists treated human prostate cells in the lab with whey protein, cellular levels of the antioxidant glutathione increased. Antioxidants such as glutathione have been shown to control cancer-causing free radicals. Cancer researchers suspect that the accumulation of free radicals plays a role in the development of prostate cancer. In the current study, the Ohio State scientists found that treating prostate cells with whey protein elevated glutathione levels in the cells byup to 64 percent. a.. "The buildup of free radicals is associated with the onset ofmany chronic illnesses, such as heart disease and cancer," said Joshua Bomser, a study co-author and an assistant professor of food science and technology at Ohio State. "And human prostate tissue is particularly susceptibleto oxidative stress."

Regular use of kefir can help relieve all intestinal disorders, promote bowel movement, reduce flatulence and create a healthier digestive system.

In addition, its cleansing effect on the whole body helps to establish a balanced inner ecosystem for optimum health and longevity.

Kefir can also help eliminate unhealthy food cravings by making the body more nourished and balanced.

Its excellent nutritional content offers healing and health-maintenance benefits to people in every type of condition.