If we were aware of the number of immunological pathologies that, unfortunately, eventually lead to chronic diseases such as type 1 diabetes, gluten intolerance, different syndromes, or even multiple sclerosis, we would begin to get an idea of the fundamental role that health plays digestive in our well-being.
This week a new intestinal regulator has become part of my usual diet: kefir. Surely most of you have heard of this unique food or even have acquaintances who grow it themselves at home, as is my case today. For those of you who do not know it today, we tell you all about kefir: the great immune regulator.
Autoimmune diseases as the source of chronic diseases
When we are diagnosed with a chronic disease of this type, generally what is attempted to address directly are the symptoms themselves derived from it. But do we really know the origin of diseases like type 1 diabetes, multiple sclerosis or hashimoto syndrome, among many others?
The key to this response comes from our own immune system. That is to say, we begin with an autoimmune problem that can finally end up deriving, if given a series of circumstances, in a chronic disease of this type.
With this, of course, we do not mean that due to a digestive complication we are going to end up suffering a disease of this type, but we do want to emphasize that many of these diseases arise precisely from a common source: an autoimmune disease.
In fact, many people diagnosed with this type of disease often resort to autoimmune protocols that help them reverse or cope with intestinal health. For all of us to understand, a process of nutrition that can restore our own original immune system.
Food like kefir is going to be one of the great protagonists, and I repeat, not only for sick people, but for all those who seek a regeneration of the intestinal flora and good digestive functioning .
What is kefir?
Kefir is a food of Caucasian origin generated from a fungus that bears the same name, and whose function is to ferment different types of food with which it comes into contact . The result of the process results in a reconversion of the initial product into another, whose benefits increase exponentially when compared to those obtained in conventional fermentations.
“Kefir: a symbiotic community of bacteria and yeasts with healthy properties”
The most common types of kefir, which are already marketed in many specialty stores and large areas, are milk and water, mainly highlighting the milk (which is the most widespread and whose texture resembles that of a traditional yogurt although somewhat more liquid) but not for that is the one that gives greater benefits of the two.
As data, for those who are interested in taking one of these fungi to make their own kefir at home, note that depending on whether it is water kefir or milk, and even though both have the same microflora, the nodules or granules of kefir which we use as starting materials for cultivation shall be different.
In our next entry we will delve into both types of kefir: water and milk; and we will tell you all about its preparation, obtaining and conservation . How to correctly cultivate our own domestic kefir and the precautions to take into account.
Benefits of kefir
There are many investigations, included in the bibliographical sources, that support the properties of immune modulation, metabolic and the intestinal flora of kefir; There are even studies that certify its effectiveness in the presence of various cancerous and tumor cells, a fact that has led Kefir to become a recurrent continuum in people with this type of disease.
But its qualities do not end there, in all these studies also conclude, its fundamental benefits in the metabolism of cholesterol, its antimicrobial role and its healing function.
Intestinal regulator, regular regenerative of the flora, facilitator of the digestive system in the assimilation of food, high organic value, strengthening of the defenses and a food 100% natural and suitable for all types of people. Can you ask for more?