Treatment with kefir
Mar 28, 2018
With numerous bowel diseases, kefir is one of the main components of a therapeutic diet. It is very easy to digest: if the milk we drink during 1 hour is digested only by 30%, then kefir for the same time - by 90%.Due to this quality, it generally improves the digestive process, promotes the rapid absorption of other products.
In addition, kefir has an antimicrobial effect, which is extremely important for gastric disorders of an infectious or any other nature. There is one peculiarity: this product is quite sour, and we have already mentioned that its use
is not recommended in case of intestinal diseases associated with high acidity. If it is less than normal, as it happens, for example, with chronic gastritis with low acidity, kefir becomes necessary, almost the most important component of the diet.
Like any medical product, it must be drunk in a certain way to ensure the greatest positive effect of its use. Do not use it in cold or warm form, drink should be at room temperature, drink it slowly, in small sips, in 200 ml of kefir you can add 10 g of sugar and mix thoroughly.
The strongest antiseptic contained in it, lactic acid, occurs during lactic fermentation of the product during its preparation.
Acidic medium formed by kefir in the stomach, promotes good absorption of calcium, iron and vitamin D, improves digestion and assimilation of all foods. This is due to increased activity of intestinal enzymes and increased secretion of gastric juice. Lactic acid normalizes peristalsis of the intestine, takes an active part in the cleavage of intractable milk protein - casein - and has a bacteriostatic property.
Useful microorganisms in kefir interfere with the propagation of pathogenic and
putrefactive microbes. It has the ability to remove toxins and other harmful substances from the body, which is a prerequisite for the successful treatment of any, not just gastrointestinal, diseases.
For dysbacteriosis and other gastrointestinal diseases, yogurt should be drunk as a medicine, on an empty stomach, before meals and small doses.
Concluding the conversation about the benefits and therapeutic properties of kefir, we will give you several recipes for cooking with its use, suitable as a dietary food for the treatment of dysbiosis.
Borsch "Zdorovenki bula"
Ingredients: 250 ml of kefir, 100 g of beetroot, 100 g. Of cucumber, 1 egg, 25 g of green onions, 1 bunch of dill, 100 ml of water.
Method of preparation. Cooked beets cut into small oblong slices, fresh cucumber clean and cut too thin slices. Beets and cucumbers put in kefir, pour boiled water and pour finely chopped and ground with salt and onion dill. Beetroot or her tops( if the food is prepared in the early spring) can be placed in kefir together with broth. Before serving, add the boiled egg into the borsch, cut into several lobules. The dish can be served separately boiled potatoes.
Ingredients: 50 g. Sour sorrel, 50 g. Young shoots of dandelion, 100 g. Tomatoes, 50 g. Cucumbers, 3 tbsp.l.kefir, 1 tsp.lemon juice, 25 grams of green onions, 1 bunch of dill, salt to taste.
Method of preparation. Scald boiling water sour sorrel and young dandelion shoots, rinse, clean the greens and let the water drain. Peel the tomatoes and mix with the rest of the products. Salad season with kefir, add lemon juice, a pinch of sugar( you can do without), finely chopped green onions, dill and cucumber. Dish a little bit.
Salad "Do not be ill"
Ingredients: 50 g. Zhiruha, 50 g nettle shoots, 50 grams of dandelion shoots, 50 g. Lettuce, 50 g. Cucumbers, 100 ml kefir, dill and parsley greens, salt, sugar to taste.
Method of preparation. Zheruhu, shoots of nettle, a young dandelion and salad rinse, letting drain water. Cut the greens finely. Sprinkle everything with ground dill, parsley and cucumber. Salad season with kefir, adding sugar and salt.
Ingredients: 150 g of greenery( dandelion, nettle, watercress, sorrel, parsley, chives, dill), 2 eggs, 1 onion, 200 ml of kefir, 1 tsp.lemon juice, salt to taste.
Method of preparation. Cut the greens finely, add finely chopped hard-boiled eggs, and chopped onions. Mix all the ingredients. Gently pour the salad with a sauce made from kefir, lemon juice and a small amount of salt.
Components: 2 tbsp.l.juice of red beet, 250 ml of kefir, 1 tsp.rose hip, 1 tsp.lemon juice.
Method of preparation. Mix red beet juice with yogurt, a drink from rose hips and lemon juice.
Ingredients: 1 tbsp.l.juice of hawthorn, 1 egg yolk, 1 tbsp.l.honey bees, 3-4 tbsp.l.kefir.
Method of preparation. Combine the hawthorn juice with yogurt, raw yolk and honey bee.
So, as you can see, yogurt is not only delicious, but also a useful product that will help you get rid of the disease and support the strength of the body.
Of course, the first thing that comes to mind when talking about sour cream is its taste. Indeed, confectioners can not do without it and, in addition, it is used as a necessary supplement to the first and second courses. Well, judge for yourself: which cabbage soup without sour cream?
But its use is not limited to cooking: the role of this remarkable sour-milk product in the treatment is undeniable. Dietary food very often includes sour cream as one of the main components. However, not only diets are unthinkable without it: using it some diseases can be cured at home.
Sour cream is included in the diet of people suffering from various disorders of the gastrointestinal tract. In the event that the patient has an increased acidity of gastric juice, dairy products are suitable for nutrition very well. Sour cream also has a remarkable effect on the microflora of the stomach. You can also eat sauces prepared with its use.
With reduced gastric acidity, you can eat non-acidic sour cream and sauces based on it. Meat broths and vegetable broths with the addition of sour cream are also usually included in the diet of patients.
It would be wrong to say that cottage cheese is the main means of treating any disease. However, it is one of the most important components of diets prescribed for diseases of the gastrointestinal tract, liver, gallbladder, etc. In this case, it is especially important to use products containing tannic, reducing gas formation and enveloping the intestines. And since during diarrhea in the body significant losses of protein, vitamins and minerals, their deficiency needs to be filled at the expense of active consumption of the products in which they are contained. Cottage cheese is one of the most suitable products for these purposes due to its nutritional and curative properties.
It is necessary to use 100 g of low-fat or 9% fat cottage cheese 5 times a day. In addition, the daily diet includes 400 ml of tea, 200 ml of rosehip broth and 400 ml of low-fat kefir( that is, 1 liter of liquid).
Another option is possible: curd-kefir( milk) diet. Take 60 g. Cottage cheese 9% fat and 200 ml kefir( milk) 5 times a day. In total, this amounts to 300 grams of cottage cheese and 1 liter of liquid per day.