August 26, 2013

Probiotics are a MUST for type-2 diabetics: Research


Sunday, August 25, 2013 by: PF Louis
Tags: probioticstype-2 diabetesinsulin resistance


Learn more: http://www.naturalnews.com/041778_probiotics_type-2_diabetes_insulin_resistance.html#ixzz2d5HEQKgu(NaturalNews) It's common for many, especially members of the mainstream medical profession, to be ignorant of the importance of probiotics. While antibiotics that turn gastrointestinal tracts into killing fields are routinely prescribed, probiotics to replace lost beneficial bacteria are rarely even suggested.

Even when a doctor does give that advice, it's from the mindset that probiotics are merely important for good digestion. True enough, but probiotics, or good gut bacteria, need to comprise at least 80% of total gut bacteria for several other reasons.

Several tests and clinical studies have confirmed a strong probiotic presence with an 80/20 or 85/15 intestinal flora balance is necessary for several reasons.

For example, it's been determined that probiotic bacteria communicate with and trigger immune responses throughout the body, not just in the gastrointestinal (GI) tract (http://ajcn.nutrition.org).

Testing has confirmed discoveries of the gut as a "second brain". The stronger and more balanced GI tract bacteria are, the less emotionally and mentally impaired their human hosts are (http://www.naturalnews.com).

Dr. Natasha Campbell-McBride has clinically demonstrated healing all types of mental disorders and chronic allergies by applying her GAPS (Gut and Psychology Syndrome) diet to restore proper intestinal flora balance. She even cured her autistic son this way (http://www.naturalnews.com/033094_gut_health_brain.html).

These recent developments have taken a small segment of modern medicine full circle to the ancient Chinese and Ayurvedic medical adage of health begins in the gut.

Tests linking probiotics to diabetes and hypertension

A 2013 study conducted in Kashan, Iran, took 54 type-2 diabetics aged 55 to 70 and divided them into two groups to conduct a randomized double-blind placebo controlled study to determine any effects of probiotics on various inflammatory markers among diabetes-2 patients.

One group of 27 took a freeze dried seven strain probiotic supplement while the other 27 were given placebos. The study ran for eight weeks. During this eight week trial and when it concluded, the probiotic group's fasting plasma glucose (FPG) rose less and was continually lower than the placebo groups FPG.

Although insulin resistance rose in both groups, the probiotic group's insulin resistance tested lower than the placebo group.

Antioxidant stress was less with the probiotic group as well, with higher glutiathione plasma levels among the probiotic group. Glutathione is the "master antioxidant" that is created by and replenished in the liver to recycle throughout the body.

The arterial inflammatory marker of CRP (C-reactive protein) was measured by the hs-CRP (highly sensitive CRP) test that measures inflammation in blood vessels, a factor for determining heart disease potential. Yes, the probiotic supplement group's readings were significantly lower.

Of course, the researchers concluded only the obvious by reciting only the results of this test. But it's clear that probiotics, which are without adverse effects and influence digestion positively, also have a positive influence on type-2 diabetics' overall health.

A 2009 study from the Universiti Sains Malaysia, Penang, Malaysia, reviewed several, repeat several, in vivo (animal and human) international studies.

They all (repeat all) concluded consumption of probiotics, via various mechanics and biochemical processes, reduced insulin resistance and glucose sensitivity that could prevent onset diabetes and hypertension or assist in treating both conditions.

The Malaysian study and many others like it offer a condensation of several studies with the same theme, analyze them and offer an original or corroborating conclusion.

Unfortunately, MDs are so busy that they tend to rely on pharmaceutical reps, attend expense paid Big Pharma seminars, or glance through glossy journal publications instead of going online for these condensed reports that present conclusions from several studies.

If they did, mainstream medicos would suggest or prescribe probiotics more as a standard of care. But you can quietly consume probiotic bacteria with supplements or fermented beverages and foods without their advice.

Sources for this article include:

http://www.vitasearch.com

http://www.karger.com2

http://science.naturalnews.com

http://www.ncbi.nlm.nih.gov

Learn more: http://www.naturalnews.com/041778_probiotics_type-2_diabetes_insulin_resistance.html#ixzz2d5GzJZcm

August 23, 2013

Kombucha tea touted as panacea, but some health experts disagree


kombucha tea 1 july 2013.jpg
Bill Bond of Akron brews kombucha, a fermented tea that originated in China. Bucha Bill Raw Kombucha comes in fruity, floral/herbaceous and spicy flavors created by a fusion of ingredients such as fresh pressed ginger and cinnamon bark extract.(Peggy Turbett, The Plain Dealer)
Natalie Villacorta, The Plain DealerBy Natalie Villacorta, The Plain Dealer 
Follow on Twitter 
on July 29, 2013 at 3:00 PM, updated July 30, 2013 at 8:10 AM





Email

CLEVELAND, Ohio — Kombucha, a fermented tea with purported health benefits that has seen a surge in popularity nationwide in the past five years, is finally bubbling up here. Many are drinking the tea as a substitute for less-healthful drinks, two local bars are making cocktails with the tangy tea, and an Akron native is brewing and selling his own brand of the beverage.
Kombucha is made by combining sweetened tea — usually black or green — with a live culture of bacteria and yeast. The culture ferments the tea, producing an acidic drink that contains B vitamins, active enzymes and a tiny amount of alcohol. The culture contains probiotics, which are also found in other fermented foods, such as yogurt. Probiotics boost intestinal microbes that help with digestion.
Although kombucha drinkers hail the drink as a panacea, claiming health benefits that go beyond digestion to cancer prevention and treatment, there is little scientific evidence to support such claims. Consumption of the brew has been linked to adverse health effects, and some medical professionals caution against drinking it until further research is available.
kombucha tea 2 july 2013.jpgView full sizeBill Bond, founder of Bucha Bill Raw Kombucha, is an artisan brewer who produces the fermented tea.
Kombucha originated in ancient China, moved to Russia and then finally came to the United States in the mid-1990s. Several commercial brands of the tea are now available at most major grocery stores, and well-known beverage manufacturers such as Coca Cola-backed Honest Tea have experimented with kombucha sales. That company and others temporarily suspended sales in June 2010 because of concerns about their products’ alcohol content. Several brands responded by reformulating their teas to contain less than 0.5 percent ethanol — the threshold above which additional labeling is required.
Despite the brief halt, the demand for kombucha has continued to grow. Sales for the drink increased by a third year-over-year to some $100 million for the period ending June 8, 2013, according to SPINS, a leading provider of syndicated market research.
Bill Bond of Akron, founder of Bucha Bill Raw Kombucha, has been experimenting with k-tea, as he calls it, since 2007, but his brew has only been available in stores since spring. Store employees say customers prefer it over commercial brands.
“We started by ordering just one or two cases from him, and they were gone, literally in a day or two,” said Julie Hutchison, owner of the Root Cafe in Lakewood. Now the cafe orders three or four cases of Bucha Bill at a time, and the bottles, which sell for $4 each, disappear within a week, she said.
The cafe also sells GT’s Kombucha, a popular brand made in California. But when customers hear that Bucha Bill is locally made, that’s what they want, Hutchison said. The spicy watermelon jalapeno and mango jalapeno — flavoring added at the end of the brewing process — are the cafe’s best sellers.
“You can just tell that the kombucha itself is really stellar, it’s a little bit more full-bodied than the GT’s, and it’s consistent,” she said. 
Kombucha becomes a passion
Bond, 29, grew up in Akron, attended Kent State University for graphic design for two years and is now a massage therapist. He said his past experiences came together in the kombucha company, mirroring his holistic belief that the body, mind and spirit are all connected. He learned of the tea through a massage client and used his graphic design background to create his bottle label.
kombucha tea 3 july 2013.jpgView full sizeKombucha is made by combining sweetened tea and a symbiotic culture of bacteria and yeast, which ferments the tea. During the fermentation process, a film of the culture grows on the surface of the tea; it is removed before bottling and used to start the next batch.
Bond is an alchemist, pouring creativity and a splash of spirit and energy into the mix to make what he called the “apotheosis” of teas. The result is a strong, fresh flavor; it’s satisfyingly fizzy like soda, but much less sweet.
The tea’s taste (and smell) can be off-putting at first. It is redolent of apple cider vinegar, and glops of the fleshy symbiotic culture of bacteria and yeast (known as a SCOBY) that ferments the tea often float on top. The SCOBY is also called the “mother” or “mushroom” because of its resemblance to the fungus, and because with every round of fermentation, the “mother” gives birth to a “baby”— a fresh layer of SCOBY. The tea also contains amino acids, digestive enzymes, vitamin B and a small amount of alcohol produced by the yeast.
Most kombuchas, including Bucha Bill, contain less than 0.5 percent ethanol, classifying them as nonalcoholic beverages. Bond keeps his brew kid-friendly by substituting organic fruit flavoring for sugary fruit juices, which increase alcohol content.
Bond initially thought the pungent tea was peculiar, but now it is his passion. He started sipping kombucha in 2007 to alleviate digestive issues related to gluten and diary intolerance. “My stomach was speaking [kombucha],” Bond said. “I knew this was something that I needed.”
He says the tea has myriad health benefits. He rubs it into his skin to soothe sunburn and to compress the bags underneath his bright blue eyes, which light up when he talks about k-tea. Besides physical benefits, Bond believes the tea helps him access his emotions because it clears away the clouds in his gut, or his “second brain,” as he calls it.
Soon after trying the tea, Bond began to make his own. He shared it with family and friends, and before he knew it, he became a “bootlegger,” selling the tea in recycled bottles from the trunk of his car. Seeing the demand, this “gypsy,” as he calls himself, turned businessman.
The company is now state-certified, fulfilling state inspection requirements. Bond produces 2,500 bottles a month from Ms. Julie’s Kitchen, a vegan-friendly restaurant in Akron that serves locally grown organic food. He said that his bottles are accounted for before he has finished making them.
“We have people who come in every day just to get one,” said Micki Daley, store supervisor of Good ¤’n’ Raw, a health store inside the Optimal Wellness Center in Lakewood.

MAKING YOUR OWN

Making your own kombucha tea isn't difficult once you purchase starter culture. Bill Bond of Akron, who sells Bucha Bill Raw Kombucha commercially (starter kits can be purchased online atbuchabill.com), offers these instructions for making your own batch:
Ingredients:
• Starter kit with mature culture and kick-starter fluid (included in some kits)
• 10 tea bags — green, black or oolong
• 1 cup sugar
• Fruit juice or flavoring(s) of your choice
• 1. Place your culture and accompanying starter brew in a broad-rimmed glass container. The acidity of the starter brew will trigger the fermentation process. If you've made the tea before, you can use about 2 cups liquid from your last batch as your starter fluid. A couple of tablespoons of distilled white vinegar can provide the necessary kick if your kit does not come with starter fluid.
• 2. Brew 1 gallon of tea.
• 3. Add sugar to tea and stir.
• 4. Let the tea cool, then add it to the starter culture.
• 5. Cover your container with a breathable napkin or cloth and seal with a rubber band. Leave it in a dark, warm place for 7 to 14 days. Watch for contamination: If you see mold growing, toss out the batch and begin anew.
• 6. Remove the culture from the tea. Set aside 10 percent to 15 percent (2 cups) of the liquid, along with the culture, as the starter for your next batch.
• 7. Add your flavoring of choice. You can use organic fruit flavoring, herbal extracts and fruit juices.
• 8. Bottle in airtight containers. Let sit for two to three days more days (the longer you wait, the more bubbly it will become). Refrigerate, then enjoy.
 Natalie Villacorta
Dr. Michael Izquierdo, a chiropractor at the center, said he recommends the drink to all of his patients no matter what’s ailing them. Most American diets cause inflammation in the digestive system, Izquierdo said, and fermented goods such as kombucha help by boosting and regulating intestinal flora that promote digestion and nutrient uptake.
But beware drinking too much. Its high acidity can cause a buildup of acid in the body, called metabolic acidosis, which when severe can result in shock or death. In 1995, the Centers for Disease Control and Prevention linked two incidents, one of which was fatal, to the excessive consumption of kombucha.
Stomachaches, allergic reactions and infections also have been associated with kombucha drinking, according to the Mayo Clinic. And contamination is likely when brewing the tea at home, so monitoring for mold is essential.
Kristin Kirkpatrick, manager of wellness nutrition services at the Cleveland Clinic Wellness Institute, cautioned that little research has been done on kombucha. “We haven’t seen any large studies that are justifying some of these claims,” she said, referring to the popular idea that kombucha is a “cure-all” with powers ranging from cancer prevention to promoting weight loss to minimizing menopausal hot flashes. She recommends that her patients drink water, or regular tea and coffee, which though “not as sexy” as kombucha, have proven health benefits.
“We need to be realistic about what this drink can do for us,” Kirkpatrick said. “Trends in foods don’t always mean that the foods are good or bad for us.”
Sandor Katz, author of the best-selling “Art of Fermentation,” writes that both sides of the kombucha craze are exaggerated. It’s “neither panacea nor peril.” He recommends trying a small amount at first to see if it agrees with you.
Try a cocktail made with kombuchaA kombucha-containing cocktail might just be the place to start.
Society Lounge in downtown Cleveland is now mixing Bond’s mango jalapeno flavor with tequila, agave nectar and lime juice for a cocktail with a kick. Joseph Fredrickson, the lounge’s beverage director, said kombucha is fun because it has a tangy flavor missing from most drinks.
Luxe Bar & Restaurant on the West Side will also soon be offering a kombucha-infused beverage on its menu, said Jeffrey Dix, general manager at Luxe.
Should you knock back too many drinks, in the morning you can cure your hangover with a bottle of kombucha, fans say.
Bradley Pyett of Akron has been drinking Bucha Bill’s tea since its inception. “I always feel good after I drink it,” he said, noting the tea’s ability to cure hangovers.
Bond plans to continue growing his business, including selling at farmers markets around the area. The company will soon offer shipping for six- and 12-packs of the tea to nonlocal customers.
But Bond intends to maintain his business’s emphasis on individual customers and local production. He said he is wary of spoiling the “healing charge” he derives from making the tea and sharing it with others.
“It’s like a life-changer. You want to do better things for yourself after you can feel your stomach again,” he said.

Autism linked to deficiency in healthy gut bacteria: Research

Friday, August 23, 2013 by: Jonathan Benson, staff writer
Tags: autismgut bacteriavaccines


Learn more: http://www.naturalnews.com/041751_autism_gut_bacteria_vaccines.html#ixzz2cnmWHY1O(NaturalNews) Parents and caregivers of autistic children have been saying it for decades, and now the scientific community is finally catching up with reality: gastrointestinal abnormalities are a common marker associated with the diagnosis of an autism spectrum disorder (ASD). And a new study recently published online in the journal, PLoS One, has specifically identified imbalanced and deficient gut flora as a major symptom, and potentially even a primary cause, of autism in many of the children diagnosed with the condition.

Researchers from Arizona State University (ASU) in Tempe came to this conclusion after evaluating several groups of children between the ages of 3 and 16. One of the groups was composed of 20 healthy children, while the other was composed of 20 autistic children. Fecal samples were taken from all the children and analyzed for probiotic, or healthy bacteria, content using a testing process known as pyrosequencing, which uses a special form of synthesis to analyze DNA.

Upon review of the obtained data, the team determined that children in the autistic group generally had a lower diversity of gut microbiomes compared to healthy children in the control group. The autistic children were also lacking in three specific types of gut bacteria responsible for breaking down carbohydrates and fermenting foods to make them digestible and their nutrients assimilable. These two variances in microbial composition shed new light on the physiological nature of what is otherwise a poorly understood condition.

"[We] demonstrated that autism is closely associated with a distinct gut microflora that can be characterized by reduced richness and diversity as well as by altered composition and structure of microbial community," wrote the study team, led by Dr. Rosa Krajmalnik-Brown, Ph.D. "Most notably, we also discovered that the genera PrevotellaCoprococcus, and unclassified Veillonellaceae were significantly reduced in autistic children."

You can view the study in its entirety here:
http://www.plosone.org

Childhood vaccines oftentimes responsible for underlying gastrointestinal damage linked to autism

These findings speak volumes, particularly with regards to observations made by premier gastroenterologist Dr. Andrew Wakefield more than 15 years ago. Though it ultimately cost him his career and reputation at the hands of Big Pharma-controlled governments and media outlets, Dr. Wakefield was one of the first medical professionals to identify a solid link between childhood vaccines and gastrointestinal damage.

Why is this significant? Because vaccine-induced gastrointestinal damage is a primary cause of many of the symptoms associated with ASD. As it turns out, a damaged gut, particularly during a child's developmental years, prevents the proper absorption of nutrients required for healthy neurological development. Forward-thinking scientists and medical professionals are finally connecting the dots and discovering that, in many cases, childhood vaccines are directly responsible for causing the systemic gastrointestinal damage that produces the body of symptoms we now know as autism.

"Vaccines cause the underlying physical conditions that result in the pain, neurological damage, immune system disorders, gastrointestinal damage, and yeast overgrowth -- all of which combine to produce the behavioral symptoms that result in the 'autism' diagnosis," says Marcella Piper-Terry, M.S., Founder of VaxTruth.org. "Vaccines cause gastrointestinal damage ... (which) causes malabsorption of nutrients necessary for proper brain function."

"Malabsorption of essential nutrients causes immune system disorders, seizures, encephalopathy, etc. ... and that's what leads to the ultimate diagnosis of 'autism.'"

In other words, vaccines do not "cause autism." But they sure can cause an array of physiological problems inside the body that eventually lead to an autism diagnosis. Because it can take months or even years for these problems to fully develop in autism, however, vaccines are simply assumed by mainstream medicine to be unrelated to its development, even though all the indicators point to vaccines as the true instigators.

To learn more, be sure to check out VaxTruth.org:
http://vaxtruth.org/

Sources for this article include:

http://www.plosone.org

http://www.medscape.com

http://vaxtruth.org

http://science.naturalnews.com

http://science.naturalnews.com

Learn more: http://www.naturalnews.com/041751_autism_gut_bacteria_vaccines.html#ixzz2cnmQxtiv

August 22, 2013

Amazing Health Benefits of Young Coconut Kefir


Let Us Introduce You: Meet Young Coconut Kefir.

As you start to navigate this new arena of healthy, organic eating, you will continually hear us mention new foods and drinks that you probably have never heard of before. For example, today we are going to discuss the amazing health ben­e­fits of young coconut kefir and why you should be drink­ing it. It is prob­a­ble that many of you do not know what young coconut kefir is. In fact, you’re prob­a­bly ask­ing your­self, “What the heck is young coconut kefir?!?” Well don’t worry. We’re going to fill you in on what young coconut kefir is, in addi­tion to all the won­der­ful ben­e­fits you will reap when con­sum­ing this ever so fab­u­lous health tonic. 
What is Young Coconut Kefir? Before we delve into what young coconut kefir is, we feel it’s impor­tant for you to know what kefir is. Kefir, is a nat­ural pro­bi­otic drink which is full of ben­e­fi­cial bac­te­ria that helps assist in diges­tion, helps sup­port your immune sys­tem and helps keep your gut flora bal­anced. Kefir typ­i­cally is made with a dairy base, usu­ally from goat, cow or sheep’s milk, and is then fer­mented using kefir grains. Dur­ing the fer­men­ta­tion process the sug­ars are con­verted into ben­e­fi­cial pro­bi­otics, cre­at­ing a health tonic that not only will encour­age opti­mal gut health, but also will sup­ply your body with an abun­dance of ben­e­fi­cial nutri­ents and enzymes. Young coconut kefir (also known as yck) is not dairy based and is an ideal alter­na­tive for those who have a hard time with reg­u­lar kefir due to an intol­er­ance to casein (milk pro­tein found in some dairy) or to dairy as a whole.
Made from the juice, or coconut water, of young, green coconuts, yck is dairy and gluten free, is low in sugar, low in calo­ries and is fat free. It is made via the same fer­men­ta­tion process as reg­u­lar milk kefir, except the liq­uid base is dif­fer­ent and you would need to use water kefir grains instead of milk kefir grains. Also boast­ing a potent pro­bi­otic pro­file, like milk kefir, yck has the diges­tive enzymes and other nutri­ents, in addi­tion to the min­er­als and hydrat­ing ben­e­fits that you would get from con­sum­ing reg­u­lar coconut water. Can you say “win-win”??
What are the health ben­e­fits of young coconut kefir? Ok, so now that you know what young coconut kefir is, it’s impor­tant for you to know why we pro­mote this bub­bly pro­bi­otic drink. Below is a list of why you might want to con­sider incor­po­rat­ing young coconut kefir into your daily routine.
  • More potent and nat­ural source of live pro­bi­otics, ver­sus freeze dried
  • Pop­u­lates your entire diges­tive tract, which runs from your mouth to your rectum
  • Nat­ural source of enzymes, vit­a­mins and minerals
  • Aides and improves diges­tion and absorp­tion of vit­a­mins and minerals
  • Has a cleans­ing effect on the endocrine system
  • Has a cleans­ing effect on the liver
  • Helps to bat­tle candida
  • Reduc­tion in sugar cravings
  • Increase in energy
  • Glow­ing skin and healthy hair
  • Immune enhance­ment
  • Improved absorp­tion of nutrients
  • More effi­cient metabolism
With all those rea­sons listed above and with the sim­ple fact that  80% of your immune sys­tem resid­ing in your gut, we hope you will con­sider sup­port­ing your diges­tive tract with a potent and nat­ural source of pro­bi­otics by means of young coconut kefir, or another fer­mented food. In hopes of facil­i­tat­ing that, here’s a young coconut kefir recipe to help you get on your way. Good luck and let us know if you have any ques­tions, com­ment or concerns!
Coconut Water Kefir
Ingre­di­ents:
(1) TBSP water  kefir grains
  • You can buy those here: http://www.culturesforhealth.com/water-kefir-grains.html
(3) Young Thai Coconuts — You will need the coconut water from these. These coconuts have a hard green exte­rior OR a softer white exte­rior, not to be con­fused with the mature coconuts with the brown exterior.
Instruc­tions:
  • Com­bine the water kefir grains and the coconut water in a clean and ster­ile jar – stir lightly with a clean spoon.
  • Seal jar securely with a lid.
  • Let sit for up to 48 hours at room tem­per­a­ture and out of the sun or direct light.
  • Your kefir should be fizzy — (Tip: The longer you leave the more sour it will get.)
  • Strain the kefir grains from the coconut water when it fits your taste.
  • Pre­serve the kefir grains for another batch (keep in a sealed con­tainer in the fridge).
  • Refrig­er­ate in a sealed con­tainer and enjoy, or see below for a sec­ond fer­men­ta­tion phase if you want to add flavors.
Adding fla­vors…
Ingre­di­ents:
Coconut water kefir
1/2 to 1 cup juice of your choice
Instruc­tions:
  • Com­bine the coconut kefir and juice in a jar and again seal with a lid.
  • Let to stand at room tem­per­a­ture for 48 hours.
  • After 48 hours your kefir should be bub­bly, due to the fer­men­ta­tion process.
  • Refrig­er­ate in a sealed con­tainer and enjoy!
Coconut kefir is an absolutely excel­lent source of pro­bi­otics, and is a sta­ple in our ProBal­ance 7 Day Cleanse that’s designed to cure can­dida, help you detox­ify your body, lose weight, increase energy, boost your immune sys­tem, and much more.
Find out more about our cleanse at www.ProbioticCleansingDiet.com.

The healing power of coconut kefir

Thursday, August 22, 2013 by: Derek Henry
Tags: coconut kefirhealth benefitsfermented beverages


Learn more: http://www.naturalnews.com/041722_coconut_kefir_health_benefits_fermented_beverages.html#ixzz2ciYZTFm8(NaturalNews) There was nothing sexy about probiotic beverages until the last few years during which kombucha has risen up and claimed to be the king of all 'probiotic pops'. The kombucha craze has created a new awareness for fermented drinks, but the title for the most healing and beneficial probiotic beverage could quite possibly belong to coconut kefir. It's time to take a closer look into this not so well known body elixir.

What is coconut kefir?

Coconut kefir is quite simply fermented coconut water. Typically, fermented drinks are recognized as dairy (milk kefir) and tea (kombucha) beverages, and not as much recognition has been given to coconut kefir. This may prove to be a mistake, due to the fact that coconut kefir eliminates the often problematic ingredients of dairy and certain teas for some people's digestive systems while still allowing you to take in a highly beneficial probiotic beverage.

What are the benefits of coconut kefir?

The benefits of coconut kefir are comprehensive, but, from a high level view, this probiotic beverage is very healing to the digestive system and the liver and creates a strong immune system that is ultimately responsible for your good health.

In your digestive system, coconut kefir will enhance hydration and recolonize your gut and mucous membranes with healthy strains of beneficial microflora. Coconut kefir is superior, as it promotes a wide variety of microflora and has been said to have a much more potent effect on the digestive system than any yogurt.

Kefir also contains beneficial yeasts that are known to hunt out and destroy pathogenic yeasts in the body. These beneficial yeasts are considered the best defense against dangerous yeast organisms like candida. They clean, purify and strengthen the intestinal walls and help the body become more efficient in resisting dangerous pathogens such as E. Coli, salmonella and intestinal parasites.

Since we have ten times more bacteria in our body than cells, creating an optimal environment for bacterial balance is paramount. Poor bacterial balance can cause blood sugar imbalances, sugar cravings, weight gain, poor immunity, low energy and digestive disturbances. Kefir helps heal all of these problems by restoring balance to the microflora of the body. It also helps assimilate nutrients in the gut and enhance the usage of certain trace minerals and B vitamins.

Kefir's excellent nutritional content offers healing and health benefits to people regardless of condition. The regular use of it can help relieve intestinal disorders, promote bowel movement, cleanse the endocrine system, reduce flatulence and create a healthier digestive system.

How do you work it into your daily routine?

The simplest ways to consume coconut kefir is through a shot or added to your smoothie first thing in the morning. You can also add it to other beverages, like unsweetened cranberry juice, and add a touch of stevia to sweeten if you wish. This creates a nice 1-2 combo for your liver and kidneys.

If you are new to coconut kefir, 2 to 4 ounces a day is a good start. Some people take it first thing in the morning to wake themselves and their digestive systems up and before bed when the friendly bacteria often do their best work. Others drink it before each meal for optimal digestion. There is really no bad time to take it, but the benefits will be enhanced for you if taken during one of these times -- or all of them!

So go ahead and craft your kefir (there are many recipes online), and enjoy all the benefits it has to offer.

Sources for this article include:

http://www.trueearthmama.com

http://www.probioticcleansingdiet.com

About the author:
Motivated by his own story of being sick and crippled at age 30 to healthy and pain free 5 years later, Derek is passionate about helping people get on track in a fraction of the time it took him on his own journey. Actively engaged in the research of natural healing for over 5 years, Derek has spent over 2500 hours (and growing) studying and collaborating with top minds in nutrition and utilizes that extensive knowledge to help people overcome their own health challenges. 

Derek is currently a Master Health Coach and writer of over 200 natural health articles, some of which are featured at his primary website, http://healingthebody.ca/. Derek specializes in specific nutritional and wellness protocols, from simple lifestyle transitions to complete overhauls.

Learn more: http://www.naturalnews.com/041722_coconut_kefir_health_benefits_fermented_beverages.html#ixzz2ciYUrTpj

August 21, 2013

Make Your Own Soda Pop

by AMANDA on APRIL 24, 2013
Post image for Make Your Own Soda Pop
We all know water is the healthiest beverage, but sometimes it’s nice to change things up a bit. Most people reach for soda to break the monotony, despite it being chemical-laden, habit-forming, and made primarily from high fructose corn syrup. It’s time to go homemade! Soda’s sweet and fizzy appeal may be hard to replicate, but this homemade cola syrup comes pretty close. Pepsi wishes it tasted this good!
Homemade cola syrup has a delightfully complex flavor with the perfect combination of sweet, spicy, floral and tart. Stirred into a tall glass of seltzer and ice, it feels like a gourmet treat. Add a lemon wedge for a special twist and invite your friends over after you tell them you can make your own soda pop!
cola syrup-002
Homemade Soda Pop
Makes about 3 cups of syrup
  • Grated zest of 3 large lemons
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3 sections of a star anise pod, crushed
  • 1 teaspoon dried lavender flowers
  • 4 teaspoons minced ginger
  • 1 vanilla bean, split
  • 1/4 teaspoon citric acid
  • 2 cups granulated sugar
  • 3 tablespoons (packed) brown sugar
cola syrup
Combine all ingredients except the sugars in a large saucepan. Add 2 cups of water. Bring the mixture to a boil, then reduce the heat to low, cover, and let simmer for 20 minutes.
cola syrup-001
Remove from heat and strain out the solids using a double layer of cheese cloth or a coffee filter. Rinse out the saucepan and discard the solids. Return the liquid to the pan and set over low heat.
Add the sugars to the saucepan with the liquid and stir until completely dissolved.
Remove from heat and let the syrup cool, then transfer to your desired containers and keep refrigerated.
To make soda:
Combine 1 tablespoon syrup with 1 cup of seltzer or club soda. Serve over ice.
Have you ever tried to make your own soda pop?

Homemade Soda Recipes for 5 Classic Flavors


Photo: Armstrong Studios/Getty Images
It's easy to understand why soda is such a guilty pleasure: cold, fizzy, and sweet, it's a treat like no other. However, soda is usually filled with chemicals, preservatives, crazy high levels of sweeteners (and let's not even get into all those plastic bottles).
What about making your own soda? It isn't as hard as it sounds -- or at least, it doesn't have to be. You can start from scratch with complicated recipes that rely on yeast to ferment and carbonate the drink, or you can add simple syrups to sugar-free club soda to control your nutrition.
Read on for tips on making all your favorites, from cola and root beer to ginger ale and lemon-lime.

1. Root Beer

Since you can buy root beer extract, making your own doesn't have to be as complicated: One version from McCormick requires little more than boiling water, stirring in sugar, dissolving the concentrate in the syrup, and mixing it with club soda.
The company also offers directions for a more traditional brewed root beer, which takes a little longer: You'll combine root beer extract and sugar; mix yeast with boiling water and add it to the syrup, and then allow the mixture to ferment for about four days.

2. Cola

Photo: Stockbyte/Thinkstock
You won't be able to track down the exact flavor combinations that go into Coca-Cola, but as Lifehacker points out, you can come pretty close with this how-to from Unusual Food Handler.
Start by collecting seven essential oils (food-grade, of course) -- orange, lime, lemon, cassia, nutmeg, coriander, lavender -- and with just a few drops (and some other ingredients, like gum arabic, vodka, and water) you can make more than 50 liters of the finished product.

3. Ginger Ale

Photo: Chris Collins/Corbis
Whether you're trying to settle an upset stomach or just want to give your mom's famous bridal shower punch some homemade flare, Alton Brown's recipe for ginger ale from the Food Network is just the right blend of sweet-with-a-kick.
Start by mixing fresh ginger, sugar, and water in a saucepan, and after the sugar has dissolved, let the mixture steep for an hour. Then strain it, chill it, and add it to your 2-liter bottle with water, yeast, and lemon juice. Wait two days to let the carbonation form, and then store in the refrigerator.

4. Tonic

Photo: iStockphoto/Thinkstock
According to the BBC, British residents living in India invented gin and tonics to mask the taste of quinine -- a tonic ingredient that tastes terrible but helped them fight malaria.
If you want to make your own tonic, says Imbibe magazine, you'll need quinine -- also known as powdered cinchona bark, which you can get from herbal stores -- plus water, sugar, powdered citric acid, limes, and lemongrass.
This recipe makes a tonic that's less sweet than most commercial versions, so you can adjust to your taste.

5. Lime

Photo: iStockphoto/Thinkstock
The Food Network's Sunny Anderson put together this simple recipe for lime soda: It starts with sugar dissolved in water, and then uses lime rinds, lime juice, and food coloring for a bright, summery, and flavorful soda finished with seltzer and fresh lime slices. (Try adding a few drops of lemon juice for an at-home take on your favorite lemon-lime blend.)
Tags: Drinks | Recipes