There are numerous well documented cases of particular herbs and their effects on health and treating illnesses. It is also known that the process of fermentation has a powerful effect on the items being fermented. In most cases, properly fermented foods have a much higher nutritional content than the original form. These foods are also more easily assimilated by the body as portions of the food are partially or completely broken down by the process of fermentation.
In this post (Which will continually be updated with new information as time progresses), the specific application of adding various items to kefir after a 24 hour initial fermentation will be looked at. Once the kefir has undergone 24 hours fermentation with the grains, it will be strained and mixed with a chosen item (herb, fruit, root ect.) or a combination of these things and allowed to undergo a secondary fermentation in an airlock 1/2 gallon jar for an additional 1-3 days prior to consumption. Any noticeable effects or flavor changes as well as the reasoning for using the chosen infusion according to documented case studies will be presented.
Infusions
Kefir + Cinnamon Infusion
Kefir + Nutmeg Infusion
1/2 teaspoon cinnamon / day can lower LDL cholesterol
May have regulatory effects on blood sugar, which makes it a great choice for Diabetics (Type 2)
May stop yeast infections that have been resistant to prescription medications
Can reduce the proliferation of lymphoma and leukemia cancer cells
Anti blood clotting effects
A mixture of 1/2 teaspoon cinnamon and 1 tablespoon honey offered significant relief for arthritis sufferers in 1 weeks time. After one month of use, pain was gone while walking
A natural food preservative, prevents spoilage by inhibiting bacterial growth
The smell alone of cinnamon may boost your memory and cognitive function
Fights E-coli in unpasteurized juices
High in Magnesium, calcium, fiber and iron
http://www.123rf.com/photo_6822722_cinnamon-sticks-and-ground-cinnamon.html
http://www.healthdiaries.com/eatthis/10-health-benefits-of-cinnamon.html
Kefir + Cinnamon Infusion
After you have strained your kefir grains post 24 hour fermentation, try adding a few dashes to a teaspoon of ground cinnamon to the mix. Still well with a spoon and allow to ferment for an additional 12-24 hours. After allowing your kefir to separate into curd and whey, you can mix together again and allow further fermentation before use in shake. Airlock secondary fermentation is great for this.Mixture may then be consumed as is or combined to make a shake or smoothie.
My preferred method for consumption afterward is to add the fully fermented kefir mixture to raw milk, 1/2 banana and strawberry whey protein.
Can help to lower blood pressure
known to help stomach aches and stop diarrhea
Nutmeg oil considered the most efficacious part of the plant
Stimulates the brain and relieves stress, may stimulate dreams (Historically used as a brain tonic by Greeks and Romans)
Anti Inflammatory properties make it great for muscle or joint pain
Oil may be massaged onto inflamed area for relief
Great for Kidneys (Dissolves stones), great for body detox at lower doses
May be good for heart, stimulates the cardiovascular system and increases circulation
Great for stomach ailments (digestions problems, flatulence, upset stomach (Vomiting), diarrhea
Often found in couch medicine, can help with colds and coughing
30 grams (6 tablespoons in a day) can be toxic
Keep doses low as its a powerful tonic in lower doses
http://www.reflexstock.com/stock-photos-images/Nutmeg.html
http://www.indepthinfo.com/nutmeg/health-effects.shtml
Kefir + Nutmeg Infusion
After straining kefir grains from the milk, the liquid may be mixed with a few dashes of nutmeg. This kefir mixture may be consumed immediately, or better yet, allowed to ferment for an additional 12-24 hours at room temperature. For a more effervescent drink, allow infusion to ferment under airlock for 24 hours or longer. Mixture may be shaken 1-2x daily to allow for gas escape, with top returned after gas exchange.
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