开菲尔是什么？
开菲尔是一个充满友好的微生物，培养、酶丰富的食物，有助于平衡你的“内生态”。
开菲尔的好处
开菲尔有许多好处，包括更好地消化脂肪、蛋白质和碳水化合物，并一直被称为抗衰老、提高免疫力数千年。
开菲尔的酸爽的味道类似于饮用酸奶，但它含有有益的酵母以及友好的益生菌酸奶中的细菌。自然发生的细菌和酵母与开菲尔结合共生，可以经常食用。它含有宝贵的维生素和矿物质，并含有易于消化的完整蛋白质。
对于乳糖不耐症，开菲尔的丰富有益的酵母和细菌提供乳糖酶消耗了培养过程中大部分的乳糖。
容易消化，清洁肠道，提供了有益的细菌、酵母、维生素和矿物质，和完整的蛋白质。因为开菲尔是均衡营养的食物，有助于健康的免疫系统，已被用于帮助患有艾滋病的患者，慢性疲劳综合症、疱疹和癌症。它对神经系统的镇静作用有利于许多患有睡眠障碍，抑郁症，和ADHD（注意力缺陷多动障碍）。
开菲尔经常使用可以帮助缓解所有的肠道功能紊乱，促进肠道运动，减少胀气和创造一个健康的消化系统。此外，它的净化效果对整个身体有助于建立一个平衡的内部生态系统，达到最佳健康和长寿的功效。
开菲尔也可以帮助身体更滋养和平衡，消除对不健康的食物的渴望。其优良的营养成分为每个人提供治疗和健康维护有好处。
酸牛奶的营养含量
生态发酵剂含有的有益细菌：
乳酸乳球菌.链球菌
乳酸乳球菌.乳脂
乳酸乳球菌.双乙酰
肠膜明串珠菌.乳脂
清酒乳杆菌（嗜）
酿酒unisporus
葡萄糖作为载体(发酵)
除了有益细菌和酵母，牛奶含有丰富的矿物质和人体必需的氨基酸，帮助身体修复和维护功能。开菲尔会把完整蛋白消化成小分子，因此更容易被人体吸收。色氨酸，一种必需氨基酸，是以其放松的影响神经系统。因为开菲尔还提供丰富的钙和镁，这也是一个健康的神经系统重要的矿物质，开菲尔在饮食上能有一个对神经特别深刻的镇静作用。
开菲尔的磷供应充足，我们身体中的第二种最丰富的矿物质，有助于利用碳水化合物、脂肪、蛋白质和细胞的生长，维护和能源。开菲尔有丰富维生素B1，维生素K，是一个很好的来源，生物素，维生素B能帮助其他的B族维生素人体的同化，如叶酸、泛酸、维生素B12。保持充足的维生素的摄入量，以帮助缓解皮肤疾病，提高能源和促进长寿的许多好处，从调节肾脏，肝脏和神经系统的许多好处。
酸牛奶和酸奶
无论是酸牛奶和酸奶都是发酵乳产品，都包含不同类型的有益的细菌。酸奶含有有益于消化系统清洁的有益微生物，并为居住在那里的友好细菌提供食物。
开菲尔包含几大株益生菌酸奶中的乳酸菌，高加索，明串珠菌，醋酸菌的物种，和链球菌。它还含有有益的酵母菌，如酿酒和麦酒。其中占主导地位是对身体控制和消除破坏性的致病性酵母菌。从而通过穿透粘膜，不健康的酵母和细菌驻留，肠道内形成一个虚拟的特警队，housecleans和加强。因此，身体变得更有效地抵抗这种病原体的大肠杆菌和肠道寄生虫。
开菲尔的活性酵母和细菌比酸奶更能提供帮助消化的食物，你吃的和保持结肠环境清洁和健康营养价值高。因为开菲尔凝乳尺寸小于酸奶，它也更容易消化，这使得它对于婴儿营养食品，老年人出现慢性疲劳和消化系统疾病效果特别优秀。
What is Kefir?
Kefir is a cultured, enzyme-rich food filled with friendly micro-organisms that helps balance your "inner ecosystem."
Kefir has many benefits including better digestion of fats, proteins and carbohydrates, and has been known for thousands of years for its anti-aging and immune enhancing properties.
Kefir's tart and refreshing flavor is similar to a drinking-style yogurt, but it contains beneficial yeast as well as friendly 'probiotic' bacteria found in yogurt. The naturally occurring bacteria and yeast in kefir combine symbiotically to give superior health benefits when consumed regularly. It is loaded with valuable vitamins and minerals and contains easily digestible complete proteins.
For the lactose intolerant, kefir's abundance of beneficial yeast and bacteria provide lactase, an enzyme which consumes most of the lactose left after the culturing process.
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).
The 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.
Body Ecology Kefir Starter contains the following beneficial bacteria:
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.
Both kefir and yogurt are cultured milk products but they contain different types of beneficial bacteria. Yogurt contains transient beneficial bacteria that keep the digestive system clean and provide food for the friendly bacteria that reside there.
But kefir can actually colonize the intestinal tract, a feat that yogurt cannot match.
Kefir contains several major strains of friendly bacteria not commonly found in yogurt, Lactobacillus Caucasus, Leuconostoc, Acetobacter species, and Streptococcus species. It also contains beneficial yeasts, such as Saccharomyces kefir and Torula kefir, which dominate, control and eliminate destructive pathogenic yeasts in the body. They do so by penetrating the mucosal lining where unhealthy yeast and bacteria reside, forming a virtual SWAT team that housecleans and strengthens the intestines. Hence, the body becomes more efficient in resisting such pathogens as E. coli and intestinal parasites.
Kefir's active yeast and bacteria provide more nutritive value than yogurt by helping digest the foods that you eat and by keeping the colon environment clean and healthy. Because the curd size of kefir is smaller than yogurt, it is also easier to digest, which makes it a particularly excellent, nutritious food for babies, the elderly and people experiencing chronic fatigue and digestive disorders.
Kefir can be made from any type of milk, cow, goat or sheep, coconut, rice or soy. Although it is slightly mucous forming, the mucous has a "clean" quality to it that creates ideal conditions in the digestive tract for the colonization of friendly bacteria.
Kefir is made from gelatinous white or yellow particles called "grains." This makes kefir unique, as no other milk culture forms grains. These grains contain the bacteria/yeast mixture clumped together with casein (milk proteins) and complex sugars. They look like pieces of coral or small clumps of cauliflower and range from the size of a grain of wheat to that of a hazelnut. Some of the grains have been known to grow in large flat sheets that can be big enough to cover your hand!. The grains ferment the milk, incorporating their friendly organisms to create the cultured product. The grains are then removed with a strainer before consumption of the kefir and added to a new batch of milk.
To activate starter for initial usage:
Note: Kefir is traditionally made with cow's milk, but can be made with soy, coconut, rice, goat, or sheep milk (other varieties of milk yield a more watery kefir than cow's milk).