This is an amazing probiotic that reduces bloating and can be made at home.

Probiotics are the source of life. This has long been a popular call, backed by science. There are several foods that make significant probiotic contributions to the intestinal flora, or microbiota, the balance of which is essential for the body to function properly. When external factors such as stress, various medications (from antibiotics to antacids or corticosteroids, etc.) Certain diseases, in addition to poor diet and sedentary lifestyle, can affect the microbiota.

What functions does the microbiota perform?

Many. Let’s start with the fact that, as explained to Ingorze Zubieta Aurteneche (nutritionist-nutritionist of the Spanish Academy of Nutrition and Dietetics), they stimulate intestinal enzymes. “They also promote intestinal absorption and regulate intestinal transit, controlling constipation or diarrhea. As if that weren’t enough, they reduce gas and bloating.”

Probiotics can reduce the incidence of urinary tract infections and help regulate cholesterol levels, as well as treat Helicobacter Pylori along with antibiotics. Zubieta also notes that “They activate the synthesis of vitamins A, B and K and reduce the risk of colorectal cancer, as well as improve the symptoms of irritable bowel syndrome. On the other hand, they promote the production of lactic and acetic acid, which lower the intestinal pH and serve as a defense system against microbes.”

kefir, amazing food

Kefir contains many probiotics. It can be found in different ways in terms of presentation; In supermarkets it is usually sold as a dessert obtained by fermenting milk thanks to a fungus.. “It is rich in calcium, magnesium and phosphorus, vitamin K and B group (B1, B5, B8, B9, B12), tryptophan and easily digestible proteins,” explains Zubieta.

Kefir can be water-based (fizzy, resulting from the fermentation of sugar water), but Milk is more common and can be prepared at home. Of course, this requires dedication and care. It has a creamy and sour appearance. It is made from knots called grinders, which look like small heads of cabbage; They are sold dry or traded when those who “care” for them at home have leftovers as they grow during fermentation and require careful storage. Its origin is in the Caucasus and its name is derived from the Turkish word for “feel good”. It can be taken alone or sweetened with honey or fruit.