Food and nutrition

Alkaline – acidic balance in an organism
Health and diseases in the human body depend on biological – physiological – chemical balances which play a significant role in regulative mechanism of all bodily functions. When these functions are disrupted, they are measured as changes that can give us "signal" that we have entered into a phase of the disease which can also be noticed by shift into acid state. Success of any therapy is that much bigger if the body is helped to release acids, which includes changes in living habits and taking foodstuffs that give necessary alkalinity to the organism. pH value Acid and alkaline balance...
Kombucha
Kombucha is the Western name for sweetened tea that has been fermented using a macroscopic solid mass of microorganisms called a "kombucha colony". Biology The culture contains a symbiosis of Acetobacter (acetic acid bacteria) and yeast, mostly Brettanomyces bruxellensis, Candida stellata, Schizosaccharomyces pombe, Torulaspora delbrueckii and Zygosaccharomyces bailii. The culture itself looks somewhat like a large pancake, and though often called a mushroom, or by the acronym SCOBY (for "Symbiotic Colony of Bacteria and Yeast"). Preparation of Kombucha brew In every step of the preparation process, it is important that hands and utensils (anything that is going to come into...
Ghee
Ghee is a class of clarified butter that originated in the Indian subcontinent, and is important in South Asian (Indian and Pakistani) and Middle Eastern cuisine (Levantine and Egyptian). It is butterfat that has been separated from the water, proteins, and salt in butter. This is accomplished by heating the butter as slowly as possible, over a low fire so that the milk solids will not burn. Ayurvedic medicine Ayurvedic texts describe many diverse mind/body benefits. For example,Absorption: Ghee is an integral part of the practice of ayurvedic herbal formulation. Since ghee is an oil, it can bond with lipid-soluble...
Kefir
Kefir is thick liquid dairy beverage containing carbonic acid (H2CO3) and ethyl alcohol (C2H5OH). This specific beverage originates from Kavkaz area. There are several types of kefir (e.g. milk and water kefir), but here we will look at the milk type of kefir with more details. Milk Kefir is produced from cow's, sheep's or goat's milk through the fermentation of milk with kefir 'grains' (or culture). Kefir culture is symbiotic mixture of lactic acid bacteria, streptococcus, micrococcus and yeasts. During the fermentation process different aromatic substances and CO2 are produced. Kefir is rich in vitamin B, but also contains vitamin...

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