A new study by Texas researchers has shown that probiotics can be helpful in treating conditions like autism. Female mice were fed a high-fat diet and mated with male mice on a regular diet. Some of the children of these mice had behaviors and symptoms similar to social disorders like autism. The researchers found that the affected mice had a low concentration of gut bacteria (or probiotics). When probiotics were re-introduced into their stomachs, the mice’s symptoms lessened. While this is years away from clinical use, it is exciting nonetheless.
Read more here: https://www.rt.com/usa/347239-probiotics-cure-autism-study/
We already knew that fermentation has been very important in human history, but it seems that fermentation has been around for longer than we thought. A new archaeological site in Sweden has revealed a cache of over 200,000 fish bones from more than nine thousand years ago. The fish bones show evidence of having been fermented, a common way to preserve food. The researchers say that this evidence of fermentation show that settlement in Scandinavia occurred much earlier than previously thought.
You can read about it here: http://www.upi.com/Science_News/2016/02/08/9200-year-old-fish-fermentation-site-found-in-Sweden/2971454953234/?st_rec=7951464786265
First, let’s get one thing straight: water kefir is NOT milk kefir. Not only does water kefir not contain milk, but the two use different grain types.
The “grain” used is actually a collection of bacteria held together with polysaccharides (carbohydrate molecules). Don’t worry though! These are the good bacterias. The resulting mixture looks a bit like a bunch of jelly-like crystals, or “grains”.
It’s thought that water kefir originated in Mexico, where they collect the bacteria off the leaves of the Opuntia cactus, use it to make a drink called Tepache with pineapple, brown sugar, and cinnamon. Other places of origin have been suggested as Tibet, Caucasus, and Ukraine.
Now water kefir is across the globe! You can find it in Germany under the name of Plitz, in France it is Les Graines Vivantes, and in Italy it is called Kefir di Frutta. Water kefir has many other names in English as well: tibicos, Japanese water crystals, California Bees, Australian Bees, African Bees, Ginger Bees, Ginger Beer Plant, Sea Rice, and Aqua Gems.
And that’s a brief history of water kefir! Thanks to Cultures for Health for their article the Origins of Water Kefir (http://www.culturesforhealth.com/learn/water-kefir/origin-water-kefir/).
Easiest recipe ever! Dover sole sautéed in about 1/4 bottle (about 2.5 ounces or about 80ml), with a splash of oil, salt, and lemon juice, to taste. Seen here accompanied by carrots and red rice! Delicious and quick — the sole remains moist and tender, without breading.
The scent is Amazing!
One bottle water kefir (Tibicos drink)
1/3 c Ice Wine
1 kg mussels
Cook on medium heat until shells open!
Serve with sliced baguette for dunking in the broth.
If you want more information about water kefir or tibicos grains, you can check out these websites:
Benefits of Tibicos Mushroom or Water Kefir
Ann Payne’s Caveman Foods Announces the Addition of the Twist-Off Crown Cap
Toronto, October 8, 2015 : For today’s busy consumers, the “twist off cap” is a convenient way to quickly drink water kefir, while still maintaining the seal that is so crucial for a raw beverage.
“We feel that this new cap will be a win-win for consumers, as it provides convenience together with securing the quality that we require in production”, said John Ednie, Master Brewer of water kefir.
Well known by health conscience people as “The Drink” to have with meals, it has consistently remained a popular seller year round.
Ann Payne’s Caveman Foods Ltd was founded based on having perfected a method of preserving the effervescence and vitality of water kefir. Water kefir is a pre-historic method of using friendly yeasts and bacteria to turn lightly sweetened water into a low- calorie, high enzyme, fresh and raw drink. Water kefir is naturally non-alcoholic.
For further information:
Wholesale and Consignment Sales
by John F. Ednie – Ann Payne’s Caveman Foods Ltd. – Toronto – Canada
Unique, Organic, Healthy
Water Kefir has been in production for over two thousand years. Many food historians trace the origins back to China and Turkey.
Water Kefir is a live, friendly bacterial culture, with similiar cousins in the digestive organs of the human body.
Water Kefir beverage is not a soda pop, though similar in taste when flavours are added to it.
Positives for Your Fresh Fruit and Vegetable Buying Customers
Customers who consume Ann Payne’s Caveman Foods water kefir beverages report improved digestion.
This adds to the healthy life style associated with consuming fruit and vegetables.
Water Kefir beverages are not a “magic elixer” that will heal all digestive ailments, rather they are a benefit to the human digestive system which will help build up healthy bacteria neccessary in the assimilation of nutriants from food.
Heavily processed foods strip away most of the beneficial bacterial in the human digestive system.
Water kefir drinks are known for assisting the body in absorbing the good nourishment from food.
Out of all areas of the grocery store, water kefir fits best in the produce section because:
– All vegetable content
– Raw and untreated, similar to fruit or lettuce
– Needs special care: refrigeration.