News on Health & Science

Part-Time Vegetarianism Takes Root

{{de|Veganer Burger mit Pommes vom Restaurant ...
Image via Wikipedia

[amazon_link asins=’B06ZZ4Q7Y6,0711239045′ template=’ProductCarousel’ store=’finmeacur-20′ marketplace=’US’ link_id=’05a145a9-1852-11e8-be10-63d4d4c6b535′]

A growing number of experts and common folk in the US are becoming fans of ‘flexitarianism’-being a vegetarian of convenience. They say that cutting back on meat, rather than abstaining completely, may be a practical compromise that benefits our bodies and our environment.

“It gives you the health benefits of a vegetarian diet without having to follow the strict rules,” Newsweek magazine quoted Dawn Jackson Blatner, a registered dietitian and author of The Flexitarian Diet: The Mostly Vegetarian Way to Lose Weight, Be Healthier, Prevent Disease, and Add Years to Your Life, as saying. “We know that people live longer and live healthier when they eat vegetarian, but it’s just too darn hard to do it 100% of the time.”

Its unclear how many people are official “flexitarian” converts, but nutritionists believe there are a growing number of people who are simply eating fewer meat entrees whether it’s for health, or economic reasons or because there are more good meatless dishes on offer, the magazine reported.

And while only 2 to 3% of Americans are traditional vegetarians, who shun anything that ever had a face, according to the Vegetarian Resource Group, vegetarian foods have become increasingly popular among non-vegetarians. “If you look around at grocery stores, you have soy milk right next to regular milk, you have veggie burgers in the frozen section, and tubs of tofu sitting there in the produce section,” says Blatner.

She suggests that many of those who buy these products may be flextitarians and not even realize it. Even dedicated vegetarians say they are somewhat flexible. A 2003 study in the American Journal of Clinical Nutrition found that two out of three vegetarians say they can’t stick to a pure veggie diet all the time.

Many former vegetarians turn to fish or meat because they feel they need more protein. And of course there are those who start adding a little fish or meat to their diets because what their friend or roommate is cooking simply smells too good to resist.

Many famous vegetarian cookbook authors like the idea of flexitarianism-though they tend to dislike the name. “How about just moderation?” says Deborah Madison, author of Vegetarian Cooking for Everyone. Though she eats mainly a plant-based diet, she indulges in meat about once a week.

Some vegetarian advocates hope that a movement that begins with eating less meat might lead to more people embracing a no-meat, no-fish and no-fowl lifestyle. Vegetarian Resource Group co-director Charles Stahler calls it a “step in the right direction.” It should also inspire more restaurants to create veggie options, and more people to realize that it’s “easy to be a vegetarian”, he says.

Still, not everyone agrees that it’s a great idea to be mostly vegetarian instead of going whole hog-so to speak. “Given the environmental, cruelty and health impact of a meat-based diet, going vegan is best, going vegetarian is good, and being a flexitarian is like smoking two packs of cigarettes instead of ten, beating one pig down the slaughter ramp instead of two, and pouring a pint of gasoline down a drain instead of pouring down a gallon,” says Kathy Guillermo, director of research for the Peta.

The Times Of India

Reblog this post [with Zemanta]
Suppliments our body needs


[amazon_link asins=’B004RCSWGG,B002ZIDELM,B007GGRJTG,B00YYHIN0E,B000LKXRWC,B016BZU2OQ,B00CHTWFIM,B000I6W0XG,B00UQMPJOE’ template=’ProductCarousel’ store=’finmeacur-20′ marketplace=’US’ link_id=’de977ddf-0990-11e7-b5d6-81bb8e6df179′]

Alternative Names:keefir, kephir, kewra, talai, mudu kekiya, milkkefir, búlgaros

Kefir is a fermented milk drink that originated in the Caucasus region. It is prepared by inoculating cow, goat, or sheep’s milk with kefir grains. Traditional kefir was made in skin bags that were hung near a doorway; the bag would be knocked by anyone passing through the doorway to help keep the milk and kefir grains well mixed.


Kefir grains are a combination of bacteria and yeasts in a matrix of proteins, lipids, and sugars. This symbiotic matrix forms grains that resemble cauliflower. Today, kefir is becoming increasingly popular due to new research into its health benefits. Many different bacteria and yeasts are found in the kefir grains, which are a complex and highly variable community of micro-organisms.

Traditional kefir is fermented at ambient temperatures, generally overnight. Fermentation of the lactose yields a sour, carbonated, slightly alcoholic beverage, with a consistency similar to thin yogurt. Kefir fermented by small-scale dairies early in the 20th century achieved alcohol levels between 1% and 2%, but kefir made commercially with modern methods of production has less than 1% alcohol, possibly due to reduced fermentation time.

Variations that thrive in various other liquids exist. They may vary markedly from kefir in both appearance and microbial composition. Water kefir (or kefir d’acqua) is grown in water with sugar (sometimes with added dry fruit such as figs, and lemon juice) for a day or more at room temperature.

Making Kefir;
Production of traditional kefir requires kefir grains which are a gelatinous community of bacteria and yeasts. Kefir grains contain a water soluble polysaccharide known as kefiran that imparts a rope-like texture and feeling in one’s mouth. Kefir grains cannot be produced from scratch, but the grains grow during fermentation, and additional grains are produced. Kefir grains can be purchased or acquired from other hobbyists, see below. Kefir grains appear white to yellow and are usually the size of a walnut, but may be as small as a grain of rice.

Health and nutrition
One can change the nutrient content by simply fermenting for shorter or longer periods. Both stages have different healthful benefits. For instance, kefir over-ripened (increases sour taste) significantly increases folic acid content. Kefir also aids in lactose digestion as a catalyst, making it more suitable than other dairy products for those who are lactose intolerant. The kefiran in kefir has been shown to suppress an increase in blood pressure and reduce serum cholesterol levels in rats.

Drinking kefir
While some drink kefir straight, many find it too sour on its own and prefer to add fruits, honey, maple syrup or other flavors or sweeteners. Frozen bananas, strawberries, blueberries or other fruits can be mixed with kefir in a blender to make a smoothie. Vanilla, agave nectar and other flavorings may also be added. It is a breakfast, lunch and dinner drink popular across all areas of the former Soviet Union and Finland, where it it is known as an affordable health drink

Different milk types
Kefir grains will successfully ferment the milk from most mammals, and will continue to grow in such milk. Typical milks used include cow, goat, and sheep, each with varying organoleptic and nutritional qualities.

In addition, kefir grains will ferment milk substitutes such as soy milk, rice milk, and coconut milk, as well as other sugary liquids including fruit juice, coconut water, beer wort and ginger beer. However, the kefir grains may cease growing if the medium used does not contain all the growth factors required by the bacteria (which are all present in mammalian milk), so it is best to only use excess kefir grains for trying alternative fermentation media.

Milk sugar is, however, not essential for the synthesis of the polysaccharide that makes up the grains (kefiran), and scientific studies have demonstrated that rice hydrolysate is a suitable alternative medium. Additionally, it has been shown that kefir grains will reproduce when fermenting soy milk, although they will change in appearance and size due to the differing proteins available to them.

Culinary uses & benefits
Kefir is one of the main ingredients in Lithuanian cold beet soup (šaltibarš?iai, commonly known as cold borscht) and Russian summer soup (okroshka). Other variations of kefir soups and foods prepared with kefir are popular across the former Soviet Union.

Others enjoy kefir, in lieu of milk, on cereal or granola.

Kefir is a cultured, enzyme-rich food filled with friendly micro-organisms that help balance your “inner ecosystem.” More nutritious and therapeutic than yogurt, it supplies complete protein, essential minerals, and valuable B vitamins.

*Kefir is simple and inexpensive to make at home.

*Kefir is used to restore the inner eco-system after antibiotic therapy.

*Kefir can be made into a delicious smoothie that kids love.

*Kefir is excellent nourishment for pregnant and nursing women, the elderly, and those with compromised immunity.

What if I’m lactose intolerant, don’t do dairy or don’t digest milk products well – is kefir right for me?

The beneficial yeast and friendly bacteria in the kefir culture consume most of the lactose (or milk sugar). Eat kefir on an empty stomach first thing in the morning before (or for) breakfast and you’ll be delighted to find it can be easily digested — as numerous people who have been lactose intolerant for years have discovered.

You may click to see:->

Answers to Frequently Asked Questions about Kefir

Both kefir and yogurt are cultured milk products

The Body Ecology Diet and Kefir

Discover the Incredible Health-Promoting Benefits of Kefir
Kefir recipes



Reblog this post [with Zemanta]