For decades we have concentrated on traditional herbalism and alternative healing methods. In the course of the years I developed a great enthusiasm for the ancient fermented drinks milk kefir, water kefir and kombucha.
The enjoyment of these legendary beverages makes an important contribution to a well-balanced nutrition and therefore increases your well-being.
I find it quite fascinating to make food in a traditional manner as in earlier times. Everyone can make these drinks at home with little effort. Freshly prepared you can benefit from a source of powerful enzymes in an easy and convenient way.
With little money you can make milk kefir just from ordinary milk;
you can make from pure water sparkling water kefir
and from tea fruity kombucha.
All this will be made possible by the great power of those little helpers – millions of microorganisms but in particular not visible to the human eye.
Regrettably those original cultures more and more fall into oblivion. Today highly sugared ready-to-serve drinks with artificial flavours and preservatives dominate the market. For industry, it is essential that the drinks are cheap and as durable as possible.
That is the reason why the industry is not interested in natural beverages like milk kefir, water kefir and kombucha. There is just too little profit. Although it is possible to buy kefir and kombucha in ordinary stores but just the high heated ones.
During heating all precious microorganisms that make the drink actual so precious get killed.
I consider it my duty to make a valuable contribution to the preservation of those traditional kefir and kombucha cultures. In this way I want to ensure that everyone and every budget can afford this delicious probiotic drinks in future.
If you interessted visit my blog:
http://www.natural-kefir-drinks.de/blog/en/