Tag Archives: bacterial flora

The weakening of the body – 10 Section

The weakening of the body's resistance – 10 Section

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Products that may affect the attenuation of the immune system.
Resistance starts in the intestine ( ok. 70% immune cells)

1. Processed (industrially or at home) and / or pro-inflammatory acting food: sweetened (sugar or synthetic sweeteners), artificially flavored or colored, foods containing monosodium glutamate, Canned, smoked, canned, Fried, grilled (dioxins and other carcinogens), processed dairy industry (pasteurized or homogenized), soft drinks and carbonated
in plastics and aluminum cans, juices in cartons, vinegar and products containing it, richly fertilized early vegetables, Food nadpsute, nadpleśniała, powder concentrates, refined oils and done with their use products (for example,. mayonnaise, ready-made dressings and other products containing anonymous and unspecified "vegetable oil"
label and so on.), margarine, confectionery and ice cream industry, "White" products
- Cleaned and refined (white flour and products made from them, white rice, refined sugar,
Refined salt etc.), all kinds of ready meals. Unfortunately, most
this, which is located in grocery stores today is only for sale,
not to eat.

2. Excess inflammatory animal products: particularly those from factory farming (both poultry and mammals), eggs, red meat (pork, beef), farmed fish and seafood
aquaculture (salmon, trout, box, bank, tilapia, shrimp etc.) or processed herring (most of the tracks on the Polish market dosmaczana sodium glutamate, dosładzana syntetycznymi słodzikami i konserwowana benzoesanem penalty).

3. Transgenic food: or genetically modified (GMO), not to be confused
varieties of the plant - derived from transgenic crops today, most soybeans and corn for the world, produced for food and feed.
Not enough time has passed for us to have data on the long-term effects of that food on the health of subsequent generations of people.

4. Conventional cosmetics: beauty, Care, oral hygiene such as toothpastes and mouthwashes, antysłoneczne cosmetics, etc.. All can replace toxic captured with counterparts at home for pennies or cosmetics and organic oils.

5. Conventional cleaning (powders, lotions, foam, fluids, air fresheners). They can be replaced by less aggressive versions or homemade eco harmless and cheap products. Cleaning can be done effectively with the disposal of soda, vinegar, borax i Household liquid enzyme.

6. Stimulants: coffee, black tea, tobacco, drugs, alcohols, drinks with caffeine and the stimulants (energizing). Most of these drugs destroy the intestinal bacterial flora and leaches valuable minerals from the body.

7. Other substances xenobiotic (or foreign substances, which is not a natural component of a living organism): introduced into the body for therapeutic purposes (vaccine, drugs, Some dietary supplements) or in the environment (dioksyny, PCB, BPA, heavy metals such as lead, aluminum, mercury, cadmium) and many others.

8. Lack of sleep and rest: niedosypianie, overwork, stress, rush, noise, chaos, excess duties, hypoxia (lack of exercise) or too intense physical activity (training, professional sport).

9. Negative thoughts and emotions: fear, sadness, anger, anger, grief, fault, jealousy, shame, anxiety, rage, envy, bitterness, contempt, helplessness, greed, hatred. Influence our thinking and our emotions on the immune system involved in the field of science called psychoneuroimmunology.

10. Electronic smog and radiation: wireless devices, mobile phones, Medical diagnostic equipment, microwaves and various electrical and / or electronic. Should be protected from them especially children and the elderly. Not too should wear the cells in your pocket, on the neck and in her bra. When using electric (for example,. coffee mill, blendera) Let's move away from them, Turn on the TV only when we see something, etc.. This also applies to devices that are in standby mode, because the device's exit completely when not working.

http://nwonews.pl/artykul,4024,Najwazniejsza-rzecz-oslabiajaca-odpornosc-Twoja-i-Twoich-dzieci

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Plain Yogurt L

jogurt l+

Plain Yogurt L
The advantages of home yogurt

Lactic acid bacteria cultures and live restore the normal bacterial flora of the gastrointestinal tract and its pH (acidity)

 

Jogurt L
Contains freeze-dried cultures :
Lactococcus acidophilus
Bifidobakterium lactis
Streprococcus thermophilus

The advantages of home yogurt
Lactic acid bacteria cultures and live restore the normal bacterial flora of the gastrointestinal tract and its pH (acidity).

It contains a high amount of vitamins m.in. A, B12, B2, K2. Vitamin B2 is a typical vitamin youth.
Vitamin B12 is involved in the formation of red blood cells and strengthens the nervous system.

Minerals are m.in. a large amount of organic calcium.
Calcium is involved in more than 300 reactions taking place in our body,
and its deficiency in Poland is very common.

Because the bacteria break down lactose, the product can be consumed by people
with lactose intolerance.
IMPORTANT: JUST OPENED sachet before mixing with MILK
1. Heat 1 litr mleka do temp. 80°C, Foreign to kill bacteria
(appears first sheepskin) when using pasteurized milk, skip this step!

  1. Pour the milk into a container: termosu, ceramic tableware, pot or yogurt- studzimy do temp. 42°C !!!!!!! (drinkable).
    Then pour the contents 1 sachet and mix thoroughly - close

Practical advice: pour off some of the milk into a glass, get enough sleep bacteria, mix
and pour the rest of the milk, mix

  1. We leave the fermentation 6-7 hours at 42 ° C
    (near a radiator in winter).
    The longer the yogurt is fermented, the stronger will be the taste and acidity.
    During the fermentation vessel to avoid shock.

  2. After skwaszeniu put in the fridge for 6-12 hours to puberty

  3. Thus prepared yogurt unfit for consumption, but also a source of bacteria to the next processing.
    For every liter of milk we newly prepared 4 tablespoons of previously produced yogurt.
    Mix, leave to skwaszenia etc.. Propagation can be repeated many times, Also quantitatively,
    until, when yogurt will lose its characteristics - texture, smell.
    This means, that should instill a new culture of bacteria.

Bacteria are not genetically modified, manufactured in Switzerland
It does not contain gluten.

Production:
The best use of whole cow's milk, goat or soy
Yogurt can be stored in the refrigerator 7 days, bacteria in a sachet 12 m-cy (sachet can be stored in the refrigerator)
Produced by lactic acid bacteria, lactic acid acts preservative.
From our yogurt can make cheese. Then both cheese and whey are fit for consumption as well as for cosmetic purposes.
We wish you much pleasure in the processing of milk.

The product complies with EU Directive 1829/2003 i 1830/2003 European Parliament
and of the Council dated. 22.09.2003
Manufacturer: Laboratory Bakteriologiczne
IP Ingretients GmbH
Suderlugum - Germany

Importer: Specialized Medicine Cabinet
www.leczeniezywieniem.pl
such. 784186618, 691033877

I would recommend an inexpensive yoghurt, can be bought at Allegro – Clatronic JM3344
JOGURTOWNICA CLATRONIC JM3344

Proponuję Ukraińskie kultury jogurtowe bardzo dobrej jakości:
www.kuracje.uzdrawianie.org/probiotyki-naturalne

JOGURTOWNICA CLATRONIC JM3344

Another recipe for yogurt

A method for preparing yoghurt, kefir or sour milk:

The best part is cow's milk, straight-fat goat breeder.
1. Heat 1 litr mleka do temp.80°C, Foreign to kill bacteria
(appears first sheepskin). If you use milk from the store this milk kupujmy 3,2% pasteurized but not homogenized. If the milk is pasteurized
high temperature is omitted item 1
2. Cool down to the temperature of the milk 42 °C (drinkable)
3. Pour the milk into the internal liter container, pour the contents of one sachet, mix thoroughly and turn off the cover.
4. Put the red insert into a large container, side with the words "side up"
up and gently pressed against until it stops ( on the upper inner groove)
Caution: when you first open a yogurt, the insert is in exactly the right position. This insert control the heat needed to activate all preferred lactic acid bacteria.
5. Pour hot water into the container to the upper limit of the insert (not higher!).
6. Put the container with milk and bacteria into a large container, turn off and leave it to skwaszenia. Souring runs from 2 of 6 hours. The longer, the stronger will be the taste and acidity of yogurt / kefir / sour milk. During the fermentation vessel to avoid shock.
7. After skwaszeniu remove the inner container, open and put in the fridge. The outer container after use, wipe with a damp cloth.
Products can be stored in the refrigerator for up to 7 days.
Yes, the product is suitable for consumption, but it is also the source of bacteria to the next processing.
For every liter of milk we newly prepared 4 tablespoons of previously manufactured product.

Propagation can be repeated many times, until the yogurt / kefir / sour milk loses its properties-consistency, smell.
This means, that should instill a culture of bacteria with new vanity.

jogurt l+