Tag Archives: yogurt

George Zieba – Therapies hidden parts.06 – Healthy eating

 

jerzy zięba-zdrowe żywienie

George Zieba – Hidden therapies cz.6 – Healthy eating

Collagen provides the flexibility of bones and multiple organs. Osteoporoza to brak kolagenu. Collagen to 40% myocardial infarction, to 90% eyeball, i.e. 60% liver. The body builds collagen from inside and not from outside (cosmetics).
For example,. aortic aneurysm is not only possible but also the lack of selenium collagen.
Varicose veins is also a lack of collagen. Very good for the body is collagen in the skin of the pig, in the legs and sausages, salcesonie, pie.
Decoction of crow's feet is a great collagen. Diseased joints – collagen.
What is important is what we eat, but the most important is that the absorption.
Diet Dr. Budwig advantageous for tumors. If the cell oxygenation falls
to about 30% it turns into a cancer cell.
Protein is digested well if it is properly acidic environment.
Heartburn, GERD is a weak acidity of the stomach.
Acting badly stomach may be associated with myocardial, coronary artery disease.
The stomach must be strongly acidified, in then properly functioning.
Protein is digested badly treated by the immune system as a foreign substance. What could be the result of allergies, asthma, problems with diabetes and depression.
Suitable acidification and many problems disappear. Many important processes is dependent on the stomach. What is particularly farmed fish is better not to know. Yogurt shops are often made from milk powder!
Taking care of the bowel is very important.
In wątróbce is more vitamin C than an apple.

Here It is also a lot of information on the acidity of the stomach.

Acidification of the stomach – test

1. To test whether the stomach is acidic or not, we use 1/2 glass of water and 1/2 SODA teaspoon if the "reflection" gas (CO2) take place before the end of 90 seconds, we can consider, that the acidity of the stomach is correct.
If later, acidification is already less, and if it occurs after 3 minutes, or not at all ... then you can be considered, that acidification is insufficient.

Obviously this is a very simplified test. The most reliable is to measure the pH immediately after collection of samples of gastric juices of the stomach probe, but this at home ... do not do

This test is generally done in the morning, immediately after getting out of bed ... but, of course it can perform such. before lunch. But then, due to the complete neutralization of gastric juice, Wait at least one hour, before you eat.

Glass of water with baking soda (for example,. level teaspoon) you can drink daily, but ... BETWEEN THE BOARD.
2. Gastric acidification use (in adult) ok. 1/4 glass of water and two tablespoons of apple cider vinegar. For example, a child correspondingly less. 1 teaspoon vinegar.
Of course, Gastric acidity doing ok. 10 -15 BEFORE min each meal, especially if it is a high-protein meal (meat, vegetables).

NOTE : Please AS ALWAYS start with a small amount of !! For existing mucosal inflammation, might hurt !! Then of course you must first heal gastric mucosa, but this is a separate and longer on, which I will try to describe in the second part of the book.

https://www.facebook.com/ukryteterapie/ - Jerzy Zieba

More about the book George's Finches:
Hidden Therapies - What your doctor does not tell you”
http://porady.uzdrawianie.org/?p=96

 

jerzy zięba-zdrowe żywienie

 

 

 

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+

 

 

Jadwiga Kempisty – adequate nutrition

 

jadwiga kempisty

Jadwiga Kempisty – adequate nutrition

NTV interview medication record. with. Jadwiga Kempisty.
Intestinal bacterial flora.
The role of fruit in nutrition.
Advantages compotes.
Charities apricots, how to properly use the carrot, white cabbage, healthy risotto.
The recipe for the dish (broth) Goose (Poultry) in vegetables in winter.
Meat cooking time, broth.
The mineral water.
Yoghurt, kefir – use.
Important information about milk, butter, cream.
Nettle juice, mlecza i stokrotek.
Neurosis, Vitamin B12, nuts

 

jadwiga kempisty