Day 1 to 7: just mix about 1 tbsp of flaxseed flour with a 100 ml of kefir.
Day 8 to 14: Mix 2 tbsp of flaxseed flour with 100 ml of kefir.
Day 15 to 21: add 3 tbsps of flaxseed flour to 150 ml of kefir.
Use freshly ground flaxseed if you are unable to get the flour.
Just buy some flaxseed and grind them to a fine powder.
Use this recipe every morning before breakfast and according to the mixing instructions above for 21 days.
Ensure that you consume lots of water while engaging in this treatment, drink no less than two litres daily.
Also it is important that you cleanse your colon only once annually using this natural colon cleansing procedure.
Kefir:
It is high in nutrients and probiotics, and is incredibly beneficial for digestion and gut health.
Many people consider it to be a healthier and more powerful version of yogurt.
Kefir is a fantastic source of many nutrients. Kefir is a fermented drink, traditionally made using cow’s milk or goat’s milk. It is made by adding kefir “grains” to milk. These are not grains in the conventional sense, but cultures of yeast and lactic acid bacteria that resemble a cauliflower in appearance. Over a period of 24 hours or so, the microorganisms in the kefir grains multiply and ferment the sugars in the milk, turning it into kefir. Then the grains are removed from the liquid, and can be used again.
So basically, kefir is the drink, but kefir grains are the “starter kit” that you use to produce the drink.
Kefir originated from parts of Eastern Europe and Southwest Asia. The name is derived from the Turkish word keyif, which means “feeling good” after eating.
The lactic acid bacteria turn the lactose in the milk into lactic acid, so kefir tastes sour like yogurt, but has a thinner consistency.
A 175 ml (6 oz) serving of milk kefir contains:
Protein: 6 grams.
Calcium: 20% of the RDA.
Phosphorus: 20% of the RDA.
Vitamin B12: 14% of the RDA.
Riboflavin (B2): 19% of the RDA.
Magnesium: 5% of the RDA.
A decent amount of vitamin D.:
