Why Indian rice is good for health

India’s sea rice does miracles that sometimes even medicine is not able to perform. Eliminates toxic substances, increases the organism resistance (immunity) and provides energy and vitality. You can prepare a healing drink at home.

It occurs through a fermentation process and contains very rare substances that are absent in ordinary foods. The drink treats the inflammation of the kidneys, the problems of the gallbladder, the catarrles, the diseases of the urinary tract, the inflammation of the intestines, the sclerosis, the pos t-infarction conditions.

It has also been shown that this medicine helps in skin diseases, diseases of female organs and other serious problems. What are the other health benefits and contraindications of Indian Marine Rice?

What is Indian Sea Rice

Many people know the classic milk kefir, but do you know the water kefir made with marine rice of India?

Both products, milk kefir and water kefir, are similar: they are groups of bacteria and living yeasts that live in a symbiotic relationship within the polysaccharide biume produced by bacteria. As in the case of kefir grains, the microbes present in Indian seafront rice act in symbiosis to maintain a stable crop. At first glance, the product is an undetermined gelatinous mass in the form of translucent lumps.

It is used in many sugary drinks, where bacteria feed on sugar to produce lactic acid, alcohol (ethanol) and carbonic gas, which makes the drink slightly foamy.

India’s sea rice has been known for a long time. It has been used for a long time to treat the whole body. Despite its name, it is not classified as cereal.

In general, the product receives different names in different countries:

  • in Germany, Piltz;
  • in Italy, Kéfir di Frutta;
  • in France, Greins Vivantes;
  • In Mexico, tibic (used to prepare a fermented drink called Tepache, to which pineapple, brown sugar and cinnamon is added).

Asians also call this product, or more exactly, tibic fungus. Of course, it is not a typical mushroom. It is believed to come from Tibet. The majority of Europeans call it Seta Kéfir and attribute their origin to the mountains of the Caucasus, between the Black Sea and the Caspian Sea.

Other sources cite Mexico as a country of origin. In any case, both kefir and Indian portion are probiotic drinks, which contain a complex structure of good bacteria, yeast, proteins, lipids and sugars. Probiotics are healthy bacteria that feed on the “bad” unhealthy stomach bacteria and intestines.

By the origin and name, it can be seen that the kefir and the Tibikos are similar, or at least belong to the same “family.”Indian rice looks like a slightly translucent jelly.

It can be purchased in 2 variants: in the form of a fungus, whose metabolism is active and needs to be cultivated and fed, or in the form of powder crop, which is simply added to the water without further ado. If the crop dies, it is enough to add a little of the drink already prepared to the water with sugar. It also contains the previously added microorganisms, which continue to grow in the new drink.

If you want to keep the drink in the bottle, remember that present bacteria remain active and continue to release carbon dioxide. Therefore, you must slightly loosen the bottle cap and keep it in an upright position so that the content is not spilled. It is a phenomenon known to many when sem i-meter wine is stored. It is also active, and the increase in carbon dioxide content is the cause of bottles to explode.

Chemical composition of the product

India’s sea rice, whose benefits and losses are due to its composition, contains the following lactobacilos (probiotics)

  • Actosus;
  • Brevis;
  • Casei Subsp. casei;
  • Casei Subsp. pseudoplantarum;
  • Casei Subsp. Rhamnosus;
  • Casei Subsp. tolerans;
  • Coryneformis Subp. Torquens;
  • fructosus;
  • Hilgardii;
  • Homahiochi;
  • plantarum;
  • pseudoplantarum;
  • Yamanashiensis.

It also contains Streptococcus/Lactococci:

  • Streptococcus cremeris;
  • Faecalis Str. Lactis;
  • Mesenteroid leukel;
  • Pediococcus Damnosus

The composition of the Indian marine rice is rich in the following fungi (yeasts):

  • Saccharomyces cerevisiae;
  • Florentinus
  • praetoriensis;
  • Candida Valida;
  • Lambica;
  • Kloeckera Apiculata;
  • Hansenula Yalbensis.

The properties of marine rice

It prevents foods from accumulating and rotting in the intestines, the body alkalizes (despite its acidic taste, it causes an alkaline reaction), it produces enzymes that favor the excretion of water insoluble substances, decomposes substances difficult to digest. In the digestive tract, it controls various undesirable overwives of yeasts, bacteria and viruses, stimulating the immune system.

Curative benefits and properties

Of course, everyone wonders what this ecological drink is for. What can you do? Well, a little information about water kefir and its healthy effects:

  • support for the function of the immune system;
  • Normal pressure regulation;
  • Sugar regulation, support for diabetes treatment;
  • Treatment of lung diseases, bronchitis, tuberculosis, asthma, allergies, migraines;
  • Treatment of circulatory problems
  • treatment of eczema and all skin diseases;
  • treatment of renal diseases and urinary tract, protection of the prostate;
  • direct effect on cholesterol, osteoporosis and rheumatism;
  • Improvement of the functioning of the liver and gallbladder;
  • Metabolism support, digestion, treatment of diseases of the colon;
  • Elimination of colon inflammation, diarrhea, cold;
  • production of their own antibiotics, destruction of hostile bacteria;
  • restoration of the balance of intestinal flora and stomach acidity; treatment of ulcers;
  • Relief of lactose allergies;
  • production of its own ant i-cancer components, prevention of metastasis, slowing tumor growth;
  • Delay of aging, straightening and improving processes of skin elasticity
  • Reduction of anxiety, depression, increased energy, feeling of satisfaction;
  • production of all essential vitamins and beneficial bacteria, important for daily daily life;
  • with prolonged consumption – Helicobacter extermination.

India’s sea rice is also beneficial for sciatica. There are many scientific and historical studies in this field that confirm the healing properties of the product. The drink can not only relieve, but also cure polyartitis. In addition, its therapeutic effects are the following

  • Rejuvenation of organism cells
  • increase efficacy;
  • Help against insomnia, restoring sleep quality;
  • restoration and increase in power.

Damage and contraindications

A relative contraindication of the use of Indian marine rice is insuli n-dependent diabetes (insuli n-dependent diabetics should not consume water kefir!). For diabetics and people with fungal infections, it is advisable to prepare the drink with a longer fermentation time to minimize the risk of health damage. A long fermentation guarantees that there is no excessive sugar content. But it is important to take into account the highest alcohol content due to the long fermentation process.

The drink can be given to children. But it is better not to ferment for more than 48 hours, due to the possibility of consuming more alcohol. In summer, fermentation time can vary depending on the outer temperature.

If the drink is not beneficial, it is likely that the person will not tolerate all the states that it contains or has not followed the preparation standards. Some people do not tolerate fermented foods, so it is advisable to start taking them with caution, tablespoon in spoonful.

Until the colon is well cleaned, at first diarrhea may appear. Therefore, if this problem occurs, start drinking the drink little by little. You can drink up to 1 liter throughout the day.

How to choose a good rice

Today, it is possible to buy Indian marine rice online. In this case, make your purchase in a confidence site. The product must be saturated, without unpleasant smell. Its “weakness” indicates poor quality.

Specific use of marine rice

Rinse the fungus with cold boiled water at least once a week. Rinse it between the fingers to get rid of the drool that is naturally formed in it, reducing its effectiveness.

It is advisable to leave rice at rest from time to time, especially when it becomes lazy. Let it stand for a day in water (preferably boiled), and then continue preparing the drink. The first 2-3 lots is better to pour them.

Some important rules

  • No metal: use only plastic or glass containers.
  • Never expose Indian marine rice to the sun.
  • Never expose the product to a heat source: do not put it on a heater or a cooking plate to accelerate the process.

Culinary applications

To cook you will need

  • 1 liter of water;
  • 4 tablespoons of tibics;
  • 10-15 units. of sultane raisins (or other nuts);
  • 3-4 tablespoons of sugar.

Pour in the boiling and cooled water, in which sugar, tibic and raisans are dissolved. Cover with gauze and let stand at room temperature for 2 days.

Side Indian marine rice can be reused, but before it must be rinsed in a gauze under the tap.

If for some reason you cannot consume sugar, replace ¾ of it with a greater amount of sultanas raisins (up to 30 pieces). Diabetics can completely remove sugar by replacing it with 50 pieces of sultanas raisins.

Creativity has no limits when making a healing drink. In the second half of fermentation (second day) any fruit, grass or spice can be used. The raspberry and ortiga syrups are the best known. When using syrup you have to keep in mind that the resulting drink will be sweeter. You can try to add syrup during the 1st fermentation instead of sugar, or reduce the amount of sugar replacing it with syrup.

For the 2nd fermentation you can also add ginger, cinnamon or nail, fresh mint leaves, molasses.

If you want to add fresh fruit during the 1st fermentation, it is a good idea to introduce it in a singl e-use paper bag. But when using paper bags (the most used for tea), keep in mind that they are bleached and glued. This can affect the final taste of the drink and the useful life of rice.

From time to time, “mime” the product with a mineral bath. Add approximately 1 tablespoon of the Himalayan salt to the sugar solution and let ferment for 3 days. Then, pour salt infusion or use it as a basis for a salty salad dressing.

For the prevention and treatment of diseases

Water kefir is suitable for people who have digestive problems, who want to clean the intestines and support microflora. It is very useful in antibiotic treatments. But it is important to take into account individual tolerance.

The optimal dose of the drink is (depending on the state of health and the desired effect)

  • For adults-100-150 ml 2-3 times a day;
  • for children over 3 years-50-100 ml 2-3 times a day;
  • For children under 3 years – up to 50 ml 2-3 times a day.

In homemade cosmetology

India’s sea rice is used in the cosmetic industry. It is used in various cosmetic laboratories. The healing liquid tones the skin, the satura of minerals and vitamins and the cleaning of impurities. It is a natural substance that restores skin balance. Tibikos based on cosmetic products such as facial masks, shampoos, creams, balms, etc.

At home, wate r-infused medicinal rice can also be used for cosmetic purposes: it is added to the bathroom, it is used to rinse the face, it is used as a natural therapy for various skin problems.

Conservation characteristics

It can be drink immediately or keep in the refrigerator for 2-3 days in a closed container. After 24 hours in the cold it becomes pleasantly bubbly due to the fermentation process. You can drink pure or mixed with juice or tea.

The fermentation process slows down with the cold. Therefore, if you do not plan to consume it immediately, put the dish in the fridge tibic. It can be conserved for this for 1-2 weeks. Then, take out the fridge container, leave it 24 hours, bébelo and continue to infuse normally. If the water kefir remains longer in the fridge (more than 4 days), drain the water, pour new water and begin to infuse again.

You can also freeze rice. In this way, the product can be kept for months. Put it in a bucket, add water and freeze. Decong it at room temperature and discard the first 3 batches, since they can contain undesirable substances. Another storage option is drying, but this method is used less frequently. The fermentation process slows down with the cold. Therefore, if you do not plan to consume it immediately, put the dish in the fridge tibic. It can be conserved for this for 1-2 weeks. Then, take out the fridge container, leave it 24 hours, bébelo and continue to infuse normally. If the water kefir remains longer in the fridge (more than 4 days), drain the water, pour new water and begin to infuse again.

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