{"id":768,"date":"2021-02-01T17:28:29","date_gmt":"2021-02-01T17:28:29","guid":{"rendered":"https:\/\/morven-may.co.uk\/?page_id=768"},"modified":"2021-02-01T17:35:09","modified_gmt":"2021-02-01T17:35:09","slug":"kefir-repairing-the-damage-from-antibiotics","status":"publish","type":"page","link":"https:\/\/morven-may.co.uk\/?page_id=768","title":{"rendered":"Kefir – repairing the damage from antibiotics"},"content":{"rendered":"\n

The vast majority of people with Lyme will end up on huge doses of antibiotics in order to try and deplete the infection and while antibiotics are a necessity\u2026they can also do as much damage as they do good. As many of you will know antibiotics are, most of the time, great at killing bacteria – both good and bad. However, depleting the good bacteria can come with its own set of complications and damages\u2026especially if you’re already chronically sick.<\/p>\n\n\n\n

Did you know that roughly 70% of your immune system is held within your gut? So when you take antibiotics, and you obliterate all that goodness – you’re losing or deleting a lot of your immune system by wiping out all the good bacteria which is keeping you healthy. For healthy people, this isn’t much of an issue as your body can generally repair itself but if you’re chronically ill it can be a whole different story. <\/p>\n\n\n\n

That’s why it’s so vital that you replenish that good bacteria, in order to prevent leaky gut, thrush, inflammation, IBS\u2026the list goes on and on. I’ve taken and tried countless probiotics over the years and I stand by their beneficial qualities but they are expensive.<\/p>\n\n\n\n

One of the ways to repair the damage antibiotics can do is by drinking kefir. So, on this page you’ll find out what Kefir is, why it’s so good for you and how to make it yourself…it’s ridiculously easy!<\/p>\n\n\n\n

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Why Kefir is good for you and what it is:<\/strong><\/p>\n\n\n\n

For the last year or so, I’ve started buying (and now making) kefir. Kefir is a fermented drink, mostly made from cows milk, the kefir grain is mixed into the milk and left for a period of time – the sugars in the milk have a reaction to the kefir grains and results in it fermenting. The Kefir grain looks a lot like mashed-up cauliflower and I’ll be showing you how to make it further down this page. It’s said to originate from eastern Europe and southwest Asia and these are just some of the reasons why it’s so beneficial: <\/p>\n\n\n\n