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2005-10-19

Take kefir to prevent vaginitis.

What is vaginitis? Vaginitis is a word that is used to described disorders that cause infection or inflammation of the vagina. Vulvovaginitis refers to inflammation of both the vagina and vulva (the external female genitals). These conditions can result from an infection caused by organisms such as bacteria, yeast, or viruses. The most common types of vaginitis are Candida or caused by yeast infection, and also bacterial vaginosis. It is not pleasant to have vaginitis. What can be done to prevent vaginitis.

One way is to take kefir, a cultured milk product which originated many centuries ago, in the Northern Caucasus Mountains. It is made by adding milk to kefir grains and culturing for 24 hours or more. Unlike yoghurt, kefir is cultured at room temperature, and unlike yoghurt, kefir contains yeast too. The friendly bacteria and yeast help to keep the bad guys away. Highly recommended. This is only the opinion of Enviroman and from testimony of people on newsgroups who have been helped by kefir only, no rigid research studies done.

For more information on kefir visit Dom's Kefir.

Books from Amazon

Vaginitis: Differential Diagnosis and Management

The Official Patient's Sourcebook on Vaginitis

Miracle Food Cures From the Bible

Food Your Miracle Medicine

8 comments:

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Anyway, I drink about a half a cup of kefir a day, along with yogurt in my protien shake. I haven't had "feminine problems" associated with pregnancy since.

It is so much safer than those chemical creams - and tastes better too. XD

carrie said...

cool info. thanks.

Anonymous said...

Informative page you have, It’s surely beneficial to learn more on this subject. One should learn as much as possible to be able to put it into a good use. Here is another page
about Bacterial Vaginitis topic http://www.yeast-infection-cure-treatments.com/Bacterial-Vaginitis.php

dhan said...

whether the difference between kefir and yogurt?
Which is better between them?
thank..

Peter @ Enviroman said...

Kefir made by many more microorganism than yoghurt and fermentation can be done at room temperature. It is claimed that these microorganism not only can survive the passage through the acidic stomach, but populate the intestinal tracts.

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