How to use narine to obtain a fermented milk product. Instructions for the preparation and use of sourdough narine - Raduzhny Narine Center. Sourdough Narine - instructions for use

Fermented milk product “NARINE” is acidophilic milk based on the monoculture of Lactobacillus acidophilus n.v.Ep317/402. Author and applicant of the invention - Yerzinkyan Levon Akopovich. The product is named after the granddaughter of Professor “NARINE”.

Yer317/402 strain "Narine", which is the property of the heirs of L.A. Erzinkyan, was officially deposited at the RA Microbial Deposit Center personally by Prof. Levon Akopovich Yerzinkyan.

"NARINE"- A complete substitute for mother's milk. Nutritional value of 1 liter of “Narine” is 600-800 calories. Studies over 40 years have shown that children who receive “Narine” as the main food for complementary foods are not prone to gastrointestinal diseases, have a good appetite, improved physiology of digestion and metabolism.

Strain Ep317/402 are highly active bacteria, the distinctive and characteristic feature of which is high phenol resistance (0.5-0.6), which is very important in the treatment of infectious diseases of the gastrointestinal tract. Bacteria "Narine" are very hardy, perfectly take root in the intestines and are resistant to the action of many antibiotics, chemotherapeutic drugs. They have a high antagonistic activity against a wide range of pathogenic and opportunistic microorganisms, inhibit their growth in the intestine and restore their own normal microflora and intestinal motility, normalize the activity of the gastrointestinal tract. Due to its antimicrobial ability, the product “Narine” is used with high efficiency in medical practice in gynecology, urology, pediatrics, surgery, etc. Without the use of other medications, especially antibiotics, it is possible to successfully treat: dysentery, vulgar diarrhea, diarrhea, salmonellosis, yersinnosis, typhoid fever, dysbacteriosis and other infectious diseases of the gastrointestinal tract, is very effective in the fight against the carrier of Staphylococcus aureus.

Lactic acid bacteria used for the preparation of "Narine" milk have the property of a significantly slow accumulation of lactic acid, resulting in a product with a relatively low acidity, easily accessible to infants. Milk "Narine" replaces mother's milk with great success. The therapeutic and nutritional properties of "Narine" milk and acidophilic milk have been proven in the practice of treating several tens of thousands of children "(R. Megrabyan, microbiologist, 1964) There is more than 40 years of experience in Armenia and 10 years of experience in Novosibirsk in feeding newborns in the absence of milk from the mother, fermented milk product "Narine" from the very first birthday of the child. Unlike other fermented milk mixtures, animal proteins in the product "Narine" are in a split state and do not have a harmful effect on the kidneys, such as kefir (prof. A.P. Khachatryan, 2001).

"Narine" has a complex anti-inflammatory effect, activates the process of cleansing the body, neutralizes toxins and side effects of food and medicinal substances, antibiotics, has a high vitamin-forming ability, synthesizing up to 70% of vitamins in the body. Compared to cow's milk, fermented milk "NARINE" contains folic acid - by 66%, thiamine - by 45-72%, riboflavin - by 11-32%.

"Narine" stimulates the production of its own interferon, which plays a decisive role in antiviral and anticancer protection, restores the body's immune system, produces a significant amount of harmless but potent antibiotic substances in the body, combines with any medications and foods, secretes enzymes that promote complete digestion of proteins, fats and carbohydrates and the absorption of microelements, produces essential amino acids, restores metabolism, increases the content of hemoglobin in the blood.

"Narine" highly effective in the complex treatment of diseases of the liver, kidneys, pancreas, hematopoietic organs (anemia), allergic skin lesions (diathesis, neurodermatitis, psoriasis, eczema), respiratory organs (asthma, bronchitis, pneumonia), genitourinary system (prostatitis, menopause, gynecological diseases ), ENT organs (sinusitis, tonsillitis, otitis), with mastitis, diabetes, periodontal disease, any purulent and infectious inflammations. When applied externally, "Narine" acts as a natural antibiotic. It is used in surgical practice for the treatment of postoperative suppuration, any wounds, burns, boils, umbilical infections in newborns. "Narine" is also successfully used in cosmetology.

In 1965, L.A. Erzinkyan’s book “Preparation and use of acidophilic milk and milk “Narine” was published, with a dedication of the author, and personally presented to her granddaughter Narine, which describes in detail: what is acidophilic milk and milk “Narine”, Who is it for and how is it prepared?

Now "Narine" is produced in a liquid state, there are liquid and dry starters, tablet and capsule forms, ointments, suppositories.

In 1991, by order of the Council of Ministers, the fermented milk product "Narine" was included in the register of the most important means for the rehabilitation of victims of Chernobyl. The Institute of Nutrition of the Academy of Sciences of the USSR recommended "Narine" for the treatment of dysbacteriosis in patients affected by radiation. After that, the drug "Narine" was recommended for use by the World Health Organization, licenses for its production were purchased by the Americans and the Japanese.

Many products are produced in the world for the prevention and restoration of the intestinal flora, various fermented milk products for baby food are produced, including dry bacterial preparations. However, comparative studies have shown that in terms of breadth and diversity, "Narine" has no precedent for approbation of preparations of microbial origin.
Research and clinical trials were carried out in Moscow, Khabarovsk, Riga, Ukraine and in many cities of the former Soviet Union. The results of research and testing are reflected in many research articles, candidate and doctoral dissertations, in 15 methodological recommendations of the Ministry of Health of the Armenian SSR. The range of application of "Narine" is extensive and there is a need to continue research work in order to expand the scope of "Narine" and include it in the treatment of cancer patients, patients with leukemia and AIDS.

"Narine" is included in the Russian program "Healthy food - the health of the nation".

In the National Rating "The Best Trademark of Ukraine" for the fermented milk product "Narine" the company was recognized as the winner of the All-Ukrainian tasting competitions and was awarded gold medals. Cm. footage

Leaven- a biological preparation containing live dried acidophilic lactobacilli. It contributes to the normalization , suppression of pathogenic and conditionally pathogenic microorganisms, improves the absorption of iron, calcium and other trace elements, normalizes hemoglobin levels and metabolic processes, stimulates the immune system. Instruction for sourdough Narine not complicated and involves the fermentation of Narine at home.

Restoration of intestinal microflora with sourdough Narine

A unique remedy for recovery invented in Armenia. Now it is quite affordable and is sold in pharmacies under the name "Narine". Recently, however, on many packages of dairy products you can see the inscriptions “enriched with bifidoflora”, “with the addition of bifido- and lactobacilli”, etc. Unfortunately, this is often not provided technologically. During the packaging of dairy products, most bacteria are killed.

Application of sourdough Narine

Narine is used for dysbiosis, colitis, enterocolitis, . It is used orally in the complex treatment of allergies and mucous membranes, pyelonephritis, tonsillitis, periodontal disease, mastitis, diabetes mellitus, and other serious diseases associated with immunity deficiency. It can be used to prevent complications of long-term antibiotic or hormone therapy. Possible use sourdough Narine as a substitute for mother's milk. It is also used topically to treat skin and mucosal lesions, including vaginitis, colpitis, mastitis, and to treat the nipples of the mother's breast before feeding.

Preparation of sourdough Narine

I recommend preparing a lactic acid drink with sourdough Narine on one's own. Before preparing kefir "Narine" it is recommended to boil all the necessary utensils. The preparation takes place in two stages. Get ready first sourdough Narine, and only then kefir (actually, this is not kefir, but a lactic acid drink, it would be more correct to call it lactic acid).

Boil the milk in an undamaged enamel saucepan, and cool to a temperature of 38-40 ° and remove the foam. Mash the contents of the bottle of "Narine" into powder, and stir in boiled milk (0.5 liters).
Then ferment in a closed thermos for 10-16 hours. Cool the starter for 2 hours at 5-8 ° in the refrigerator.
You can store it up to 10 days in the refrigerator.

Preparation of kefir "Narine"

Boiled milk, cool to 38-40 ° and remove the foam. Add there - 2 tablespoons of sourdough per 1 liter of milk and mix well. Then ferment the fermented milk drink in the same way as fermentation. Remember that only the working sourdough Narine.
Store fermented milk drink up to 72 hours in the refrigerator at 5-8 degrees. About 13 liters of fermented milk drink can be prepared from 1 bottle of Narine.

For settlement and for topical use (douching, etc.), dry starter is initially used in an active dosage: 2-3 bottles per day for a week. The contents of the bottle are carefully diluted with warm boiled water and taken between meals. Starting next week, you can switch to 1-2 bottles a day, then 1 bottle.

The course is a month. If financial possibilities do not allow, then try to “hold out” for the first week, and then switch to Narine kefir, it is very economical. On the first day of oral administration, especially in infants, frequent stools with copious mucus secretion are possible. If stools in infants become more frequent, then the amount of biomass consumed should be increased, this will lead to its normalization in two days.

Kefir "Narine" is taken in the amount of 150-300 ml per day without special rules. The only thing that is desirable is to drink about half a glass of kefir in the morning on an empty stomach half an hour before meals. You need to take kefir every day without interruption, although you can feel changes in your well-being much earlier.
Carry out check-in follows after completion of all stages of cleansing the body. And yogurts cooked on yogurt will help in this. dry milk ferments which include live bifidus and lactobacilli.

The sourdough "Narine" is on everyone's lips. It is produced in different forms - tableted (drink as a drug), ready-made (drink in a spoon) or in powder form - especially for making a fermented milk product at home. The latter option is considered the most effective - within a day after the preparation of the product, the concentration of bacteria in it is especially high. The product itself is usable for a week.

The composition of the starter culture Narine

live lactobacilli Lactobacillus acidophilus (acidophilic lactobacilli).

These same bacteria are part of the starter culture.

Indications for use Narine

In favor of the safety and high efficiency of the “Narine” starter culture is the fact that the fermented milk product prepared on its basis can be used by babies from birth as a substitute for breast milk.

"Narine" refers to children's and dietary nutrition, and those who have been friends with this sourdough for a long time confirm that it is indeed capable of solving a wide range of gastrointestinal problems, in particular, it is observed:

• normalization of intestinal microflora;
• strengthening immunity;
• improving the condition of the liver;
• normalization of the pancreas;
• treatment of dysbacteriosis; suppression of intestinal infections;
• significant assistance in eliminating disorders of the hematopoietic system;
• elimination of the negative consequences of the use of antibiotics and their removal from the body;
• improvement in condition after operations on the digestive tract;
• cleansing the body of toxins;
• general improvement in well-being in stressful situations.

Also, "Narine" can be used as a cosmetic and therapeutic agent for wounds on the skin or mucous membranes. Cosmetic masks from "Narine" can significantly improve the condition of the skin, refresh and rejuvenate it.

Disadvantages of sourdough Narine

At first, it may be difficult to prepare a fermented milk product from the “Narine” starter - it is difficult for many to choose the “right” milk, others are not satisfied with the too sharp sour taste of the finished dish. If you cook sour milk in, you will have to adapt to its features - different devices heat the sourdough in different ways, and a qualitative result for different devices is achieved for different time intervals. One device prepares sour milk in 4 hours, and the other in 7-8. Therefore, tips for preparing "Narine" will have to be adapted to your conditions.

As for the sour taste, it can be provoked by overexposed sourdough. If even a properly prepared product is sour for you, you can always improve the taste by adding pureed fruits, honey or syrup, etc. It will turn out quite a pleasant "yogurt".

For opponents of sweet drinks, there is another option: dilute the finished product with a small amount of tepid water. For many, it is this drink based on Narine that becomes a favorite.

If you don’t get a fermented milk product of the desired consistency and taste, it’s quite possible that the matter is in the sourdough itself. It is best to purchase it at a pharmacy, but be sure to pay attention to the storage conditions. If the bag is taken out of the window - refuse to buy. The sourdough should be stored exclusively in the refrigerator, and good pharmacies put a piece of ice in the bag, which will help keep the sourdough viable until you get home and transfer Narine to the refrigerator.

How to cook Narine in a thermos and yogurt maker: instructions for use

A bag of Narine is diluted in a small amount of milk heated to 38-40 degrees and poured into 0.5 liters of milk at the same temperature. It is better to take fatter milk, at least 3.2% fat. Choose a manufacturer you trust; in the liquid, which is restored from milk powder, the bacteria feel uncomfortable, and it will be problematic to obtain a thick, pleasant-tasting product.

One of the main principles in the preparation of sour milk at home is the sterility of all dishes. Jars of yogurt makers must be washed well and steam sterilized (or poured over with boiling water).

Pour 200 ml of milk into a saucepan, boil for about five minutes. Pour milk into a jar, cool to 40 degrees.

Then mix with 0.5 milk. Milk from Narine is poured into a thermos and left to ferment for 12 hours. This is our starter for the subsequent preparation of sour milk.

We heat a liter of milk to 38-40 degrees and stir 2 tablespoons in it. starter from a thermos. We leave to ferment either in a yogurt maker or in a thermos, on average for 8 hours, after which we rearrange the finished product in the refrigerator.

A wonderful sour-milk dessert from the “Narine” sourdough is ready.

Julia Omelchenko specially for the site

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Sta-tya is not pre-ten-du-et on na-uch-ness. Rather, it can be regarded as a short summary of the practical experience of this given-no-go product-that qua-li -fi-tsi-ro-van-nym pol-zo-va-te-lem.

So. Before you co-bi-ra-e-thread at least something for le-che-niya or health-ditch-le-niya, not-about-ho-di-mo by -be-to-chit about this means not-something-swarm representation.

Kul-tu-ru sour-lo-mo-loch-nyh bak-te-ri you-de-li-li in the 60s of the 20th century in the USSR in Armenia. .

From the 80s of the 20th century, this pre-para-rat was a re-ko-men-to-van-ny by the Ministry of Health of the USSR a means to fight intestinal us-mi in-fek-qi-i-mi and dis-bak-te-ri-o-zom.

Pra-vi-la p-e-ma, someone I’m from-lo-zhu, ob-word-le-we act pre-pa-ra-ta and pro-ve-re-us many-years-nim experience of using-pol-zo-va-nia.

1. Take it inside.

(to facilitate you-health-le-niya with pro-stud-nyh for-bo-le-va-ni-yah, bak-te-ri-al-nyh and vi-rus- nyh in-fek-qi-yah, and for le-che-niya dis-bak-te-ri-o-za)

The best thing for these purposes is sub-ho-dit pre-pa-rat “Na-ri-ne” in the form of lio-fi-li-zi-ro-van-no-go-rosh -ka in bottles produced by NPO "Ferment", or "BioPharma" (Ukraine-and-na). It is also going to be liquid sour-kvass in flasks of production from No-sibir-ska.

The effect of the eye-zy-va-yut is only living bacteria, therefore it is necessary to be attentive to the conditions of their storage and be able to from-li-chat the living culture-tu-ru from the dead-howl.

Living su-haya cul-tu-ra you-look like one-but-native light-lo-cre-my-mas-sa, spres-so-vav-sha-i-sya down -her parts of the fla-co-on. She is fast-ro and without a trace of ras-tvo-re-et-sya and has a ha-rak-ter-smell -tyh seeds of wheat-ni-tsy, or fresh bread. The dead cul-tu-ra is darker and has a cr-be-li-che-structure-tu-ru (due to-mo-ra-zhi-va-nia in ho-lo-dil -no-kah, usually in an ap-te-ke), badly ras-tvo-rya-is-sya, almost has no for-pa-ha. Such a kul-tu-ra and mo-lo-ko are not for-qua-sit, and you are not-le-chit.

Like all living organisms on earth, bak-te-rii have their own bio-rhythms. Therefore, their activity will be different in different phases of the moon. Under-me-che-but on the practice-tee-ke, that the max-si-mal-no-go effect-ta can be beaten, with-no-may pre-para-rat in the morning, on something, until the sunrise. Under the phase of the moon, which is suitable for you, you determine the de-li-te sa-mi, observing the sa-mo-feeling and the lunar ka-len- yes-rem.

Bak-te-ri to-a-hundred-point-but-stay-chi-you to the same-lu-doch-no-mu so-ku, but in-gi-ba-yut, when you contact with bile and under the same-lu-daughter co-com. Therefore, we accept them should be pro-is-ho-dit outside the pi-sche-va-ri-tel-no-go cycle - 30 minutes before meals, or after 2 hour after, if you eat according to the general-che-lo-ve-che-nor-me (1). I re-ko-men-blow not ex-pe-ri-men-ti-ro-vat and p-no-mother “Na-ri-ne” in the morning, as described above.

Dry kul-tu-ru ras-tvo-ri-te right in the bottle, filling it “up to the shoulder” with pure water of the dark room per-ra-tu-ry. In-yes, it can be ki-pya-che-noy, but I re-ko-men-blow kind-no-ko-vuyu, or filter-tro-van-nuyu. Filter-tro-van-nuyu water to “from-stand-yat” in a clay or crystal-steel jug-shi-not.

Bak-te-rii on-bi-ra-yut water and come to life. To restore the functions, they need some time and energy. In this way, hold the bottle for five minutes in your hand, warming it with your warmth.

If you don’t-ma-e-those at once not how many fla-co-news, I heat the liquid in my hand from the first fla-co-on you can re-pour into the second swarm, and after waiting a little, into the third, and so on.

You-drinking a solution, drink it with a hundred-a-number slightly in-to-great-that water. In 30 minutes you can eat. If you yourself go-to-vi-te se-be pi-schu, then na-chi-nay-te go-to-twist in 30 minutes after the pri-e-ma " Na-ri-ne, "because with the first for-pa-hah, pi-schi and even thoughts about food, pi-sche-va-ri-tel-nye so-ki is already on-chi-na -yut you-ra-ba-you-vat-sya.

The number of bubbles for the daily-th-th-e-ma ras-count-you-wa-et-by the weight of the body. For every 10 kilo-grams - 1 bottle of su-hoy culture or a hundred spoonful of liquid kvass.

For pro-fi-lac-ti-ki and in the complex of oz-ro-vi-tel-ny pro-tsed-fools, they usually come-no-ma-yut Na-ri-not 10 days -we-mi chickens-sa-mi. The first three courses are held once a month, the next times a quarter. After 2-3 years, you for-me-ti-those that your micro-ro-flo-ra is stable, and accepting “Na-ri-ne” is already nothing th not me-nya-et. In this case, it can be stopped.

With the treatment of dis-bak-te-ri-o-for the first 3 courses, they pro-vo-dyat-sya in those months with a monthly pe- re-ry-vom. After this, more often, everything can be re-re-ho-dit on a pro-fi-lac-ti-che-scheme.

With bak-te-ri-al-nyh and virus-nyh in-fek-qi-yah in those 10 days, doubly-en-ny or morning-en-ny before -zu pre-pa-ra-ta, in case of pri-yo-ma an-ti-bio-ti-kov.

At the time of pri-yo-ma “Na-ri-ne” from ra-qi-o-na is-key-cha-yut-sya: yeast products, sa-har in lu -bom vi-de, black and green tea, strong al-ko-gol, ta-bak, po-lu-fab-ri-ka-you and con-ser-you (including number of products in va-ku-smart package), not-on-tu-ral-nye-pit-ki (everything that is sold in ma -ga-zi-nah), pro-duk-you with so-der-zha-ni-em pi-sche-beautiful-si-te-lei, pi-sche-supplements, ma-ha -zin-nye with-right-ki-poison-ki. I also re-ko-men-blow from-ka-zat-sya from the meat of the milk-to-pi-ta-yu-shchih.

Sooner than all, after several courses, you can easily dis-stand with these products with all of them. In ordinary life, ru-ko-water-study the principle: there is always only what you want, exactly, but then, when for- ho-te-moose and in that quantity, someone satisfies you, that is, not more, but not less. If la-e-mine is not accessible, don’t try to replace it, just drink a glass of warm water.

2. External application.

Personally, I use “Na-ri-ne” when on-smor-ke, for-ka-py-vaya it in but-co-moves instead of a hundred naf-ti-zi-nov -gla-zo-li-new. In this case, in the po-zy-rek, I pour six full pi-pe-currents of water, I warm it in ku-la-ke for 10 minutes, and then I by pi-pet-ke in each no-co-howl. In each nostril, a person has three but-with-out moves: upper, middle and lower.

Effek-ta "pro-bi-va-niya" you can't wait. More than that, it’s better to put “Na-ri-ne” in the nose when it is free. For this, don’t-oh-ho-di-mo, gre-e-those bottle in your hand, hold your breath according to the “inhale-you- doh-for-hold", for-hold-ka should be pre-del-but possible and repeat after each (!) you-until -Ha. But co-moves for a while from-kro-ut-sya, and you can pour “Na-ri-ne” into them. Make it easier on the second day, while you don’t hurt yourself, someone is not-from-be-wives when -me-not-nii le-kar-stven-nyh pre-pa-ra-tov.

Well, and, of course, all the other folk-methods, usually with-me-ny-e-my when pro-stu-de pro-vo-di-te for your pleasure.

With le-che-nii kon-yunk-ti-vi-ta on-half-no-te vial-on-on-lo-vi-well, drop-pay-te drop-le into each eye in those days before the disappearance of symptoms. If on the third day you don’t get well, most likely you have a foreign body in your eye and you need to “eye grass-mu” in a way that bak-te-ri-al-ny and virus-rus-ny ko-newk-ti-vi-you treat with the help of “On -ri-not "one-but pleasure.

With le-che-ni ko-newk-ti-vi-tov na-do remember the thread that if in your family it happens often-a-hundred and na-chi-na -there is at the children, but then pe-re-ki-dy-va-et-sya on all the rest, it means that the root of pro-ble-we lies not in me- di-qing-sky sphere.

At-me-nim dis-creation Na-ri-not in uro-lo-gi-che-sky and gi-not-ko-lo-gi-che-practice-ti-ke, but I’m ready for that go-to-rit only with for-in-te-re-so-van-ny-mi sp-tsi-a-li-hundred-mi. There is a big-thy-lo-zhi-tel-ny experience of application.

3. Pi-ta-nie.

Pri-go-tov-len-naya on the basis-no-ve for-kvass-ki "Na-ri-ne" just-sto-kva-sha is-la-et-sya ve-li-to-stucco-nym pro-duk-tom pi-ta-niya.

General-of-the-west-but that ko-ro-vie mo-lo-ko, about-la-daya invaluable to us with a hundred, all-m-t-same-lo for pe -re-va-ri-va-nia. Namely, in this way, from ancient times, from the West, you pro-duk-you pi-ta-niya, p-go-tov-la-e-mye from mo-lo-ka pu- that his for-kva-shi-va-niya. “Na-ri-ne”, being-la-being before-hundred-vi-te-lem sa-pro-fit-noy flora of a person-lo-ve-ka, “pe-re-va-ri-va -et ”or more-vil-nee“ fer-men-ti-ru-et ”mo-lo-ko is much better than others, tra-di-qi-on-but is- useful for this culture.

In addition to that, it is also in-di-ka-tor of your health. If you are a kind-hearted person, and fi-zi-che-ski is healthy-ro-you, just-sto-kva-sha in-lu-chit-sya is tender, sweet -va-to-sour-bark tastes like ro-zo-va-to-cre-mo-vo-go from-ten-ka, and with a pleasant after-pa-hom.

In spiteful and sick people, it’s just a hundred-kva-sha in-lu-cha-et-s-fool-smell-well-schey, terribly sour and with sick-but-creative- nym for-pa-hom. For such people, I re-ko-men-blow sleep-cha-la go through le-cheb-ny and pro-fi-lak-ti-che-courses, and then step to the pri-go-tov-le-niyu pro-sto-kva-shi.

Notes.

1) Che-lo-ve-che-zhe-lu-doc pe-re-va-ri-va-et 330 milli-li-liters of the total volume of solid and liquid -koy pee in 30 minutes.

Narine is a rare fermented milk product. Until recently, I didn’t even know about its existence, until I realized that kefir and fermented baked milk were pretty fed up. Narine appeared on the supermarket shelves, in my opinion, relatively recently. Therefore, buyers are not particularly actively buying it. I will tell you what narine is and what makes it unique.

Narine is a fermented milk product prepared from milk and acidophilic lactic acid bacteria Lactobacterium acidophilum N.V. Ep. 317/402.

Interesting historical fact! Narine is a rather strange name, isn't it? It turns out that the strain of these lactobacilli was bred by the Armenian microbiologist L. A. Erzinkyan. His granddaughter was seriously ill, and a strain of bacteria bred by a scientist helped her recover. The granddaughter's name was Narine. It was in her honor that this name was given.

Narine was sold in pharmacies in dry form, in ampoules. The drug was considered a full-fledged medicine and it was necessary to prepare narine yogurt on your own, strictly according to the instructions. Now the product is sold ready-made in ordinary supermarkets.

Beneficial features

Like any fermented milk product, narine has many beneficial properties for the body:

• Normalization of intestinal microflora (restoration of bifidus and lactobacilli in a short time; increased activity of normal E. coli; suppression of opportunistic flora and putrefactive microprocesses in the intestine);
• Stimulation of intestinal motility;
• Complex anti-inflammatory action;
• Neutralization of a number of toxins and side effects from taking medications;
• Narine has a high vitamin-forming ability;
• Increased hemoglobin in the blood;
• Stimulation of the production of interferon and increased immunity;
• Acceptable for consumption along with any medications.

It is important to know! Narine is prescribed for premature, weakened newborns, children with low hemoglobin. After drinking the drink, they grow faster, develop, are less susceptible to gastrointestinal diseases, and have a healthy digestive physiology.

In what cases will narine be an excellent medicine?

This fermented milk product can be consumed with dysbacteriosis, gastritis, cholecystitis, gastric and duodenal ulcers, hepatitis, allergies, bronchial asthma, bronchitis, tuberculosis, pneumonia, sinusitis, sinusitis, tonsillitis, poisoning, chemotherapy, diabetes mellitus, during hormone therapy.

But the consumption of narine should not be associated only with the presence of any disease. This is an excellent tool for the prevention of diseases of the digestive system and improve its work, enhance the immune system, normalize the microflora of the body.

Composition of narine

When choosing a fermented milk product, pay attention to its composition. Only natural ingredients are welcome: milk, sourdough and fruit juices / purees - if it is yogurt. The composition usually contains whole milk, powdered milk and acidophilic ferment "Narine". There should be no other ingredients, such as thickeners, flavors, additives!

Calorie content is usually about 45-50 kcal, fat content is 1.5%.

How to consume narine?

I did not develop a strictly consumption plan. I eat (or drink?) Narine for breakfast with porridge, for snacks - as an alternative to yogurt or kefir.

By the way! Kefir, despite all its usefulness, is a rather “active” product. Of all the milk substances, it is, in my opinion, the most sour and "nuclear". I don't drink it very often at night because it can cause heartburn and discomfort. And for a weak stomach, kefir is generally contraindicated. Narine is a wonderful substitute for it - the effect is stronger and the taste is more pleasant.

Smell, taste and texture

The smell is gentle, pleasant. Something between yogurt and kefir. The taste of narine is more pleasant than that of kefir. It is slightly sour and very similar to yogurt. The consistency is interesting, thicker than kefir and yogurt, soft, similar to yogurt. If beaten a little (with a fork or whisk) it looks like soft cottage cheese.

On a note!Narine goes great with pancakes! It's almost the perfect substitute for sour cream. If yogurt or soft cottage cheese is easy to identify, then everything is not so simple. My family at first assumed that it was low-fat sour cream. The consistency is a little off.

Use in cooking

Narine, I "introduced" wherever possible. Where kefir is applicable, narine can also be used. Pancakes, pancakes, muffins, pies, cottage cheese casseroles, sauces, meat marinades.

You can replace milk or yogurt in breakfast. For example, I made lazy oatmeal on such sour milk (I left it all night), mixed it with homemade granola, bran. It turns out good pastries with narine.

Attention recipe! Super remedy for increasing hemoglobin: pour boiling water over buckwheat for 5 minutes. Drain the water, mix the steamed groats with narine, sahzam salt / honey and put it in the refrigerator overnight. In the morning - for 20 seconds in the microwave and you have a healthy, delicious breakfast ready.

Conclusion: narine is another super-healthy product from the sour-milk arsenal. It will help the digestive system work like clockwork. Accordingly, there will be no problems with digestion (which means that the weight is normal, and help in losing weight, and excellent health). If you are tired of kefir, buy other fermented milk products, because they are also useful!