Amasai: Probiotic Beverage that Boosts Immunity & Gut Health
The only type of dairy I recommend due
to it being a cultured form of dairy and rich in probiotics. Dairy can be
a very healing food if it’s created right and if it is from A2 casein which is
less inflammatory then the A1 casein which is found in most grocery store
dairy. Amasai also is from cows that are all 100% grass-fed and
organic. While some people cannot tolerate dairy, they often can tolerate
this form of dairy and often have amazing healing benefits.
Health
Benefits of Amasai:
30 strains of probiotics (Whereas
kefir only has 7-10 strains and yogurt only 1-2 strains)
Critical for digestive health
Helps with losing weight
Fights against viruses and bacteria
Boosts immune system, fights cancer
Aids in digestion of vitamins and
minerals – you are what you digest
Omega 3’s – decrease inflammation
CLA – conjugated linoleic acid –
for fat burning
Calcium and Vitamin D – in their
absorbable form
Whey protein – most highly
absorbable and easily digestible protein to burn fat and build muscle
Reasons I Choose Amasai Over Other
Dairy:
Amasai is true low heat pasteurized
whole milk filled with healthy fats, fat soluble vitamins and good protein.
Superior genetics in the cattle Beyond Organic uses produces A2 casein,
which is similar to human milk or goat or sheep milk proteins so easier to
digest in the body. A2 dairy is the only form of dairy I suggest adding
to your diet. A1 casein is similar to gluten and leads
inflammation and sometimes to allergic responses in the body and should be avoided.
For more on issues with gluten and dairy see my books The Guide to a
Gluten-Free Diet and The
Guide to a Dairy-Free Diet.
Beyond Organic Dairy is grass-fed but
they use a term called GreenFed™ because the cattle eat only what comes out of
the ground, including grasses, legumes, forbs and herbs, which are known
collectively as forage. Beyond Organic cattle do not eat grains.
Conventional dairy has antibiotics, hormones, steroids and high heat
pasteurization which kills enzymes and nutrients. Also the cows are fed
genetically modified feed in commercial dairy. GreenFed™ products have
been shown to be higher in beta carotene (Vitamin A) and other antioxidant
vitamins, conjugated linoleic acid (CLA) and omega-3 fatty acids.
I have a new favorite smoothie! I
love how rich and creamy it is and my son asks me if I put ice cream in it he
loves it so much! I love it because I know I am getting rich probiotics,
antioxidants, healthy fats and fiber. I add an egg yolk to this recipe
from a local farm to get good fats and Vitamins A and D too!
Amasai
Berry Smoothie!
Yields: 1 serving
Ingredients:
8 oz. Amasai {plain}
1 Tbsp. chia seeds or Living Terrain sprouted chia blend
1 Cup fresh or frozen berries {blueberries, blackberries, strawberries or raspberries}
½ banana
½ avocado
2 tsp. raw honey (optional)
½ cup coconut water
Directions: Combine all ingredients in a high-speed blender. Add water or additional coconut water to thin if necessary.
Ingredients:
8 oz. Amasai {plain}
1 Tbsp. chia seeds or Living Terrain sprouted chia blend
1 Cup fresh or frozen berries {blueberries, blackberries, strawberries or raspberries}
½ banana
½ avocado
2 tsp. raw honey (optional)
½ cup coconut water
Directions: Combine all ingredients in a high-speed blender. Add water or additional coconut water to thin if necessary.
Note
Other flavors of Amasai are available
that have some added sugar – I like the plain and then you can always add some
raw honey for sweetness. Many people like the flavors for their kids!
Ranch
Amasai Dressing
Yields: 2 cups
ingredients:
1 tsp. dried parsley
½ tsp. fresh ground pepper
1 tsp. Celtic sea salt
½ tsp. garlic powder
¼ tsp. onion powder
¼ tsp. dried thyme
16 oz. plain Amasai {or ½ herbs and use 8 oz. of plain Amasai}
directions: Whisk together the above ingredients. Refrigerate for at least one hour before serving
ingredients:
1 tsp. dried parsley
½ tsp. fresh ground pepper
1 tsp. Celtic sea salt
½ tsp. garlic powder
¼ tsp. onion powder
¼ tsp. dried thyme
16 oz. plain Amasai {or ½ herbs and use 8 oz. of plain Amasai}
directions: Whisk together the above ingredients. Refrigerate for at least one hour before serving
prep ahead: Measure dry
ingredients several times and store in labeled containers. Prepare as
above when needed.
allergen info: Casein-Free,
Corn-Free, Egg-Free, Gluten-Free, Peanut-Free, Soy-Free
No
Added Sugar
Amasai is traditional, fermented milk beverage that is very
similar to kefir. It has the consistency of a liquid yogurt and a tart,
fermented taste that let’s you know it contains valuable probiotics. A
nutritional staple for most South Africans for hundreds of years now, amasai
has recently come into the mainstream more as probiotic foods have continued to
gain attention and praise for its gut-healing, immune-boosting properties.
What Is Amasai
Amasai (also sometimes spelled amasi) is one of
several fermented probiotic foods and beverages commonly consumed
throughout South Africa. Fermentation has a long history in Africa as a means
of preserving foods naturally, even without conveniences of modern life such as
freezing or refrigeration. The process of fermenting foods — including dairy
products in the case of yogurt, amasai and kefir —produces beneficial bacteria
that we refer to as “probiotics.” Amasai’s taste is described as a cross
between cottage cheese and plain yogurt; as with other fermented/sour foods,
most people say that you either love the taste or hate it.
Range of health
concerns:
Probiotics improve digestive functions, including reducing
constipation, bloating and diarrhea
They can boost immunity and offer increased protection against
cancer, allergies, parasites, infections and illnesses. One study done in
Colombia found that treatment with probiotic strains could result in a 60
percent reduction in certain type of intestinal infection that affects children
and can cause mortality in some cases
Probiotics have been correlated with better cognitive functioning
and protection against dementia and Alzeimer’s disease
They also play a role in regulating hormones, including those that
control appetite, satiety and body weight
Amasai Nutrition
Facts
Although there are different strains of amasai eaten around the
world today, all seem to deliver similar benefits to the kind consumed in
Africa. Each strain of amasai is dependent on several factors, including what
type of container it’s fermented in, how long the fermentation period lasts,
the type of dairy used to make amasai, and also the type of bacteria “starter”
used.
Just like with probiotic yogurt, these factors affect how
amasai tastes and appears, and also how concentrated it is with probiotics.
Therefore, the method of fermentation partly determines how much of an impact
amasai might have on your health.
One cup of amasai
(8 ounces, or 240 ml) that’s made with whole cow’s milk has about:
170 calories
8 grams protein
11 grams fat
7 grams sugar
10 grams carbohydrates
Amasai is a good source of nutrients including:
Probiotic bacteria
Protein
Calcium
B vitamins
Vitamin A
Iron
Magnesium
Potassium
Omega-3 fatty acids and CLA
Amasai Benefits
Probiotics are praised most for their role in improving gut
health. Amasai is good for your entire GI tract, particularly if you’ve
been on antibiotics or have had a problem with something you ate producing
stomach issues including diarrhea. Along with the benefits that other types of
probiotics bring, amasai is good for the following:
Better Immune
System Function
The GI tract plays an important role as an interface between the
body and its environment. (5)
Probiotics populate in your gut (GI tract) and help control hormone production
along with inflammation. They come into contact with various outside bacteria,
viruses, yeast and fungus that enter the body every day.
These kinds of healthy bacteria are short-lived, so it’s best to
repopulate the gut often by regularly consuming the best sources of
probiotics. It’s also wise to consume “prebiotic” foods which help probiotics
to live longer and repopulate, including artichokes, asparagus, berries,
bananas and yams.
How can consuming probiotics help improve your overall health?
Several of the ways they do include: producing vitamin B-12, butyrate and
vitamin K2; crowding out bad bacteria, yeast and fungi; creating enzymes that
destroy harmful bacteria; and regulating secretion of IgA and regulatory T
Cells that lowers inflammation.
Evidence shows probiotics can help increase immune
function by:
Reducing allergies, flu and colds
Reducing overuse of antibiotics
Preventing cavities and gum disease
Combating infections and antibiotic-resistant bacteria
Treating liver disease, ulcers and kidney disease
Battling cancer
Lowering risk for learning disabilities and autism
Lowering cholesterol
Treating skin inflammation and acne
Helping with weight regulation
Improved
Digestion
According to the journal Frontiers in Microbiology, probiotic
foods like amasai can help with a range of digestive problems, from
constipation and acid reflux, to bloating and diarrhea. One type of probiotic
called Lactobacilli is especially good at converting carbohydrates in your diet
(including a type of called lactose which is found in milk and dairy products)
to other acids, which helps improve overall metabolism and digestion.
When carbohydrates from your diet aren’t properly broken down they
can lead to symptoms including gas, bloating and other signs of intolerance.
That’s why people with issues like IBS, SIBO or sensitives to things
like FODMAP foods can benefit greatly from consuming probiotics.
Reduced Risk for
Age-Related Health Problems
A report published in Frontiers in Cellular
Neuroscience showed that by reducing inflammation, increasing nutrient
absorption, helping with neurotransmitter production and balancing hormones,
probiotic foods have been found to improve cognitive health and offer
protection from diseases like Alzheimer’s and dementia. Probiotics alter inflammatory cytokineprofiles and down-regulate
proinflammatory cascades that can damage the brain, nerves and blood vessels.
Making
Traditional Amasai
Although the benefits of amasai are becoming more known, it’s
still hard to find it in many grocery stores. Therefore, the more practical way
to consume amasai regularly would be to make it yourself at home.
The way that amasai is created is a traditional, long-used method
of dairy fermentation. Cow’s milk is placed into a gourd or other container, a
bit of amasai from a prior batch is added, and the combination is left to
ferment. The process of making amasai is similar to making yogurt
and kefirin many ways and easy to do once you get the hang of it.
Here are several things to keep in mind if you want to try making
your own homemade amasai
To make amasai you will need cow’s milk (preferably unpasteurized,
whole, organic and grass-fed Jersey or Guernsey cow breeds) plus a starter
which contains bacteria. The easiest way to obtain a starter is to use
previously made amasai that’s already fermented, or to purchase a starter kit
online.
As the substance ferments, the whey portion of the milk is drained
off, and what remains is a thick, curdled type of beverage. This can take
anywhere from several hours to a day, during which the amasai is left out of
the refrigerator.
Combine the amasai and starter (or older amasai) in a container
and let it sit at room temperature for 10–12 hours. Some reports show that
traditional preparation required leaving it to ferment for up 2 whole days.
You can then store it in the refrigerator for 2–3 weeks.
Once amasai undergoes fermentation, it can be used to create
the next batch of amasai. Bacteria are passed from one fermented food to
another as they continue to repopulate by “eating” certain substances found in
dairy.
Another factor to consider is the treatment of the container used
to ferment the beverage. For instance, some people don’t clean their amasai
container in any way between making batches, others simply wipe it out, and
still others use hot water to rinse it out thoroughly. Each method will impact
what strain of amasai you end up with, the flavor and the nutrition
profile. In addition, some communities smoke the inside of the gourd while
others wash it out with wood ash. There are many ways this process is treated,
each resulting in a slightly different strain of amasai.
Eat your amasai on its own (with added raw honey to
sweeten it if you’d like), with fruit, or in any other way you’d have kefir or
yogurt.
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