How to Kefir

http://www.kefir.org/

http://products.mercola.com/body-ecology/kefir.htm

http://www.kefir.com.au

http://www.culturesforhealth.com/water-kefir-starter-kit.html

Details

Water kefir grains create a carbonated lacto-fermented beverage from sugar water, fruit juice, or coconut water. Incredibly easy to use, the starter culture can create a new batch of water kefir every 24-48 hours. Water kefir makes a fantastic non-dairy alternative to milk kefir and can be flavored to make a range of delicious beverages, or as an ingredient in many recipes. Your family will love it!

  • Rehydration period of 3-5 days required before regular use.
  • Reusable culture; makes up to 2 quarts water kefir with every batch.
  • Cultures on the counter at 68°-85°F.
  • May be used to culture sugar water, fruit juice, and coconut water.
  • Finished water kefir (not grains) may be used to culture non-dairy milks, for a non-dairy milk kefir alternative.

 

Water Kefir Starter Kit Contents:

Ingredients: Water kefir grains, organic rapadura sugar, filtered water

This product contains no GMO ingredients.

Shipping Information: Our water kefir grains are shipped in a dehydrated state in a barrier-sealed packet. The product keeps

  • At room temperature (68° to 78°F): 12 to 18 months
  • In the refrigerator (40° to 45°F): 18+ months
  • In the freezer (0° to 25°F): not recommended

http://heal-thyself.ning.com/profiles/blogs/probiotic-selection

There are some 500-1000 different microbials which inhabit and reproduce in the gut. Some are only there transiently and therefore, to have a “healthy” gut (based upon our historical traditional cultures), we need to consume beneficial microbials regularly. Whole food probiotics more effectively remain viable until they reach the large intestine. Most bottled probiotics are denatured during transportation, and don’t survive the stomach acid to make it to the gut.

*Homemade milk kefir has 56+ different beneficial microbials strains.

*Water kefir has about 30 different beneficial microbial strains.

*Commercial store-bought kefir has about 10 different beneficial microbial strains, more than most bottle probiotics.

*Kefir “starters” have about 7 microbial strains.

*Commercial yogurt has about 7 different beneficial microbial strains. (They add strains intentionally for benefit. Bifidum is one to look for, if you purchase commercial whole food probiotics.)

*Homemade yogurt strains vary, but each starter has somewhat limited different strains, usually about 5-7 different strains. Having different sources of microbials in our food is optimal.

Basically, most probiotics are not viable all the way to the gut, due to heat destruction during transportation and storage, acidity in the stomach, and low viability of powders and capsules. Commercial yogurts must have “Active Live Cultures”.

I prefer whole foods which are naturally cultured or fermented: kefir or yogurt from cow, goat, coconut, almond, hemp seed milk, etc. And fermented foods. Bubbies brand sauerkraut and dill pickles are easy to add to the diet.

“Homemade yogurt that is fermented for 24 hours, will have an average concentration of 3 billion cfu/mL of yogurt. If you were to eat a small bowl (500 ml) of 24 hour fermented homemade yogurt, you would receive 1.5 trillion beneficial bacteria – 100 times more bacteria than a 15 billion capsule.

And homemade kefir has 5x that; homemade kimchi 10x that!

Dairy-free kefir, or any type of dairy could be made into kefir. And the kefir grains reproduce and you will be giving them away to friends and strangers in no time!

Here are my two favorite videos about making milk kefir:
http://www.youtube.com/watch?v=z1BdnzhNvvs
http://www.youtube.com/watch?v=46ocnaRViDY

And how to make water kefir:
http://heal-thyself.ning.com/video/how-to-make-water-kefir

I’ve not used kefir starter as it only has 7 microbials and REAL kefir grains have 56+ beneficial microbials. Kefir grains are free, or less than $15, all over the internet for a lifetime supply.

Here is more about easy homemade probiotics: http://heal-thyself.ning.com/profiles/blogs/homemade-probiotics

Actually, kefir grains have many microbials which retard growth of pathogenic microbials. “Bacteriocin ST8KF (bacST8KF), produced by Lactobacillus plantarum ST8KF isolated from kefir, inhibits the growth of Enterococcus
faecalis E88.”

Basically, consumption of kefir could inhibit the growth of Enterococcus faecalis. And listeria and salmonella! http://lib.bioinfo.pl/pmid:17719671

And kefir appears to inhibit the growth of E. coli. http://lib.bioinfo.pl/auth:Vinderola,CG

This is a long and fascinating discussion of probiotic organisms: http://sci.tech-archive.net/Archive/sci.med.nutrition/2008-01/msg00269.html

Everything Probiotics: http://heal-thyself.ning.com/profiles/blogs/everything-probiotics

Dom, the Kefir King’s site: http://users.sa.chariot.net.au/~dna/kefirpage.html#intro

Furthermore, freshly made kefir can have an average microbial count as high as 10 billion cfu/ml of beneficial probiotics.

Consumption of milk kefir and soymilk kefir suppressed the IgE and IgG1 responses. (decreased allergies)
http://cat.inist.fr/?aModele=afficheN&cpsidt=18285077

http://heal-thyself.ning.com/profiles/blogs/probiotics-pusher#ixzz0z42TojoH

Kimchi has even more beneficial microbials. I’m making my first batch today. Over 200 microbials!!
http://heal-thyself.ning.com/profiles/blogs/whole-food-probiotics-101

Our gut microbial balance includes 500-1000 microbials. Kefir helps bifidum to reproduce, and colonizes the gut, not just transiently passes through.
http://heal-thyself.ning.com/forum/topics/probiotics-vs-kefir-and-yogurt

Homemade REAL kefir is one of my favorite topics. 😀 I totally trust kefir. Kefir has been around for over 2000 years.

I believe that real food has more benefits than processed food. And is much less expensive, because kefir reproduces itself and you do not have to keep buying more again and again.

Just found this quote, “The usage of kefir allegedly originated over 2,000 in the Caucasus Mountains (that border modern-day Russia and Europe), where people seem to live easily to 100 and above.” The “longevity” benefits of kefir are renowned.

Here are 1680 research studies on REAL kefir grains on PubMed: http://www.ncbi.nlm.nih.gov/pubmed (just type in kefir)

Kombucha has different microbials, specifically Saccharomyces Boulardii which displaces and replaces candida albicans in the gut. The issue with this is, as candida is displaced it “dies-off” and releases toxins and mercury (if mercury toxins are bound to it). Skin is a detox pathway, as are lungs and other mucosal surfaces, so the toxins can excrete through the skin and have a “candida flare” effect (with consuming kombucha when you have mercury issues).

Kefir does not have Saccharomyces Boulardii.

The microbials of kefir thrive in a symbiotic balance indefinitely when provided a food source. REAL kefir grains have hundreds of more research studies and history than any processed starter package of microbials or bottle probiotics.

MICROFLORA OF KEFIR GRAINS is well documented: http://users.sa.chariot.net.au/~dna/kefirpage.html#composition-of-KG

I will caution that kefir has so many more beneficial microbials that only a teaspoon has more microbial benefit than any probiotic capsule. Start with small amounts of kefir, if your gut is messed up. Microbials are recolonizing and shifting the gut microflora whenever we consume any probiotics. Kefir has 100x more microbial benefits due to the variety and quantity of microbials, just like fermented vegetables do.

Kefir grains reproduce easily. And if you check at your local health food store, oftentimes people post “Free Kefir” on the bulletin board. I have kefir grains from half a dozen sources and they are all combined and thriving fabulously!

Even your teeth feel cleaner and healthier when you drink kefir. The whole body microbials are optimized

 

 

 

http://www.kefir.org/

http://products.mercola.com/body-ecology/kefir.htm

http://heal-thyself.ning.com/profiles/blogs/probiotic-selection

There are some 500-1000 different microbials which inhabit and reproduce in the gut. Some are only there transiently and therefore, to have a “healthy” gut (based upon our historical traditional cultures), we need to consume beneficial microbials regularly. Whole food probiotics more effectively remain viable until they reach the large intestine. Most bottled probiotics are denatured during transportation, and don’t survive the stomach acid to make it to the gut.

*Homemade milk kefir has 56+ different beneficial microbials strains.

*Water kefir has about 30 different beneficial microbial strains.

*Commercial store-bought kefir has about 10 different beneficial microbial strains, more than most bottle probiotics.

*Kefir “starters” have about 7 microbial strains.

*Commercial yogurt has about 7 different beneficial microbial strains. (They add strains intentionally for benefit. Bifidum is one to look for, if you purchase commercial whole food probiotics.)

*Homemade yogurt strains vary, but each starter has somewhat limited different strains, usually about 5-7 different strains. Having different sources of microbials in our food is optimal.

Basically, most probiotics are not viable all the way to the gut, due to heat destruction during transportation and storage, acidity in the stomach, and low viability of powders and capsules. Commercial yogurts must have “Active Live Cultures”.

I prefer whole foods which are naturally cultured or fermented: kefir or yogurt from cow, goat, coconut, almond, hemp seed milk, etc. And fermented foods. Bubbies brand sauerkraut and dill pickles are easy to add to the diet.

“Homemade yogurt that is fermented for 24 hours, will have an average concentration of 3 billion cfu/mL of yogurt. If you were to eat a small bowl (500 ml) of 24 hour fermented homemade yogurt, you would receive 1.5 trillion beneficial bacteria – 100 times more bacteria than a 15 billion capsule.

And homemade kefir has 5x that; homemade kimchi 10x that!

Dairy-free kefir, or any type of dairy could be made into kefir. And the kefir grains reproduce and you will be giving them away to friends and strangers in no time!

Here are my two favorite videos about making milk kefir:
http://www.youtube.com/watch?v=z1BdnzhNvvs
http://www.youtube.com/watch?v=46ocnaRViDY

And how to make water kefir:
http://heal-thyself.ning.com/video/how-to-make-water-kefir

I’ve not used kefir starter as it only has 7 microbials and REAL kefir grains have 56+ beneficial microbials. Kefir grains are free, or less than $15, all over the internet for a lifetime supply.

Here is more about easy homemade probiotics: http://heal-thyself.ning.com/profiles/blogs/homemade-probiotics

Actually, kefir grains have many microbials which retard growth of pathogenic microbials. “Bacteriocin ST8KF (bacST8KF), produced by Lactobacillus plantarum ST8KF isolated from kefir, inhibits the growth of Enterococcus
faecalis E88.”

Basically, consumption of kefir could inhibit the growth of Enterococcus faecalis. And listeria and salmonella! http://lib.bioinfo.pl/pmid:17719671

And kefir appears to inhibit the growth of E. coli. http://lib.bioinfo.pl/auth:Vinderola,CG

This is a long and fascinating discussion of probiotic organisms: http://sci.tech-archive.net/Archive/sci.med.nutrition/2008-01/msg00269.html

Everything Probiotics: http://heal-thyself.ning.com/profiles/blogs/everything-probiotics

Dom, the Kefir King’s site: http://users.sa.chariot.net.au/~dna/kefirpage.html#intro

Furthermore, freshly made kefir can have an average microbial count as high as 10 billion cfu/ml of beneficial probiotics.

Consumption of milk kefir and soymilk kefir suppressed the IgE and IgG1 responses. (decreased allergies)
http://cat.inist.fr/?aModele=afficheN&cpsidt=18285077

http://heal-thyself.ning.com/profiles/blogs/probiotics-pusher#ixzz0z42TojoH

Kimchi has even more beneficial microbials. I’m making my first batch today. Over 200 microbials!!
http://heal-thyself.ning.com/profiles/blogs/whole-food-probiotics-101

Our gut microbial balance includes 500-1000 microbials. Kefir helps bifidum to reproduce, and colonizes the gut, not just transiently passes through.
http://heal-thyself.ning.com/forum/topics/probiotics-vs-kefir-and-yogurt

Homemade REAL kefir is one of my favorite topics. 😀 I totally trust kefir. Kefir has been around for over 2000 years.

I believe that real food has more benefits than processed food. And is much less expensive, because kefir reproduces itself and you do not have to keep buying more again and again.

Just found this quote, “The usage of kefir allegedly originated over 2,000 in the Caucasus Mountains (that border modern-day Russia and Europe), where people seem to live easily to 100 and above.” The “longevity” benefits of kefir are renowned.

Here are 1680 research studies on REAL kefir grains on PubMed: http://www.ncbi.nlm.nih.gov/pubmed (just type in kefir)

Kombucha has different microbials, specifically Saccharomyces Boulardii which displaces and replaces candida albicans in the gut. The issue with this is, as candida is displaced it “dies-off” and releases toxins and mercury (if mercury toxins are bound to it). Skin is a detox pathway, as are lungs and other mucosal surfaces, so the toxins can excrete through the skin and have a “candida flare” effect (with consuming kombucha when you have mercury issues).

Kefir does not have Saccharomyces Boulardii.

The microbials of kefir thrive in a symbiotic balance indefinitely when provided a food source. REAL kefir grains have hundreds of more research studies and history than any processed starter package of microbials or bottle probiotics.

MICROFLORA OF KEFIR GRAINS is well documented: http://users.sa.chariot.net.au/~dna/kefirpage.html#composition-of-KG

I will caution that kefir has so many more beneficial microbials that only a teaspoon has more microbial benefit than any probiotic capsule. Start with small amounts of kefir, if your gut is messed up. Microbials are recolonizing and shifting the gut microflora whenever we consume any probiotics. Kefir has 100x more microbial benefits due to the variety and quantity of microbials, just like fermented vegetables do.

Kefir grains reproduce easily. And if you check at your local health food store, oftentimes people post “Free Kefir” on the bulletin board. I have kefir grains from half a dozen sources and they are all combined and thriving fabulously!

Even your teeth feel cleaner and healthier when you drink kefir. The whole body microbials are optimized

 

http://www.homemademommy.net/2012/09/why-i-love-kefir-and-what-are-kefir-grains.html

 

What are Kefir Grains?

To understand what kefir is we must first understand the grains used to make kefir.  According to Real Food Fermentation: Preserving Whole Fresh Food with Live Cultures in Your Home Kitchenby Alex Lewin, ‘Kefir grains are combinations of yeasts and bacteria living on a substrate made up of a variety of dairy components.’  These live kefir grains look a little bit like cauliflower florets and are somewhat gelatinous in texture.  My favorite fact about kefir grains is that live kefir grains cannot be made or manufactured (yay! a *real* real food!).  No other milk culture (yogurt, creme fraiche, etc.) forms grains so it is very unique!  You can purchase kefir grains or look for someone making kefir nearby who might be able to share some. I often look to my local Weston A Price chapter for this. There is also a group on Facebook that shares kefir grains with people looking for them.

The exact details of their origin is not known although there are many stories ranging from the grains being the actual manna from heaven during the Israelites wandering in the desert for 40 years or a gift from Allah to the Prophet Muhammed.  In any event, the grains were closely guarded secrets because of their health giving properties until the early twentieth century when a Russian spy was able to get some and then they quickly proliferated in Russia and Eastern Europe and now throughout the world.

What is Kefir and what are the benefits to drinking it?

Kefir is the drink made from the kefir grains and it has the consistency of a drinkable yogurt but is much more tart and is actually effervescent.  Upon trying kefir the first time, my 3 year old daughter commented that it tasted like a milk soda! Kefir grains consume the lactose during the culturing process so lactose intolerant folks rejoice – you can apparently drink kefir. The neat thing about kefir is that it is pretty versatile – you can drink it plain or add it to a smoothie or even drain the ‘whey’ from it to make kefir cheese (like cream cheese) to use in dips like ranch dressing, etc.

Way Better Than Yogurt

Kefir made from live kefir grains has 35  different strains of beneficial bacteria and yeasts.  Kefir isn’t at all like yogurt in that kefir actually colonizes our digestive tracts with this beneficial bacteria and yeast.  Yogurt and many other so called probiotic foods on the market today actually only provide prebiotics or simply – they provide food for the good bacteria that live in the intestinal tract.  Laboratory grown yogurt has only 1 or maybe as high as 5 strains of beneficial bacteria and laboratory grown kefir for manufactured products has only 10 strains.  Commercially made kefir sold in the stores is not fermented long enough. In addition the pasteurization process after fermentation kills the probiotic microbes.  So my next statement only applies if you would like to make your own – Start SLOWLY.  Just a spoonful a day for the first two weeks should be enough to slowly introduce your body to this magical substance.  I had some digestive issues the first two weeks (I felt like I had a brick in my stomach) and my daughter got a rash.  Some people call this period ‘die off’ because it is the kefir killing off bad substances and this shows up in different ways for different people.  After a few weeks of this, I could actually tell when I was ready for more because I suddenly wanted more kefir.  I am now able to drink almost 2 cups a day!

Kefir boosts our immune systems by keeping healthy bacteria in our digestive tract (and remember 80% of our immune system is in our digestive track!). The fermenting bacteria produce lactic acid which heals and soothes the gut lining. Kefir is rich in vitamin A, B2, B12, D, K, calcium, magnesium, phosphorus, and typtophan.  It has anti tumor properties, prevents disease, increases digestibility and it controls toxins.

How do I make kefir?

Making kefir is a pretty simple process – you do not need to maintain a constant temperature like with yogurt.  You basically add the grains to milk, set it in a pantry or countertop for 18-24 hours and voila! Kefir!  Then you simply strain out the grains and put the finished kefir in the fridge.  You then reuse the grains again (you don’t need to rinse them and if you do rinse them make sure not to rinse with chlorinated water – it will kill the kefir!) in a new batch of milk.  When you need to slow down the process (read: you are leaving town for a week), you just put the grains in milk and put them in your fridge while you are gone. With each subsequent batch your kefir grains will grow and you can share them with friends and family.  I absolutely love that part – what a way to build a community of healthy people.

Watch my video on how to make kefir here

Click here to buy kefir grains.