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Why Everyone Should Drink Kefir

5/10/2016

3 Comments

 
If you know me, you know I am a huge fan of milk kefir. Unfortunately, there are still many of you that don't know what kefir is or how this simple fermented drink could change your life. I am lactose intolerant, and had bloating, gas, indigestion so bad I have even gone to the Emergency Room thinking I am having a heart attack. I know what you are thinking… Why would I drink milk kefir if I am lactose intolerant since Kefir is a milk product. True, kefir is traditionally a milk product, but it is a fermented milk product and that fermentation changes the chemical composition of foods? Kefir’s low lactose content may actually make it possible to improve lactose intolerance.

I now drink kefir at every meal, and do not suffer any longer from digestive issues. It has also helped my lactose intolerance issue, I can eat some ice cream without suffering from the bloating and pain. I saw this article written by Shantha Kalia and could not of done a better job talking about the benefits of kefir.

What is kefir?
Kefir is a fermented product that originated in the Caucasus. It gets its name from the Turkish word ‘keif,’ which means ‘good feeling.’  Kefir is a unique cultured dairy product due to the combination of lactic acid and the alcoholic fermentation of lactose.

What distinguishes it from the traditional fermented milk product (yogurt) is that it's made from kefir grains, which are basically a symbiotic community of bacteria and yeasts. The kefir grains – or the microorganisms – are held together by a polysaccharide matrix, called kefiran. Kefir grains produce kefir by their microbial activity. The symbiotic relationship of the microbes results in a relatively stable and specific balance of bacteria and yeast. Kefir grains were passed from generation to generation among the tribes of the Caucasus.

This probiotic food contains several health benefits. It has antibacterial, antifungal and anti-carcinogenic properties. It is known to not only reduce symptoms of lactose intolerance, but also known to lower cholesterol and stimulate the immune system. Probiotics – which kefir contains in abundance – are known to improve gastrointestinal health by maintaining healthy gut bacteria.

Nutrition Facts
Kefir contains high concentrations of vitamin B12, calcium, magnesium, vitamin K2, biotin, folate, protein, enzymes and probiotics. These unique set of nutrients benefit the body in many ways.

Here are 5 main reasons you should be drinking kefir, even if you are lactose intolerant.

1. Improves Lactose Intolerance:
Fermentation changes the chemical composition of dairy products like milk, rendering it relatively low in lactose. An enzyme, β-galactosidase – which is essential to digest lactose – is present in the microbes in the fermented milk, according to researchers at Ohio State University who published their results in the Journal of the American Dietetic Association. Some bacterial cells die in the intestinal tract and release the enzymes that digest the lactose. It is suggested that microbes in kefir may be able to colonize the intestines and benefit health by shielding them from harmful disease-causing bacteria.

TIP: If you struggle with lactose problems, try adding kefir to your diet in small amounts to see how well you tolerate it.


2. Provides benefits for the digestive system:
Kefir contains viable microorganisms (lactobacillus and bifidobacterium) that inhabit and colonize the digestive system, protecting it from diseases such as leaky gut, irritable bowel syndrome and inflammatory bowel disease. Kefir improves digestion, alleviates some common digestive problems like gas, bloating, indigestion, etc. It promotes regular bowel movements and has a stimulatory effect on the motor and emptying function of the stomach. Milk, milk whey, cheese and butter have an inhibitory effect on this function. Russian physicians have successfully used kefir to treat peptic ulcers in the stomach and duodenum.

3. Boosts immunity:
Kefir has a stimulating effect on the immune system and improves its disease-fighting capacity. Nearly 70% of your immune system resides in your gut. Kefir is able to modify the balance of the immune cells in the intestinal mucosa. When your immune system is functioning normally, it usually controls bacteria and yeast in the body to prevent infections. Certain medications you may be taking can decrease your body’s immunity and therefore, increase your chances of getting sick from bacteria and yeast. Kefir is an excellent source of nourishment for the elderly, pregnant and nursing women, kids and those who are immunocompromised.

4. Anticarcinogenic properties:
The anti-cancer property of kefir is thought to have originated in the polysaccharide content of kefir grains. Kefir benefits cell damaged by radiation treatment. When pelvic malignancies are treated with radiotherapy, stem cells in the crypts of the intestine are destroyed. However, intake of kefir has shown to decrease the damage by protecting the colonic cells.

5. Antimicrobial properties:
Antimicrobial activity in kefir is associated with the production of lactic acid, carbon dioxide and ethanol. These compounds not only reduce the food borne pathogen in your body, but also aid in the treatment and prevention of gastroenteritis and vaginal infections. Kefir acts against pathogenic bacteria Salmonella, Helicobacter, Shigella, Staphylococcus, E. coli, Proteus vulgaris, etc.

Kefir is available at Walmart and most health food stores, but it's not the same as what you make fresh at home. If you want all the health benefits go to Amazon on line and order "LIVE KEFIR GRAINS". The grains are not expensive and once you have them, you have them for life. On line many places sell dried kefir grains which make it easier to ship but some of the micro organisms have been killed due to the drying process, do not buy the dried grains.

If you have any questions email me or stop by at the Farmer's Market and I will be happy to share what ever I know about this wonderful drink.

Tamara

3 Comments

Kefir Grains

2/2/2015

1 Comment

 
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Q. What is kefir? A. Kefir is a health promoting fermented dairy drink, similar to yogurt but slightly tangier. While yogurt usually contains only two or three strains of bacteria, kefir contains a much wider variety of friendly micro organisms, including beneficial yeasts, some of          which can break down lactose [milk sugar].

Q. What is *real* kefir? A. *Real* kefir is kefir prepared in the traditional fashion, starting off with kefir grains. Store bought kefir, on the other hand, is produced by culturing pasteurized milk with a limited number and species of organisms, which are strategically selected to imitate the flavor and texture of the real thing, but with limited properties. In particular, commercial kefir cannot be used to make new kefir on a continuous basis, because the culture inevitably loses viability. Kefir grains, instead, can continue to produce fresh kefir on an indefinite basis. Also, distinctive scientifically proved therapeutic properties of the actual kefir grains, when ingested, which enhance health, are not possible with the use of commercial kefir or a kefir prepared with commercial starter-cultures.

Q. Why should I drink Kefir? Is it healthy? Kefir has many health promoting benefits. In a nutshell, these benefits could be divided in two groups:

1. Kefir grains contain a vast amount of micro-organisms from 4 genus groups, including lactic acid bacteria and yeasts. The distinctive micro flora of kefir is compatible with the needs of our body. Kefir micro-organisms are able to stabilize or balance the Gastro Intestinal tract, as well as ensuring better digestion and fight off harmful bacteria, yeasts [including those which cause stomach ulcers, diarrhea, and yeast infection] and viruses. The consumption of kefir has proven to stimulate the immune system, which can also assist the cells of the body to increase the production of interferon [virus controlling agent] due to a unique lipid [sphingomyelin] found in kefir.

2. Kefir may provide other benefits: the friendly micro-organisms breakdown substances such as lactose in milk and from, this synthesize favorable substances, including lactic acid and "Kefiran", a health promoting polysaccharide unique to kefir grains and to kefir. Kefiran has proven to reduce the size of certain cancers, including having anti-inflammatory properties. Certain organisms of kefir produce lactase, an enzyme which breaks down lactose [milk sugar], which provides the body the ability, to further breakdown any milk-sugar [lactose] in the diet, while taking kefir with that meal.
For More information Dom’s Kefir in-site

http://groups.yahoo.com/group/Kefir_making/
If you bought kefir grains from me here are the instructions...Read More
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Kefir Instructions

2/2/2015

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Directions
Once you have your grains you are on your way to a great daily kefir treat.
The Kefir grains consist of
mother grains (larger grains) and baby grains. You will need to feed the grains every day to grow new grains. (it's a pet that will take good care of you).
Supplies needed
* 2 mason jars, quarts or half gallons depending on the amount of kefir made daily
* Strainer, plastic is best but metal will work fine.
* Dark closet works fine to grow your kefir.

We find a ratio of 20-1 works best, but you can experiment with your taste buds. The less kefir grains to milk ratio the faster the grain growth and the longer it will take to “kefir”. The longer it takes to “kefir” will also produce a more tart or pungent tasting kefir. To determine your taste and consistency of product, we suggest you start with a ratio of 1 gram kefir grains to about 20 ml of milk. So for example you have 25 grams of kefir grains you will need to add 500 ml or about 2 cups of milk. You can adjust the ratio from 10-1 to as much as 30-1 to suit your taste and time frame.

Once you add milk to your kefir grains you have two options:

1) A Tight fitting lid on the brewing jar, leaving at least 25% of air space at the top. To produce an effervescent kefir (note the grains will grow more slowly but is often a preferred mouth feel).

2) Instead of a lid, put a breathable cloth over the jar secured by a rubber band to produce a non-effervescent kefir which you will get more grain growth.

The above “grain brewing” jar you will place it in a dark place and leave it 10-24 hours. 10-12 hours works best for our tastes, you will see the kefir start to break (curds & whey), it will be thick and the whey will be separating out. At that time we put it in the fridge for 13 hours to several days to “Ripen” its flavor until you strain the grains out.

Our schedule for example
- 6PM Strain kefir grains from kefir. Pour kefir into jar and refrigerate for your consumption the next day. Add fresh milk to another jar and gently stir in the reserved kefir grains. leave in closet over night.

- 6AM Check the kefir “grain brewing” jar it will be ready in the morning to put in the refrigerator to deter the brewing process further. You will strain it at 6PM that evening or leave it several days to “ripen”. We ripen ours 5 days or so.

Note: The kefir grains brew between 61-85 F degrees, at refrigerator temperature the brewing process almost stops completely. The perfect Kefir temperature is 77 F degrees.

People that prefer more tart kefir brew for 24-36 hours and usually never refrigerate their kefir. The grains will grow more prolifically with a tarter taste and are often used to make soft “cheese” (called “Quark”)

Hints that seem to have worked for us
- The larger grains are easier to strain, however, an equal amount of grains by weight of smaller grains will produce a more thoroughly “kefirred” product throughout the “brewing jar”.
-Always put some of the kefir milk in with the fresh milk to help it get going
-The extra baby grains put thru the strainer and consume with your daily kefir milk
-Our kefir was not thick at first it took a couple of weeks to get the hang of it and now it is thick and pretty good.
-Use Dom’s web site it has good information
-Can use as a suitable substitute for buttermilk in waffles, pancakes, bread or in anything buttermilk is used.
-What to do with extra grains, pets love it, eat them, dry them and roll them in sugar as deserts.
-You can make water Kefir from your milk grains read how on Don’s web site.
-Go to U-Tube and watch other make kefir will give you an idea what other folks do

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Plant Your Digestive System

1/13/2015

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Kefir Grain Your stomach is not just a waste disposal system or plumbing that flows to your colon and out of your body. Your stomach and intestines are like a garden. They grow good bacteria and bad bacteria. Like a garden you want healthy plants (good bacteria)  and few weeds (bad bacteria). Fermented foods are a rich source of probiotics, like kefir, yogurt,  fermented bread, pickles, and the ginger bug all will provide your system probiotics to keep you healthy.

Probiotics are the good bacteria in your system, if your immune system is strong and you are eating properly the good bacteria or probiotics will thrive but that's not always the case.

So if you take probiotics on a regular basis to replenish your system there will  be more of them in your system. Just like if you are planting plants in the garden there will be no room for the weeds to take hold. Your probiotics also need food just like the plants in your garden to grow strong and healthy. Prebiotics are food for the probiotics in your system, think of them as fertilizer  for your system.  Prebiotics are whole grains, whole fruits and vegetables.

Now if you are taking antibiotics it will wipe out all bacteria in your system much like if you put Round-Up on your garden. Nothing will be living in your system. So if you have taken antibiotics you need to replant your digestive system with good probiotics to keep your system healthy.

More information on Probiotics and Prebiotics....Read More

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