Kefir! More good news!

Recently I read a Thesis by Jillian Elizabeth Powell about Kefir titled, "Bacteriocins and Bacteriocin Producers Present in Kefir and Kefir Grains."

In the thesis the author notes that kefir is a symbiotic colony of yeasts and bacteria. She makes a list of the microorganisms commonly found in kefir, produced as the kefir multiplies. These microorganisms enter the milk during the fermentation process, where they continue to multiply. As I counted the list, there are 36 listed species and subspecies found in kefir, which may vary according to the strain and other criteria. The author notes kefir is anti-tumor, anti-bacterial, anti-fungal, anti-mycotic, anti-microbial and anti-inflammatory. Kefir is also filled with essential vitamins, minerals and amino acids. These can promote healing, cell growth and aid in the maintenance of the body functions resulting in increased energy. The proteins in kefir are partially digested and more easily utilized and when consumed, aid in digestion.

WOW! Thanks to this information, I will be serving up double-portions today! I have read countless testimonies of kefir and will add to them this new-found knowledge.

Update: My mother is now a kefir addict! I shared the culture with her and she started drinking it daily. Sometime later she has learned that if she misses 2 days in a row, her migrane headaches come back. She now drinks her kefir faithfully and is migrane-free! (This benefit has come with a dose of about 1/3 cup per day.)

Making Kefir

We have been enjoying Kefir in our family for several months now. A friend shared her extra grains with us and they have multiplied enough in the last 3 months that we have been able to share with several other families.

Kefir instructions: (These instructions apply to kefir which feeds on milk, not water kefir or tibicos which feeds on sugar-water.)

- place about 1 teaspoon of kefir grains in glass jar
- cover with one cup milk
- leave at room temperature to ferment 24 hours, covered, occasionally stir or shake
- pour through plastic or silicone sieve to separate grains from the cultured milk product (or fish out with wooden or silicone/plastic spoon)
- Resist the temptation to rinse the grains, as this is know to adversely affect their growth

At this point you should replace the milk and ferment again. If you use an airtight lid, you will have to occasionally burp your culture, as it generates some carbonation during the fermenting process.

Kefir Smoothies

Ingredients:

Kefir cultured milk product, about 1 cup
fresh fruit
1 teaspoon raw honey

Blend together and drink.

On Dom's Kefir website he notes that kefir has been found to be anti-inflammatory. One must consume at least 1/3 cup kefir daily for a week to realize these benefits.

Our story goes thus - My husband is a contractor who refuses to try new foods. He hurt his shoulder and only with difficulty could he lift and rotate his arm. This made work very difficult for him. He suffered for two months and the shoulder would not heal. Finally, after reading the above information about kefir on Dom's website I persuaded him to try it. Within three days his shoulder pain ceased and the shoulder has healed. Two weeks later he attended a gun training course at Frontsight which put strain on that arm. I admit, I was worried but he made it through pain-free. We are all now kefir addicts. If Daddy will drink it, so will everyone else. Now, my kids want it breakfast, lunch and dinner.