This was my Mom's response to our Kefir culture, amoung other things, fermenting in my kitchen. I first read about the benefits of Kefir years ago in a Above Rubies Magazine. I've been curious ever since but never checked into it. About a year ago I was picking up Rachel at a friend's house and the parents told me about all the things they were culturing. Kefir was one of them and he offered me grains to get started. I was thrilled. Now I'm culturing Kefir, Kombucha tea, and fermented vegtables. Kefir is by far the easiest and healthiest thing to start with. Here's just a few health benefits....
they manufacture B-vitamins, such as biotin, niacin(B3),pyridoxine(B6) and folic acid by providing the enzyme lactase they enhance, and indeed allow, the digestion of milk based foods, and the vital calcium which they contain, for people who cannot otherwise digest milk.
they predigest the protein of cultured milk (yoghurt, kefir) thus enhancing protein digestion and absorption.
they can act as watchdogs by keeping an eye on, and effectively controlling, the spread of undesirable micro-organisms (by altering the acidity of the region they inhabit and/or producing specific anti-biotic substances, as well as by depriving rival unfriendly bacteria of their nutrients). The antibiotics some of the friendly bacteria produce are effective against many harmful bacteria, viruses and fungi. Not the least of the potentially harmful yeasts controlled by some lactobacilli is Candida albicans, now implicated in many health problems in people who are malnourished or whose immune systems are depleted. Food poisoning and many bowl and urinary tract infections (diarrhea, cystitis etc.) can be prevented and treated using high bacterial cultures.
they can help considerably to enhance bowel function. Where bowel bacteria are absent, the function of peristalsis is impaired, and the amount of time it takes for food to pass completely through the system is much increased.
they can help to control high cholesterol levels, thereby affording us protection from the cardiovascular damage which excessive levels of this nonetheless important substance can create.
they sometimes act to relieve the symptoms of anxiety.
they have been shown to control facial acne in 80% of adolescents with this problem.
they play a vital role in the development of a healthy digestive tract in babies.
they play a role in protecting against the negative effects of radiation and toxic pollutants, enhancing immune function.
It's been said that Kefir grains may have been used by shepherds in the bible in their wineskins and made with goatmilk. Not sure how this could be proved but it's an interesting concept.
We make ours with raw milk from the farm. I haven't used it for anything but smoothies. It's not a good day unless we've all had our Kefir smoothie. My favorite flavor is coconut pineapple. We mix it up with peaches, strawberries and mixed berries and always a banana to take away any sour taste.
Happy Kefir drinkers.
The Kefir grains multiply very quickly so we end up either sharing them or throwing them away. So if any of my Minnesota friends want some, we're planning a trip in early May. I would be happy to share them with you. How much do you want, Mom?
3 comments:
Early May? Do we get to see you???
...looks like farmer's cheese curds to me...
...kefir I drank all my life was liquidy...how come yours is "grainy"?
so...you mix the grains with the milk, fruit and make shakes?
Sorry, I left out some big details there. The curd looking things are the Kefir grains. I add raw milk to these and let them sit for 24 hours. Then I strain the liquid out, that is the Kefir and it's like a yogurty milk. That's what we use to make a smoothie, I don't think the grains, or curds, are edible.
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