Guest guest Posted October 27, 2001 Report Share Posted October 27, 2001 Dear Group, It has been mentioned that I ferment and drink kefir and kombucha, so thought I would post something here about it so you can read. Hope you find it interesting. I had horrendous bad intestional problems (severe diahrea, gas, cramps, pain, for 2 years and couldn't get it stopped for 2 years. Doctors only made it worse. Took lots of probiotic capsuls of most popular brands. They slowed it down. I had all of the symptomsof IBS and Chrons. I was really bad. I had so many other health issues and then the stomach / intestinal problems on top, I knew I had to get a handle on it to survive. I started doing research and discovered Kefir and kombucha to replace my inner good bacteria. I obtained the cultures and started production. I have been on both for about 1 month now and my bowel movements are appearing normal now. The severe pain in intestions is now gone for the most part. The severe pain in my side is going away and isnt 1/6 of what it was. I would hearily recommend both kefir or kambucha to any that would try. There are lots of other benefits listed that are attributed to them on the various web sites. HISTORY OF KEFIR GRAINS The word kefir is said to have originated from the Turkish word " Keif " which means " good feeling " . This is probably due to the overall sense of health and well-being they enjoyed though its consumption. Kefir dates back many centuries to the shepherds of the Caucasus mountains, many of which live to be happily active and over 100 years. They discovered that fresh milk carried in leather pouches would occasionally ferment into an effervescent beverage. For most of recorded history, kefir was scarcely known outside the Caucasian Mountains, although Marco Polo mentioned it in recounting his travels. Kefir received renewed interest in the Western World when it was found it to be a useful therapeutic treatment for patients in sanitariums. This self-carbonated dairy-based beverage continues to be popular in Russia, southwestern Asia and Eastern and Northern Europe, and has recently gained some popularity in the United States. DOMINANT KEFIR GRAIN CULTURES The dominant microflora are Saccharomyces kefir, Torula kefir, Lactobacillus Caucasicus, Leuconnostoc species, lactic streptococci and lactose-fermenting yeast. Some of the bacteria in the kefir culture are like those used for making yogurt, while the yeast generate a small amount of carbon dioxide and alcohol (<0.5%). Other bacteria produce a viscous gum which holds all the microorganisms together in gelatinous lumps. Kefir is very similar to yogurt. The main difference is that kefir curds have a small surface tension. This allows the curds to be easily broken into small pieces. The small curd size gives kefir a liquid consistency The lactobacilli got their name from their chief by-product, lactic acid. Lactobacillus organisms are rod shaped organisms that live in acidic conditions (pH 4-5; neutral pH is 7.0; our blood is at a pH of 7.2). These organisms can be found on the surface of nearly every plant. Lactobacillus species are also found in our mouths, intestines, and birth canals. Kefir contains several major strains of friendly bacteria not commonly found in Sources for Kefir yogurt, Lactobacillus Caucasus, Leuconnostoc, Acetobacter species, and Streptococcus species. It also contains beneficial yeast, such as Saccharomyces kefir and Torula kefir, which dominate, control and eliminate destructive pathogenic yeast in the body. They do so by penetrating the mucosal lining where unhealthy yeast and bacteria reside, forming a virtual SWAT team that housecleans and strengthens the intestines. Hence, the body becomes more efficient in resisting such pathogens as E. coli and intestinal parasites. KEFIR GRAIN NUTRITIONAL PROFILE An excerpt a Kefir article by Donna Gates In addition to beneficial bacteria and yeast, kefir contains minerals and essential amino acids that help the body with healing and maintenance functions. The complete proteins in kefir are partially digested and therefore more easily utilized by the body. Tryptophan, one of the essential amino acids abundant in kefir, is well known for its relaxing effect on the nervous system. Because kefir also offers an abundance of calcium and magnesium, which are also important minerals for a healthy nervous system, kefir in the diet can have a particularly profound calming effect on the nerves. Kefir's ample supply of phosphorus, the second most abundant mineral in our bodies, helps utilize carbohydrates, fats, and proteins for cell growth, maintenance and energy. Kefir is rich in Vitamin B1, B12, calcium, amino acids, folic acid and Vitamin K. It is an excellent source of biotin, a B Vitamin that aids the body's assimilation of other B Vitamins, such as folic acid, Pantothenic acid, and B12. The numerous benefits of maintaining adequate B vitamin intake range from regulation of the kidneys, liver and nervous system to helping relieve skin disorders, boost energy and promote longevity. KEFIR GRAIN HEALTH BENEFITS The culturesí chemical changes make the milk much easier to digest, allowing the body to absorb more of the naturally present nutrients. The transformation of lactose to lactic acid allows people, even t hose with lactose intolerance, to digest kefir and receive their full benefits. Kefir can play a vital role in the development of a healthy digestive tract in babies, as it protects against negative effects of radiation and helps improve the immune system. Undesirable bacteria that reside in the intestines produce certain enzymes that may turn certain dietary substances into potential carcinogens. The friendly-flora of kefir actually reduce the levels of these carcinogenic enzyme substances. Kefir's friendly cultures also produce specific antibiotic substances, which can control undesirable microorganisms and act as an anti-carcinogenic factor. Kefir culture produces a series of natural proteins and protein fragments, called peptides, that may have an inhibitory effect on less desirable bacteria. Kefir also helps to enhance bowel function and control Candida - a condition where there is an excessive growth of yeast cells. RESEARCH OF KEFIR GRAINS Dr. Orla-Jenson, a noted Danish bacteriologist specializing in dairy research states that " Kefir digests yeast cells and has a beneficial effect on the intestinal flora " . An international Nobel Prize winning researcher, Elie Metchnikoff (1908) found that kefir activates the flow of saliva, most likely due to its lactic acid content and its slight amount of carbonation. Kefir stimulates peristalsis and digestive juices in the intestinal tract. For these reasons, it is recommended as a postoperative food since most abdominal operations cause the bowels to stop contracting and pushing food along (peristalsis). A European doctor by the name of Dr Johannes Kuhl conducted one of the foremost studies of lactic acid. In his research he discovered that kefir was very high in lactic acid. Consequently, found that well-balanced diet with liberal amounts of lactic acid fermented foods was good protection against cancer. Lactic acid bacteria fight pathogenic organisms: Salmonella typhi die; Escherichia coli are unable to develop, and S. paratyphi and Corynebacteriae diphtheria lose their pathogenic properties. Fermented milk cultures have been reported to help treat achylia gastrica, peptic ulcer, cholecystitis, gastroenteritis, colitis, diarrhea, and dysentery. WHAT TYPE OF MILK TO USE There are many choices for milk; pasteurized, unpasteurized goat, sheep, cow, whole fat, low fat, skim and no fat. All types will work well. The more whole the milk, the more thick and creamy the kefir milk will be. Pasteurized is usually recommended, although I have had success thus far using raw goat milk. It is said, the bacteria in raw milk may compete with the balance of the symbiotic relationship of the kefir grains. Personally my daily diet consists of 100% Vegetarian Raw Food. I will use the healing benefits of unpasteurized raw goat milk for particular and obvious reasons. Whenever possible know that " Raw is Nature's First Law! " Through these 8 years of knowledge and experience both personally and professionally, I know raw goat milk is far superior to cow milk for many reasons. If it is not available for you for some reason do not be too concerned. The fact that the milk is transformed by the kefir culture will add more benefits to your health that consuming uncultured milk. I go into detail about that and other topics in my book entitled Four Pillars of Living Health. The manuscript is available at www.rawhealth.net. Dr. Bernard Jensen has extensively researched and used goat milk products over the past 70 years of his scholarly practice and teachings. Many books of his are available on this and many nutritional subjects. In fact, one woman was allergic to so many things, goat milk was the only food she was able to consume and she did so for 30 years! PROCESS OF FERMENTION YOUR KEFIR GRAINS When the organisms ferment they simply take sugar (lactose; the main sugar in milk) and break it down to get energy. Lactobacilli are not able to completely breakdown sugar and consequently they leave behind byproducts. Kefir is made by fermentation of the kefir curds or grains,, which resembles miniature cauliflower that are the size of wheat kernels. These grains consist of casein and gelatinous colonies of microorganisms that are grown together symbiotically. Kefir is fermented in a covered container, and is not likely to be contaminated. The most suitable fermentation pots are glass, glazed pottery, or porcelain. Aluminum is not advisable for use at all, therefore unsuitable for lactic acid fermentation as well. The best fermentation temperature for Kefir is between 22 C and 30o C (72 - 86o F). Researchers have found nearly 30 different bacteria and 25 different yeast in Kefir cultures. Every bacteria and culture has specific temperature requirements, this is why a constant low temperature cannot be compensated with a longer fermentation time, or vise versa. The temperature requirements of the bacteria Leu. Citrovorum has a temperature requirement of 20o C (68o F), Lactobacillus acidophilus a requirement of 38o C (100o C) but some literature recommends 43.3 - 44.5o C (110o - 112o F). Lactobacillus bulgaricus likes temperatures between 43.3 - 46.6o C (110o - 116o F). In winter and in cooler areas a heating device is recommended. PRODUCING KEFIR FOR LIFE To make kefir, you begin with any milk. It is unnecessary to pre-boil the milk. Add the kefir grains, and allow the milk to culture at room temperature 65-75F for 1 or 3 days. During this time the fat solids and whey will separate in you container. This will allow you to know how fermented the milk has become and how much time is left. You may stir them to allow the kefir bacteria and yeast to be distributed. If you have ample grains to milk, stirring is less necessary. If you do choose to stir them, do so every 6-8 hours. Then strain the thickened milk. The kefir whey drains through while the kefir grains remain for the next session. When more whole fat milk is used, it will yield greater residue, which is less able to go through your strainer. This is OK, it's your choice. I find it a little too messy finding my grains again. 1. Put 3 tablespoons of the kefir grain culture in a jar and add about 1/2-1 cup of goat or cow's milk. 2. Seal well the container to keep out other bacteria and put it in a dark place, at room temperature 65-75F. 3. The milk will ferment and be ready for consumption in 12hrs(mild), 24hrs(tart), and 48hrs(zesty). 4. Separate the grains from milk fat solids gently press solids through the strainer. 5. If you like rinse off some of the fat solids from the grains with unchlorinated water. Don't get too clean. 6. After this, you can return to step 1 and enjoy your new exciting hobby of culturing! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 28, 2001 Report Share Posted October 28, 2001 Do you share starts of the kombucha? Thanks Jean - <califpacific Saturday, October 27, 2001 12:54 PM Kefir / kombucha Dear Group, It has been mentioned that I ferment and drink kefir and kombucha, so thought I would post something here about it so you can read. Hope you find it interesting. I had horrendous bad intestional problems (severe diahrea, gas, cramps, pain, for 2 years and couldn't get it stopped for 2 years. Doctors only made it worse. Took lots of probiotic capsuls of most popular brands. They slowed it down. I had all of the symptomsof IBS and Chrons. I was really bad. I had so many other health issues and then the stomach / intestinal problems on top, I knew I had to get a handle on it to survive. I started doing research and discovered Kefir and kombucha to replace my inner good bacteria. I obtained the cultures and started production. I have been on both for about 1 month now and my bowel movements are appearing normal now. The severe pain in intestions is now gone for the most part. The severe pain in my side is going away and isnt 1/6 of what it was. I would hearily recommend both kefir or kambucha to any that would try. There are lots of other benefits listed that are attributed to them on the various web sites. HISTORY OF KEFIR GRAINS The word kefir is said to have originated from the Turkish word " Keif " which means " good feeling " . This is probably due to the overall sense of health and well-being they enjoyed though its consumption. Kefir dates back many centuries to the shepherds of the Caucasus mountains, many of which live to be happily active and over 100 years. They discovered that fresh milk carried in leather pouches would occasionally ferment into an effervescent beverage. For most of recorded history, kefir was scarcely known outside the Caucasian Mountains, although Marco Polo mentioned it in recounting his travels. Kefir received renewed interest in the Western World when it was found it to be a useful therapeutic treatment for patients in sanitariums. This self-carbonated dairy-based beverage continues to be popular in Russia, southwestern Asia and Eastern and Northern Europe, and has recently gained some popularity in the United States. DOMINANT KEFIR GRAIN CULTURES The dominant microflora are Saccharomyces kefir, Torula kefir, Lactobacillus Caucasicus, Leuconnostoc species, lactic streptococci and lactose-fermenting yeast. Some of the bacteria in the kefir culture are like those used for making yogurt, while the yeast generate a small amount of carbon dioxide and alcohol (<0.5%). Other bacteria produce a viscous gum which holds all the microorganisms together in gelatinous lumps. Kefir is very similar to yogurt. The main difference is that kefir curds have a small surface tension. This allows the curds to be easily broken into small pieces. The small curd size gives kefir a liquid consistency The lactobacilli got their name from their chief by-product, lactic acid. Lactobacillus organisms are rod shaped organisms that live in acidic conditions (pH 4-5; neutral pH is 7.0; our blood is at a pH of 7.2). These organisms can be found on the surface of nearly every plant. Lactobacillus species are also found in our mouths, intestines, and birth canals. Kefir contains several major strains of friendly bacteria not commonly found in Sources for Kefir yogurt, Lactobacillus Caucasus, Leuconnostoc, Acetobacter species, and Streptococcus species. It also contains beneficial yeast, such as Saccharomyces kefir and Torula kefir, which dominate, control and eliminate destructive pathogenic yeast in the body. They do so by penetrating the mucosal lining where unhealthy yeast and bacteria reside, forming a virtual SWAT team that housecleans and strengthens the intestines. Hence, the body becomes more efficient in resisting such pathogens as E. coli and intestinal parasites. KEFIR GRAIN NUTRITIONAL PROFILE An excerpt a Kefir article by Donna Gates In addition to beneficial bacteria and yeast, kefir contains minerals and essential amino acids that help the body with healing and maintenance functions. The complete proteins in kefir are partially digested and therefore more easily utilized by the body. Tryptophan, one of the essential amino acids abundant in kefir, is well known for its relaxing effect on the nervous system. Because kefir also offers an abundance of calcium and magnesium, which are also important minerals for a healthy nervous system, kefir in the diet can have a particularly profound calming effect on the nerves. Kefir's ample supply of phosphorus, the second most abundant mineral in our bodies, helps utilize carbohydrates, fats, and proteins for cell growth, maintenance and energy. Kefir is rich in Vitamin B1, B12, calcium, amino acids, folic acid and Vitamin K. It is an excellent source of biotin, a B Vitamin that aids the body's assimilation of other B Vitamins, such as folic acid, Pantothenic acid, and B12. The numerous benefits of maintaining adequate B vitamin intake range from regulation of the kidneys, liver and nervous system to helping relieve skin disorders, boost energy and promote longevity. KEFIR GRAIN HEALTH BENEFITS The culturesí chemical changes make the milk much easier to digest, allowing the body to absorb more of the naturally present nutrients. The transformation of lactose to lactic acid allows people, even t hose with lactose intolerance, to digest kefir and receive their full benefits. Kefir can play a vital role in the development of a healthy digestive tract in babies, as it protects against negative effects of radiation and helps improve the immune system. Undesirable bacteria that reside in the intestines produce certain enzymes that may turn certain dietary substances into potential carcinogens. The friendly-flora of kefir actually reduce the levels of these carcinogenic enzyme substances. Kefir's friendly cultures also produce specific antibiotic substances, which can control undesirable microorganisms and act as an anti-carcinogenic factor. Kefir culture produces a series of natural proteins and protein fragments, called peptides, that may have an inhibitory effect on less desirable bacteria. Kefir also helps to enhance bowel function and control Candida - a condition where there is an excessive growth of yeast cells. RESEARCH OF KEFIR GRAINS Dr. Orla-Jenson, a noted Danish bacteriologist specializing in dairy research states that " Kefir digests yeast cells and has a beneficial effect on the intestinal flora " . An international Nobel Prize winning researcher, Elie Metchnikoff (1908) found that kefir activates the flow of saliva, most likely due to its lactic acid content and its slight amount of carbonation. Kefir stimulates peristalsis and digestive juices in the intestinal tract. For these reasons, it is recommended as a postoperative food since most abdominal operations cause the bowels to stop contracting and pushing food along (peristalsis). A European doctor by the name of Dr Johannes Kuhl conducted one of the foremost studies of lactic acid. In his research he discovered that kefir was very high in lactic acid. Consequently, found that well-balanced diet with liberal amounts of lactic acid fermented foods was good protection against cancer. Lactic acid bacteria fight pathogenic organisms: Salmonella typhi die; Escherichia coli are unable to develop, and S. paratyphi and Corynebacteriae diphtheria lose their pathogenic properties. Fermented milk cultures have been reported to help treat achylia gastrica, peptic ulcer, cholecystitis, gastroenteritis, colitis, diarrhea, and dysentery. WHAT TYPE OF MILK TO USE There are many choices for milk; pasteurized, unpasteurized goat, sheep, cow, whole fat, low fat, skim and no fat. All types will work well. The more whole the milk, the more thick and creamy the kefir milk will be. Pasteurized is usually recommended, although I have had success thus far using raw goat milk. It is said, the bacteria in raw milk may compete with the balance of the symbiotic relationship of the kefir grains. Personally my daily diet consists of 100% Vegetarian Raw Food. I will use the healing benefits of unpasteurized raw goat milk for particular and obvious reasons. Whenever possible know that " Raw is Nature's First Law! " Through these 8 years of knowledge and experience both personally and professionally, I know raw goat milk is far superior to cow milk for many reasons. If it is not available for you for some reason do not be too concerned. The fact that the milk is transformed by the kefir culture will add more benefits to your health that consuming uncultured milk. I go into detail about that and other topics in my book entitled Four Pillars of Living Health. The manuscript is available at www.rawhealth.net. Dr. Bernard Jensen has extensively researched and used goat milk products over the past 70 years of his scholarly practice and teachings. Many books of his are available on this and many nutritional subjects. In fact, one woman was allergic to so many things, goat milk was the only food she was able to consume and she did so for 30 years! PROCESS OF FERMENTION YOUR KEFIR GRAINS When the organisms ferment they simply take sugar (lactose; the main sugar in milk) and break it down to get energy. Lactobacilli are not able to completely breakdown sugar and consequently they leave behind byproducts. Kefir is made by fermentation of the kefir curds or grains,, which resembles miniature cauliflower that are the size of wheat kernels. These grains consist of casein and gelatinous colonies of microorganisms that are grown together symbiotically. Kefir is fermented in a covered container, and is not likely to be contaminated. The most suitable fermentation pots are glass, glazed pottery, or porcelain. Aluminum is not advisable for use at all, therefore unsuitable for lactic acid fermentation as well. The best fermentation temperature for Kefir is between 22 C and 30o C (72 - 86o F). Researchers have found nearly 30 different bacteria and 25 different yeast in Kefir cultures. Every bacteria and culture has specific temperature requirements, this is why a constant low temperature cannot be compensated with a longer fermentation time, or vise versa. The temperature requirements of the bacteria Leu. Citrovorum has a temperature requirement of 20o C (68o F), Lactobacillus acidophilus a requirement of 38o C (100o C) but some literature recommends 43.3 - 44.5o C (110o - 112o F). Lactobacillus bulgaricus likes temperatures between 43.3 - 46.6o C (110o - 116o F). In winter and in cooler areas a heating device is recommended. PRODUCING KEFIR FOR LIFE To make kefir, you begin with any milk. It is unnecessary to pre-boil the milk. Add the kefir grains, and allow the milk to culture at room temperature 65-75F for 1 or 3 days. During this time the fat solids and whey will separate in you container. This will allow you to know how fermented the milk has become and how much time is left. You may stir them to allow the kefir bacteria and yeast to be distributed. If you have ample grains to milk, stirring is less necessary. If you do choose to stir them, do so every 6-8 hours. Then strain the thickened milk. The kefir whey drains through while the kefir grains remain for the next session. When more whole fat milk is used, it will yield greater residue, which is less able to go through your strainer. This is OK, it's your choice. I find it a little too messy finding my grains again. 1. Put 3 tablespoons of the kefir grain culture in a jar and add about 1/2-1 cup of goat or cow's milk. 2. Seal well the container to keep out other bacteria and put it in a dark place, at room temperature 65-75F. 3. The milk will ferment and be ready for consumption in 12hrs(mild), 24hrs(tart), and 48hrs(zesty). 4. Separate the grains from milk fat solids gently press solids through the strainer. 5. If you like rinse off some of the fat solids from the grains with unchlorinated water. Don't get too clean. 6. After this, you can return to step 1 and enjoy your new exciting hobby of culturing! Getting well is done one step at a time, day by day, building health and well being. To learn more about the Gettingwell group, please visit Gettingwell Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 28, 2001 Report Share Posted October 28, 2001 On 27 Oct 01 at 17:35 o'clock jeanc (Jean Cook) wrote > Do you share starts of the kombucha? Dear Jean, You may have a look at http://www.kombu.de/suche2.htm. This is the worldwide Kombucha Exchange, where you will find helpful people, who give away Kombucha Babies, mostly for free or at low costs. Best wishes and kindest regards from Germany Guenther W. Frank -- * Guenther W. Frank * frank * http://www.kombu.de/ (Kombucha Journal) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 28, 2001 Report Share Posted October 28, 2001 Pardon: I would just like to know, What is a kombucha? Thank you, kindly, Lorie - <frank Sunday, October 28, 2001 1:47 AM Re: Kefir / kombucha > On 27 Oct 01 at 17:35 o'clock jeanc (Jean Cook) wrote > > > Do you share starts of the kombucha? > > Dear Jean, > > You may have a look at > http://www.kombu.de/suche2.htm. > This is the worldwide Kombucha Exchange, > where you will find helpful people, > who give away Kombucha Babies, > mostly for free or at low costs. > > Best wishes and kindest regards from Germany > Guenther W. Frank > -- > * Guenther W. Frank * frank > * http://www.kombu.de/ (Kombucha Journal) > > > Getting well is done one step at a time, day by day, building health > and well being. > > To learn more about the Gettingwell group, please visit > Gettingwell > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 1, 2001 Report Share Posted November 1, 2001 Count me in to for a starter Thanks, Liz in CA Quote Link to comment Share on other sites More sharing options...
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