Kefir

[Guest guest]

John,

I've enjoyed reading the information on Kefir. Thanks for posting. I

have some grains that a friend gave me. I've made one batch, but

didn't much care for it. Do you have any recipes/instructions that

you might be able to pass on?

Thanks!

 

, " John Draper "

<jdrape wrote:

>

>

> http://www.timelesshealth.net/NutritionalValue.html

>

> Nutritional Value.

>

> If you 19re looking for a good probiotic supplement go for the best,

Kefir. Many manufacturers of probiotics claim that their pills

contain 15 billion bacteria at the time of processing. And that it

would take tubs of yogurt or gallons of kefir to receive the same

[Guest guest]

Hi Tina,

 

The original site sells a series of EXCELLENT short videos, the whole set is $5.

You watch them online immediately. I found them very informative and worthwhile.

Here is the link again:

 

http://www.timelesshealth.net/

 

You can also email the owner of the website if you have questions etc.

 

 

Here's more info that may be useful:

 

I bought my original kefir grains here ($10, but well worth it since they last

forever). His Kefir grains are high quality and are pure strains. He's

conscientious about maintaining pure strains (he doesn't let them get

contaminated with yogurt or other strains).

 

http://www.happyherbalist.com/index.asp?PageAction=VIEWPROD & ProdID=47

 

 

This site has a ton of information:

http://users.sa.chariot.net.au/~dna/kefirpage.html

 

Hope this helps,

 

John

[Guest guest]

Tina,

 

I should have mentioned this in the previous post in response to your question

regarding kefir recipes:

 

Many people add fruit and or sweeteners *after* the kefir is made. This might

include fresh fruits or even dried fruits (raisons) of any kind you like, and

for sweetener, (xylitol maybe?), agave syrup, honey, or stevia. Do not use

aspartame sweeteners - they are harmful. I buy green unprocessed stevia herb

powder (for sweetener) and mix with fruit. The stevia powder took a few days to

get used to... at first it was strange, but now I like it. I use the stevia herb

powder because it's natural but very inexpensive. I always mix it with some

fresh fruit or some raisons. Everyone has different tastes, so you'll probably

have different fruits and sweetener you'd prefer.

 

----

John,

I've enjoyed reading the information on Kefir. Thanks for posting. I

have some grains that a friend gave me. I've made one batch, but

didn't much care for it. Do you have any recipes/instructions that

you might be able to pass on?

Thanks!

[Guest guest]

Hello,

 

I recetly read in a health book that Kefir has got a lot of health

benefits . Can anybody please tell me what exactly is Kefir ? Is it the

same as yogurt drink ? Can this be prepared at home ?

 

Regards,

Sraboni

[Guest guest]

Kefir is a traditional popular Middle Eastern beverage.

The world of kefir is said to have originated from the

Turkish word ‘Keyif’ which means ‘good feeling’. It is due

to overall sense of health and well being when

consumed (Chaitow and Trenev, 2002). It originates in

the Caucasus Mountains in the former Soviet Union, in

Central Asia and has been consumed for thousands of

years. It is the product of fermentation of milk with kefir

grains and mother cultures prepared from grains. Kefir

grains look like pieces of coral or small clumps of

cauliflower, which contain a complex mixture of both

bacteria (including various species of lactobacilli,

lactococci, leuconostocs and acetobacteria) and yeasts

(both lactose-fermenting and non-lactose-fermenting)

such that beneficial yeast as well as friendly probiotic

bacteria found in yogurt. Kefir grains or mother cultures

from grains (Libudzisz and Piatkiewicz, 1990) are added

to different types of milk. It can be made from any type of

milk; cow, goat or sheep, coconut, rice and soy but

commonly cow milk is used. The grains cause its

fermentation that results numerous components in the

kefir including lactic acid, acetic acid, CO , alcohol (ethyl 2

alcohol) and aromatic compounds. That provides kefir's

unique organoleptic characteristics: fizzy, acid taste, tart

and refreshing flavor (Anonymous, 1992). Kefir is made

traditionally so that the grains and technology used can

vary significantly and thus result in products with different

compositions. Kefir contains vitamins, minerals and

essential amino acids that help the body with healing

and maintenance functions and also contains easily

digestible complete proteins. The benefits of consuming

kefir in the diet are numerous. Kefir has frequently been

claimed to be effective against a variety of complaints

and diseases.

 

For more info: http://www.pjbs.org/pjnonline/fin94.pdf

 

 

sraboni_muk <sraboni_muk wrote:

Can anybody please tell me what exactly is Kefir ? Is it the

same as yogurt drink ? Can this be prepared at home ?