Kefir research

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WHAT IS KEFIR?

 

By Egon Skovmose

 

http://www.danlac.com

 

http://www.midvalleyvu.com/Kefir.html

 

 

In

November 1881 the German naturalist Eduard Kern reported to Botanic

Society in St. Petersburg about a mysterious beverage, which was

exclusive common to the higher regions of the Caucasus and said to

assure the inhabitants of this area good health and a very long life

expectancy.

 

 

 

This

beverage is kefir, a fermented milk product whose particular features

is that in addition to lactic fermentation it also undergoes alcoholic

fermentation caused by the presence of yeast, which yields this

sourish, yeasty, sparkling, refreshing end product.

 

 

 

Kefir is not only a very valuable tasty,

physiologically nutritional milk product it is said to be a “miracle”

product.

 

 

 

Research

conducted by East European institutes has proven that there is

something to the reputation of kefir. In Rumania where research has

been carried out by Professor Dr. Asian on the causes of old age, the

effect of kefir on prolonging life is being studied. According to

gerontologist at the Genatric Centre of Suchumi (former USSR) the

importance of kefir has not yet been completely recognized. The general

opinion is that the life-prolonging effect is to be attributed to

certain components of the kefir grains.

 

 

 

Moreover,

kefir seems to have a stabilizing and, to some extent a

youth-preserving effect on the human organism, but only if one’s entire

diet is completely altered and the kefir is not only consumed as a

side-dish, a snack or a dessert. When following the kefir diet

recommendations developed in Rumania, one’s organism re-adjust within

six months.

 

 

 

The

functioning of liver, gallbladder, circulation, heart activity,

metabolism, oxygen supply to the cells, blood circulation to the brain

improves and stabilizes. Also so-called senility does not occur or is

even reversed and the elasticity of the blood vessels and joints is

restored. Rheumatism and coronary thrombosis do not stand a chance if a

special kefir diet is followed: between the ages of 25 and 30 at the

latest 1-1/2 Tblsp. of kefir should be consumed twice a day. Numerous

scientific tests are being performed to determine the effect of kefir

especially in Eastern Europe.

 

 

 

Originally

Kefir beverage was obtained by adding the so-called grains to fresh

milk and then incubating them at 64 – 75º F for approx. 24 hours. The

origin of Kefir grains themselves is unknown. To date it has not been

possible to simulate the spontaneous formation of kefir grains using

single isolates of kefir flora. New kefir grains can only be obtained

from propagating and dividing of existing kefir grains.

 

 

 

CHARACTERISTIC COMPOSITION OF KEFIR FLORA

 

Kefir

is a natural probiotic. It contains live active cultures of normal

flora that will actually repopulate your digestive tract and aid in

digestion. Kefir is superior to yogurt because yogurt is made with

transient, less potent bacteria.

 

 

 

The

bacteria in yogurt will last a few days in the digestive tract, and you

need to keep reintroducing them. Kefir contains more organisms than

yogurt, and the "normal flora" in kefir is made of very strong strains

of micro organisms (unlike yogurt) which will help to over take

pathogenic organisms that have taken over. Kefir will repopulate the

digestive tract with good organisms. We consider this the more natural

way to add good bacteria to the digestive tract and feel these strains

are superior to any capsules which might contain organisms that have

been dried.

 

 

 

The

cultures on Kefir and active and growing when the enter your body.

They thrive in dairy and use up the lactose and partially digest the

proteins, making it a product that most people can ingest and will

benefit from. Even people with milk sensitivities can usually drink

kefir.

 

 

 

In

addition to repopulating the digestive tract, enzyme stores are added

to in the body. Many people in the US currently take digestive

enzymes. They have been told they are not digesting their food

properly, that their enzyme stores have run out, and they will have to

take enzymes the rest of their life. Unfortunately, their health care

providers have missed something that Sally Fallon and the Weston A.

Price people along with people like Donna Gates of Body Ecology have

come to realize: that cultured foods will actually add back enzyme

stores into the enzyme banks of the body and aid the body in digesting

other foods.

 

 

 

Kefir,

cultured cream, buttermilk, cultured vegetables, etc all add

predigested food full of vitamins and minerals, normal flora, and

enzymes to the body. We believe these are valuable foods, part of all

good traditional diets, that have become lost in the society of today.

And We believe bringing them back is essential for optimal health.

 

 

 

IS IT DIFFERENT THAN YOGURT?

 

Yes.

There is research showing that Yogurt contains left turning bacteria

and kefir contains right turning bacteria. This researcher even states

that young children and nursing mothers should stay away from the left

turning bacteria found in Yogurt. He shows from his research that

kefir and its right turning bacteria are far superior and much more

beneficial to the digestive tract than the cultures found in yogurt.

 

 

 

Yogurt

contains transient bacteria and will not repopulate the digestive

tract, but the active, growing, living cultures in kefir will.

 

 

 

 

 

The

lactose in kefir is all digested by the time it is ingested, and some

of the proteins have been broken down. Therefore, kefir can be used by

many people who have sensitivities to milk . The same is not true with

yogurt. Kefir can be made from any milk: goat, cow, ox, sheep, etc. A

dairy free kefir can also be made from young coconuts. This is very

exciting.

 

 

 

IS TAKING PROBIOTICS JUST AS GOOD?

 

Probiotics

are capsules or tablets that contain some of the same healthy bacteria

found in kefir. The differences between kefir and probiotics are

significant, however. While probiotics contain good organisms that can

repopulate the digestive tract, they need to be kept dormant

(refrigerated) and are not actively replicating and growing when they

arrive in your intestines. In addition, they are not in any medium

that will coat the digestive tract and help them to become established,

but rather they are in the process of being dormant and are actually

slowly decreasing in population as they die off over time.

 

 

 

Kefir,

on the other hand has massive quantities of healthy normal flora that

are in the process of growing, increasing in number, and thriving.

They are eaten in the medium they are thriving in, such the cultured

milk or coconut water, which will coat the digestive tract and help

them to establish residence there. This is a tremendous boost to your

system and will repopulate your digestive tract more quickly, more

efficiently, and more thoroughly than probiotics.

 

 

 

Midvalleyvu

Farms now offers fresh, homemade, raw Kefir for our Farm Share owners.

If you haven't tried it yet, be sure to pick up a pint or quart.

You'll soon feel what you've been missing!