EFFECTS OF KEFIR

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EFFECTS

OF KEFIR

 

From experience of generations, here are some of the

properties possessed by the real kefir.

http://www.gewo.applet.cz/health/kefir_manual.htm

 

 

* Regulates the body's

immune system and

improves resistance to diseases.

* Regulates the blood pressure, blood sugar and cures diabetes.

* Heals the lungs, bronchitis, tuberculosis, asthma, allergies and

migraine.

* Has a positive influence on the heart and blood, heals

circulatory conditions.

* Heals various eczema, all skin disorders and leads to cure of

acne.

* Heals the kidneys, the urinary tract and protects prostate.

* Has a positive influence on cholesterol, osteoporosis and

rheumatism.

* Supports enzymes production and heals the pancreas.

* Improves the liver and gallbladder, regulates bile production,

influences positively hepatitis.

* Regulates metabolism, digestion and heals diseases of the colon.

* Heals colitis, diarrhea, catarrh, reflux, leaky gut syndrome,

candidasis and more.

* Rebalance the intestinal flora and stomach acid, heals duodenum

and cures ulcers.

* Produces its own antibiotics, eliminates unfriendly bacteria,

cures internal and external inflammations.

* Heals lactose intolerance and provides full digestibility of

milk based products.

* Produces own anti-cancer compounds, prevents metastasis, and

leads to cure.

* Slows the aging process, smoothes and improves skin, hair and

muscle tonus.

* Reduces anxiety, depression, increases energy and feeling of

wellbeing.

* Produces all necessary vitamins and beneficial bacteria needed

for our healthy daily life.

 

Almost century of

scientific and medical

research confirming the above is available from Diary Research

Institute in former USSR. With the worldwide cost of medical care

getting inflated by chronic diseases, real kefir is gaining

popularity not only for its health benefits, but also for its

effects in lowering medical cost. With increasing resistance to

antibiotics, intensive research of the real kefir is conducted in

Europe and Japan. The results are supporting the experience of

generations.

 

 

 

WHAT

YOU WILL NEED

BEFORE YOU START

* One 1.00->1.50

liter mixing bowl

with opening similar to the diameter of strainer.

* One plastic strainer for vegetables with holes about 2-3

millimeters wide.

* Two 1.00 liter clear glass/plastic containers with wider opening

and a lid.

* One cooking thermometer, better digital

* One set of plastic measuring cups.

* One plastic or wooden spoon.

* One flexible scraper.

 

WHAT

MILK TO USE

 

The best is raw goat

milk from certified

organic farm. However, pasteurized cows milk with 2%-9% fat

content, works also fine. There is also possibility to produce

non-milk kefir, but that's another story.

 

FERMENTATION

TIME

 

Kefir production and

taste is matter of

balance between following factors:

------ the amount of grains

more grains = use more milk or set for less time

------ the activity of the grains

less active = use less milk of set for longer time

------ the amount of time

less time = use more grains or use less milk

------ the temperature

warmer = the faster the grains work and grow

------ tightly closed lid or loose lid

tight = carbonated, loose = non carbonated

In addition to

temperature, a pinch or

two of unrefined cane sugar helps the grains to work and grow

faster. With established grains and right balance of factors,

common time to full fermentation is around 24H. When you will be

more experienced, you will know how to adjust the factors and get

always the same quality of kefir you like. The kefir grains grow

best when they have steadily their spot in your room, when

frequently agitated during a day, when grains to milk ratio is

between 1:20>35, when room temperature around the glass

container is about 25Celsius and when there is not much of direct

light. Should you wish to slow the fermenting process, do not add

the sugar and keep temperature around the container about 15C.

 

 

 

WHEN

IS THE KEFIR

READY

You can tell by the

level of coagulation.

The last place of coagulation is at the bottom of the glass

container; you should see curds and whey separate into layers and

pockets. When you turn the container around, if the coagulated

bottom moves as milk, it is not yet ready. When the coagulated

bottom will be firm as a thick jelly, not much moving, it is

ready. It may be tricky when without experience, but within a week

or two, you will find out when kefir is ready. The longer

fermentation time, the sourer the kefir is. If you are in drinking

kefir for eliminating lactose intolerance, you will need to

ferment close to 36H. However, never drink a kefir fermented over

48H, it provides a serious constipation! With 12H of fermenting,

it works like a gentle laxative, 24H gives fully fermented

balanced kefir. Overfermenting is not advisable, since kefir pH

becomes too acidic and growth of grains slows. Normally, the

grains tend to double in size about every 20 days. When you will

have more than you need, offer some to your friends or anyone

around the globe who may need their miraculous power. When you do

so, always supply with the grains the Kefir Manual and ask for the

symbolic monetary donation.

 

BREWING

INSTRUCTIONS

 

For start, you should

have about 1/4 of

teaspoon of real kefir grains, either fresh or suspended for

shipping. If fresh, put them in milk and they will continue to

work right away. If suspended, put them in milk too, but they will

work slow since there is activity recovery time about 4-7 days. If

they come in winter, use glass thermometer (for children) to find

their temperature. Warm 1 cup of milk (2% or 3.6%) to the same

temperature (that's why you have cooking thermometer) as the

grains have. Add to the milk a pinch of unrefined cane sugar, mix

to dissolve. Pour the warm milk to the glass container and move

carefully the grains there. Cover the glass container with a lid,

and place it to a warm (22-25C) and slightly dim spot.

 

Every few hours agitate/shake gently the glass container for a few

seconds to move fresh milk to the grains. Never place the glass

container in a fridge or on a direct sunlight! When you see on the

bottom of the glass container that the milk is clearly separated

into whey and curds (this may take more than 24H for the first few

batches) shake again to mix the whey and curds into homogenous

liquid. Then is time for first milking!

Take the glass bowl,

place plastic

strainer on it and pour the whole content of the glass container

to the strainer. Shake the strainer to separate the thick curds

from the grains. The slightly yellow things in the strainer are

your kefir grains. Gently separate the grains from the curds and

place the curds into the glass bowl. What is in the glass bowl is

your first batch of kefir. However, do not drink this first kefir.

Take from it about half of its volume, return it back to the glass

container and throw away the rest of the first kefir. Then add to

the returned kefir 1 1/4 cup of new milk (warm around 20-22C),

then move grains gently with a spoon from the strainer to the

glass container. Cover with a lid. Now you are brewing your second

batch!

Again, every few hours

shake gently the

glass container. When the whey and curds clearly separate on the

bottom, proceed as above. This second batch is drinkable. However,

the right kefir will come after the first 4-6 batches. For the

first batches, the ratio between grains and milk should be 1 part

of grains to 20 parts of milk. Later, when your grains will adapt

to their new home and your love, you may achieve ratio up to 1:60

for 24H fermenting. With all the next batches, follow the above

procedure. In principle, always return about 1/2 of the kefir back

to the glass container (don't forget the grains!) and add the same

amount or more of milk warm between 20-22C.

Those of you, who are into kefir drinking for eliminating candida

overgrowth, may be scared to death learning that kefir culture

contains also candida yeast. Don't panic, all is OK! The candida

yeast in kefir is a vicious cannibalistic sister of the infamous

Candida albicans! In addition to it, the kefir culture contains

host of other microorganism and all of them eat Candida albicans

24H per day. All available scientific research and uncountable

personal experiences confirm that drinking kefir will free you

(with no side effects) form burden with candida overgrowth.

This leads one more bit of information - yeast in kefir produce CO2

gas and with tightly closed or locked lid, the fully filled

container may explode. If you wish to use very tight lid, never

fill the glass container more than 2/3 of its volume. With a tight

lid, you get carbonated kefir. With lose lid, you get flat kefir.

 

DRINKING

KEFIR

 

Small glass, 3/4 to 1

cup daily,

preferably after the evening meal, is a common prevention drink.

Kefir is not only special nourishment, but also a special

medication. If kefir drinking is intended for treating serious

diseases, it is advisable to change diet to living foods, then

detoxify and cleanse the body, liver, kidneys and bowels. This

greatly increases effects of healing properties of kefir. For

candida overgrowth or general disorders of colon, take 1 cup first

thing on the morning and 1 cup one hour after supper for 3 days,

then for 3 days take no kefir. Apply this on and off regime for

3-4 weeks. If no relief was obtained, you may gradually double

dosage and continue for 3 months or more.

However, even when you will have kefir pause, the grains don't

pause. You must regularly milk the grains and feed them as if you

would need to drink the kefir!

The same on and off regime applies to eczema, skin problems, acne,

allergies, arthritis and so on. When chronically ill with a

serious disease, again, the same regime applies. Start with 1 cup

first thing on the morning and 1 cup one hour after supper. Within

a week, gradually increase to 2 cups & 2 cups per day. At this

time you may experience body rash or shingles, however, gradually

increase to 3 cups & 3 cups per day and continue for at least

6 months. If wasting continues, gradually increase to 4 cups &

4 cups per day for 20 days then do not drink kefir for 10 days.

Then drink 20 days.

Apply this potent on/off regime for the next months. Although

there are many documented studies that kefir is able to

miraculously heal even gravely ill, kefir is a gift of God, not

omnipotent God.

For generations, the

people from Caucasus

give kefir to newborns as a substitute or addition to mother's

milk, they also drink pure glacial water; breath unpolluted air,

eats living foods and thickened kefir as bread or dessert. Their

verified life span in a full physical and mental acuity, lies

between 110 - 140 years (the last is not a rare occurrence), they

have no cavities, they are free of diabetes, prostate,

tuberculosis, digestive disorders, cancers and other common

diseases of our highly evolved society. Clearly, prevention and

living food is the best thing for health and longevity.

 

WITH LOVE AND WISHES OF

GOOD HEALTH !