Re:Was: The Irritable Bowel Syndrome Good Guy, Now- Kefir.

[Guest guest]

Thank you. This is actually for my daughter and I will pass it on to her. Very

informative. Kathy

 

-- " califpacific " <califpacific wrote:

, inghamseeker@j...

wrote:

>

> Frank - If you are dealing with Candida and IBS, would the yeast in

Kefir promote the candida, or would it replace the bad yeast with

beneficial yeast? I'm confused. Thanks, Kathy

>

 

Hi Kathy,

 

The bacteria and yeasts in Kefir are supposedly good for us and will

hold in check the bad according to most people who are knowledgable

about kefir.

 

It is assumed that over time it changes the mix in our intestines to

a more beneficial mix of both the bacteria and yeast.

 

This is a generalization as everyone has their own unique mix already

and to add/change it, it will still be unique to you. So, no

standardized result can be ever attained.

 

Kefir is the only probiotic that I have found that has such a large

amount of probiotics as well as such a wide selection of organisms.

 

Remember that the average person has pounds of organisms in his

intestinal tract which is made up of hundreds of different ones. When

most of the good ones are killed off for whatever reason the

imbalance occurs and it is very hard to try and rebalance and

reestablish a healthy mix when most probiotics have a small amount of

actual organisms as they are limited by the size of the pill and all

it's other ingredients needed to make it. It usually contains only

from one to four organisms, when we need to try and replace hundreds

of different ones that were wiped out.

 

Kefir fills the bill on both counts. It gives many different

organisms in each drink (possibly a hundred) and it gives them in

huge quantities compared to most commercial probiotics on the market.

 

Here is some information that is on Dom " s Kefir site.

 

#########################################################

 

 

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

 

In the commercial dairy and food industry, coliform counts are used

to determine possible contamination; due to faecal matter and or

improper handling, processing and storage of food or milk and

equipment etc. These microbes are also part of a healthy intestinal

microflora, including other organs, similar to Candida albicans. As

is the case regarding counts of C. albicans kept in check in a

healthy host, coliform counts seem to be kept in check when found in

certain batches of kefir grains. These microbes and yeasts are and

always will be part of our environment, both externally and or

internally. The secret to a healthy balance lies in keeping these

microbes and yeasts in check, either by the auto-immune system or

other bio-control-systems. This includes friendly microbes and yeasts

which are endorsed with certain protective properties. When consuming

traditional kefir, the protective properties may be propagated in the

gastrointestinal tract, to become part of, or enhance the present

microflora therein. In turn, maintaining a healthy balance in that

specific bio-system [or for the host if you wish]. Ingesting kefir

grains on a regular basis may also induce a beneficial auto-immune

response, which may help to keep certain pathogens under control

[16,17].

 

THE MICROFLORA OF KEFIR GRAINS

 

A vast variety of different species of microbes have been isolated

and identified in kefir grains. Such species are among four genus

groups; Lactobacilli, Streptococci - Lactococci, Acetobacter and

Yeasts. The microorganisms and yeasts share a symbiotic relationship,

which in short means, they survive or propagate by sharing their

byproducts as an energy or growth-source [u 4 I + I 4 u ... a

balanced relationship]. Bacteriocin may also be present, especially

if the appropriate strains of lactic acid bacteria are present in the

grains [13].

 

Batches of kefir grains obtained from various sources usually vary in

microflora composition. In fact, the microflora from the same batch

of kefir grains will vary during seasonal changes or due to culture-

conditions [adapting to the environment]. This localized-adaptation

may possibly encourage, or bring with it, a localized-protection for

the consumer, sharing that specific environment with the grains and

their microflora. More research definitely needs to be carried out in

order to gain more of an understanding at a scientific level.

Although, my intuition, in communion with logic tell me, that I may

well be on a correct path of thought/feeling.

 

I also feel that kefir grains may in effect contain five genus groups

and not just four, which make up the microflora i.e. including

coliforms [not mentioned below]. After all, Caucasians who consumed

large amounts of kefir, are renowned for their longevity and healthy

constitutions. I'm sure that the milk these tribes-people gathered

from their milking animals, contained coliform counts, due to milking

conditions! These people are often classified as centenarians, in

that many are known to live to, or over 100 years young. Not to

forget that these people were also known to ingest actual kefir

grains on a regular basis---which I feel is the key-factor to their

longevity [the former is not very well addressed today]!

 

(Note: I believe that although here are some named typical ones that

this list is not all inclusive. Frank)

 

 

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