Reply To: Kefir

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Hi, Katy.

Quote: For some reason I wasn’t alerted to this post.. I’ve been stirring with a metal spoon :S. Is that a really bad thing? Why is it that you can only stir with a wooden spoon?

Reply: Actually I should have clarified that further. The general reason is that, considering the acidity of kefir, a reactive metal has the potential of leaching into the kefir itself. But if you have pure surgical stainless steel utensils and pots, then they’re fine because surgical stainless steel is pore-less.

Quote: Another couple of questions I had about kefir – do you also have to drink it in between meals? And/or can I drink it at the same time I take my probiotic?

Reply: A lot of people, when they have kefir for the first time, experience bloating, diarrhea, stomach pains, or other stomach problems. This normally just means that it’s the ‘read deal’ and full of beneficial bacteria, that is, unless it’s spoiled of course. So, just as you do with a good probiotic, you should start with a small amount, perhaps 3 ounces on an empty stomach. Every other day you could increase the amount until you reach the amount you wish to have as a serving.
I don’t think I’d have it with the probiotic the first few times drinking it, wait until you’re more accustomed to its powerful bacteria properties.

Quote: By the way for some unknown reason stevia isn’t allowed to be sold here in the UK and haven’t seen truvia at all (is this a brand using stevia?)… I’m using xylitol and I just wanted to double check that this is ok?

Reply: Actually I had read that, but forgot all about it. Xylitol is fine. I just don’t use it because it’s less sweet than Stevia or Truvia which only means you have to use more to obtain the same degree of sweetness. You’re right, Truvia is a stevia-based sweetener.
As far as it being banned in the UK and Europe in general is concerned; one strange reason I read about was that it didn’t have clearance to be marketed to the public because it’s a high intensity sweetener, some claims say it’s 250-300 times sweeter than sucrose. Another reason given is that high doses and long term use “potentially has the potential” of causing genetic mutation.

Quote: How do you think xylitol and carob powder MIXED WITH KEFIR would go down?

Reply: I have to say, Katy, I really have no idea, although for some reason I imagine it being similar to chocolate buttermilk … yuck?
Believe it or not, I’ve never tasted carob powder, just not a chocolate fan.

I hope you guys are experiencing the beautiful fall weather in the UK like some of us here in the states are. October is the ultimate perfect time for outdoor activities in our area, not to mention enjoying the multi-colored scenery.