Reply To: Kefir Madness

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blakek89
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Marbro wrote: Store bought Kefir usually is not good for you at all, moreover the ones that are do not stack up to home made Kefir. The best store bought I found locally was made from goat milk and had 10 active cultures.

Kefir made from Kefir Grains at home have this

Typical Microflora Isolated from Kefir Grains

Divided into Four Genus groups :

I.
LACTOBACILLI

Lb. acidophilus

Lb. brevis

Lb. casei
Lb. casei subsp. rhamnosus
Lb. casei subsp. pseudoplantarum
Lb. paracasei subsp. paracasei
Lb. cellobiosus
Lb. delbrueckii subsp. bulgaricus
Lb. delbrueckii subsp. lactis
Lb. fructivorans
Lb. helveticus subsp. lactis
Lb. hilgardii
Lb. kefiri
Lb. kefiranofaciens
Lb. kefirgranum sp. nov *
Lb. parakefir sp. nov *
Lb. lactis
Lb. plantarum

II.
STREPTOCOCCI/LACTOCOCCI
Lactococci lactis subsp. lactis
Lc. lactis var. diacetylactis
Lc. lactis subsp. cremoris
Streptococci salivarius subsp. thermophilus
S. lactis
Enterococcus durans

Leuconostoc cremoris

Leuc. mesenteroides

III. YEASTS

Candida kefir
C. pseudotropicalis
C. rancens
C. tenuis
Kluyveromyces lactis
Kluyveromyces marxianus var. marxianus
K. bulgaricus
K. fragilis / marxianus
Saccharomyces subsp. Torulopsis holmii
Saccharomyces lactis
S. carlsbergensis
S. unisporus
Debaryomyces hansenii **
Zygosaccharomyces rouxii **

IV.
ACETOBACTER

Acetobacter aceti
A. rasens
Reference:

Encyclopaedia of Food Science, Food Technology, and Nutrition [1993] [pp. 1804-1808] Edited by R. Macrae, R.K. Robinson, M.J. Sadler

* International Journal of Systematic Bacteriology 44 (3) 435-439 [1994]

** T. Loretana, J.F Mosterta and B.C. Viljoen [2003] Microbial flora associated with South African household kefir. S. Afr. J. Sci. Vol. 99 No. 1/2

List of Bacterial Names with Standing in Nomenclature – Genus Lactobacillus

http://www.medicinalfoodnews.com/

All these listed are good for you.

Also almost all commercially available cultured dairy product are double pasteurized the milk is and then the yogurt or kefir once it is produced and then the manufacturer adds back probiotics to their product to claim it as probiotic. And commercially produced yogurt and kefir usually contains a lot more lactose sugar than home made counter parts.