Kefir Madness

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This topic contains 8 replies, has 3 voices, and was last updated by  Marbro 7 years, 1 month ago.

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  • #74550

    Marbro
    Member
    Topics: 19
    Replies: 252

    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.

    #74554

    Marbro
    Member
    Topics: 19
    Replies: 252

    Water Kefir:

    I perfer Water Kefir because you can do so much more to enhance its flavor, its cheaper and I found a way to use up a lot of the sugar I had stashed prior to starting the Candida diet. If you can not stand the taste of Milk Kefir, Please give this a try.

    Here is a good write up on Water Kefir and list some recipes.
    http://www.weim.net/homeovet/Docs/water%20kefir.pdf

    Here is a nice short video of how easy it is to make water kefir

    http://www.youtube.com/watch?v=3qoXk3EDq1E

    here is a longer version with some insight

    http://www.youtube.com/watch?v=_7svkQuUYYc

    A couple of things to note

    You do not have to add special ingredients to make this work. basic sugar and water will work. However adding things like rasins and lemons help your grains to grow well and enhance the flavor

    Do not ever use metal material for your kefir

    Do not use tap water,if you do, boil it and let is sit out for a day.

    Kefir, prefers unrefined sugar and mineral water. You can use filtered tap water or purified water but add a tiny bit of baking soda, less than a half tea spoon or better yet, throw in a half of clean egg shell to get some of those minerals back in the water.

    #74555

    blakek89
    Member
    Topics: 21
    Replies: 186

    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.

    #74558

    Marbro
    Member
    Topics: 19
    Replies: 252

    Milk Kefir

    I am just starting the milk Kefir making. I used to use store bought.

    Here is some info on making milk kefir

    http://tammysrecipes.com/making_kefir

    Here is a nice short video on how easy it is to make Milk kefir

    http://www.youtube.com/watch?v=DzkCDnt2KpI&feature=related ( i love the music for this one lol )

    Here is the link to the Kefir lady, She seems to be a good source for the grains. I found that I can find grains from Amazon, ebay just as easy though.

    http://www.kefirlady.com/

    #74829

    Marbro
    Member
    Topics: 19
    Replies: 252

    I found this wonderful site that has a tremendous amount of information regarding kefir. All the ends and out of making it, the history and more.

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

    #74836

    wishnhope
    Member
    Topics: 4
    Replies: 80

    I just ordered from kefirlady as well 🙂

    #74837

    blakek89
    Member
    Topics: 21
    Replies: 186

    What’s the micro flora break down of water kefir? I was looking into that to include in my protocol, seems simple enough and cheap enough.

    #74838

    Marbro
    Member
    Topics: 19
    Replies: 252

    blakek89 wrote: What’s the micro flora break down of water kefir? I was looking into that to include in my protocol, seems simple enough and cheap enough.

    Lactobacilli

    Lactobacillus galactose
    Lb. brevis
    Lb. casei subsp. casei
    Lb. paracasei subsp. paracasei
    Lb. casei subsp. Ramos
    Lb. casei subsp. tolerant
    Lb. coraciiform subsp. torquens
    Lb. fructose
    Lb. hilarities
    Lb. homophobia
    Lb. plantarum
    Lb. pseudo plantarum
    Lb. admonishes

    Streptococci/lactococci

    Streptococcus cremeris
    Str. faecalis
    Str. lactis
    Leuconostoc mesenteroides
    Pediococcus damnosus

    Yeasts

    Saccharomyces cerevisiae
    Sacc. florentinus
    Sacc. pretoriensis
    Candida valida
    C. lambica
    Kloeckera apiculata
    Hansenula yalbensis
    http://users.sa.chariot.net.au/~dna/kefirpage.html#alternativekefir

    as you can see it makes the store bought stuff look like crap. by the way under yeasts, it list candida valida, it is not the bad stuff you are fighting, in fact its a competitor:)

    My water kefir is doing so well that im doubling it every 48 hours. I have a huge jar now that makes enough for me to drink all day long and I also eat the left over grains. Water kefir is by far the easier of the two for me to make.

    Folks who rely on the store bought stuff are missing out on the real benifits of kefir. I thought kefir was some hippy shit that I would never do, now I look forward to it everyday. My health has improved drastically.

    #75459

    Marbro
    Member
    Topics: 19
    Replies: 252

    super probiotic boost smoothy 🙂

    1/4 cup of kefir grains, water or milk works
    1-1 and a half cup of home made milk kefir
    a dash of cinnamon
    i packet or tble spoon of stevia

    Optional a couple of frozen/fresh rasberries or a piece of granny smith apple.

    blend until smooth and drink up. I make this every morning now. since my water kefir grains double in quantity every batch.

    “CAN I EAT KEFIR GRAINS?

    I was wondering when you’d ask this question!

    Yes, kefir grains can certainly be eaten. I think, therefore I feel, that this is an essential part of the kefir-culturing process or kefir-ritual as a whole. I was encouraged to ingest kefir grains over 24 years ago, by the person who was kind enough to share some of her kefir grains with me. She was also encouraged to ingest excess kefir grains,by the person from whom she initially obtained her grains from. Later I began researching kefir, where I came across references explaining that the Caucasians also ingested kefir grains on a regular basis.

    Suggestions that state kefir grains do not contain any nutritional value … or are unsafe to ingest … is plain-flavoured bull-ox. Not only do kefir grains contain proteins, amino acids and fats, the fact that they have anti-tumour, anti-inflammatory properties, blood pressure normalizing property including high blood cholesterol reducing activity among other beneficial value, is becoming more evident [1, 2]. Ingesting kefir grains regularly, has helped to cure Gastric Ulcers in personal friends and acquaintances, which I’ve had the pleasure of knowing and treating over some years. I’ve also used the ingestion of 2 Tbs milk kefir-grains each day over a 2 week period [with rectally retained implants of kefir grains], to successfully treat Ulcerative Colitis in my case, in 1999. I have been asymptomatic ever since. Each gram of kefir grain contain billions of friendly microbes and yeasts. Who needs a probiotic supplements in pill form, when kefir grains are fresh and possibly superior!? There may also be specific encapsulate microbes within the matrix, which may not be found in a liquid kefir. Ingesting these may give unique benefits.”

    For Individuals Who Wish To Ingest excess Kefir Grains [recipes included]
    read more http://users.chariot.net.au/~dna/kefir-faq.html#ingestingkg

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