One of the key components of a strict Paleo diet is the complete elimination of dairy products. Unfortunately, this may lead to many dairy-tolerant individuals missing out on some of the most nutritious and beneficial foods on the planet. One dairy product that not only offers a wide range of vitamins and minerals, but also provides a variety of probiotic organisms and powerful healing qualities, is kefir (pronounced /kəˈfɪər/ kə-FEER).
The word “kefir” is derived from the Turkish word “keif”, which literally translates to the “good feeling” one has after drinking it. (1) Traditional cultures have attributed healing powers to kefir for centuries, but it has only recently become the subject of scientific research to determine its true therapeutic value.
What is Kefir?
It can be made from the milk of any ruminant animal, such as a cow, goat, or sheep. It is slightly sour and carbonated due to the fermentation activity of the symbiotic colony of bacteria and yeast that make up the “grains” used to culture the milk (not actual grains, but a grain-like matrix of proteins, lipids, and sugars that feed the microbes). The various types of beneficial microbiota contained in kefir make it one of the most potent probiotic foods available.
Besides containing highly beneficial bacteria and yeasts, kefir is a rich source of many different vitamins, minerals and essential amino acids that promote healing and repair, as well as general health maintenance. (2) Kefir contains high levels of thiamin, B12, calcium, folates and Vitamin K2. It is a good source of biotin, a B vitamin that HELPS the body assimilate other B vitamins. The complete proteins in kefir are already partially digested, and are therefore more easily utilized by the body. Like many other dairy products, kefir is a great source of minerals like calcium and magnesium, as well as phosphorus, which helps the body utilize carbohydrates, fats and proteins for cell growth, maintenance and energy. (3)
Kefir has positive effects on gut and bone health
It is a potent probiotic, consisting of both bacterial and yeast species of beneficial flora, and may help protect against gastrointestinal diseases. It has also been demonstrated to improve lactose digestion in adults with lactose intolerance. (4) In addition to providing the gut with healthy symbiotic microflora, many studies have also demonstrated the anti-fungal and antibacterial properties of kefir. (5) Certain bacteria strains from the kefir culture have been shown to help in treating colitis by regulating the inflammatory response of the intestinal cells. (6)
As we know, vitamin K2 is one of the most important nutrients that is greatly lacking in the American diet, but there are some vitamin k2 food sources. (7) Vitamin K2 is a product of bacterial fermentation, so kefir is a likely a good source of this nutrient, especially if made with milk from pastured animals. (8) Vitamin K2 plays a key role in calcium metabolism, where it is used to deposit calcium in appropriate locations, such as in the bones and teeth, and prevent it from depositing in locations where it does not belong, such as the soft tissues and the arteries. (9) Since kefir is high in calcium and phosphorus and also contains vitamin K2, drinking kefir is likely beneficial to bone health, providing the essential minerals needed for bone growth as well as the vitamin K2 needed to effectively deposit those minerals in the bone.
Like what you’re reading? Get my free newsletter, recipes, eBooks, product recommendations, and more!
Kefir modulates the immune system
Certain compounds in kefir may play a role in regulating immune function, allergic response, and inflammation. One study found that kefiran, a sugar byproduct of the kefir culture, may reduce allergic inflammation by suppressing mast cell degranulation and cytokine production. (10) Another study found that certain bacteria in the kefir culture inhibited IgE production, helping to moderate the body’s allergic response. (11)
Research has also demonstrated that kefir may have an anti-tumor effect. In one study, kefir consumption inhibited tumor growth and induced the apoptotic form of tumor cell lysis, suggesting that kefir may play a role in cancer prevention. (12) When applied topically, kefir and its polysaccharide compounds have even been shown to be effective antimicrobial and anti-inflammatory agents for improved wound healing. (13)
As kefir clearly has a wide variety of health benefits, you may be interested in including this fermented dairy beverage in your diet. Cow, goat, or sheep dairy are all good choices, and all types of kefir are generally very low in lactose. Raw milk kefir would be the ideal choice for anyone looking for maximum nutritional quality, but may be challenging for most consumers to find.
Kefir is becoming more mainstream for health-conscious Americans, so you may be able to find full-fat, plain kefir at your local grocery store. Look for a brand with minimal additives and extra ingredients. Good commercial products include Redwood Hill Farm’s Traditional Goat Kefir and Lifeway’s Organic Whole Milk Plain Kefir.
Making your own kefir at home
Finding high quality kefir at your local store may not be an option for you. In this case, you can make your own kefir at home. Making kefir is surprisingly simple, and Cheeseslave has a great instructive blog post on how to make kefir at home. You can buy kefir grains online at sites such as Culture for Health, and provided you take care of the culture, it should last indefinitely. Making kefir from raw dairy products is ideal, but if you don’t have access to raw dairy, you can use organic full-fat dairy, preferably from a grass-fed animal. For those who cannot tolerate any form of dairy, kefir can be made from coconut milk, coconut water, and even just sweetened water, which will provide many of the benefits found in dairy kefir.
Kefir is a great source of vitamins, minerals, probiotics, and a variety of other unique compounds that can greatly contribute to your overall health and wellbeing. I highly recommend including this nutritious superfood in your diet, even if it doesn’t fall under strict “Paleo” guidelines!
Better supplementation. Fewer supplements.
Close the nutrient gap to feel and perform your best.
A daily stack of supplements designed to meet your most critical needs.
Hi every body,
Diet is not about losing weight, it’s about eating right. Read Grain Brain and you will understand Paleo Diet. Sugars cause inflammation, which ages us. Marketing is damage you up. A slice of whole wheat bread is probably the worst thing you can put in your mouth. It’s about putting gas in your engine, not diesel. And yes arthritis is gone, the bags under my eyes are gone and as a side effect, went from 180 to 152. Don’t knock it till you try it. And you have to put the alcohol away.I used to have big problems with lose weight tips, but am getting in better shape now. Here’s a good site I found that really helped. It gave me great methods and and showed me what I was doing wrong before…there’s even lots of free articles on the site…http://www.cavediet.net
I cannot stress the importance of fermented food, the best being Kefir. Do some research on FMT (Fecal Microbiota Transplant). Recently an adult patient suffered from antibiotic resistance ‘dysentery’ and received ‘flora’ from her 14 year old obese daughter! Surprise surprise, her gut ‘settled down’ but she immediately started gaining weight! This means that microbiota plays a bigger role than diet in determining obesity!
My contention is that with inadequate flora colony, food is not properly digested, causing ‘cravings’, hence malnutrition leading to obesity, diabetes and other diseases such as colorectal cancers, spastic colon and even hemorrhoids.
So, go get your Kefir NOW!!! and also try making your own Kimchi or saurkraut!
Good luck and good health…
Hi There, I’m also a huge fan of kefir, kombucha and sauerkraut which we make at home & have daily. BUT. much to my dismay I came upon this :
https://www.bulletproofexec.com/why-yogurt-and-probiotics-make-you-fat-and-foggy/
Bit of bummer. and if we have histamine intolerance (fermented foods are high in histamine)
http://paleoleap.com/histamines/
What do you make of that?
Suzanne,
Not all fermentation results in formation of histamines. The mesophillic bacteria such as lactoccous lactis commonly used in cheese and mesophillic fermented milk not only DO NOT produce histamines, they are used to PREVENT histamine formation in fermented foods like cheese. Furthermore, lactococci synthesize vitamin k2 and also produce nicin which inhibits pathogenic bacteria.
Yogurt, by definition, is made with thermophillic bacteria which are not known to produce vitamin K2. Thermophillic bacteria such as lactobacillus casei do produce histamines and donot produce vitamin K2.
Kefir is often made with yeast and mesophillic bacteria such as lactocooci. If you make your kefir with ONLY mesophillic bacteria and avoid the thermophillic bacteria you don’t need to worry about histamines.
Thanks for your reply Jack,
How would I know which bacteria are present in my mother culture (or grains)? – I have no idea. I also make it with raw milk. What about the kombucha – is it the same for that – in which case, again, how will I know. thanks
Suzanne,
After further thought I have to agree that there is really no way to know what types of bacteria and yeast are in any particular type of kefir.
I read a little more about histamines in an article which stated that kombucha, sauerkraut and “most cheeses” produce histamines. According to what I read, however, cheese made with lactococci inhibits histamines.
I tried kefir years ago but I have not consumed either kefir, kombucha or sauerkraut . My fermented food of choice is raw milk fermented cheese from pastured cows which I have consumed regularly for many years because of the vitamin K2 content. The half dozen types of cheese I get are all made with lactococcus lactis which produces vitamin k2 and inhibits histamines.
I have recently started making clabber from raw milk which should also contain the lactococci that make vitamin K2 and inhibit histamines. The source on lactococci inhibiting histamines follows:
“Two bacteriocin-producing enterococci and a nisin-producing Lactococcus lactis strain were employed as starters in separate cheese-making experiments. Outgrowth of histamine producer Lactobacillus buchneri St2A,which was added to the milk at levels of up to 190CFU/ml,was almost completely inhibited. No histamine formation was detected in the cheese smade with bacteriocin-producing starters” http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1388823/pdf/hw1178.pdf
Hi, I am new to making kefir. Could someone advise where I can obtain milk kefir grains. I live in Mauritius.
Thanks
Ben Atchia
Hi Ben
Did you manage to find milk kefir grains in Mauritius?
I am also I search of them for my parents. I may need to bring some from Australia if I can.
Andora
Hi Andora,
I am in contact with Sandra from Dom, South Australia. I am expecting the arrival of the dry kefir grain by post this week or early next week. It’s been posted since 2-Oct-15.
Thanks and regards,
Ben.
Savvyteasandherbs.com.
They have kefir grains as well as other cultures, teas, bulk herbs etc. Ships all over the world.
Hi ben. Do you still live in Mauritius? I am moving there this June and could perhaps bring some grains?
Fermented foods cause the reaction (I know because it happened to me). I kept on with my regimen of cleansing and drinking kefir and kombucha and all reaction stopped. It was healing me.
Good day to you!
My name is Giselle, and I’ve been an avid reader of this site for quite some time now. I love this post about kefir, as I’m a big fan of the stuff. Currently, I’m working on a blog called Your Kefir Source, which serves as a guide on all things related to kefir. I think I have something that will be a good fit for your site, as well as useful to your readers, and for that, I’d like to reach out:
http://www.yourkefirsource.com/the-dangers-of-kefir-none/
It talks about the “dangers” of kefir, which is something that you can add to this post. What do you think? 🙂
Giselle
Does anyone (Chris?) know if casein is affected in any way during the fermentation process? I don’t have A2 cows milk available and I really don’t like goat milk (too goaty tasting!).
I recently viewed a uTube video and the guy was saying that milk kefir has no lactose and casein. I have never heard of this before and I just don’t believe it. I know that a lot of the lactose is converted to lactic acid and other essential amino acids during fermentation, but how much really depends on how long you ferment. It wouldn’t be all of it. So, my question is, what happens, if anything, to the casein. I suspect nothing….
TIA for any knowledgable replies!
Part of the fermentation is where the whey seperates from the casein leavin the casein on top. Apparently this can break down further.
But the longer the fermentation the harder to digest the proteins. Cant remember where i read this but milk proteins have a sedative effect. This isnt a problem but drinkin pint fulls of the stuff might not be recommended in case ur issue is digestion and not allergy
You mentioned that you didn’t like the flavor of goats milk. Goat milk for me has always had a strange flavor that I didn’t like. I am now making my own kefir using raw goats milk. I do a second fermentation which involves removing the grains after 24 hr and then adding fruit. After the 2nd fermentation the sourness and flavor is mellowed. I served my 2nd fermented goat milk kefir with mango the other day to friends who pretty much live on restaurant food and they loved it. They had no idea it was made with goat milk.
Having said that, I am aware that the flavor of goat’s milk can be affected by what they eat. Maybe I’m just lucky and have found a really good source of milk.
Hello!
Love your article.
I benefited greatly from drinking kefir; chronic fatigue, brain fog, etc. So I created a website ( xeniawordart.wix.com/healthypakistan#!buy-kefir/c1d1q ) to distribute my excess grains.
May I use this article (embed or quotes) for my website, with attribution?
Thanks!
Please fill out this form to request republishing an article:
https://chriskresser.wufoo.com/forms/media-and-partnership-inquiries/
I love kefir, but I found there a few days that I am lactose intolerant, and I’m now afraid to go take it. Anyone here have this problem. I do not know what to do.
I await a response. grata
Isabel
Why do you say “a few days of lactose intolerance”, that sounds a bit strange.
It could be just the kefir stirring up any bad bacteria in your gut. Apparently if you dont have that right balance of gut bacteria, your body finds sugars hard to digest, including lactose and wheat products, which produces intolerances.
Maybe you need more gut balancing, with magnesium and B vitamins, lemon juice in mornings etc, but I wouldnt give up on the kefir.
In the fermentation process, the kefir buds act as a sponge to the milk: they filter it, converting the lactose (milk sugar) into lactic acid and other amino acids, freeing the final product (the kefir you ingest) of the lactose. This means that the remaining kefir should be 100% lactose free.
Nevertheless, this depends on the fermentation time, and correct treatment and conditions (such as never using any tools made of metal while handling the kefir, like spoons or covers).
I hope this helps. I would recommend you to read something about this and get better informed about the chemical processes that occure during fermentation before trying, just in case 😉 Please, if someone thinks I’m giving wrong information, correct me. Those are just the conclusions I have drawn from reading many cientific articles about kefir 😉
This website is good. You can find information about Lactose intolerant use in the section “Secondary Fermentation” (http://www.growyouthful.com/recipes/kefir.php)
Can anyone tell me if the sugars in flavored kefir (i.e. Strawberry Kefir) counteracts the benefits of kefir? I bought some Lifeway Strawberry, and wondering if I am doing more harm than good by drinking sugar. Thanks.
It doesn’t counteract the kefir benefits, but you are taking in a lot more sugar than necessary (I used to feed this to my kids when they were little 30 years ago and they begged for it). You’d be better off purchasing plain kefir and blending it with berries (and a bit of honey if necessary). Better yet, make your own kefir! It’s really easy. I’ve been doing it for years. Also, most of the kefir you purchase in the store is made from powder, not grains. It only has around 6-8 different probiotics in it. Kefir made from grains has dozens of varieties of beneficial bacteria and yeast (probiotics).
QUESTION – Hi folks,…do any of you have any experience of type 2 diabetes…and any beneficial effects on that condition that were produced by kefir. ? thankyou
A glass of Kefir can be taken after every meal. There is n harm. Pectin is a natural product from the white flesh of citrus fruits. It is quite nuetral and used as a ‘thickener’, no problem also…
How much kefir daily is beneficial? I’ve been searching for this info with no luck. Currently, I’m adding 1/4c to my morning smoothie. Thoughts?
To poster “Working it” in response to your question about how much kefir to drink.
I think you will get a good and comprehensive answer to your question on the following link, and BTW that is a really great site about all aspects of kefir and similar fermented products. http://www.yemoos.com/faqmhealth.html
This is what they say,…quote…
“How much kefir should I drink?
It’s smart to start anything new in small amounts, kefir being no exception to that rule. You may drink as much as you wish eventually, being reasonable. Ask yourself how much milk you would normally consume in a day, making sure not to leave out other important foods or meals. A usual amount is around 1-4 cups daily. Balance is key to good health. Some people struggle with it at first possibly because of its acidic nature, carbonation, alcohol, or large population of probiotics (or any combination of those). It is a wise idea in this case to take it slowly to let your body and digestion get acquanted with it. Start with 1/8 cup a day (you can even mix this into a full glass of water or fruit juice at first), then gradually increase to 1/4 for a week or so (maybe skipping a few days here and there to give your body a break). Most people find it helps to first try your kefir with meals, such as a little with breakfast. After a week or two, try increasing it again in this fashion until you gradually reach amount you wish to consume. Kefir can be used medicinally in large amounts for a short period if desired (such as after chemo-therapy, where 4 cups a day may be helpful). Following the advice of others, we typically give ourselves a break once a week or so, where we do not consume kefir for atleast 1 day. It’s never a great idea to eat the same thing continually without a break (just like its never recommended to exercise continually without a break – the body needs time for recovery and variety). Even in Tibet there’s a belief that it’s best to drink only 2 cups a day and after 20 days take a 10 day break, completely abstaining from kefir.”
I drink 1 cup a day at dinner time , I make strawberry smoothy with it .. You can have up to 3 cups a day.. but one cup a day is sufficient..
Some have asked questions about temperature and time. The different bacteria, yeasts and moulds in Kefir (as many as 40) all have temperature preferences and together with time will affect the taste. My friend ‘brews’ his Kefir at room temperature (21C) for 24 hours, strain and refrigerate to use during all 3 meals on day two. His is quite acidic. I strain in the morning and drink all for breakfast. Then I add milk and leave in the refrigerator till late afternoon when I remove it to ‘brew’ overnight. Mine tastes rather cheesy and I prefer it like that. Experiment as you like as Kefir is hard to kill (can even freeze or freeze-dry it) and at all temperatures, all of your ‘planets’ creatures will survive and thrive in your digestive tract. You should also eat some of the grains, once a week or so… Good health starts with Kefir!!!
I wounder if anny one can tel me if kefir lowers colestrol.
New here. I am a few days into a grain free, low carb, medium protein, and high fat diet(close to a ketogenic diet). I have my own small herd of pastured dairy goats. I drink the milk raw. I also make raw yogurt, cheese, and kefir. Is the kefir acceptable on this kind of eating plan? Any thoughts on the other raw goat milk products I have? Thank you!
Please, if anyone can answer any of the questions on my previous post I would very grateful. Thank you.
Sorry I left out the word “be” in my previous post. It should have been: I would be very grateful.
Kristy,
Not only would it be acceptable but could prevent some of the rare but potentially harmful bacteria that naturally proliferate in raw dairy products from making you ill. Kefir grains are composed of harmless and beneficial bacteria which kill off other bacteria thereby allowing raw milk to be more or less shelf-stable at room temperature for several days. Additionally there is emerging although not definitve evidence backing the assertions made above that some of these bacteria may reduce inflammation. Ultimately though what you choose to put in your body should be determined by your preferrences, budget, and how your body responds. No external “rules” should trump those factors.
Hi all, just to weigh in on the kefir debatetmy family (including 3 young children) and I have been having milk kefir daily for 3 years now. I bought our ‘grains’ from Dom in Adelaide, Australia, also available from website, Dom (users.sa.chariot.net) will post to anywhere in world.
We are still using the origibal ‘grains’ and all of us love the taste. I have given many kefir ‘babies’ to friends and family and the daily consumption has reduced my fathers need for type 2 diabetic medication (we are all also paeleo eaters).
My husband is lactose intolerant but has no negative effects from milk kefir.
How I prepare
1. Put 2 tbsps grains in 3 1/2 cups of full fat A2 milk (this is how much we drink daily 1 cup for adults 1/2 for kids) in large glass jar
2. Leave for 24hrs in cool dark place lid ajar (to ferment)
3. Strain liquid kefir from ‘grains’
4. Put strained liquid kefir in glass airtight jar leave for 24hrs (to ripen)
5. Repeat 1-5 indefinitely (taking 2 tbsp from top of strainer ever 3-5 days the grains will multiply either eat or share)
6. Pour strained ripened liquid kefir into cup ready to drink or put in a blender add frozen mango, berries or banana, 1 tsp chia seeds per cup, 2 tsp coconut oil, mix & drink straight away
Delicious!
Happy drinking & check out Dom’s site for tips & facts
Do you refrigerate step 4? I have been making kefir now for about 5 weeks. I notice a very strong yeasty smell. Do you notice that at all?
Some have asked questions about temperature and time. The different bacteria, yeasts and moulds in Kefir (as many as 40) all have temperature preferences and together with time will affect the taste. My friend ‘brews’ his Kefir at room temperature (21C) for 24 hours, strain and refrigerate to use during all 3 meals on day two. His is quite acidic. I strain in the morning and drink all for breakfast. Then I add milk and leave in the refrigerator till late afternoon when I remove it to ‘brew’ overnight. Mine tastes rather cheesy and I prefer it like that. Experiment as you like as Kefir is hard to kill (can even freeze or freeze-dry it) and at all temperatures, all of your ‘planets’ creatures will survive and thrive in your digestive tract. You should also eat some of the grains, once a week or so… Good health starts with Kefir!!!
I am Acupuncturist and in my opinion you should not drink raw milk, instead drink the kefir made by your milk.
You will feel very well
After drinking Kefir, raw milk is fully digestible (no more lactose intolerance) and Kefir bacteria will destroy harmful bacteria…
If you make your own yoghurt, cheese, etc. You will love making Kefir. You can even make cheese out of it.
Kefir can work with any diet plan as it simply restores the biome in your digestive tract. Even vegans can use soya or rice milk or even water (with glucose, fructose or honey). Sucrose is a drug and a poison (avoid it in any diet).
I had tried the milk kefir and I loved it, but I am lactose intollerate and it did not work for me. I am so glad I found water kefir grains at “Culture for Health”. I am making so much natural probiotic water and I flavor it with vanilla. I am passing it to so many of my friends and they love it as well. I love the water kefir just as much and my grandkids love the water, too. They were not fond of the milk kefir, however. So now the water kefir works for everyone.
Hi wondering if you post your water kefir recipe please as I’m dairy intolerant too..
Kefir or raw milk will ‘heal’ lactose intolerance as it will supply the enzymes to digest milk. Kefir grains can be used in any milk (soya, rice, etc) or even in water with honey, fructose or glucose. Avoid sucrose (refined sugar) like poison…
Carly, you can make milk kefir using coconut milk (and other non dairy milks, but coconut if my favorite alternative). It is a treat! Just be sure to get coconut milk that doesn’t have any additives. The ones that do just don’t come out as well. I live in Nova Scotia, Canada and the one I get here is Aroy-D. Be sure to get the full fat one, not “Lite”. You must rest the milk kefir grains in lactose containing milk in between batches though, or over time they will stop growing and eventually die.
We love our water kefir and kombucha too. All of these ferments have different probiotic profiles and IMO milk kefir is the healthiest one. I used to be lactose “sensitive” before I started drinking milk kefir, but over time I became less so. Now I can tolerate some.
Hope this is helpful to you!
Water kefir rocks! Homemade kefir is the only way to go, so much more potent, no weird extra stuff added, dirt cheap!
If someone is wanting more information about Kefir I recommend Dom’s website. It is quite extensive but he is like the God of Kefir to people that know about Kefir. Also if you need a site to buy the Kefir “grains” The Kefir Lady is an excellent source. They arrive very healthy. The ones I have had for three years are from her and somehow actually are from Dom’s Kefir. A word of warning: when you first drink your home made Kefir just drink a small about and then increase it gradually. You stomach has needs to get used to this miracle drink. I use regular whole milk pasteurized and homogenized because I live in Texas and if you don’t know a private dairy it is impossible to buy raw milk at the store. A friend of mine that is in grad school at UT studying medical research says they have been researching the connection of Kefir and cancer. She makes her own Kefir and would not be without it. I am so much healthier now.
-Cancer study seems useless (observed effect due to cancer promoting grain diet in control group, rather than cancer fighting properties in kefir).
-K2-MK7 from fermentation is not very useful.
Otherwise nice article 🙂 Thanks.
Cancer is linked directly to an acidic tract from modern lifestyle (including stress). Fresh fruit for breakfast – or – a teaspoon of Bicarb in 2L water can alkalize the digestive tract and prevent and even cure cancer, and so can Kefir (for the same reason)…
I have been told one should not take kefir for more than 6 months at a time…..is this true ? I feel so well on it and have taken it for over a year .
Hi Chris, for someone trying to lose weight, will you recommend homemade kefir with low/non fat milk or continue to stay with full fat dairy milk? Is one cup per day on long term going to hinder weight loss? Thank you!
Yes that is very interested and I would like the answer to that question
I am trying to loose weight: kefir made with semi skimmed goat milk will have the same quality nutrients except less fat.
nandan
if you’re trying to lose weight, worry less about the fat and more about the sugar content. The fat isn’t the issue. It’s about sugar and how that affects your body.
The restoration of you digestive tract will cancel the effects of previously taken antibiotics, often the cause of obesity. Kefir will enable your system to digest and supply your body with viatl vitamins, minerals and trace elements that previously bypassed causing ‘cravings’. It will also slow your metabolism to get much more nutrients from less food. A glass of Kefir in the morning will still your hunger for up to 5 hours. Try to have only fruit for breakfast as it alkalizes your tract. and try to skip breakfast altogether every second day as there are tremendous benefits in a half day fast. You may eat more on the next day but 60% plus 110% is still a 15% a day reduction in food and a much more natural and healthy diet. Never eat any wheat products or refined sugar, replace with root veg (potato/sweet potato) and honey. Eat protein in moderation: 1 gram per kg body mass, the rest is waste. Don’t worry about fats but about grain oils: Coconut oil for high heat frying, ghee for cooking, olive oil for salads; are the best. Good luck…
I purchase unpasteurised milk direct from the farm, bring it to a boil at home, cool to room temperature before stirring in the kefir. Lost 5kg without cutting food intake over 2 months. Kefir bacteria loves the fat in the milk. So just leave it to ferment a bit longer so the fat content is reduced naturally.
I have a food sensitivity to yeast. I’ve been making my own coconut milk kefir for quite some time now with no reactions, that I know of. I also have Leaky Gut. Should I not eat kefir? I would think the good outweighs the bad for me.
I had diverticulosis for at least 60 years, went to at least 6 of the best gastroenterologist in a major city, they stucked tubes in both directions, gave me antibiotics for the flare ups of diverticulitis. Some months ago I began making and drinking my raw milk kefir from grass fed cows for good health, to my surprise no more sacs (I had many as evidenced by my colonoscopies results), none of the geniuses ever told me of this natural food and the potential benefits because as the physicist Dr Robert C Beck used to say: a patient cured is a customer lost. I also have been making Dr. Johanna Budwig’s Cottage cheese flax seed “yogurt” daily for 1-1/2 years.
For many years I almost had panic attacks because of the diverticulitis flare ups which I did not know of, but I believed every time I had colon cancer so in 2 months I would die, finally a 22 year old PA told me to increase the intake of veggies = fiber = no more flare ups/panic attacks
Post to my previous question, does it matter if the milk is pasteurized, or homogenized, or both when making Kefir?