kukie

I read several posts about kefir
I know WHO Kefir Sutherland is and while at one time I thought he was very
yummy (lol)
I have no idea WHAT the kefir you guys are talking about is. I had never
heard about it prior to the post in the Road trip w/ food allergies thread
Please explain...

Steve Knight was right on the money when he said
food allergies are caused by Candida overgrowth
That's my problem.

I cheated big-time last night for my going away party & REALLY REGRET IT
now.
I didn't even eat that much but I think it was a combination of what I ate &
the fact I didn't take any of my meds or eat anything else all day. Well I
learned my lesson, I won't be doing that again.
At least not until I get this cleared up & out of my system. Then I'll cheat
just a little now & then.
A girl has to have some fun!


~~
Love is just lust in disguise, and lust fades, so you darn well better be
with someone who can stand you (Rob Reiner)
Want to hear what else I have to say, My Primal Scream is located at:
http://www.livejournal.com/users/myprimalscream/

elizabeth emerald

i had never heard of it either so i looked it up. this is what
http://users.chariot.net.au/~dna/kefirpage.html#what's-kefir had to say:

Kefir [Kephir or Kefyr] is pronounced kef é-er [Click here to hear the
pronunciation]. Alternate names; kewra, talai, mudu kekiya [Reference:
Wikipedia, the free encyclopaedia].

Kefir is a refreshing cultured-milk beverage, which is believed originated
many centuries ago in the Northern Caucasus Mountains. The word kefir is
derived from the Turkish word keif, which loosely translates to good feeling
or feeling good. This is for the sense of well-being one enjoys by drinking
the culture-product [1].
Kefir has a uniform creamy consistency, a slightly sour refreshing taste,
with a mild aroma resembling fresh yeast. Kefir also has a slightest hint of
natural effervescent zest or tang. There are an assortment of approx. 40
aromatic compounds, which contribute to the unique flavour and distinctive
pleasant aroma of kefir. To round this off, kefir may contain between 0.08%
to 2% alcohol. [Possibly .08 to .5% for 24 hour brewed kefir] --- [yep!...
wow!].

Traditional authentic kefir can only be prepared by culturing fresh milk
with Kefir grains. Kefir grains are not to be mistaken for cereal grains,
i.e. the grain part of the name is a misnomer. Kefir grains, or kefir
granules are in fact a natural mother-culture. The grain's structure [which
I refer to as a bio-matrix], is created through the efforts of a symbiotic
relationship, shared between a vast mixture of specific friendly Lactic acid
bacteria [LAB] and yeasts. The grains are a soft, gelatinous white
biological mass [biomass], comprised of protein, lipids [fats] and a
soluble-polysaccharide [Kefiran] complex. The microbes and yeasts not only
create this bio-matrix structure, they are also harboured by the very
structure they create; either on the surface [interior and exterior], or
encapsulated within the bio-matrix itself <[--the abode of the friendly
microbe--]>.

Today, traditional authentic kefir [real kefir] is easily prepared at home.
Raw unpasteurized or pasteurized, full-cream, low fat or non-fat fresh milk
is poured into a clean suitable container with the addition of kefir grains.
The contents are left to ferment for approx. 24 hours at room temperature.
The cultured-milk is strained to separate the kefir grains from the
liquid-kefir. The grains are added to more fresh milk, and the process is
simply repeated. This simple process can be performed on an indefinite
basis... for kefir grains are forever. The liquid-kefir may either be
freshly consumed refrigerated for later use, or ripened over a period of
days before consuming. Ripening is useful for individuals wanting to
eliminate lactose content of kefir [Follow this link for the procedure
situated on a separate webpage].

As active kefir grains culture kefir from fresh milk the grains increase in
volume. Eventually, a portion of grains are removed to avoid overcrowding
and to maintain a reasonably constant grain-to-milk ratio. Apart from the
more obvious advantage in preventing overcrowded, the other advantage is a
kefir with reasonable constant character and consistency is produced in
ongoing batches. Traditionally, excess kefir grains were either eaten [which
I highly recommend], dehydrated and stored as a back-up source, shared among
family members or traded among the tribe for others basic essentials.

Except for refrigeration, the culture-art has been performed as above, over
many centuries in the Northern Caucasus Mountains.

Alternate names for milk-based Kefir Grains: Tibetan Mushrooms, Yogurt
Plant, Yogurt Mushroom, Yogurt Fungus, Snow Lotus, Kin-oko or Tane-oko
[Jap], Tibetanischer Pilz [German]

For full details explaining how to culture Kefir, see Dom's Kefir-making
in-site