Welcome, Guest. Please login or register.
Did you miss your activation email?

Username: Password:
Pages: [1]   Go Down

Author Topic: Introduction to Kefir  (Read 223 times)

Poppa Tommo

  • Senior Multi Plot Cultivator
  • *****
  • Offline Offline
  • Gender: Male
  • Posts: 2004
  • Location: Sunny Devon
  • Username: Robw349
  • 'Gardener' the definition of 'Optimist'
Introduction to Kefir
« on: March 23, 2014, 11:08:14 PM »

Ok, so we are discussing good bacteria. Most people seem to have heard of Kombucha that wonderful 'mother' culture that converts green or white tea and sugar into essential elements that support and boost the immune system. I have been using Kombucha for some years now and would certainly recommend it.

I have been using this and another bacteriological/fungal culture called 'Kefir'. Kefir is an amazing colony of organisms that grow together to form a culture that looks a bit like a cauliflower floret. Now I could try to describe it, how it is made/cultivated and the health benefits of drinking the yoghurty milk that it produces but I think it would be easier if you either 'Googled' it and/or followed these links. This way I don't risk being accused of evangelising.

I am happy to discuss where I come from with kefir and the benefits that I, and my wife, continue to enjoy in some depth but will wait to see what response comes from this forum. In the meantime have look at these links and, indeed, follow more on Google.

I have two cultures going at any one time and am my happy to split and share mine for free in due course as they continue to grow and multiply...it will all become aparent as you read on.

Links for basic information:

You are not allowed to view links. Register or Login

You are not allowed to view links. Register or Login

You are not allowed to view links. Register or Login

I look forward to discussing kefir with any interested people.
Logged
The only true wisdom is in knowing you know nothing

GCS_Forum_Administrator

  • Administrator
  • *****
  • Offline Offline
  • Posts: 53
  • Forum Web-master & Administrator
    • The Gardeners Chat-Shed
Re: Introduction to Kefir
« Reply #1 on: March 23, 2014, 11:38:13 PM »

Fascinating subject Rob. I've been waiting for someone to come along who has a big interest in Kefir. I've now opened a new board just for it - so don't be afraid to evangelize - GET ON WITH IT!! We are here to learn & spread the word! 

"Never hide your light under a bushel"  CW ;-)

I have also moved your original post to the new 'Kefir' board.  ThU5:-)
Logged

Big Gee

  • Global Moderator
  • *****
  • Offline Offline
  • Gender: Male
  • Posts: 7518
  • Location: Aberaeron, Wales
  • Gardening knowledge unshared is wasted
    • Aeron Vale Allotment Trust
Re: Introduction to Kefir
« Reply #2 on: March 24, 2014, 12:00:18 AM »

I've read up on Kefir in the past (also viewed the links you posted). Great!

However I have never got around to fermenting milk with kefir 'grains'. Now that we have a 'regular' with experience on here I probably will in the near future.

My No. 3 son - he's 32 now - has suffered off & on with psoriasis since he was 15. As you probably already know that is also linked to 'leaky gut syndrome'. Kefir is a fabulous treatment for these kinds of medical problems. So I guess it's time to get started!

Thanks Rob for jerking my memory!  ThU432:-)
Logged
You are not allowed to view links. Register or Login  You are not allowed to view links. Register or Login

Poppa Tommo

  • Senior Multi Plot Cultivator
  • *****
  • Offline Offline
  • Gender: Male
  • Posts: 2004
  • Location: Sunny Devon
  • Username: Robw349
  • 'Gardener' the definition of 'Optimist'
Re: Introduction to Kefir
« Reply #3 on: March 24, 2014, 07:03:08 AM »

I had a sneaking suspicion that you would have heard about kefir, BG. It seems that kefir and Kombucha  seem to go together in people's awareness.

There are a number of conditions that kefir seems helpful with, and psoriasis is reputed to be one of them, but not in every case.

My mother had an awful episode of eczema when I was about 14 and was recommended to use goats milk instead of normal dairy. My father, ever the one for never doing things by half, went out, located a goat farm and bought himself a goat so that there was goats milk, literally, on tap. Mother slightly misunderstood "use goats milk" and, instead of drinking it, applied the fresh goats milk to her face, neck, arms and, particularly, hands twice a day, every day for about 6 weeks  and has never had a recurrence of eczema since. 

Of course she used it in tea, coffee and other culinary ways too but wonder if anybody else has thought to use it topically as well.

In1998 I suffered an almost fatal dose of the 'flu and have suffered with ME ever since, so much so that I had to take early retirement because of ill health. It has been a long road back but the introduction of Kombucha  and then kefir has made a dramatic difference. My energy and recovery levels have improved so much so that I am able to perform most of the heavy duty small holding task without ill effects. Of course there a bad days occasionally but, hey, I can live with that. Mental attitude and keeping one eye on the end of the tunnel during dark days are key, too.

Principally Kombucha and kefir 'manufacture' essential amino acids, vitamins, minerals etc from the raw sources of tea infusions (with Kombucha ) and milk (any milk will do it) with kefir. With kefir, also, it produces massive amounts of those friendly gut flora bacteria (you can forget actimel  - this is the real thing!) that are essential to developing a strong immune system and it is your immune system that governs just about everything from strength to stamina to recovery rates to battling illnesses. I rarely ever get colds and other ailments these days and I put it down to organic eating and these two wonderful additions to my life.

I am happy to share my kefir regime but there is a risk that this post will turn into war and peace! Suffice it for now that i make mine from unpasteurised goats milk over a two day cycle and make it into a delicious, rich fruit and nut smoothie every morning, first thing. I am also happy to share the kefir grains as they become available if anybody wants some. A bit like Kombucha, I can split my kefir about one a fortnight. I have a professional vac-packer that we use to store meat fruit and veg with when freezing so can post out kefir grains if needed.

 Secret:-) I hope you, like me, will pass the word on.
Logged
The only true wisdom is in knowing you know nothing

Big Gee

  • Global Moderator
  • *****
  • Offline Offline
  • Gender: Male
  • Posts: 7518
  • Location: Aberaeron, Wales
  • Gardening knowledge unshared is wasted
    • Aeron Vale Allotment Trust
Re: Introduction to Kefir
« Reply #4 on: March 24, 2014, 10:04:30 AM »

Interesting mention of eczema there Rob & the link with goat's milk. There's a company called Elegance who specialise in skin lotions & potions - they have an advert on my main Aeron vale Allotment Society web-site. They have a range of products based on goat's milk that are specifically formulated for treatment of eskin problems. The core reason for that is that one of their founders was afflicted with psoriasis & found that goat's milk had a miraculous effect on the condition.

You are not allowed to view links. Register or Login

It is evident that there is a strong link between the condition of the immune system and the manifestations of problems with it. By strengthening & maintaining the body's immune system with probiotics provided by kefir, kombucha or just natural things like goat's milk, then the body can be encouraged to rectify it's own problems.

On a personal note, like you, I've also had to give up permanent full time professional employment due to an auto immune system affliction. I suffer with
You are not allowed to view links. Register or Login The one thing that keeps me going (although it's not a cure) is kombucha. Without a shadow of a doubt it's the effect of this elixir that makes things just about tolerable enough to keep going. In fact, having been forced to stop taking kombucha over the last fortnight or so, has seen a marked regression in my health & the Behçet's has flared up. It's not the first time this has happened and I am 100% convinced that the intake of probiotics is a major factor when it comes to my personal wellbeing.
Logged
You are not allowed to view links. Register or Login  You are not allowed to view links. Register or Login

Poppa Tommo

  • Senior Multi Plot Cultivator
  • *****
  • Offline Offline
  • Gender: Male
  • Posts: 2004
  • Location: Sunny Devon
  • Username: Robw349
  • 'Gardener' the definition of 'Optimist'
Re: Introduction to Kefir
« Reply #5 on: March 24, 2014, 11:40:20 AM »

Most unfortunate for you, Behçet's is a nasty thing, you have my sympathies.

I'm happy to send you a good, healthy bag of Kefir grains (don't know why they call them grains, I would call them 'florets') with my recipes and other information about the effects of commonly consumed foods any time you like.

One example is the use of grains - wheat, oats, barley rye, rice etc etc. Not many people know that they contain a substance called 'phytin'
or phytates.

 You are not allowed to view links. Register or Login 
You are not allowed to view links. Register or Login

Effectively these have the action of locking up vital minerals such as iron, calcium and others and thus making them unavailable for our nutrition. There are also many people who are intolerant to grain-based products (celiacs spring immediately to mind).

Since Ruth and I have largely removed agro-grains (perhaps they should be called 'aggro' grains!) from our diet (about 90% - we are only human after all) our general health has improved greatly and enabled us, without effort or special regimes, to reduce weight and body shape very well.

We HAD to take ourselves seriously as both of us are in remission from cancer (great isn't it....are we being picked on!!!). We have read extensively about this stuff and think we have a fairly good balance going on without being totally cranky about it. I make our own wine and beers which we consume with gusto (fermenting grain based products neutralises the phytic acid effect   Grin2:-) at the end of the day; we eat chips and indulge in an occasional  chocolate eclair from our local organic bakery and , actually, in ourselves have never been happier.

We ought to meet up one day and have a good chat about it over a couple of heady pints of Double Dragon from felin fawr brewery.
Logged
The only true wisdom is in knowing you know nothing

Big Gee

  • Global Moderator
  • *****
  • Offline Offline
  • Gender: Male
  • Posts: 7518
  • Location: Aberaeron, Wales
  • Gardening knowledge unshared is wasted
    • Aeron Vale Allotment Trust
Re: Introduction to Kefir
« Reply #6 on: March 24, 2014, 12:12:57 PM »

Very interesting info there Rob. No wonder you don't get a lot of obesity in Asian countries that still favour traditional rice based foods!

Behçet's is a nasty one, as no one knows the cause & there is no cure presently. All you can hope to do is try to regulate the severity of the syptoms. I find the joint pain is the complicated one, because you never know whether what you're suffering is the effects of Behçet's or just the ravages of age related arthritis (which also happens to be an immune system disorder). The BD usually gets the blame for most things! The 'killer' punch for me is the low energy fatigue that comes with it - you permanently feel as if you're going down with the flu. You probably know all about that!  CW ;-)

I'm sorry to hear about yours & Ruth's combined brush with cancer Rob, it's bad enough when one gets it, but for both of you to have suffered with it is tough. Read up the the Russian & German scientific research papers on the connection between drinking Kvass (kombucha) and the reduced incidences of cancer in the regions where it is drunk traditionally. The results were quite fascinating. I suppose you've read my account on here somewhere about the way Ronald Reagan's Drs managed to get him into remission for colon cancer by drinking 2 litres of Kombucha daily - until he eventually died of pneumonia & dementia when he was in his nineties.

"We are what we eat" they say, and a huge amount of the illnesses and conversely the health benefits to our bodies is directly linked to what passes our lips. We really ought to take more notice of these things.
Logged
You are not allowed to view links. Register or Login  You are not allowed to view links. Register or Login
Pages: [1]   Go Up