1. AMAZING HEALING POWER OF KEFIR (Pronounced Kêh-feer!) Note: The following is true about homemade Kefir. Commercially sold Kefir is another story. - PDF

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1. AMAZING HEALING POWER OF KEFIR (Pronounced Kêh-feer!) Note: The following is true about homemade Kefir. Commercially sold Kefir is another story. Kefir's Superior Therapeutic Nutrition More than just

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1. AMAZING HEALING POWER OF KEFIR (Pronounced Kêh-feer!) Note: The following is true about homemade Kefir. Commercially sold Kefir is another story. Kefir's Superior Therapeutic Nutrition More than just beneficial bacteria, Kefir contains minerals and essential amino acids that help your body with its natural healing powers and maintenance functions. Kefir contains 42 different strains of friendly bacteria. The complete proteins in liquid Kefir are partially digested and therefore more easily utilized by the body. Kefir has an abundance of vitamins, minerals, amino acids and enzymes. Some of the more prominent of these are calcium, phosphorus, magnesium, vitamin K, A, C and D. According to Vivian Goldschmidt, M.A., Kefir is a potent source of calcium (approx. 300 mg. per cup) that your body can absorb because unsweetened cultured Kefir is acid neutral which is not true of pasteurized milk, as the pasteurization process turns the alkaline raw milk to highly acidic. Acidic milk uses up calcium in the body to break it down into something it can digest. Kefir is great for pregnant and nursing mothers and for babies to ease intestinal upsets. Why Kefir is better than yogurt: The reason Kefir is superior to yogurt , explains writer Giselle Parker, is because Kefir has tons more beneficial bacteria in it. While 500 ml of yogurt contains close to 1.5 trillion organisms, the same amount of Kefir contains a mind-numbing 5 trillion beneficial and friendly bacteria. What this simply means is, a whole lot more friendly bacteria doing lots of good little things to your body that yogurt can't do. Kefir made from live kefir pearls or grains has another great advantage over commercial yogurt. It contains many more strains of friendly bacteria and good yeast which are residential in nature, rather than transient . Residential bacteria will actually take up residence on the wall of the intestines. In kefir, these residential strains are thought to crowd out pathogenic bacterial or yeast strains (such as candida albicans) that may have taken up residence on the walls of the intestines (where much of our nutrient absorption occurs). While yogurt contains some health promoting bacterial strains, these are transient in nature (they're just passing through ). While in the G.I. tract these transient strains do help digestion and absorption. Unfortunately, they don't seem especially adept at lingering in the intestines for an extended period of time, or at setting up shop on the walls of the intestine, thereby promoting a more permanent state of health through beneficial intestinal flora. Tryptophan: One of the essential amino acids abundant in Kefir, tryptophan is well-known for its relaxing effect on the nervous system. Because it also offers loads of calcium and magnesium -- both of which are critical for a healthy nervous system -- Kefir in the diet can have a particularly calming effect on the nerves. Rich in the B Vitamins: Kefir is an excellent source of Vitamin B 7 (biotin), which aids the body's absorption of other B vitamins, B1 (Thiamine), B 2 (riboflavin) B 3 (niacin), B 6 (Pyridoxal phosphate), B 9 (folic acid), and B 12 (cobalamin). The many advantages of maintaining adequate B vitamin intake range from regulation of the normal function of the kidneys, liver and central nervous system to helping promote. It is known that people who experience depression are usually low in their B vitamins. Kefir may also alleviate anxiety. Studies have shown that those put on a Kefir diet have consistently had less anxiety. This may be because the fermentation process produces high levels of tryptophan, which converts into serotonin in the brain, thus producing a relaxing effect. (Conscious Eating by Gabriel Cousens, p.736) Kefir's ample supply of phosphorus the second most abundant mineral in our bodies -- helps utilize carbohydrates, fats, and proteins for cell growth, maintenance and energy. Kefir reduces cholesterol Studies have shown that milk cultured for 24 hours with live kefir pearls (grains) has been found to have cholesterol reduced up to 63% and milk that was stored to 48 hours had up to 84% of cholesterol disappear. Kefir kills harmful bacteria: Scientists tested the Kefir in the Caucasus Mountains for any type of harmful bacteria. But much to their surprise, they found nothing. Deep in the mountains where sanitary conditions are much worse than ours, the scientist refused to believe there was no harmful bacteria to be found. Creating a possible scenario that a piece of animal fecal matter would fall into the milk, they injected the E. Coli bacteria into the Kefir. Within 24 hours the E. Coli was destroyed by Kefir whey s beneficial bacteria. Kefir has also demonstrated the ability to kill H. pylori infections when bacteria alone could not. In addition, the complex micro flora of Kefir has also shown a keen ability to greatly stimulate our immune system, ward off infections. This is because when Kefir is consumed as a drink, it creates a healthy mucous lining in the colon, which acts as a good medium to support the growth of beneficial bowel flora which helps to prevent parasitic infections and cancer as well as constipation. This means Kefir is beneficial in preventing many gastrointestinal disorders. which exudes bacterial inhibitory factors that prevent the growth of harmful bacteria. Various medical reports have shown that Kefir has been helpful in the treatment of psoriasis, eczema, allergies, migraines, gout, rheumatic arthritic conditions, candidiasis and colitis. The World Health Organization has reported that Kefir has been effective in treating tuberculosis and typhoid fever. *See below for full list of diseases that have responded to Kefir. Make Your Own Kefir and Save $ Kefir is a very ancient remedy for ill-health and it is economical when you make your own. Producing drinkable Kefir from Kefir pearls is simple and easy. When a clump of pearls grows too large, you can pull off a piece and eat it or share it with a friend who needs a Kefir starter. According to Why Store-bought Kefir is not nearly as beneficial: (Buyer beware of probiotic scams! If it doesn t say made from live kefir grains or pearls, then it is not real kefir.) Home-made Kefir from live Kefir pearls is far superior to the bottled kind you can buy at health food stores. As a matter of fact, the store-bought kefir is made so differently than the homemade kind, that it isn t real kefir at all, but a weak derivative. Commercial Kefir is made from either a freeze dried powdered form of the culture, or from a culture made from a culture, which means it has considerably less healing power. Then it must be pasteurized, which kills the living microorganisms. They put additives in it such as natural undefined flavors, and then add a little commercial probiotic to try and replace what was killed by the pasteurization process so they can label it a probiotic. Totally not the same and not as beneficial as the real traditionally made kefir. For example: studies have shown that commercial kefir not made with live kefir pearls did nothing to lower bad cholesterol, while the real kefir made using live kefir pearls lowered bad cholesterol levels significantly. The reason why is: The homemade kefir contains billions of friendly organisms per millilitre, and the organisms are alive and actively reproducing right up until the kefir is consumed along with ample amounts of kefiran and variations of the polysaccharide. Commercial kefir does not contain anywhere near the different types of organisms including yeasts as does kefir prepared with live kefir pearls. Certain strains of organisms in the kefir pearls cannot be cultured once they are separated from the microflora. Hence, these organisms are not found in artificial kefir-starters, or in commercial kefir. We simply do not yet know how to create these organisms. What their requirements are, and how they interact with the rest of the microflora remains a mystery to scientists and dairy technologists. 2. HOW-TO MAKE TRADITIONAL HOMEMADE KEFIR What you will need to make 2-cups of Milk Kefir 2 Tbsp. live Kefir pearls 3 to 4-cup clean glass jar (two of them) Nylon or stainless steel strainer and spoon (Do not use aluminum or other metal as it will leach into the Kefir.) Suitable container with wide open mouth for straining Kefir into, and clean bottle with lid to store Kefir 2 Cups fresh milk of any kind. Note: Do not make up powdered milk with tap water unless you get rid of the chlorine first as it will kill your pearls. [other suitable milk types-- Raw un-pasteurized or pasteurized whole milk, fat-reduced, non-fat milk from Goat, Cow, Sheep, Buffalo, Camel and Mare's milk.] Instructions: (3 simple steps) 1. Measure your Kefir pearls, then place in clean glass jar, with appropriate amount of fresh milk (1 Tbsp. pearls to 1 Cup milk). Cover with cloth secured with rubber band and let stand at room temperature (68-71 ) for 24 hrs. 2. After culturing kefir pearls in milk 24 hours, strain them to separate the live pearls from the Kefir liquid by pouring it into a plastic or stainless steel strainer with suitable container beneath to catch the liquid Kefir. Repeat step one with the live kefir pearls. Follow step three with the liquid kefir. 3. Put the strained liquid Kefir in a clean jar and close lid. Let stand at room temperature for another 24 hours before drinking to let the culture manufacture a high content of B Vitamins (Whey will sit at the top instead of the bottom when ready.) When your liquid Kefir is 48 hours old, it is ready to drink or store in refrigerator. Serving Suggestions: blend with fruit to make a smoothie (bananas, strawberries, peaches, mangos, blueberries or other berries; or apple with cinnamon spice, pumpkin w/pie spice), or fruit juice make a milk and honey drink with honey, agave nectar, or maple syrup to your taste. make a veggie drink and add spices to taste. Kefir Tips: To avoid damaging your Kefir pearls, never add Kefir pearls to a hot jar immediately after washing the jar with hot water! (Slightly warm is okay.) Designate a spot away from direct sunlight for Kefir fermentation, in a cupboard, etc. Do not fill the fermenting jar more than 3/4, otherwise the milk will overflow after some hours of fermentation. If the jar is sealed airtight, a slightly carbonated Kefir results. Kefir is mostly prepared with the lid ajar, or cloth covered so that gas produced through fermentation is allowed to escape. During fermentation, gently stir the jar for about 5 seconds when ever you can after the first 8 hours of fermentation. This action feeds the micro flora of Kefir pearls by bringing lesser fermented milk to the Kefir pearl-organisms, while at the same time, inoculates portions of milk with the organisms that leave the surface of the pearls. When you observe small pockets of whey in the curd, it's ready to strain. It is usually best not to ferment for too much longer after the Kefir shows signs of thickening, or small pockets or layers of a pale-yellow liquid [whey] in the curd, otherwise a sourer Kefir results, and quite likely with separation becoming more prominent as 2 layers consisting of a thick white curd with whey at the bottom of the container. This does not mean it has gone bad, but it can make straining more difficult, and some folks may find it too sour for their taste. Stirring the Kefir right before straining makes straining a little easier. It usually gives the strained Kefir better consistency. as long as Kefir pearls have a relatively consistent supply of food, they can live, theoretically, forever. when your kefir pealrs grow so you have extra not needed for culturing, eat them and enjoy further health benefits. For recipes go to: and click on the recipe page. You will find kefir recipes listed after the holiday recipes. Kefir FERMENTED for 24 & 48 HOURS NOTE: The particular batch in the photo demonstrates the natural coagulation of milk through fermentation of Kefir at 24 and 48 hours at about 22/C [71/F] room temperature. Milk quality, the nature and the activity of the pearls will depend on temperature or season. This particular batch is quite creamy. Most of the above information and more can be found at Dom s Kefir website: 3. WANT TO GET YOUR OWN LIVE KEFIR PEARLS? (International Kefir List) *Some of the known health benefits of live Kefir made from live Kefir pearls: 1. Strongest natural remedy against any allergy 2. Strongest natural antibiotic without side effects 3. Treats liver disease 4. Treats gallbladder, dissolves gall bladder stones 5. Clears the body of salts, heavy metals, radionuclides, and alcoholic products 6. Cleans the body of chemical antibiotics 7. Treats kidney stones 8. Good bacteria in kefir are able to fight off pathogenic microorganisms 9. Lowers level of LDL cholesterol 10. Cleans the gastrointestinal tract 11. Treats Irritable Bowel Syndrome 12. Treats gastritis 13. Treats pancreatitis 14. Treats ulcers 15. Prevents and treats colon cancer 16. Improves digestion 17. Improves the body functions 18. Improves the human immune system 19. Cures Candida 20. Cures hypertension 21. Stops growth of cancer cells 22. Speeds up healing process 23. Treats psoriasis 24. Treats eczema 25. Treats inflammatory diseases 26. Reduces size of tumors 27. Treats heart disease 28. Reverses calcination of blood vessels 29. Clears the blood vessels 30. Boosts the bodies energy 31. Natural feel good food 32. Treats lung infections 33. Normalizes metabolism thereby can be used for weight loss 34. Cures acne 35. Has anti-oxidants and anti-aging properties 36. Nourishes hair 37. Treats the gum disease parodontosis 38. Lessens side effects of medicines 39. Replenishes body of good bacteria after antibiotic 40. Balances the microflora of the body s digestive system 41. Regulates blood pressure 42. Lowers blood sugar 43. Lowers blood lipid levels or cholesterol and fatty acids 44. Treats diarrhea 45. Treats constipation 46. Promotes bowel movement 47. Anti-stress properties (with all those natural B vitamins it cultures) 48. Treats sleeping disorders 49. Treats depression 50. Treats attention deficit hyperactivity disorder 51. Improves the brains neuro functions like reflexes, memory retention, attention, the five senses 52. Reduces flatulence 53. Lactic acid fermentation enhances the digestibility of milk-based foods. People who cannot otherwise digest milk, can enjoy the vital calcium rich Kefir. 54. Treats yeast infection 55. Eliminates vaginal odors 56. Cures wrinkles 57. Treats arthritis 58. Treats colitis 59. Treats gout 60. Cures migraines 61. Treats rheumatism 62. Treats other stomach disorders 63. Detoxifies the body 64. Improves protein quality of milk, and enhances absorption and digestion 65. Good bacteria manufacture B vitamins such as B3, B6 and folic acid. 66. Aids in treating tuberculosis 67. Treats stomach cramps 68. Treats chronic intestine infections 69. Treats liver infections 70. Treats asthma 71. Treats bronchitis 72. Treats sclerosis 73. Treats anemia 74. Treats hepatitis 75. Healing effects on catarrh, digestive nodes, astral nodes, bilious complaints 76. Treats leaky gut syndrome 77. Prevents metastasis
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