TOPIC:

Here I am posting my contribution for a healthier life. I hope you will enjjoyed .!
The site and many detailed informations on the subject are in English, There are
many others on the web also. In my country there is much more information in the local
lunguage but i think this one also is as good:
" www.yourkefirsource.com/ "

Here is an informative article. ENJOY!!!




Kefir Grains are what makes Kefir, the healthiest probiotic beverage. The health benefits of kefir are endless, and it’s easily one of the most affordable drink there is. All you need are some live kefir grains and some milk placed in a glass jar and you’re good to go!

The best way to have kefir is to make it at home with real live kefir grains. Not those commercial kefir starters or cultures, but with Real Certified Live Kefir Grains. There is just no comparison to having the real deal.

Kefir grains are composed of a complex structure of bacteria and yeasts with proteins, lipids and sugars. At first glance, kefir grains look a lot like cauliflower. Inside kefir grains are countless beneficial bacteria that are good for the body. To take care of kefir grains, you place it in milk or a sugarry solution so the kefir grains have “food” to eat and grow.

All real kefir grains are said to have originated from the caucasus mountain area where kefir grains and kefir are believed to have been discovered. And since kefir grains, when taken care of, last forever and actually grow and become more, you only need to buy one or get a single batch of kefir grains to make all the kefir you will ever want.

Once you have your kefir grains, and have gotten used to making kefir with it, you have got to try all the other kefir recipes like making kefir smoothies, kefir soups and even kefir cheese. All in all the sky’s the limit when it comes to making kefir.


" I am not selling kifir and don't owne the site " It is just a friendly
presentation. Thank you.

Thanks for the link.

I myself make my own Kefir at home.

I certainly notice the differences in digestion after taking some.

There are many video's online that explain what Kefir is, this one is one I like

Thank you Rainbow Fighter and Archer,

I had been interested in learning more about Kefir. The info came very timely for me (Synchronicity!!!)

sevenrays

In another video this guy gives one very good reason why the probiotics in store bought products isn't that effective .. simply because if it was very active the gases given offer by the bacteria would make the tops of the yogurt explode

When making Kefir we normally cover the jar in a paper towel to allow the gases to escape.

Also you can ferment soya beans to make Natto, you can ferment cabbage to make sourcrat, also yacon root syrup mixed with spring water with probiotics opened up and added left for a day will ferment beautifully. Body ecology diet says its sooo important to get some sort of fermented food ever single day.

I put up a page about my water kefir for anyone who is interested.

My Water Kefir Recipe
(revised 8/30/12)

I have been making and drinking 6-8 cups of water kefir every day for the last 14 months. I let it ferment till the sugar is all converted by the beneficial microbes. This is how I get my probiotics. You can add your extra grains each day to your food for more probiotics.

The "grains" are the soft, clear, squarish, spongy polysaccharide homes of the microbial culture. So they are nothing like grain, that is just the name for the homes of the microbial colonies.

This is my current recipe for a great tasting water kefir and one where the grains double in size each day so you can eat them also for additional probiotics. Water kefir and the grains are loaded with many different strains of beneficial probiotic microbes. I learned about water kefir from the king of kefir, Dom users.sa.chariot.net.au/~dna/kefirpage.html Dom on water kefir. You can get grains from kefirlady.com/ marilyn kefirlady.

My water kefir recipe 1/2 gal.:
8 cups distilled water
heaping 1/4 cup coconut sugar (organic is available)
heaping 1/4 cup dark brown sugar (light brown sugar might work just as well)
heaping 1/8 tsp crushed/powdered eggshell
heaping 1/4 cup water kefir grains
--put into 1 gal. ice tea jar with cheese cloth over top.
--done in 24 hrs., the grains double in size each day.

See the main page here michaelharrah.us/Info-Sheets/my-water-kefir-recipe-info-sheet.html


Michael



1 gal. kefir jar fermenting



Water Kefir Grains

Michael wrote:

I have been making and drinking 6-8 cups of water kefir every day for the last 14 months.

Why so much?

I make my own Milk Kefir and to be honest these days I only have it about 2 or 3 times a week.

I sure do notice the difference the day after I have some kefir, my stools become a lot more solid and firm.

I could't imagine having my Kefir so often. How come you have water Kefir so many times a day? Does it taste good?

I am very interested in trying kefir for myself and others.

How do I choose between water kefir and milk kefir?

Hi Jemco,

Both types of kefir are very benefial, just depends on the circumstances. Milk kefir gives me gut pain, so I stay away from it. Water kefir is just about like drinking a flavored water so if it tastes good you can drink a lot like I do. They are different microbes that produce each type of kefir, but there are many colonies of different microbes working together for each type of kefir.

Michael