Comments on: Health Benefits of Kefir

By: Flavio

Flavio — Wed, 20 Apr 2011 14:51:22 +0000

Sharon, since Kefir is made from milk, it’s high in calcium. You need to make sure you also have your daily dose of Magnesium and Vitamin D (sunshine) as they work synergistically to make sure you absorb the calcium properly and that it gets deposited in all the rigt places.

By: Sharon

Sharon — Wed, 20 Apr 2011 01:51:54 +0000

i had noticed that I lost weight at first now I am not. I also started getting really fuzzy and I developed tennis elbow. I don’t know if any of this is related to the kefir. I love it and make kefir cheese also, but it seems it is an arthritic response and that to me is inflammation. I wonder if it is causing me to be inflamed. i have chronic fatigue and have had a multitude of health issues. Though my skin has gotten much better and my friends say I am looking healthier I am wondering about my arm and it is very painful and some other things. It may be a cleansing response and I sincerely hope that is true because I absolutely love it.

By: Kristian

Kristian — Wed, 29 Sep 2010 20:23:01 +0000

My advice is to drink the stuff! in the morning, 20 mins before brekky, so your stomach can absorb all the goodness before worrying about digestion. Teh friendly bacteria help the digestion immensely. think of them like a catalyst- aiding an efficient transfer of nutrients from food to body. i read somewhere that this ‘jolt’ in the digestive system to work much better than before can either cause a laxative or constipatory effect in different individuals; all depends on your lifestyle and diet. The article advises to keep drinking the kefir as it may take your body about a week to adapt and optimize as such. (article is in Bulgarian – you wouldnt be able to read it)

how you brew your milk makes a massive difference also. the longer you brew – the more ‘off’ it gets. gungy, like yoghurt in a way. the speed of your brewing on the other hand depends on the temperature and kefir grain/milk ratio you have.

this is my personal method which produces creamy-sweet textured kefir milk (which is packed with way more magic than normal milk):

put ya grains in a jar
add a 5 – 1 ratio of milk (250ml glass worth to about 5grams grain)
leave it in a dry cupboard with a loose lid or covering of some sort
pay it a visit in about 5 hrs to give it a shake/mix up (spread the fermentation)
check it again in another 5hrs and see if the milk is almost the same as double cream in texture. just before the little chunks start to fabricate on top.

now if you have your jar in a fridge, where it’s presumably colder, this will slow down the process so you can have less milk on your kefir grains and a slower fermentation process. (you know this stuff even has a somewhat 2% alcohol content when brewd?) so it’s all about finding a balance to suit you. may take some time and you may find yourself chugging down a few sour glasses worth – but stick with it!

If you take good care of your stuff it will take good care of you. Think karma. I’ve had some smooth tasting glasses which have blown off a hangover within minutes – pure revitalisation.

all the questions you have asked can be researched on google or other preferred search sites (Yahoo). I learned a truck load in about half hours reading. get on it.

By: Pilar

Pilar — Fri, 09 Jul 2010 03:54:59 +0000

I heard that kefir has different properties according to how long it stays in the milk?

Could anyone explain more?

Thanks,

Pilar

By: Rachel

Rachel — Sat, 05 Jun 2010 05:04:35 +0000

Raw honey helps with mucus.

By: Jay

Jay — Mon, 24 May 2010 07:56:28 +0000

I have read all the questions that have been posted on this page and Giselle only replied back to 1 of them! And her reply didn’t even answer the person’s question, she just asked her own question instead. PLEASE Giselle, answer the questions because I have similar if not the same questions to ask myself. Thank you.

Jay

By: chris

chris — Thu, 15 Apr 2010 01:52:07 +0000

I see you mention that kefir has proteins/amino acids – does that come entirely from the milk that is being used to make it? Or does the kefir grain add protein to the milk?

For example, 8 oz of milk would have 8gm protein. Upon adding kefir grains, would 8 oz of kefir have MORE than 8gm protein? Do the grains somehow ADD protein?

By: Marinko

Marinko — Tue, 13 Apr 2010 20:03:44 +0000

Try kefir made with soya milk. You can make it at home. The taste is excellent.

By: Lily

Lily — Sun, 21 Mar 2010 15:59:07 +0000

I have been drinking water kefir for 2 weeks now. Unfortunately, I have started to constipate again. Everyone tells me that they have good bowel movement after drinking water kefir but it doesn’t work for me or my husband. We both constipate after drinking water kefir. I am getting worried. Is something wrong?

By: Ruth

Ruth — Mon, 22 Feb 2010 14:47:38 +0000

I’m also interested in the references for the “proven benefits”. Can you please post these?

-another scientist and enthusiastic Keifir drinker