I make my kefir with raw goats milk and I love it. This morning I added raw local honey, goji and blueberries, sunflower seeds and pumpkin seeds for a little extra nourishment.
Kefir is a very primitive, cultured and microbial-rich food that helps restore the bodies inner ecology. It contains many strains of beneficial bacterium and yeast (in a symbiotic realtionship) that gives kefir antibiotic properties. A natural antibiotic---and its made from milk! The finished product is not unlike that of a drink style yogurt, but kefir has a more tart, refreshing flavor and contains completely different microorganisms. Kefir does not feed yeast in the body, and is usually well tolerated by people with lactose sensitivities. Thats because the friendly bacteria along with the beneficial yeast growing in the kefir, actually consume most of the lactose and provide abundant enzymes (lactase) for consuming whatever lactose is remaining after the culturing process. Kefir is mucus forming, but.....the slightly mucus forming quality is exactly what makes kefir provide so many benefits. The mucus has a "clean" quality to it that actually coats the digestive tract, creating a sort of nest where beneficial bacteria can settle and colonize.You need this bacteria for strong digestion and immunity.
Kefir is made from gelatinous white or yellow particles called "grains". These grains contain the bacteria and yeast mixture clumpred together with casein (milk protein) and polysaccharides (complex sugars). They look like pieces of coral or small clumps of cauliflower. Once the grains ferment the milk, by incorporating their friendly organisms into the final product, you strain the grains and drink. The grains are then added to a new batch of milk, and the process lives on. It it offers a gift of health and a delicous and nourishing treat. Please contact me if you need help sourcing your own kefir grains.
In Health and Happiness,
Melissa
The Primitive Diva
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