Kefir

[Guest guest]

This is me correcting myself. I recommended a book in this portion of

my epic post to Krissy and then *duh* didn't put the book title:

" Nourishing Traditions " by Sally Fallon and Eng. Sorry!

-Sharon, NH

Deut 11:14 He will put grass in the fields for your cattle, and you will

have plenty to eat.

-----Original Message-----

I could write a book. But for the most part, it has already been done. I

am not part of the organization, nor do I benefit in any way from the sales

of this book, but after doing my own research for nearly a year, and then

finding out that it was written down for me, I constantly recommend it as

one of the best reference books (the recipes are nothing to brag about but

they DO give you an idea of how to modify your own favorite recipes) you'll

ever find.

[Guest guest]

Sharon,

You are preaching to the choir. lol It sounds like a lot of our beliefs our the

same, as far as grass fed cows, organic practices etc are concerned. But I think

you read the answer to there question wrong. There IS cream at the top of the yo

baby yogurt. It is not homogenized. Here is the quote you posted: " " Question:

Is all milk used to make Stonyfield Farm yogurt homogenized?

Answer: Yes, with the exception of our whole milk yogurts with cream on

top.

Yo baby is their exception. To make sure I did call them myself and they assured

me it is not homogenized.

As far as the inulin is concerned I would like to look at that further. I'm sure

the best bet would be to make my own yogurt with raw milk, but I haven't made

that leap yet. I think the live cultures do my son good and as you said

unfourtunately there isn't a great yogurt on the market. What brand of plain

yogurt were you referring to? Do you know of one that comes from grass fed cows?

Thanks for the great info!

Krissy

RE: [ ] Re: Kefir

>I think kefir and yogurt are great my son also drinks whole raw milk with

good results.

>Unfortunately he won't drink kefir, but he does eat Stoneyfield Farms Yo

Baby yogurt.

>It is flavored, organic, whole milk, that is not homogenized. I agree with

you

>homomgenized and low-fat=BAD. But I think that product is great! Let me

know if

>you have differing info. "

Krissy..

I do have differing ideas. As one Mom to another, I'm going to give you a

very long answer, because I know how hard we all work at wanting the very

best for our children. I've found it frustrating to think I was doing the

best, only to find a good amount of time later, there may have been other

options. I'll lay out my thinking process in the hopes you'll glean from it

whatever you feel is important for your situation, arriving at what works

best for you.

When you open the Yo Baby yogurt (it's been awhile since I have used it) do

you see the whey (clear liquid) floating on the top? I don't remember

having to shake the Yo Baby in order to incorporate the ingredients back

together. That's the real test as to whether or not the product is

homogenized. It's my understanding that ALL FLAVORED YOGURT is homogenized

in order to maintain the smoothy, creamy consistent texture. Another way

to check is to visit the Stonyfield site to see what they say about their

products:

From the Stonyfield Farm FAQs:

" Question: Is all milk used to make Stonyfield Farm yogurt homogenized?

Answer: Yes, with the exception of our whole milk yogurts with cream on

top. When

milk is not homogenized, the cream rises to the top, just as it used to in

old-fashioned milk bottles. http://www.stonyfield.com/Wellness/Faqs.cfm "

So yes, because Stonyfield believes that people are grossed out by cream and

whey floating to the top, and that people don't like to mix it back into the

yogurt, they've taken the step of homogenizing all yogurt including your Yo

Baby just to make sure you little one gets a nice early start on arterial

sclerosis and heart disease.

Yogurt does NOT have to be labeled " homogenized " BY LAW, which I find to be

deceitful.

When I was researching this last March, I wrote a Yogurt Rant to a food

list. Here's an excerpt:

" Here's an interesting excerpt speaking as to why they homogenized dairy -

to spread the casein evenly:

http://www.foodproductdesign.com/archive/2000/0300de.html excerpt:

" Pasteurizing yogurt prior to fermentation destroys bacteria, and increases

resistance to " wheying-off. " Homogenization spreads casein evenly around fat

globules, ensuring that fat is evenly distributed in the final gel

structure. In sundae-style products, the gel formed when the casein

coagulates is not disturbed, so the product is firmer than Swiss-style,

where the gel must be broken to package the product. Either 0.5% gelatin or

modified food starch may be added to re-set the structure. "

So next time someone asks why they homogenized dairy products, you can tell

them it is for the convenience of the food processor - it helps the end

product to look like what we think it should look. Because most people are

so far removed from REAL FOOD, they'd freak if they saw real yogurt, milk,

etc., separating. "

As far as " organic " , that term is hotly debated. The standards by which

something is termed " organic " and what " organic " actually means is difficult

to clarify, much more so than even 5 years ago. I find the Stonyfield

" organic " section to be interesting. http://www.stonyfield.com/Organic/

They have lovely pictures of cows in a field, as well as close-ups of what

appear to be grass/hay in the field. Visually, it would lead one to think

romantic thoughts of cows in a pasture, munching down sweet field hay and

grass, eating what cows are meant to eat: grass. But you read farther

down their page and they make this statement in answer to a hypothetical

question, no doubt created by their marketing department:

" I understand the idea of organic fruit and vegetables, but organic milk and

yogurt? Isn't milk already pure and natural? "

Yes. Milk is an all natural product. Organic milk means that the cows' feed,

such as corn, soy, and hay, were grown organically. In addition, organic

regulations prohibit the use of antibiotics and synthetic growth hormones.

Organic regulations also mandate specific humane animal standards including

access to fresh air and pasture. All of the milk (organic and non-organic)

used to make Stonyfield Farm products is from cows that have not been

treated with rBGH (recombinant bovine growth hormone). "

Oops. Back up. What did they say??? Corn. Soy. You see, the very best

milk is produced by 100% grass-fed cows that are eating the right kind of

grasses on the right kind of soil by a farmer who understands that nutrients

from those all-important grasses are key to good health. Grass fed cows,

have 500% MORE conjugated linoleic acid in their milk vs hay or corn/soy fed

cows. The same goes for grass-fed meat, hence, my Bible verse attached to

my signature because I've become a " true believer " if you will that we can

receive all nutrition necessary for life in naturally-raised foods. Here's

a great article: http://www.realmilk.com/healthbenefits.html

Corn & soy in a cow's diet dramatically affect the cow's health AND that of

its milk. The Essential Fatty Acids are terribly perverted into an

unhealthy ratio. We require, depending on what you read, anywhere from 2:1

to 4:1 of Omega6:Omega3. When corn and soy get involved? Their ratios

are anywhere, depending on the crop and soil, from 40:1 to 60:1. The brain

needs EFA in the right ratio. In fact, the entire BODY needs EFA's in the

right ratio. You won't get that in grain-fed milk cows, grain-fed goat's,

grain-fed sheep or grain-fed cattle.

I could write a book. But for the most part, it has already been done. I

am not part of the organization, nor do I benefit in any way from the sales

of this book, but after doing my own research for nearly a year, and then

finding out that it was written down for me, I constantly recommend it as

one of the best reference books (the recipes are nothing to brag about but

they DO give you an idea of how to modify your own favorite recipes) you'll

ever find.

Then, as if the other isn't enough, there's the Inulin issue. Stonyfield is

big on Inulin. Bottom line? They used Inulin as a thickening agent LONG

BEFORE they hyped it as " healthy " . Why the marketing hype? Because it is

really as wonderful as their marketing says? No! They didn't want to lose

it as a thickening agent, but the government, recognizing that there were

side effects from Inulin, changed labeling laws so that Stonyfield HAD to

disclose this ingredients. I wrote another long rant about this which you

can access at www.onibasu.com <http://www.onibasu.com/> It's message

#5065. It's well worth wading through. I no longer eat any PROCESSED

foods with Inulin or FOS additives. Inulin occurs naturally in quite a few

foods. Here's a fairly technical article about naturally-occurring Inulin

in the American diet and how much we consume:

http://www.nutrition.org/cgi/content/full/129/7/1407S

Here's one of many articles anti-Inulin speaking to the allergies it can

trigger: http://allergies.about.com/cs/inulin/a/aa051500a.htm

.HTH.

-Sharon, NH

Deut 11:14 He will put grass in the fields for your cattle, and you will

have plenty to eat.

[Guest guest]

Sharon,

Yes I have Nourishing Traditions and of course I know Yo Baby certainly isn't

recommended! I hope over time to be able to more incorporate Sally Fallon's

guidelines. It's tough with a 4 year old, needing to send lunch and snacks to

school etc.

Thanks,

Krissy

RE: [ ] Re: Kefir

This is me correcting myself. I recommended a book in this portion of

my epic post to Krissy and then *duh* didn't put the book title:

" Nourishing Traditions " by Sally Fallon and Eng. Sorry!

-Sharon, NH

Deut 11:14 He will put grass in the fields for your cattle, and you will

have plenty to eat.

-----Original Message-----

I could write a book. But for the most part, it has already been done. I

am not part of the organization, nor do I benefit in any way from the sales

of this book, but after doing my own research for nearly a year, and then

finding out that it was written down for me, I constantly recommend it as

one of the best reference books (the recipes are nothing to brag about but

they DO give you an idea of how to modify your own favorite recipes) you'll

ever find.

[Guest guest]

Yes, I, for one, was all excited about trying coconut water kefir,

but after making it for about a week (with the Body Ecology Diet

kefir starter, not " real kefir grains " ), I realized that I wasn't

really sure if it was turning out right, and dealing with it was more

than I can handle right now. Since I keep reading that yeast will

continue to be a problem until the heavy metals are chelated out, my

next " big thing " is to try the Natural Cellular Defense (and we're

still taking ThreeLac). (No help, I know, but I was part of the

earlier discussion, so thought I should report in . . .) -- Lalita

On Mar 21, 2006, at 12:53 PM, Laurie wrote:

> Wasn't there some discussion a month or so ago about making kefir

> with coconut water and skipping the milk altogether? I would love

> some input on how this worked out and how it dealt with yeast.

> Anyone?

>

> Laurie G

[Guest guest]

It's very easy to make. I bought starter grains from my local health

food store, but there are plenty of places online that sell the

starter powder. I am in a hurry to get DD to school, but will post

some sites and the brand i found at my HFS later in the day if anyone

wants the info.

Keep in mind that it is made from milk and is not GFCF. Someone else

may know if you can make it from a non-dairy alternative. I'm

thinking not, but i learn something new everyday. :-)

rose

On Jan 24, 2007, at 6:00 AM, Eva family wrote:

> Does anyone make kefir and do you find it useful if you do? Can you

> buy

> it already made in the UK?

> Thanks

> Sally

[Guest guest]

I would be very grateful for further info/advice. Coconut milk is

supposed to be an alternative but we drink milk anyway

Sally

Rose Baumann wrote:

>

> It's very easy to make. I bought starter grains from my local health

> food store, but there are plenty of places online that sell the

> starter powder. I am in a hurry to get DD to school, but will post

> some sites and the brand i found at my HFS later in the day if anyone

> wants the info.

>

> Keep in mind that it is made from milk and is not GFCF. Someone else

> may know if you can make it from a non-dairy alternative. I'm

> thinking not, but i learn something new everyday. :-)

> rose

>

> On Jan 24, 2007, at 6:00 AM, Eva family wrote:

>

> > Does anyone make kefir and do you find it useful if you do? Can you

> > buy

> > it already made in the UK?

> > Thanks

> > Sally

>

>

[Guest guest]

Kefir is a wonderful FUNCTIONAL FOOD. It contains probiotics and is

plenty of enzymes, mainly proteases, lipases and carbohydrases.

Additionaly, it is an excellent source of aminoacids (pieces of

proteins). Vitamin content is similar to the milk. Medical

documents pointed that it is bactericide, anti-infammatory and ant-

cancerigenic. It is wonderful for yeast infection, candida, and

bacterial infection such as E. coli and H. pylori. it regulates

lipid metabolism.

It is very easy to prepare at home. You can ferment rom soy milk and

coconut milk.

Regards,

VICTOR

>

> Does anyone make kefir and do you find it useful if you do? Can you

buy

> it already made in the UK?

> Thanks

> Sally

>

[Guest guest]

>

> I would be very grateful for further info/advice. Coconut milk is

> supposed to be an alternative but we drink milk anyway

> Sally

>

>Actually the best alternative is coconut water from young green

cocnuts. The body ecology diet promotes teh use of the kefir from

this. It has a great deal of minerals as well as good bacteria. I

also use store bought kefir but have just gotten a line on some raw

dairy and will try making my own kefir. Its great stuff. I dont

follow teh BED too much, but the more food sources of good bacteria

the better. It also really helps with sugar cravings.

Elaine

> >

> >

> >

------------------------------------------------------------------------

> >

> > No virus found in this incoming message.

> > Checked by AVG Free Edition.

> > Version: 7.5.432 / Virus Database: 268.17.8/649 - Release Date:

23/01/2007 20:40

> >

>

[Guest guest]

thank you. I am definitely going to do this. A friend has promised me

some grains so when I get them I shall do it

Thanks

Sally

victorhugo155 wrote:

>

> Kefir is a wonderful FUNCTIONAL FOOD. It contains probiotics and is

> plenty of enzymes, mainly proteases, lipases and carbohydrases.

> Additionaly, it is an excellent source of aminoacids (pieces of

> proteins). Vitamin content is similar to the milk. Medical

> documents pointed that it is bactericide, anti-infammatory and ant-

> cancerigenic. It is wonderful for yeast infection, candida, and

> bacterial infection such as E. coli and H. pylori. it regulates

> lipid metabolism.

>

> It is very easy to prepare at home. You can ferment rom soy milk and

> coconut milk.

>

> Regards,

>

> VICTOR

>

>

> >

> > Does anyone make kefir and do you find it useful if you do? Can you

> buy

> > it already made in the UK?

> > Thanks

> > Sally

> >

>

>

> ------------------------------------------------------------------------

>

> No virus found in this incoming message.

> Checked by AVG Free Edition.

> Version: 7.5.432 / Virus Database: 268.17.12/654 - Release Date: 27/01/2007

17:02

>

[Guest guest]

Does anyone use coconut kefir? We have been trying it for a couple of

months. Our starter comes from Body Ecology. We are still having lots of belly

aches that started when we started drinking it. Should this stop soon or maybe

the culture is not good for us? Any help appreciated. N.

**************************************

See what's free at http://www.aol.com.

[Guest guest]

Sue, it depends on if you are lactose intolerant or allergic to cassein like Lynda is. I have had lactose intolerance and I do great with Kefir !

Check these sites out........very insightful !

Love Dede

Dom's Kefir-making in-site

Dom's Kefir FAQ in-site

Dom's Kefir in-site

Kefir Manual EFFECTS OF KEFIR From experience of generations, here are some of the properties possessed by the real kefir.

* Regulates the body's immune system and improves resistance to diseases. * Regulates the blood pressure, blood sugar and cures diabetes. * Heals the lungs, bronchitis, tuberculosis, asthma, allergies and migraine. * Has a positive influence on the heart and blood, heals circulatory conditions. * Heals various eczema, all skin disorders and leads to cure of acne. * Heals the kidneys, the urinary tract and protects prostate. * Has a positive influence on cholesterol, osteoporosis and rheumatism. * Supports enzymes production and heals the pancreas. * Improves the liver and gallbladder, regulates bile production, influences positively hepatitis. * Regulates metabolism, digestion and heals diseases of the colon. * Heals colitis, diarrhea, catarrh, reflux, leaky gut syndrome, candidasis and more. * Rebalance the intestinal flora and stomach acid, heals duodenum and cures ulcers. * Produces its own antibiotics, eliminates unfriendly bacteria, cures internal and external inflammations. * Heals lactose intolerance and provides full digestibility of milk based products. * Produces own anti-cancer compounds, prevents metastasis, and leads to cure. * Slows the aging process, smoothes and improves skin, hair and muscle tonus. * Reduces anxiety, depression, increases energy and feeling of wellbeing. * Produces all necessary vitamins and beneficial bacteria needed for our healthy daily life. Almost century of scientific and medical research confirming the above is available from Diary Research Institute in former USSR. With the worldwide cost of medical care getting inflated by chronic diseases, real kefir is gaining popularity not only for its health benefits, but also for its effects in lowering medical cost. With increasing resistance to antibiotics, intensive research of the real kefir is conducted in Europe and Japan. The results are supporting the experience of generations.

See what's free at AOL.com.

[Guest guest]

Hi Sue,

Whether or not you will be able to tolerate kefir will depend on why

you react to milk in the first place. There are two possibilities:

the casein, which is the protein, or the lactose, which is the milk

sugar.

If you are casein sensitive, you may still have trouble with the

kefir, as the casein stays the same.

However, if you are lactose intolerant, you may be able to handle

the kefir, as the lactose is fermented into lactic acid as the kefir

ripens.

You can use goat milk, sheeps milk, or any other kind of milk when

making kefir, so if cow's milk is the problem, you have other

options. You can also use rice milk, almond milk and other milk

subsitutes, (although I did not have any luck with coconut milk when

I tried it.) Just remember that kefir grains need some type of

sugar molecule to ferment. That is their food.

Let me know what your grains look like when you get them. If they

are a moist, gel-like clump that you need to immerse in milk right

away, they are the real thing and you will be able to make kefir

indefinitely with them.

If they are the dried powder form, you will be able to make several

batches of kefir from them, but overall, the dried grains are not as

active as the live ones, and the strains will eventually become weak

and non-productive.

Good luck! I hope you enjoy it and don't have any trouble!

Patty

-- In , " Sue Gibbens "

<susan.gibbens@...> wrote:

>

> Hi All,

>

>

>

> Just wanted to tell you I have just ordered some kefir grains.

>

>

>

> I didn't realize we could get them in the UK but I have managed to

order

> them from an organic shop in Scotland.

>

>

>

> Is Kefir ok to take if you cannot drink dairy milk as milk makes

me very

> very sick?

>

>

>

> Thanks

>

> Sue.

>

[Guest guest]

Sue,

Your kefir is fine, put in on your kitchen

counter with a large glass of milk, It may take

a bit to get it to function as it should if it has been refrigerated.

Lynda

At 06:48 AM 7/6/2007, you wrote:

>Hi all ,

>

>

>

>Got my kefir today.

>

>It looks as though it’s a lumpy consistency in milk, is this live?

>

>What do I have to do with this?

>

>I have put it in the fridge in its plastic pouch

>and am not sure what to do next, I have read

>lots about grains but not when it looks like mine.

>

>

>

>Thanks Sue.

>

[Guest guest]

Hi Sue,

That sounds like live kefir to me! That is great, as you've got the

real thing there!

Just put this in a liter of milk (I use a glass jar with a plastic

lid) and let it sit on the counter for 24 hours or until you see the

milk become gel-like in consistency.

In the fridge, it will go dormant and the pro-biotics will get out

of balance, so put it into milk as soon as you can.

After it has become gel-like (no longer liquid), strain out the

kefir grains and put them into another jar of fresh milk for 24

hours. You just keep repeating this and you will have a never

ending supply of fresh kefir.

I put my strained kefir (not the grains) in a separate jar in the

fridge to get cold and let it ripen before I drink it.

Hope you enjoy it and notice great benefits from drinking it! You

can add different flavorings to make it more tasty, such as

strawberries, vanilla, or berry syrups.

Patty

>

> Hi all ,

>

>

>

> Got my kefir today.

>

> It looks as though it's a lumpy consistency in milk, is this live?

>

> What do I have to do with this?

>

> I have put it in the fridge in its plastic pouch and am not sure

what to do

> next, I have read lots about grains but not when it looks like

mine.

>

>

>

> Thanks Sue.

>

[Guest guest]

Thanks Lynda,

I have added it to rice milk as I am

intolerant to dairy milk.

Is it ok to just leave it on the side,

wont the milk go off?

My brain is just not functioning properly,

I have real trouble understanding what I read, and it’s almost like I

need everything explained to me step by step.

How are you doing Lynda?

Love Sue.

From: [mailto: ] On Behalf Of Lynda Roth

Sent: 06 July 2007 15:17

Subject: Re: KEFIR

Sue,

Your kefir is fine, put in on your kitchen

counter with a large glass of milk, It may take

a bit to get it to function as it should if it has been refrigerated.

Lynda

At 06:48 AM 7/6/2007, you wrote:

>Hi all ,

>

>

>

>Got my kefir today.

>

>It looks as though it’s a lumpy consistency in milk, is this live?

>

>What do I have to do with this?

>

>I have put it in the fridge in its plastic pouch

>and am not sure what to do next, I have read

>lots about grains but not when it looks like mine.

>

>

>

>Thanks Sue.

>

[Guest guest]

Sue,

Does the rice milk have any kind of sugars in it?

Kefir needs some type of " -ose " (fructose, glucose, lactose,

sucrose, corn syrup, some kind of sugar) to ferment.

If your rice milk does not have any of those listed, or some type of

sugar (check the nutrient label), it may not ferment, and you may

not see any activity.

Patty

>

> >Hi all ,

> >

> >

> >

> >Got my kefir today.

> >

> >It looks as though it's a lumpy consistency in milk, is this live?

> >

> >What do I have to do with this?

> >

> >I have put it in the fridge in its plastic pouch

> >and am not sure what to do next, I have read

> >lots about grains but not when it looks like mine.

> >

> >

> >

> >Thanks Sue.

> >

>

[Guest guest]

No, it will be fine. After the first time it

curdles and makes kefir, I then put it in a

larger amount of milk, like a quart. I think

Patty says a liter of milk. The first time after

refrigeration I put mine in 1 large glass of milk to get it going.

Lynda

At 08:26 AM 7/6/2007, you wrote:

>Thanks Lynda,

>

>I have added it to rice milk as I am intolerant to dairy milk.

>

>Is it ok to just leave it on the side, wont the milk go off?

>

>My brain is just not functioning properly, I

>have real trouble understanding what I read, and

>it’s almost like I need everything explained to me step by step.

>

>

>

>How are you doing Lynda?

>

>Love Sue.

>

>

>

>----------

>From:

>[mailto: ] On Behalf Of Lynda Roth

>Sent: 06 July 2007 15:17

>

>Subject: Re: KEFIR

>

>

>

>Sue,

>

>Your kefir is fine, put in on your kitchen

>counter with a large glass of milk, It may take

>a bit to get it to function as it should if it has been refrigerated.

>

>Lynda

>

>At 06:48 AM 7/6/2007, you wrote:

>

> >Hi all ,

> >

> >

> >

> >Got my kefir today.

> >

> >It looks as though it’s a lumpy consistency in milk, is this live?

> >

> >What do I have to do with this?

> >

> >I have put it in the fridge in its plastic pouch

> >and am not sure what to do next, I have read

> >lots about grains but not when it looks like mine.

> >

> >

> >

> >Thanks Sue.

> >

>

>

[Guest guest]

Sue,

Let me know if it works in Rice Milk, because I can drink that.

Lynda

At 08:46 AM 7/6/2007, you wrote:

>No, it will be fine. After the first time it

>curdles and makes kefir, I then put it in a

>larger amount of milk, like a quart. I think

>Patty says a liter of milk. The first time after

>refrigeration I put mine in 1 large glass of milk to get it going.

>

>Lynda

>

>At 08:26 AM 7/6/2007, you wrote:

>

> >Thanks Lynda,

> >

> >I have added it to rice milk as I am intolerant to dairy milk.

> >

> >Is it ok to just leave it on the side, wont the milk go off?

> >

> >My brain is just not functioning properly, I

> >have real trouble understanding what I read, and

> >it’s almost like I need everything explained to me step by step.

> >

> >

> >

> >How are you doing Lynda?

> >

> >Love Sue.

> >

> >

> >

> >----------

> >From: <mailto: %40>

> >[mailto: ] On Behalf Of Lynda Roth

> >Sent: 06 July 2007 15:17

> ><mailto: %40>

> >Subject: Re: KEFIR

> >

> >

> >

> >Sue,

> >

> >Your kefir is fine, put in on your kitchen

> >counter with a large glass of milk, It may take

> >a bit to get it to function as it should if it has been refrigerated.

> >

> >Lynda

> >

> >At 06:48 AM 7/6/2007, you wrote:

> >

> > >Hi all ,

> > >

> > >

> > >

> > >Got my kefir today.

> > >

> > >It looks as though it’s a lumpy consistency in milk, is this live?

> > >

> > >What do I have to do with this?

> > >

> > >I have put it in the fridge in its plastic pouch

> > >and am not sure what to do next, I have read

> > >lots about grains but not when it looks like mine.

> > >

> > >

> > >

> > >Thanks Sue.

> > >

> >

> >

>

>

[Guest guest]

Has anyone tried using kefir to repair their child's digestive tract? In my

reading, I seem to come back to the 'marvels and wonders' of kefir over and over

again....

Would appreciate any personal experience anyone has.

Janice

[Guest guest]

Hi Janice...

I also heard of all the benefits of Kefir.

We do drink it every morning and though I don't notice anything either way,

I figure

it is not hurting. My kids love it too.

Jess

On 7/10/07, Janice <jscott@...> wrote:

>

> Has anyone tried using kefir to repair their child's digestive tract? In

> my reading, I seem to come back to the 'marvels and wonders' of kefir over

> and over again....

>

> Would appreciate any personal experience anyone has.

>

> Janice

>

>

[Guest guest]

OK, that's so weird that you brought this up today.

My best friend takes her child to see Jeff Bradstreet and he was just

telling her about this. In addition, he just did a big presentation

at some autism conference about this. He said there is a formula

that is available where you can just take a few teaspoons of the

stuff instead of having to drink it and that coconut milk (an idea

that makes me want to gag). That said, I don't know much about

this. We were just talking about it today. But I do know that there

is a presentation that he did recently (I think he did this at the

end of May) and it can be downloaded off of the net. Not sure but

the conference may have been called Autism One. (?)

Let me know if you learn more. I'm curious. Right now I'm only at

the curious stage. I'm mainly curious because we seem to be a family

where yeasty type things run rampant. But not enough to be medically

noteworthy. Just enough to aggravate me to no end. So if this would

be a healthy addition to our diet and possibly address these issues

I'd consider it. Unless I have to stab more pills ..... then I'd say

NOPE.

Kris

The Knitting Wannabe http://knittingwannabe.typepad.com

Sonny & Shear: The I’ve Got Ewe, Babe Yarn Shop

http://www.sonnyandshear.com

On Jul 10, 2007, at 3:30 PM, Janice wrote:

> Has anyone tried using kefir to repair their child's digestive

> tract? In my reading, I seem to come back to the 'marvels and

> wonders' of kefir over and over again....

>

> Would appreciate any personal experience anyone has.

>

> Janice

>

>

[Guest guest]

I use kefir on occasion but, and I know this sounds weird, mixing yogurt into

Josh's milk seems to also be working in a similar way.

Sherry and Josh

Janice <jscott@...> wrote:

Has anyone tried using kefir to repair their child's digestive tract?

In my reading, I seem to come back to the 'marvels and wonders' of kefir over

and over again....

Would appreciate any personal experience anyone has.

Janice

[Guest guest]

It's called Coco-biotic. Slightly champagne tasting -pretty good.

You can purchase it on the body ecology website.

Nora

On Jul 10, 2007, at 4:59 PM, Haukoos wrote:

> OK, that's so weird that you brought this up today.

>

> My best friend takes her child to see Jeff Bradstreet and he was just

> telling her about this. In addition, he just did a big presentation

> at some autism conference about this. He said there is a formula

> that is available where you can just take a few teaspoons of the

> stuff instead of having to drink it and that coconut milk (an idea

> that makes me want to gag). That said, I don't know much about

> this. We were just talking about it today. But I do know that there

> is a presentation that he did recently (I think he did this at the

> end of May) and it can be downloaded off of the net. Not sure but

> the conference may have been called Autism One. (?)

>

> Let me know if you learn more. I'm curious. Right now I'm only at

> the curious stage. I'm mainly curious because we seem to be a family

> where yeasty type things run rampant. But not enough to be medically

> noteworthy. Just enough to aggravate me to no end. So if this would

> be a healthy addition to our diet and possibly address these issues

> I'd consider it. Unless I have to stab more pills ..... then I'd say

> NOPE.

>

> Kris

>

>

> The Knitting Wannabe http://knittingwannabe.typepad.com

>

> Sonny & Shear: The I’ve Got Ewe, Babe Yarn Shop

> http://www.sonnyandshear.com

>

>

>

>

> On Jul 10, 2007, at 3:30 PM, Janice wrote:

>

>> Has anyone tried using kefir to repair their child's digestive

>> tract? In my reading, I seem to come back to the 'marvels and

>> wonders' of kefir over and over again....

>>

>> Would appreciate any personal experience anyone has.

>>

>> Janice

>>

>>

[Guest guest]

Our new doctor switched my daughter over to kiefer because she said the

probiotics in it are 10 times better than the pills that you can

purchase...especially because my daughter is in yeast overload in her system.

We go back to the doctor this week so we will see if there is improvement from

when we started about two weeks ago....we have noticed that her stools are much

better than they were before and as strange as it sounds...her scalp problem

(like craddle cap) has disappeared as well and we have not done anything else

different....and our temperatures and humidity have been outrageous for the past

week which would normally aggrevate the problem.

Debbie and Cadyn

---------------------------------

Luggage? GPS? Comic books?

Check out fitting gifts for grads at Search.

[Guest guest]

Anyway...it's very EASY to make yourself. I thought I would try it first and if

the experience is horrible then I would buy the water at Whole Foods per

at ICDRC.

The instructions are all on the website www.bodyecologydiet.com . It looks like

it's hard but it really isn't.

1. First you have to buy the starter kit from the website. They give you six

packets. Within each packet you can remake the water seven times. That is up to

42 batches. Each batch lasts approx 2 weeks. So it's a good deal.

2. You have to find young green coconuts and buy three or four. I live in

Orlando and found some at an Asian market for $1.67 each and the peel was

already off.

3. Then you cut the bottom until you find the " soft spot " . You punch it with

a carrot peeler and pour out the water.

4. Put it in a pan and warm it up.

5. Pour in mason jar with the starter and let it sit in room temp for 36

hours and then you are done.

Now I just got a report from hubby who gave him his first dose. He threw it all

out of his mouth. Yay. We will try again when he gets home.

Tanja

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