Kefir - Advanced or Illegal?

[Guest guest]

Hi,

If you were reading along last week you might have read how I had

been using Kefir a bit too soon. In an effort to store the grains for

later use I was doing more research on kefir and came accross this

information which, I think, might make it illegal. Apparently, just

like Kombucha, it produces polysaccharides. Here are two quotes I

found - by the same person, though.

Kefiran

Presently, the complete mechanism involved in the construction of the

bio-matrix [kefir grains], is not well understood at a scientific

level, although there is an increase in interest in this area. A

unique soluble gel-polysaccharide [PS] discovered in kefir grains was

given the name, kefiran [KGF-C]. Kefiran is produced at the centre of

the grain, where anaerobic conditions are favourable for kefiran

synthesis in the presence of ethanol alcohol.[2] Kefiran is

synthesized by encapsulated homo-fermentative Lactobacilli species

including Lb. kefiranofaciens subsp. kefirgranum subsp. nov and Lb.

kefiri. By weight, dry kefir grains consist of approximately 45%

kefiran. The PS is composed of two mono-saccharides; D-glucose and D-

galactose in equal proportions. The proposed structure of kefiran is

a branched hexa- or hepta-saccharide repeating unit, which in itself

is composed of a regular pentasaccharide unit, to which one or two

sugar residues are randomly linked.

http://users.sa.chariot.net.au/~dna/kefirpage.html#*

20] WHY IS MY KEFIR AND OR KEFIR GRAINS SLIMY?

Note the long strands of kefiran, when the grain is pulled away from

other grains sitting in the plate.

Ah!… the gel-forming soluble polysaccharide [PS], known as kefiran is

probably confusing you with something which has gone off! In fact,

this component should not be confused with spoilage. This gel

substance is normal and healthy, and is in part of the kefir process.

Kefiran has proven to shrink some forms of cancers in mice. It is

also this very substance, which gives Traditional kefir a unique,

rich creamy texture and only kefir grains can produce this PS,

including close cousins to this substance on a compound or molecular

level. If you are used to preparing kefir with commercial kefir

starters [not with actual kefir grains], then I suggest to become

acquainted with this unique and amazing substance, because this is

part of what traditional kefir-making is all about. When using larger

grain ratios for preparing kefir, this gel substance may be more

prevalent in the finished kefir. A sudden increase in production of

gel, either within the grains or in the kefir itself, may be due to

warmer temperatures or when changing from one milk-type to another.

So in other words, the amount of kefiran produced throughout the

year, may vary under certain conditions.

http://users.sa.chariot.net.au/~dna/kefir-faq.html#slime

After reading this I decided to get rid of my kefir " grains "

alltogether. Please let me know what you think, Carol, Marilyn, or

other veterans.

Orlinda - OR

Celiac - 2006

SCD - Sept. 2007

[Guest guest]

We have said before that Kefir that is started with grains is an

advanced food and only to be started after healing.

http://www.breakingtheviciouscycle.info/knowledge_base/kb/kefir.htm

It s suggested that those following the SCD™ study Elaine's website

and search for information on foods they are not sure about.

Those of us familiar with the diet know what you have posted and

caution that use of grain is not appropriate on SCD™

Many people are influenced by what they have read or heard about on

other dets or rootocols such as Weston-Price. SCD is configured for

healing and has its own science to that end.

> Hi,

> If you were reading along last week you might have read how I had

> been using Kefir a bit too soon. In an effort to store the grains for

> later use I was doing more research on kefir and came accross this

> information which, I think, might make it illegal. Apparently, just

> like Kombucha, it produces polysaccharides. Here are two quotes I

> found - by the same person, though.

>

>

Carol F.

Celiac, SCD 8 years,MCS, Latex Allergy

http://www.celiac.com/authors/143/Carol-Frilegh

http://www.talkaboutcuringautism.org/gfcf-diet/sc-diet.htm