Guest guest Posted June 10, 2007 Report Share Posted June 10, 2007 Kefir and SCD: http://www.breakingtheviciouscycle.info/knowledge_base/kb/kefir.htm General Information about kefir: http://users.chariot.net.au/~dna/kefirpage.html Where to obtain the grains: http://www.gemcultures.com/ http://www.gemcultures.com/dairy_cultures.htm http://users.chariot.net.au/~dna/kefirpage.html#obtaining-kefir-grains Do not use dry starters: http://users.chariot.net.au/~dna/kefirpage.html#commercialstarters Important information is available on this wegpage: Please scroll down until you get to this section: Advanced/Unknown Toleration, Fermented Foods http://www.geocities.com/scd_post/SCDietFermetedfoods.html (This section was removed from our pecanbread website since it is " advanced " ) You need to ferment the goat kefir for 2 days in order to make sure that all the lactose is gone. You need to do it for longer than is required for ordinary kefir made from dairy. If you are using coconuts then use MATURE coconuts. Kefir made from goat milk is more powerful than kefir made from coconuts. This is an advanced product. Please use it only after having done the yogurt for many months . Premature use of kefir might bring an adverse reaction. Mimi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 20, 2007 Report Share Posted June 20, 2007 If I can add a couple of more thoughts on SCD and Kefir... Besides the lactose still remaining in kefir, SCDers should be aware that the grains themselves are a polysaccharide, as is the kefirin (which is the slimy substance around the grains). Although it is a fairly common practice for people to ingest the grains themselves, I advise SCDers to avoid this practice. It is recommended that people following the SC diet ferment their kefir the usual 24 hours, remove the 'grains' and then continue to ferment the kefir another 24 hours at room temperature. This is called a secondary ferment. This removes even more lactose, but makes the kefir rather watery and sour. I think it also changes the kefirin into something more digestible, but I'm not sure on that. I recommend a very fine strainer when removing the grains so that baby grains don't slip through into your finished product. This is an advanced food. My hubby, who enjoyed kefir before SCD, still can't have it now, and he's been SCD for one year this month. I've been making it for years, but then I'm not totally SCD either. Sharon in OH, wife of Adam - Crohn's 2004, SCD since June 2006 Meds - Asacol, > > Kefir and SCD: > http://www.breakingtheviciouscycle.info/knowledge_base/kb/kefir.htm > > General Information about kefir: > http://users.chariot.net.au/~dna/kefirpage.html > > Where to obtain the grains: > http://www.gemcultures.com/ > http://www.gemcultures.com/dairy_cultures.htm > http://users.chariot.net.au/~dna/kefirpage.html#obtaining-kefir-grains > > Do not use dry starters: > http://users.chariot.net.au/~dna/kefirpage.html#commercialstarters > > Important information is available on this wegpage: > Please scroll down until you get to this section: > Advanced/Unknown Toleration, Fermented Foods > http://www.geocities.com/scd_post/SCDietFermetedfoods.html > (This section was removed from our pecanbread website since it is " advanced " ) > > You need to ferment the goat kefir for 2 days in order to make sure > that all the lactose is gone. You need to do it for longer than is > required for ordinary kefir made from dairy. > > If you are using coconuts then use MATURE coconuts. Kefir made from > goat milk is more powerful than kefir made from coconuts. > > This is an advanced product. Please use it only after having done the > yogurt for many months . Premature use of kefir might bring an adverse > reaction. > > Mimi > Quote Link to comment Share on other sites More sharing options...
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