Re: Kefir and Soy Lecithin?

[Guest guest]

Hi Corey,

> I was just going over the legal and illegal lists and was wondering:

>

> 1. Does kefir need to be homemade or is there a store-brand that is

> okay? (Not that we are ready for this, I was just wondering).

When you are ready for Kefir, and you should wait until well before

trying it since it contains quite a bit of undigested lactose, it

would have to be homemade.

> 2. Why is soy lecithin on the legal list? Isn't it a form of soy?

Soy lecithin is legal because it is just fat. It is legal in the same

manner that corn oil is legal.

Sheila

[Guest guest]

>

> I was just going over the legal and illegal lists and was wondering:

>

> 1. Does kefir need to be homemade or is there a store-brand that is

> okay? (Not that we are ready for this, I was just wondering).

>

> 2. Why is soy lecithin on the legal list? Isn't it a form of soy?

>

> Thanks!

> Corey

>

You will need to ferment the kefir longer than most people do, just

like we do the yogurt. I make kefir all the time and if you use the

grains (they're not real grains like wheat) instead of the freeze

dried powder, it's not real hard. The real grains are self

propagating and healthy. You can also get them free or cheep from the

right sources.

Check out the link below for Elaine's thoughts on kefir.

-Sharon (who loves kefir)

wife of Adam (who use to like kefir and misses it since he is still

new to SCD)

From the website:

http://www.healingcrow.com/scdwisdom/LWscd/lwscd_41.html

Question:

What do you think of Kefir? Would it be beneficial/legal if it were

made the 24 hour way to get rid of all lactose?

Elaine writes:

I think the Kefir would be OK biochemically since all the lactose

should be changed. But guess what into?? Alcohol! So have one on the

house!

Kefir is a fermented milk product made from Kefir grains. Unlike

yogurt, Kefir is made from lactobacillus bacteria and several

different yeast organisms and is fermented at room temperature. The

most difficult step in making Kefir is getting someone to sell/give

you some Kefir grains. It would be impossible for us to give Kefir

any justice when there is a website out there that will describe

everything and anything you need to know about Kefir. The web site is

called Dom's Kefir In-site. Dom also sponsors an egroups list you can

join to find someone to share Kefir grains with you and to answer any

question you may have about Kefir. For those of you on the SC Diet,

here are some directions from the wise Dominic about eliminating the

lactose in the Kefir:

" I find a good way to eliminate lactose even further is to ferment

the kefir per usual (24 hours), strain, then keep the strained kefir

in a bottle (at room temperature) for a further 2 -3 days before

consuming (ongoing fermentation). I don't keep my strained kefir in

the fridge any more, but keep it like this in a cupboard. The kefir

is still good even after 6-7 days. One must give the bottle which the

kefir is continuously fermenting in, a shake at least once daily.

This is so that the microbes (mainly the yeasts) are mixed in well.

Other wise one may find a film or colonies of yeast or the acetic

acid forming bacteria on top of the kefir. This is safe, but some

lactose digesting yeasts may be flourishing mainly in this top layer,

shaking will help to distribute them into the kefir, where you want

them to do their work (breaking down lactose). This continuous

fermentation can also be done in the fridge, but I find that a more

pleasant tasting kefir, with markedly reduced lactose is achieved

this way, (at room temp.). One can also keep fermenting the kefir,

like above, in an air tight bottle. After the second day or so, an

effervescent kefir will be produced. But i must point out that the

bottle must not be filled more that 3/4 full. Of course, one could

also ferment the original kefir for 48 hours, then follow on with the

suggestions above. This may further make sure that the lactose

content would be eliminated to a greater extent, and possibly in a

smaller amount of time. "