Re: Kefir & Yogurt - was: pretty confused here

[Guest guest]

OK, I found the location on the GAPS recording that I remembered. Here

are some excerps:

Dr. -McBride said that kefir was " more theraputic and more

aggressive " as a probiotic than yogurt. Because it contains more

agressive species of bacteria and it contains 4 yeasts. She says thats

why I love kefir. In order to fight bad yeasts you have to introduce

good yeasts. Once you populate your gut with benefitial yeasts they

will deal with the candida, they will massacre it. They will replace

it.

We do need benefitial yeasts, they are one of the major agents that

produce B vitamins for us.

" Kefir is far more agressive and far more active. So if you get a

reaction to kefir, go to yogurt perhaps. "

She said that yogurt & kefir can cause a die-off reaction. It has to

be made at home and fermented for at least 24 hours to be pretty much

lactose-free.

After introducing ghee and butter, start with one teaspoon a day of

kefir or yogurt and continue with that 1 tsp/day for a few days to

allow any reaction to settle. This might take a few days or a few

weeks. If the reaction is violent stop and wait a couple weeks,

otherwise continue with it. If the reaction is mild, move on! Go on

to 2 tsp/day, etc. Go to a couple of cups per day. Then you will see

wonderful improvments.

-

> > Please do check and let me know. I would like to know so

> > we can order a yogurt culture if we need to.

>

> I'm still going through the recording, it is hard to find the exact

> place where she talks about kefir vs yogurt. I'll let you all know

> when I find the quote. Although in light of the " Phone consultation

> w/

> Dr. -McBride " post I think there may be considerable room to

> experiment and see what works for your family.

www.krautpounder.com

Check out our hand made solid maple tool

for fermented food preparation produced by the

Eugene Chapter of Weston A Price Foundation

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[Guest guest]

Hi all,

I am brand new to your group and am very interested in the kefir

topic. I have been drinking young coconut kefir for a while now and

am starting raw milk, kefir-grain kefir just this week.

I am most fascinated with it because the real kefir-grain kefir is a

unique " community " of microbes. This is VERY important because these

microbes cannot exist without each other. That is why some

probiotics have a hard time colonizing. Because they are planted in

isolation, without the other microbes to establish a community. I

have been reading on other groups how some bacteria and yeast feed on

the wastes of the other. I have also been reading how important the

structure of the microbe housing is. The kefir grain IS that

structure. So when you see a kefir grain, you see a large variety

(up to 90 or more) of probiotics who have already established that

they can live together and function as a community. It seems to me

that this is JUST what we are looking for in our gut.

This is my theory. And though I haven't used it long enough to prove

that it is true for me, there are many reports (anecdotal?) that

kefir is a great health food. I will say, though, that if you can

work yourself up to using the REAL kefir grain in raw milk, that is

the best way to go.

Connie

>

> OK, I found the location on the GAPS recording that I remembered.

Here

> are some excerps:

>

> Dr. -McBride said that kefir was " more theraputic and more

> aggressive " as a probiotic than yogurt. Because it contains more

> agressive species of bacteria and it contains 4 yeasts. She says

thats

> why I love kefir. In order to fight bad yeasts you have to

introduce

> good yeasts. Once you populate your gut with benefitial yeasts they

> will deal with the candida, they will massacre it. They will

replace

> it.

>

> We do need benefitial yeasts, they are one of the major agents that

> produce B vitamins for us.

>

> " Kefir is far more agressive and far more active. So if you get a

> reaction to kefir, go to yogurt perhaps. "

>

> She said that yogurt & kefir can cause a die-off reaction. It has

to

> be made at home and fermented for at least 24 hours to be pretty

much

> lactose-free.

>

> After introducing ghee and butter, start with one teaspoon a day of

> kefir or yogurt and continue with that 1 tsp/day for a few days to

> allow any reaction to settle. This might take a few days or a few

> weeks. If the reaction is violent stop and wait a couple weeks,

> otherwise continue with it. If the reaction is mild, move on! Go

on

> to 2 tsp/day, etc. Go to a couple of cups per day. Then you will

see

> wonderful improvments.

>

> -

>

>

>

> > > Please do check and let me know. I would like to know so

> > > we can order a yogurt culture if we need to.

> >

> > I'm still going through the recording, it is hard to find the

exact

> > place where she talks about kefir vs yogurt. I'll let you all

know

> > when I find the quote. Although in light of the " Phone

consultation

> > w/

> > Dr. -McBride " post I think there may be considerable room

to

> > experiment and see what works for your family.

>

>

> www.krautpounder.com

> Check out our hand made solid maple tool

> for fermented food preparation produced by the

> Eugene Chapter of Weston A Price Foundation

>

>

>

______________________________________________________________________

______________

> Looking for last minute shopping deals?

> Find them fast with Search.

http://tools.search./newsearch/category.php?category=shopping

>