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Kefir grains are small living communities of bacteria, yeast, and kefiran, existing in solid, gummy, grain-like masses that multiply when properly cared for.
Kefiran is an exopolysaccharide (EPS) matrix produced by the lactic acid bacteria. Think of it as the house in which bacteria and yeast live.
Traditionally, kefir grains have been used to ferment grass-fed, unpasteurized diary. During the fermentation process, milk sugars were consumed, and the result was a sour beverage teeming with beneficial microorganisms.
This is why fermented foods have such a long history in cultures across the globe. Many people believe that good health begins in the gut. After all, food is what nourishes us on a day-to-day basis. If we are unable to properly digest food and absorb its nutrients, a series of health issues can arise.
Fermented foods, like kefir, yogurt, sauerkraut, and kimchee, have multiple health benefits:
No matter what you eat, your entire body is populated with billions of microorganisms. The food that you eat creates the environment for these microorganisms to live.
Microbes living in a community will build a biofilm around themselves. A biofilm is like the kefiran of kefir grains. It is a housing matrix. And it protects the organisms living within it.
Consider a densely populated city and a patch of forested land, and it is easy to see the effects of environment.
Because diversity has been reduced and little attention is put toward replenishing the native balance of the land, you will see an environment overrun by virulent pests. Think of rodents and pigeons. They are hardy themselves and tend to carry their own pathogens.
This is like a body overrun by Candida or another systemic infection. At this stage, it is necessary to heal the inner ecosystem with specific microorganisms that have a proven, beneficial effect on the body.
That’s right. Researchers are still learning about the microbial population in kefir grains. (1) While kefir grains are a rich source of bacteria and yeast, we still have not identified all the microorganisms present in kefir grains. Grains can also house different communities, depending on their environment.
Oftentimes, inflammation is systemic, and a permeable intestinal lining goes hand-in-hand with a permeable blood brain barrier. This is frequently referred to as leaky gut and leaky brain. A permeable gut means that undigested food particles and opportunistic microbes can get into the bloodstream. Once this happens, the immune system gets activated and can result or contribute to a number of disorders, such as autoimmunity, allergies, and food sensitivities.
To solve the potential risks of using traditional cultures, Body Ecology created a Kefir Starter to ensure:
Some of these strains, such as Lactobacillus kefyr, are included in the Body Ecology Kefir Starter culture.
The Body Ecology Kefir Starter culture can be used to ferment dairy.
For those who cannot tolerate diary, Donna Gates created a special beverage called coconut water kefir.
Kefir grains are small communities made up of bacteria, yeast, and kefiran. Kefir grains have been traditionally used to ferment grass-fed, unpasteurized dairy to create a sour drink full of friendly bacteria. This fermented drink supports healthy digestion and the absorption of nutrients to prevent a number of health issues.
What you eat will determine the type of bacteria that live in your gut. Eating fermented foods will populate your gut with good bacteria to fight against pathogenic microorganisms. Unfortunately, traditional kefir grains are often easily contaminated and may not contain the right friendly bacteria to support healthy digestion. This is why Body Ecology has created the Kefir Starter to allow you to safely enjoy fermented dairy and coconut water to protect and improve your health!
Kefir has many benefits, including better digestion of fats, proteins and carbohydrates. It has been known for thousands of years for its anti-aging and immune-enhancing properties.
Kefir is an ancient cultured food, rich in amino acids, enzymes, calcium, magnesium, phosphorus and B vitamins. Kefir means "feel good" in Turkish, and that's just how you'll feel after drinking a glass in the morning! Easy and fun to make at home, it is superior to commercial yogurt. An absolute must after antibiotic use!
Unlike yogurt, kefir can actually colonize the intestinal tract and is simple and fun to make at home. To make kefir: Mix one packet with 1 quart of warm milk, cover and set at room temperature for 18-24 hours. Refrigerate and enjoy!
Each packet yields 1 quart of kefir, and can be reused up to 7 times. This means you can create 10 ½ gallons of kefir from one box!
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