I truly believe there are situations in our lives when the doctor says there is nothing more that can be done that there are other alternatives to wellness. One example is a friend of mine who has allergies and a compromised immune system. I am going to start him on a kefir regimen and see if he can build his immunity to his allergies. I have been talking to my friend Michael who makes his own kefir and kombucha and claims that mending the insides of your body is how many start to feeling back to normal and become healthier.
I truly believe there are situations in our lives when the doctor says there is nothing more that can be done that there are other alternatives to wellness. One example is a friend of mine who has allergies and a compromised immune system. I am going to start him on a kefir regimen and see if he can build his immunity to his allergies. I have been talking to my friend Michael who makes his own kefir and kombucha and claims that mending the insides of your body is how many start to feeling back to normal and become healthier.
One food that can help us to get back to better health is kefir. It is made from cow’s or goat’s milk or, for vegetarians, can be made from coconut milk.
Those who swear by kefir feel that building up a strong and healthy immune system can help those with AIDS, Crohn’s disease, emphysema, chronic fatigue syndrome, herpes, lower cholesterol, and even help fight off various cancer cells. In addition, they also claim the tranquilizing effect of the nervous system helps people with sleep disorders, depression and ADHD. Dr. Orla-Jenson, a bacteriologist found that in the treatment of Candida, a condition where there is an excessive growth of yeast cells, “kefir digests yeast cells and has a beneficial effect on the intestinal flora.”
You have probably seen commercials on TV with Jamie Lee Curtis talking about a brand of yogurt that helps with digestion. Yes, yogurt contains the beneficial bacteria to keep the digestive tract clean, but kefir has lactobacillus caucasus, leuconostoe, acetabacteria species, streptococcus species, in addition to two beneficial yeasts: Saccharomyces kefir and Torula kefir. Both the bacteria, which colonizes in the intestinal tract, and the yeasts, which control and eliminate destructive pathogenic yeasts in the body strengthens the intestines to make your body strong enough to even resist E. coli and intestinal parasites!
The curd in kefir is smaller than in yogurt so it is easier to digest and for those with lactose intolerance, the bacteria consumes most of the lactose so there is very little to worry about.
To build up your tolerance, one should start with 4 ounces of kefir in the morning on an empty stomach and every second day, increase the amount until you are up to eight ounces a day.
Homemade Kefir
A quart glass jar
1 tablespoon kefir culture (available at Island Naturals)
Fresh goat’s or cow’s milk
Place culture in jar, fill with fresh milk, up to 2/3 full. Cover jar. Let stand at room temperature for 12 hours for thinner, sweeter kefir, 24 hours or 48 hours for thicker, sour kefir. Strain into a clean jar. The kefir grains that are floating can be mixed before straining. This culture produces a jelly-like polysaccharide substance and is called kefiran. Place the strained grains in a clean jar and add more milk to start another batch of kefir.
Because you are growing bacteria and yeast, be sure you work with clean jars, hands and utensils. Making kefir is not an exact science. The temperature of your kitchen and where you place the jar will make a difference in the amount of time you want the milk to turn to kefir. So be a mad scientist and play with making kefir.
As you start the production of kefir, you may have more culture or grains than needed. Place spare culture in a clean jar and refrigerate it with some milk. It will keep for a few weeks this way. To make more, 2 tablespoons to 1/2 cup of kefir added to fresh milk will start a culture.
Coconut milk is a good alternative because it is dairy-, gluten- and soy-free. It contains monolaurin, a fatty acid found naturally in mother’s milk, which is antiviral, antibacterial, and antifungal that helps to support natural immunity.
When making kefir out of coconut milk, you will need a clean quart jar, add 2 tablespoons kefir culture to 2 cans of unsweetened undiluted coconut milk. Carefully mix with non-metallic spoon. Cover the top with paper towel and allow the coconut kefir to culture on the counter for 12-36 hours. After 12 hours, check and remove kefir grains as soon as it reaches the desired consistency. Remove the grains and store them covered till ready to make more kefir.
Adding kefir to your morning smoothie is a great way to start your day, you can conquer the world with your enhanced immunity!
If you want to expand the use of kefir, make a salad dressing with herbs, garlic and thicken with xanthum or guar gum (1/2 teaspoon, dissolved is sufficient.
Small Bites
Not something new, kefir has been the ancient antidote for many maladies. The first account of kefir dates back to the shepherds of the Caucasus mountains. Their milk in their leather pouches would ferment into a sour, effervescent beverage.
This drink spread to Russia, southern Asia, and parts of Europe.
Foodie Bites
The Hawaii Community College is closed due to Spring Break this week.
Please feel free to e-mail me at wilson.audrey@hawaiiantel.net if you have a question. Bon appetit until next week.