Why Use Kefir?

Benefits of Kefir

Heals the immune system

Easily digested, it cleanses the intestines, provides beneficial bacteria and yeast, vitamins and minerals, and complete proteins. Because kefir is such a balanced and nourishing food, it contributes to a healthy immune system and has been used to help patients suffering from AIDS, chronic fatigue syndrome, herpes, and cancer. Its tranquilizing effect on the nervous system has benefited many who suffer from sleep disorders, depression, and ADHD (attention deficit hyperactivity disorder). 

The regular use of kefir can help relieve all intestinal disorders, promote bowel movement, reduce flatulence and create a healthier digestive system. In addition, its cleansing effect on the whole body helps to establish a balanced inner ecosystem for optimum health and longevity. 

Kefir can also help eliminate unhealthy food cravings by making the body more nourished and balanced. Its excellent nutritional content offers healing and health-maintenance benefits to people in every type of condition.

Contains beneficial bacteria

Kefir colonizes the intestinal tract with beneficial bacteria. Kefir contains several major strains of friendly bacteria, Lactobacillus Caucasus, Leuconostoc, Acetobacter species, and Streptococcus species. 

It also contains beneficial yeasts, such as Saccharomyces kefir and Torula kefir, which dominate, control and eliminate destructive pathogenic yeasts in the body. They do so by penetrating the mucosal lining where unhealthy yeast and bacteria reside, forming a virtual SWAT team that housecleans and strengthens the intestines. Hence, the body becomes more efficient in resisting such pathogens as E. coli and intestinal parasites. 

Kefir's active yeast and bacteria help to digest the foods that you eat and help to keep the colon environment clean and healthy. 

Because the curd size of kefir is smaller, it is also easier to digest, which makes it a particularly excellent, nutritious food for babies, invalids and the elderly, as well as a remedy for digestive disorders.

Extremely Nutritious

In addition to beneficial bacteria and yeast, kefir contains minerals and essential amino acids that help the body with healing and maintenance functions. The complete proteins in kefir are partially digested and therefore more easily utilized by the body. Tryptophan, one of the essential amino acids abundant in kefir, is well known for its relaxing effect on the nervous system. Because kefir also offers an abundance of calcium and magnesium, which are also important minerals for a healthy nervous system, kefir in the diet can have a particularly profound calming effect on the nerves. 

Kefir's ample supply of phosphorus, the second most abundant mineral in our bodies, helps utilize carbohydrates, fats, and proteins for cell growth, maintenance and energy. 

Kefir is rich in Vitamin B12, B1, and Vitamin K. It is an excellent source of biotin, a B Vitamin which aids the body's assimilation of other B Vitamins, such as folic acid, pantothenic acid, and B12. The numerous benefits of maintaining adequate B vitamin intake range from regulation of the kidneys, liver and nervous system to helping relieve skin disorders, boost energy and promote longevity.

Ingredients

Lactococcus lactis subsp. lactis
Lactococcus lactis subsp. cremoris
Lactococcus lactis subsp. diacetylactis,
Leuconostoc mesenteroides subsp. cremoris
Lactobacillus kefyr (thermophilic)
Klyveromyces marxianus var. marxianus
Saccaromyces unisporus 
dextrose as a carrier (consumed during fermentation)

Contains 6 packets which can be used an average of 7 times each. 1/4 cup of previous batch will ferment 1 quart of liquid. 1 cup will make one gallon, and so on. For prolonged shelf life, keep refrigerated before using.

Suggested Use

To activate starter for initial usage:

Into container (preferably glass with lid), mix together the entire contents of one foil package of kefir starter and one quart of slightly warmed milk (about skin temperature or 92 degrees).

Shake, stir or whip with a whisk to mix well. Put lid on container.

Let this mixture ferment at 72-75 F for 18-24 hours for milk, 24-48 hours for coconut water and some others. (You will notice it is ready if the milk has thickened and has a distinctive, sour fragrance. Final consistency is pourable but not "eat with a spoon" thick.) Coconut water will not thicken like milk, only become cloudy and much less sweet.

Shake or stir vigorously and place into the refrigerator. Even in your refrigerator the fermentation process continues, but chilling will slow down the fermentation of the healthy bacteria and beneficial yeast. 

Directions for transferring kefir after the initial batch has been made and directions for making kefir cheese are included on packaging.

Shelf life is 12 months from the manufactured date, or longer when stored in a freezer.