Kefir is a cultured, probiotic dairy product that is similar in taste to yoghurt. The difference is that while yoghurt contains beneficial bacteria that keep the digestive system clean, kefir can actually colonize the intesinal tract. Kefir contains several strains of friendly bacteria that are not found in yoghurt and also contains beneficial yeasts which can eliminate the unhealthy yeasts that grow in our bodies. Kefir simply does a better job at keeping our digestive tracts clean and working properly. It can also be a bit fizzy, or effervescent, and is much thinner than yoghurt. It is absolutley delicious to drink and is truly a health building food. Many people I know take acidipholus capsules or chewable tablets to improve intestinal flora and build up good bacteria in their gut. The problem with this is that you just don't know how many of those bacteria are still living by the time you take the capsule or bite into the tablet. Kefir is a superior product and much cheaper to use, might I add.
Kefir is very gentle on babies digestive tracts and can assist in cases of colic. It can be given to the baby or consumed by the nursing mother. It can also be tolerated by many who are lactose intolerant. It plays a very important role in protecting against food related illnesses and enhances immune function. Kefir is rich in vitamins B1, B12, and K, as well as biotin, folic acid, pantothenic acid, phosphorus, calcium, magnesium, and other minerals and essential amino acids.
I strongly urge everyone to obtain some kefir grains and to begin using this product on a regular basis. I make a 1/2 gallon of kefir everyday. When my children are well, they drink a glass of kefir per day or we mix it into fruit smoothies. When they are sick, I make kefir tonics. Mix raw honey and cinnamon in a glass of kefir and you have yourself a powerful medicine! Honey was used for thousands of years as a medicinal and we use it as such in my home. Cinnamon is also a natural antibiotic.
To make kefir, first you need to obtain some kefir grains. To make a quart of kefir, pour room temperature milk into a quart mason jar and add your kefir grains. Let it sit for 24 hours and then strain out the grains. Use a plastic strainer, not metal. Refrigerate your kefir. Kefir will remain good for a week or so, but you should have it gone by then! You can start another batch of kefir immediatly, or you can store your grains for a few days in a glass of half water and half milk. You can freeze kefir grains for longer storage, but I urge you to make kefir on a regular basis and not concern yourself with storage of your grains. Your grains will continue to grow and you will soon have some to pass on to family and friends.
Kombucha (kom-boo-cha) is a fermented tea that works as a total body tonic. It cleanses your body and has been used to assist the body in clearing up a variety of different disorders. It is a delicious, sparkling beverage and is very easy to make. You will need a culture to start with, which is often referred to as a mushroom, but it should be called a SCOBY, which stands for symbiotic colony of bacteria and yeast. (It is an interesting thing to look at...my daughter said to me, "Mom, you are growing some wierd stuff!") It looks like a little gelataneous pancake. You brew a 1/2 gallon to a gallon of organic green or black tea and add 1 cup of sugar. When the tea has cooled, you add your culture and put it in a dark, cool place to sit undisturbed for about seven to ten days. You will have two cultures when this process is complete, one to start a new batch, and one to give away. Remove the culture and place the tea in the refrigerator. Start slow with this stuff because it is such a powerful body detoxifier. It has been known to make people who drink too much sick. I advise people to begin with just one to two ounces per day and work up to two or three glasses of tea per day (6 to 8 oz glasses).
Once you get started with kombucha, you will want to experiment with all kinds of different ideas! Strong, medicinal teas can be made by using this fermentation method. The fermentation process digests more of the herb and allows more of the properties to be released into the tea. Some of our herbal blends listed on the Family Apothecary page can be used to make medicinal kombucha teas.
Many claims have been made regarding this tea. While the health benefits are many, I would caution anyone from depending on this tea to cure them of all that ails them. However, when kombucha tea is taken in moderation as a part of a well-balanced whole foods diet, you will be pleasantly suprised at the consequences it will have on your health. The primary benefit of drinking this tea is the wonderful cleansing effect it has. It detoxifies the blood and cleanses the intestinal tract. It can help to restore balance and support to the immune system which will, in turn, encourage the body to heal itself. You should notice an improvement in your overall health and your energy levels should begin to increase within 2 to 4 weeks of drinking kombucha. It will begin to restore your intestinal flora to a proper balance and should eliminate any yeast overgrowth. It is also very refreshing and quite enjoyable as a beverage. Be advised that some people cannot tolerate kombucha tea at all. Start slowly, but if after a week you find that you are visiting the toilet far too often, you may need to call it quits. In this case, you could try doing a gentle body cleanse and attempt drinking kombucha again in a few weeks.
