The Kefiry – Producers of “The Elixir Of The Gods”
Milk Kefir is a drink made of fermented milk — not unlike yoghurt and Water Kiefer — Made from Water and sugar (and can be flavoured with fruit and spices).
The Origins of Kefir
Kefir – The origins and advantages discusses the two types of Kefir. Milk Kefir is a drink made of fermented milk — not unlike yoghurt and Water Kiefer — Made from Water and sugar (and can be flavoured with fruit and spices).
Kefir has been accredited with healing powers for centuries. In the 18th century Kefir grains were Called the “Grains of the Prophet,” by the tribes of the Caucasus Mountains and as such were to be kept secret from the rest of the world for fear of losing their power.
Kefir is truly a gift from God. Scientists have tried for over a century to produce keeper grains from pure or mixed cultures normally found in the grains but to no avail. No successful reproduction of this health food has been reported to date.
The magical powers of Kefir have yet to be replicated by science.
Kefir In The New World
In the 1800s, the use of Kefir first spread when the successful treatment of various diseases such as tuberculosis intestinal and chronic stomach diseases became well-known by the Russian doctors, who began studying its properties in earnest.
Kefir vs Yoghurt
Although milk Kefir is made with milk and is similar to Yogurt, that is where the similarities end. Kefir is a symbiotic relationship between yeast and bacteria that do not get destroyed when it enters the gut, whereas yoghurt contains transient bacteria,” that gets destroyed in the digestive process.
This Probiotic-rich culture actually improves your gut health once it reaches your gut.
Kefir Improves Autoimmune Conditions
Kefir has proven beneficial for many conditions such as:-
Commercially produced Kefir vs Home Grown Kefir
Kefir is a living organism that produces a gas which it releases as long as it is alive. It also means that it has a limited shelf life. This is a problem for commercial production. To combat this, the product is pasteurised which defeats the purpose. Kefir grains die if subjected to temperatures of more than 32 degrees Centigrade, so pasteurization kills all the kefir bacteria. No good bacteria reach your gut alive when pasteurised or cooked! What is the point of consuming dead kefir?
There are a lot of vitamins and minerals in the kefir that your body can still benefit from. Yes, the Kefir grains are dead but the goodness is not.
Getting It All
Make your own Kefir cottage cheese or hard cheese. Make a Kefir salad dressing to eat on your salad or make Kefir ice cream for dessert and put all those wonderfully healthy live Kefir grains into your body. Double the vitamins and minerals and the benefits of the live Kefir grains.