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WELCOME to the JRemedies Natural Health Newsletter!
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Kefir starters are currently available for $15.00 through Jozlyn's Remedies.  To order, visit our website or write: NaturalHealthinWI@yahoo.com
About Kefir...

Kefir
By Amber Kaiser, Certified Natural Health Practitioner

Kefir is a probiotic drinkable yogurt-like food that is cultured using clusters often referred to as “Kefir Grains.”  The grains are actually a mass of protein lipids and sugars hosting a various collection of bacteria and yeasts, scientifically they are known as polysaccharide.

Kefir originates in the Central Asian Caucasus Mountains (1).  It can be drunk freshly made, or used to create foods such as kefir cheese.  This wonderful probiotic can find its way into a variety of recipes including fruity yogurt drinks, smoothies, fruit toppers, cheeses, spreads, or drinks.  The whey from kefir can also be used to culture vegetables or flour for sour breads or more digestible baked goods.

Not all kefir grains and ferments are the same.  The exact amount and types of present consistent can vary depending on grain origin and fermenting time.  For example, the more sour or “over-ripened” the kefir, the higher the content of folic acid (2).  Though all ferments may vary a little, here is an example from one study that lists the organisms isolated from kefir grains: (3)

LACTOBACILLUS
L. casei - Homo-fermentative [responsible for 90% of lactate synthesis]
L. paracasei - Homo-fermentative
L. acidophilis - Homo-fermentative
L. hilgardi -Hetero-fermentative [responsible for 50% of lactate synthesis]
L. delbruechkii subsp. bulgaricus - Homo-fermentative
L. kefiranofaciens - Produce Kefiran, internaly within the matrix
L. kefyri - Synthesizes kefiran superficially [possibly controlls microflora]
L. desidiosus - Heterofermentative [ferments L-arabinose and gluconate]
L. brevis [Synthesizes polysaccharide]
L. cellobiosus
L. casei subsp. rhamnosus
L. casei subsp. alactosus
L. helveticus subsp. lactis
L. delbruekii subsp. lactis
L. lactis
L. fructivorans
L. parakefir
L. paracasei subsp. paracasei
L. plantarum
LACTOCOCCUS
Lc. lactis subsp. lactis [primarilly utilize lactose]
Lc. lactis subsp. biacetylactis
Lc. lactis subsp. creomoris
LEUCONOSTOC
Leuc. citrovorum
Leuc. cremoris
Leuc. mesenteroides subsp. mesenteroides
Leuc. mesenteroides subsp. dextrancicum
Leuc. mesenteroides subsp cremoris
Leuc. lactis
 STREPTOCOCCUS
Strep. salivarius subsp. thermophilus [primarilly utilize lactose]
Strep. lactis
Strep. lactis subsp. diacetylactis [Synthesizes diacetyl]
ACETOBACTER
Acetobacter aceti [synthesize acetic acid from ethonol in the pressence of oxygen]
Acetobacter racens
YEASTS
KLUYVEROMYCES
Kluyv. lactis
Kluyv. marxianus subsp. marxianus
Kluyv. bulgaricus
Kluyv. fragilis
CANDIDA
Candida kefir
Candida pseudotropicalis
SACHAROMYCES
Sach. kefir [controls exogenous yeasts]
Sach. unisporum
Sach. torulopsis subsp holmii
TORULA
Torula kefir [controls exogenous yeasts] (3)

There are several believed health advantages to kefir.  Kefir contains different microorganisms than yogurt, and therefore its qualities work somewhat differently.  Kefir does not feed yeasts (4) and can often be drunk by many people who are lactose intolerant.  For those with lactose intolerance, kefir acts as a catalyst as the flora in kefir actually consumes the lactose and in return supply lactase to help consume any remaining lactose.

Kefir may also be beneficial to those with hypertension as kefiran in kefir have actually been “shown to suppress an increase in blood pressure and reduce serum cholesterol levels in rats” (2).  Many people find food more easily digestible when using kefir, also with a decrease in irritations such as reflux.  Studies have also shown decreased allergies when using probiotic foods such a kefir.

How to Make Kefir:

Use about 2 cups of milk for every Tablespoon of kefir grains.

1.  Wash a jar and rinse with hot water and vinegar to sterilize and remove any soap residue from jar.

2.  Place grains in clean dry jar and cover grains with milk.

3.  Place clean paper towel over jar mouth and secure with rubber band.  Let sit in a quiet place at room temperature.

4.  In about 18-24 hours the milk will be thickened as it has become kefir.  It will pour like a thin milk shake consistency.

5.  Strain out the grains from your fresh kefir and enjoy!  Place the grains in more milk and repeat process to start another batch, or cover with a lid and store in the refrigerator (the lack of air and coolness slows the fermentation process).

Kefir turns “dead” (pasteurized) milk into a “live” food.  The grains will continue to grow and reproduce as long as you continue to ‘feed’ them!  Kefir can be made with a variety of bases and not just cow milk.  Almond & Coconut milks can be used, as well as juices and waters.

Inquires, Please Contact:
Amber Kaiser
Certified Natural Health Practitioner
At:  Jozlyn’t Remedies TM
Bangor WI 54614
NaturalHealth@JRemedies.com
www.JRemedies.com

For liability reasons, use this product at your own risk.  We ensure to provide you with a live healthy culture and starter directions, and are available to offer products for healthy living and natural health information.  However, please also note that for liability reasons, by using this product, you guarantee not to hold any liability upon it’s provider for any adverse reaction, or result of food or product you make with the starter culture.  Thank you for your understanding.  This product has not been evaluated by the Food & Drug Administration and is not intended to diagnose, treat, cure or prevent any disease. 

Resources: 
(1).  Robin Wimbiscus. 2003.  Wild Fermentation,  Sandor Ellix Katz.  Pp. 70-81, 89
(2).  12/27/2008  http://en.wikipedia.org/wiki/Kefir
(3).  12/28/2008 http://dyslexiainmalaysia.wordpress.com/2007/05/15/a-listing-of-bacteria-yeast-present-in-kefir/
(4). New Trends Publishing, Inc.  1999, 2001.  Nourishing Traditions, Sally Fallon with Mary G. Enig, Ph. D.  Pp. 86

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Sincerely in Health,

Amber M. Kaiser, CNHP
Certified Natural Health Practitioner     
NaturalHealthinWI@yahoo.com
1-608-299-1496    

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www.JRemedies.com
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