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Kefir


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Author Topic: Kefir  (Read 26 times)
mccoy
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« on: Dec 17, 2016 02:01 pm »

Kefir, or kefir milk, has a few advantages over yogurt.

First of all, and that's what allowed me to start doing home-made kefir, is range of temperature required. Kefir requires what's called a mesophilic fermentation, in the range of 18 to 30 °C. This means it can be done in most home environments, differently from yogurt whose fermentation being termophile requires a 40°C temperature, not usually available at home. Quick & easy, even if we are pretty busy.

Now with minimum effort, a good organic milk, a freeze-dried bacterial mix as a starting culture (available in most health food stores), a couple of one-pint glass jars, I have a very good product which costs me in Europe about 1.3 dollars a quart, since I can use kefir to start successive cultures. Commercial organic yogurt here ranges from 3 to 6 dollars a quart. It's good to keep a few dimes in the pocket, given the costly nature of an healthy diet.

Another benefits which Yogurt does not carry is menaquinones or K2 vitamin. Pls choose starters which contain also lactococcus and leucostoc bacteria, these are responsible for the formation of the precious vitamin K2, which may be found in a certain range of values in kefir products. According to Manoury et al., 2013, this is from 1 to 25 micrograms/dL, excluding the lower value and the higher values (probably a drained Polish kefir or Tworag). Not much but, assuming an average most likely value of 2.5 microg/dL, with half a liters we have 12-15 micrograms which is a little which can be added to cheese and make up a minimum natural intake of K2.

The gel-like (pudding-like) consistency of kefir is due to kefiran, a plysaccharide which has some interesting properties like transforming galactose. Like Yogurt, Kefir is far more digestible than milk. This morning I ate 750 ml (3 cups) and am pretty much good. The same amount of milk would have cause unordinate fermentation and bloating in my stomach.

The various bacteria contained in kefir have many protective properties which are listed in this recent scientific paper from Prado et al., 2015.. reducing cholesterol and protection from tumours  are a couple of examples.

Galactose in kefir is turned into lactic acid and ethanol (alchol), that's why probably is well tolerated even by those untolerant to milk.

The disadvantage: kefir contains a small amount of alcohol, up to 2%.
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« Reply #1 on: Dec 17, 2016 06:48 pm »

I drank kefir for a good portion of my life. The yogurt I eat has active cultures and says do on the side. It is different then the the dessert type yogurts which I am not so sure about their nutritional values and besides most commercial yogurt has geletan in it which is a meat product. But I believe kefir has some of the same ingredients as yogurt. Especially these live cultures. The yogurt I usually buy called Chobani and says right on the side in bold letters; active ingredients.

I was very attracted to kefir when I was sick for a long period and it sold in the stores for as low as $2.75 a quart.
It was always in the refrigerator at the time. I think it is not by coincidence that we are attracted to certain foods that are helpful for us if we can some what transcend our desire nature. Otherwise people will eat only what they desire which is a good plan for disease and illness. If you use are wisdom and make an effort to know the benefits of good food we are drawn to them and encouraged through friends to eat a healthy diet. Mccoy I plan on seeing if the freeze-dried bacterial mixes you mentioned for making our own kefir are available in the area I live. I must have wore myself out on kefir. However I have made my own yogurt for years so perhaps I could do the same with kefir. It is also expensive compared to milk which you can get for  $1.99 a gallon at stores in Midwest U.S. where dairy farms are plentiful.
« Last Edit: Dec 17, 2016 07:22 pm by Steve Hydonus » Report Spam   Logged

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« Reply #2 on: Dec 17, 2016 11:04 pm »

Steve, fresh milk 2 bucks a gallon is really unexpensive. Here it costs at least twice.

Yogurt sure has active ingredients but the bacteria are not the same as in kefir. More precisely, kefir contains lactobacillus and biphidobacterium which are contained in yogurt but it contains more bacteria and fungi (yeasts).

If you read carefully the ingredients, pls ensure that the starter powder contains lactococcus and leucostoc bacteria. These are mainly responsible for the fermentation processes which result in the formation of menaquinones, the molecules of the valuable K2 vitamin. Yogurt unfortuntaely has no K2.

However, you might use as a starter a good quaolity of kefir. Just put 8 tablespoons of it in a quart of milk, leave it into room temperture fot 24 to 36 hours and then put it into the fridge. It should be covered with a permeable cloth or paper since fermentation needs some source of air.

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« Reply #3 on: Jan 08, 2017 08:25 pm »

I'm now regularly making my own kefir with organic milk. From kefir then I make twarog, a Polish fresh cheese rich in vitamin K2, simply by straining it. Very creamy, delicious with honey.
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« Reply #4 on: Jan 11, 2017 02:27 am »

I'm now regularly making my own kefir with organic milk. From kefir then I make twarog, a Polish fresh cheese rich in vitamin K2, simply by straining it. Very creamy, delicious with honey.

I see that some of the health drinks I drink have 25% of the recommended allowance for Vitamin K. But there is no number listed after the K.
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« Reply #5 on: Jan 11, 2017 10:18 am »

Steve, when you read about generic vitamin K, that's phylloquinone, or vitamin K1, which vegetarians have usually no problem to ingest in adequate amounts. The label 'vitamin K2' includes a numbero of molecules calle Menaquinones, from MK4 to MK9 and higher. Their effects are important mainly because they allocate free calcium in the bones and where necessary. Plus other beneficial effects.
Natto contains by far the highest concentration of K2 in the form of MK7
The Kefir-Twarog I'm making should contain K2 in the range from MK4 to MK9 but mainly MK9.
But I'm also taking supplements extracted from Natto, since here I've no access to natto itself.
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« Reply #6 on: Jan 11, 2017 11:33 am »

Some benefits of vitamin K2

https://selfhacked.com/2016/05/12/top-10-science-based-benefits-vitamin-k2/
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Steve Hydonus
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« Reply #7 on: Jan 11, 2017 12:04 pm »

The last to entries you provided have some quite fascinating health benefits as described in your link. I wonder if we have that polish (twarog) cheese at stores in Michigan. I'm o.k.with vitamin k.

I'm now regularly making my own kefir with organic milk. From kefir then I make twarog, a Polish fresh cheese rich in vitamin K2, simply by straining it. Very creamy, delicious with honey.
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