Kefir Grains

This month's edition of our newsletter focuses on kefir. Kefir is a drinkable form of yogurt that contains many healthy and beneficial species of bacteria and yeasts. It is essentially a living probiotic drink. Even though kefir has been around for thousands of years, now may be the most important time for its consumption.

Generations ago, peoples' diets consisted of a considerable portion of raw foods... these ranged from meats to cultured vegetables to dairy products. These raw foods are crucial to supply our intestinal tracts with microorganisms that are needed to properly absorb, digest, and assimilate our foods so that we can function optimally. Many of these organisms can not be produced by the human body and if we do not consume them we may be limited from a nutritional point of view -- weakened immune systems, more prone to degenerative diseases, etc.

While there are some commercially available kefir products and cultures that are acceptable, real kefir is made from kefir "grains" -- stable colonies of bacteria and fungi that look like cauliflower leaflets. They are live products that ferment milk in about 24 hours at room temperature and then these grains are separated and reused to make another batch of kefir. Unlike the commercially pasteurized products these grains are self-propagating, and can be used continually.

Feel free to contact us for more information or to learn how to acquire kefir grains on your own. For the most up-to-date and informative website about kefir grains go to: http://users.chariot.net.au/~dna/kefirpage.cfml.