posted
I'm interested in learning more about a strict kefir-only diet. I remember running into the description somewhere, but I don't remember where that was. It has to do with consuming nothing but milk kefir for a few days.
Does anyone have any info on this diet? Has anyone ever tried it?
I tried googling it, but the only thing I found was info about how it's good for weight loss. Well, I definitely don't want to lose any weight, so that's not the info I'm looking for.
posted
I'm from Russia and James you are right, kefir diet is very popular way to loose weight over there.You take only kefir 2-3 days per week. But I don't really think that this type of diet would be suitable for Lymies. In my before Lyme life,I often took a glass of kefir instead of supper, but now I can't do it-I feel too weak.
Posts: 443 | From Montreal, Canada | Registered: Oct 2009
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Bluemoon
Unregistered
posted
I drink over a gallon a week. I have sometimes had it as an entire meal (usually with added whey powder)
It has good proteins and fats, and is fairly reasonable on carbs (if you let it ferment fully). I could see having it exclusively for a few days, but I would not know of the positive or negative outcomes for doing such, other than giving your system a large amount of probiotics.
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canefan17
Frequent Contributor (5K+ posts)
Member # 22149
posted
I know one thing they do in Russia is they ferment it longer.
In fact some studies show that when you ferment it for 5-7 days some anti-cancer enzymes are created?
There was a study done on it.
I'd like to start letting my sit longer (maybe 3 days)
Gotta have some honey or grade B maple syrup on hand though to drown out the sourness
Posts: 5394 | From Houston, Tx | Registered: Aug 2009
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posted
If you let it ferment that long doesn't it turn into curds and whey? I've never gotten very good at making kefir but I'd like to try again. It seems mine always separates very quickly.
Posts: 707 | From Colorado | Registered: Jul 2010
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posted
Mine separated so much that I had a hard time salvaging the kefir grains. They were all mixed in with other clumps. Is that normal? Should there be clumps in the kefir other than the grains? This was after a day or less. Maybe my house is to warm or I had too many grains or something. My grains got thrown out so I just need to get some more and practice more i guess.
Posts: 707 | From Colorado | Registered: Jul 2010
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Bluemoon
Unregistered
posted
The time to ferment depends on the ratio of grains to milk and the temperature. If you often let it go too far, it can start to dissolve the culture over time. I like it when it just starts to separate, with some curds, but not overly sour.
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Lauralyme
Frequent Contributor (1K+ posts)
Member # 15021
posted
Can any of you recommend a link as to where to buy Kefir grains?
Should I make it with water or milk? Does it affect the quality if I make it with water?
-------------------- Fall down seven times, get up eight ~Japanese proverb Posts: 1146 | From west coast | Registered: Mar 2008
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Annie C
Frequent Contributor (1K+ posts)
Member # 14
posted
Moderation is key, or we miss the results completely. I drank kefir alot in the mid to late 70's. Im am sure the product on the shelf today. I know Chemo Pts. Must drink it.
I've always believed "Cows Milk is for the Baby Cows" although I've eaten every part of the cow. Except The Liver and I never will. As I said prior I drank Kefir when it was high on the list for vegetarians. I've been pro probiotics since 2004. So I've tried many and I still take it... I won't miss one day with out it i cross my lyme heart
-------------------- May God Bless you every day. And Never say never and do not give up no matter what. We need you to help others. Posts: 1288 | From Tetons Wyoming | Registered: Oct 2000
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daystar1952
Frequent Contributor (1K+ posts)
Member # 3255
To make kefir cheese You take out the kefir grains after you have made the kefir. Then You dump it all into a cheese cloth and let drain in a strainer which is set in a pan to catch all of the whey. You can use the whey to make fermented cabbage and other ferments like fermented ginger carrots. After you have the consistency of cheese that you like you can season it with garlic, salt and pepper or any other seasonings you want to experiment with...or you can eat it plain. I also make fermented turnips and carrots. Here is a link to several articles about fermented foods and their health benefits....and my experience with them http://foodfreedomrevolution.blogspot.com/search/label/FERMENTED%20FOODSPosts: 1176 | Registered: Oct 2002
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