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Kefir has many benefits including better digestion of fats, proteins and carbohydrates, and has been known for thousands of years for its anti-aging and immune enhancing properties.
Kefir is an ancient cultured food rich in amino acids, enzymes, calcium, magnesium, phosphorus and B vitamins. Kefir means "feel good" in Turkish, and that's just how you'll feel after drinking a glass in the morning! Easy and fun to make at home, it is superior to commercial yogurt. An absolute must after antibiotic use!
What makes Body ecology Kefir culture so special ?- L. Plantarum -- an added probiotic attributed to preserving key nutrients, vitamins, and antioxidants -- eliminating toxic components from food, and destroying a number of potential pathogens in the gut. Because Plantarum is resilient, once it colonizes in your intestines, not even antibiotics can destroy it.
Research suggests that Lactobacillus plantarum may have an ability to reverse gut disbyosis, like IBS, Crohn's Disease and Colitis*.
Read more below of the benefits of L. Plantarum -
Unlike yogurt, kefir can actually colonize the intestinal tract and is simple and fun to make at home.
Each Kefir starter box contains 6 packets which can be used an average of 7 times each. 1/4 cup of previous batch will ferment 1 quart of liquid. 1 cup will make one gallon, and so on. For prolonged shelf life, keep refrigerated before using.
Donna Talks about Body Ecology kefir - how to make it and the benefits:
Click here to watch - How to make your own coconut kefir and cultured vegetables.
Body Ecology Kefir Starter contains the following beneficial bacteria:
- Lactococcus lactis subsp. lactis
- Lactococcus lactis subsp. cremoris
- Lactococcus lactis subsp. diacetylactis,
- Leuconostoc mesenteroides subsp. cremoris
- Lactobacillus kefyr (thermophilic)
- Klyveromyces marxianus var. marxianus
- Saccaromyces unisporus
- dextrose as a carrier (consumed during fermentation)
To activate starter for initial usage:
- Into container (preferably glass with lid), mix together the entire contents of one foil package of kefir starter and one quart of slightly warmed milk (about skin temperature or 92 degrees).
- Shake, stir or whip with a whisk to mix well. Put lid on container.
- Let this mixture ferment at 72-75 F for 18-24 hours for milk, 24-48 hours for coconut water and some others. (You will notice it is ready if the milk has thickened and has a distinctive, sour fragrance. Final consistency is pourable but not "eat with a spoon" thick.) Coconut water will not thicken like milk, only become cloudy and much less sweet.
- Shake or stir vigorously and place into the refrigerator. Even in your refrigerator the fermentation process continues, but chilling will slow down the fermentation of the healthy bacteria and beneficial yeast.
Directions for transferring kefir after the initial batch has been made and directions for making kefir cheese are included on packaging.
Donna Gates recommends adding kefir starter to the liquid found inside the young, green coconut.
Kefir is traditionally made with cow's milk, but can be made with soy, coconut, rice, goat, or sheep milk (other varieties of milk yield a more watery kefir than cow's milk).
Kefir is a wonderful addition to smoothies!
Shelf life is 12 months from the manufactured date, or longer when stored in a freezer.
Storage and transport:
This activated culture does not have to be refrigerated during transport - only once a sachet is open or half used or open then must be refrigerated.
However, it is recommended the item is kept under 40 degrees during transport.
Although all care is taken to ensure the goods are received in a timely matter HealYourself can not take any responsiibility for delays during transport and any impact this may have being stored in prolonged hot area and the impact on the product. It is recommended If you are outside on NSW and concerned about this you select express shipping.
During storage storage we recommend you store the culture in a cool place away from prolonged sunlight exposure.
Benefits of L. plantarum ?
L. plantarum may help maintain a healthy barrier in your colon, and may assist with bowel conditions such as Irritable Bowel Syndrome*
L. plantarum is one of the best probiotics to address digestive distress!
In fact, some people NEED Lactobacillus plantarum to improve their health:
- Pregant women can ensure that they have healthy bacteria in their birth canal to inoculate their newborn babies.
- Newborn babies may benefit from tiny spoonfuls of cultured vegetable juice soon after birth to prevent colic and to ensure their inner ecosystem is well established.
- Anyone Taking Antibiotics (see why below)
Studies have consistently shown that L. plantarum was resistant to most antibiotics. As readers of this newsletter are well aware, antibiotics are causing severe yeast overgrowth in millions of people including our children. Yet, if you must take an antibiotic (and sometimes they are essential and do save lives) the L. plantarum in your intestines will survive ensuring that a yeast overgrowth will not occur there.
L. Plantarum is a bacteria we all need in or diet from birth to the day we draw or last breath.
Research results also indicate that L. plantarum might be effective as a probiotic with cholesterol-lowering activities
- Fedorak, Dr. Richard, Digestive Disease Week 2003. http://www.crohns.net/Miva/education/articles/fedorak_DDW.shtml
- Niedzielin K, Kordecki H, Birkenfeld B.A controlled, double-blind, randomized study on the efficacy of Lactobacillus plantarum 299V in patients with irritable bowel syndrome.
- Nguyen, T.D.T. et. al., Characterization of Lactobacillus plantarum PH04, a potential probiotic bacterium with cholesterol-lowering effects. International Journal of Food Microbiology. Volume 113, Issue 3, 15 February 2007, Pages 358-361.
Eur J Gastroenterol Hepatol. 2001 Oct;13(10):11437
- Makes the best kefir Review by Carly Jamison
Price Value Quality
Its quite a potent culture, ive even used just half of the mix and the kefir set really well. There is a handy little intrsuction guide inside, i find sometimes kefir is trial and error depending upon the surrounding temperature but usually it sets really well and tastes great, not overly yeasty like other kefir i have tried either. (Posted on 19/06/15)
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-Lactococcus lactis subsp. lactis
-Lactococcus lactis subsp. cremoris
-Lactococcus lactis subsp. diacetylactis,
-Leuconostoc mesenteroides subsp. cremoris
-Lactobacillus kefyr (thermophilic)
-Non-GMO dextrose as a carrier (consumed during fermentation)