I red in few articles that drinking kefir constantly for a long time could be hurtful. I wonder if this is true? If it is, can somebody explain me why? Also if this is true, what should I do with kefir grains while I am not drinking it? How do I preserve them from went bad?
Hi everyone. I was recently introduced to Kefir and thought it could benefit others to share my story. (I’m a 27 year old male).
Only recently was I introduced to Kefir by my fitness coach. Once he began explaining the importance of our “gut” and the role the good bacteria in Kefir play I was hooked.I have always been interested in the body, how it works and how to treat your body right so it can focus on repairing and staying healthy.I immediately ordered my own Kefir grains from “Fusion Teas” and had them delivered. I couldn’t wait to begin trying so I went to Whole Foods and bought some already-made Kefir until my grains were delivered.
I immediately starting adding the milk to my protein shakes. If you have a flavored protein you don’t even notice the taste (although it doesn’t bother me regardless) and if you blend it you don’t notice the thicker consistency. I noticed minor improvements, but once I started making my own from the Kefir grains I bought I really could tell the difference.
Only a week in, I began noticing I became more regular, my gas and bloating went wayyyy down and I noticed my body started letting go of some fat around my belly. I have never EVER noticed something like this so I have been hooked ever since.
Since then I started a little website sharing my story, videos and instructions for other people to make their own Kefir. Please come visit, learn and say hello!
I’ve heard that its not good to use organic milk purchased from the local supermarket because it is ultra pasteurize. Does anyone know of a brand of organic milk that is not ultra pasteurized? Is regular store bought milk (non organic) better to use? I don’t have access to raw milk.
hi there. Been making kefir for the past month. i do know that normally it should take about 24hours for the kefir to be ready. But mine takes less than 24 hours, it takes about 12hours to be ready. the taste is good and texture is great. if i leave it for the full 24 hours the milk start to seperate to whey. so my question is it that ok or i’m i missing the kefir benefits as it’s too quick to ferment. I do live on a tropical island so the room temp is a bit high here. awaiting your answer. thanks
I am new to Keifer. My first and second batch curdled quickly and had a brown film on top. Looks very unappetizing. I haven’t had the guts to try it yet. It looks too gross. Any suggestions?
Aside from the healthy bacteria, does the fermentation change the nutritional content of the milk- for example the amount of protein or calcium? For example, if I use one cup of milk with 8g protein, do I still have 8g protein once the kefir has fermented?
my one month old water kefir tastes bitter, sour and like vinegar. I’m barely able to drink it.
I prepare it in 1 litre water, 2-3 spoons of sugar, half a lemon and 1 plum.
I’ve recieved some water kefir from someone I found on the web and have been trying to brew some for myself. At first things seemed to be fine. I was using Muscavado sugar and the results seemed pretty good. However it wasn’t bubbleing. The first batch or two got some fizz after being stored but that soon stopped.
The kefir became thick and syrupy, which gave me digestive problems when I drank it. I also ran out of muscavdo so started using brown sugar and molasses. Still syrupy. I cut back the amount of sugar, and soon the kefir was bubbleing away, but the water still turned syrupy.
I’ve now washed my grains, stored them in sugar water for a week to rest them, and am now trying again. This time I’m only using white sugar and unsulfered sultanas.
Here’s my theory. I’ve read that syrupy kefir comes from the grains having too many minerals. The guy I got the grains off said he was using filtered water, which I know removes most if not all of the minerals. I’m just using tap water. The tap water here in Berlin, DE, is very hard (>14) and has no added flouride. The chlorine level is laughably low, but I leave the water standing overnight just to make sure.
So, is it possible that the combination of both very hard water and the molasses has given the kefir more minerals than its used to? Does it maybe just need time to adapt? Am I doing the right thing by just giving it white sugar for a while? How do I know if the grains are simply no longer viable?
At no point have I witnessed any growth, and i’m not expecting to see any bubbles for a while as they have just come out of the fridge.
Thanks for any help you guys can give me. I’m a total beginner to water kefir. I’ve never drunk it before, so i also have no idea of what it’s supposed to taste like.
I bought recently Kefir Fermenter at Amazon.com It so easy to make home kefir with it. Kefir grains trapped in a small cage and contact milk through numerous holes. Thus no strainer, pouring from one glass to another and washing needed. Just pour milk and drink kefir through straw after 20-24 hours. Simple good invention. I like it.
They have 3 different sizes.
I recently started a batch of kefir. My friend gave me a couple of tbls of grain and she directed me to drain everyday – 24 hrs – leaving the grains and feed w/ 1/2 c milk. After two weeks I just strained out about 6 tbls grains. I put 2 tbls each in 1 c milk so now I have two batches of freshened kefir. I have a couple of questions. My kefir has a good tart taste but a heavy sour milk after taste. Is this normal? Also when I dumped the grains into a strainer this morning there was a small mat of grains in amongst the normal looking grains. The piece that is matted together is about 1/4 inch thick and maybe 1 1/2″ long x 1/2″. There are obvious well formed grains attached to a whitish kinda tough membrane. What is this and what to do with it? Thanks to anyone that can offer some advice
Use 1 cup of milk per tablespoon, instead ½ cup
i purchased some dehydrated grains online and followed the instructions of rehydrating them. it has been about 2 weeks and i think they might be dead. they are rubbery and feel like they are a bit hard at the center. the milk does not smell like it should i don’t think. it smells really sour and more like rotten milk than anything else after about 20 hours. i don’t want to accidentally be drinking rotten milk. should i just buy some fresh non-dehydrated grains and try again? room temps range from 60-75
this is my first time doing this buy I’ve had a friends homemade kiefer before so i have a general idea of what it is supposed to taste like. but with hat said it has been a while since I’ve tasted proper kiefer
What happens if a person cannot digest casein can they still drink it or will it cause them problems?
I really like the information about how beneficial kefir is. I have a gut flora imbalance at the moment. My lower bowel is carrying about 10-15lbs more than it should. I had the same issue 6months back, eradicated it with high potency probiotics. I’m trying again however cannot seem to populate that lower bowel with my regular probiotics. Using renew life 80 billion, thorne research bacillius 5 billion. I tried KEFIR, 4 tlbs and had the absolute worst insomnia for 2 nights. I actually had trouble sleeping day 2 even though I never ingested it. I believe it’s due to its quality of repopulating and self sustained environment it creates.
Anyone else have an insomnia exp with kefir?
Hello,, I’d production some kefir in small industries.. my product storage at showcase (4 oC), but after several weeks, the bottle’s become blow up, because the production a gas from kefir. and the taste becoming more sour. does anyone have any ideas for make a kefir with less gas and pH is constant (not become sour)? thanks before
How can I save my kefir grains when gone? Can I freeze them?
No, don’t freeze them. Just store them in fresh milk in the fridge about one cup per tablespoon of kefir grains. They should be ok for about 10 days, if you are going longer, use more milk so they can feed and not die
I started making Kefir at home several months ago with great success. However three weeks ago, I started developing fairly severe diarrhea and abdominal cramping/burning stomach, which has persisted to this very day. My symptoms seem to worsen when I consume diary. I’ve stopped drinking the Kefir since I started getting the negative symptoms and it has calmed down a bit, but I still have diarrhea about 3 times daily. When I was a child I was lactose intolerant and would vomit frequently, but I grew out of it in my pre-teen years and haven’t had any problems with dairy until three weeks ago – I’m 29 now. Is it possible that Kefir has made me lactose or casein intolerant again? Also, my friend that I got the Kefir Grains from told me two weeks ago that she developed a severe yeast infection that her doctor linked back to the Kefir. Does anyone have any ideas what may be going on in my guts?
Update! It’s been 9 days since I posted about my intestinal distress, and I am happy to say that I am feeling much better now. If anyone is suffering the way I did, here’s what worked for me:
1. I purchased a bottle of liquid probiotic supplement from my local drugstore and followed the recommended dosage, have been taking it everyday, seems to have put me back in balance.
2. I purchased a bottle of Aloe Vera Juice and have been drinking it everyday – very soothing to the tummy.
3. Colloidal Silver (but don’t OD on this stuff, I read it can turn your skin and gums blue!)
4. Blueberries (I read online that they’re an old remedy for stomach upset)
5. Raw Carrots (I read online that they’re anti-viral and the pulp helps move stuff through your intestine)
I’ve also re-introduced small amounts of dairy into my diet and I haven’t gotten the belly bubbles! Woo!
I have not started drinking the Kefir again. Though I washed my jars regularly in hot soapy water, I’m wondering if I cultured a bad bacteria in there by not boiling the jars. Also, I was making the Kefir in a sealed container, not a breathable container – maybe the lack of oxygen created a bad environment for the Kefir bacteria…Regardless, I’m feeling normal again! My advice, RESEARCH everything about this process before you dive in.
Yes I consider you actually have Trapped Emotions (emotional baggage) causing your problems. A trapped emotion will vibrate without mercy, until it is removed. I just treated a lady who has had tummy problems for a very longtime, and within 20 minutes her stomach felt relaxed and had no pain. Her immune system was only 23%, and after the one session it was 100%. Her stomach was so out of balance and her Pyloric Sphinpter which is just above the small intestine was allowing gases to travel from the stomach, all because of a Trapped Emotion which was inherited from her mother. This lady takes Kefir all the time, and we found she needed to take more than what she was taking, her body needed it. Go online and have a look at *The Emotion Code” and also “The Body Code” two amazing healing tools that I feel sure would be beneficial to you. Good luck, and blessings from New Zealand. By the way this treatment can be done by proxy, we can work across the globe, with amazing results.
Hello Doreen, I took to kefir like a duck to water, I felt immediate benefit. Those that introduced it to me said you couldn’t have too much and given I seem to be kinda craving the stuff, I drink about a litre a day. Sometimes it makes me feel really light headed. I know this is not about alcohol content, do you know what is causing light headedness? Wondering if it’s part of detox.
I have herpes gladiatorum which over the past year has caused me to have herpes outbreaks on a monthly basis. I started drinking kefir about 4 months ago and have only had one outbreak since then, which occurred when I missed drinking my kefir for a day.
Do nutritional balancing
I have herpes gladiatorum (also known as scrum pox), a form of herpes usually contracted through contact sports (I caught it playing rugby). A year ago I began teaching at a school that is very crowded, where I am exposed to all kinds of stress on my immune system, which has caused me to have multiple herpes outbreaks every month. I started drinking kefir about 5 months ago and have only had one outbreak, which occurred when I missed drinking my kefir for a day.
An easy, reliable way to have fresh kefir whenever you desire.
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