Kefir Forum

Trish Koppus

Hi, i’m a first time ‘Forumer’. I was recovering from a stomach ulcer which was about healed when i was given some milk kefir to try to see if it would heal & normalize the flora in my gut. Surprisingly, my ulcer symptoms have flared up again and i’m devastated that this kefir i’ve come to love is harming me instead of healing me. I’ve had an over-acidic stomach most of my life and was wondering if i should stay on the kefir or should i quit drinking/eating it…any advice would be appreciated! : )

Eleni Eleni

I know your question is a little old, but ive heard that we are not allowed to drink milk kefir if we suffer from stomach illnesses such as gastritis…perhaps its the same with ulcers???
Marlene Cheladyn

Try eating candied ginger. Lots of it. It sure helped me. I did two sittings with one of those big flat containers and haven’t had a problem since. No more acid stomach. Yeah!!

Mac Milan

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?

Dabster

Hi Mac, I registered for this forum in order to ask a question but haven’t been able to find how to start a thread! But your post comes close. I hope answering it and asking a question is okay.

After drinking kefir of an evening and having more the next morning in which my muesli has sat overnight (excellent breakfast, by the way) for at least a couple of years, six months or so of which I’ve enjoyed secondary fermenting the stuff (and taking my enjoyment of it to previously unimagined levels) it has begun to cause extreme tiredness. It has practically knocked me out. It’s given me a good night’s sleep but I’ve been useless the following day; it has been like being in a fog.

To answer your question first. I’m in the same boat as you. I’d like to preserve the grains (mine are the milk kind, incidentally) too and possibly come back to them (much) later. Dom (simply google “Dom kefir” or something) is an authority and can tell you how to freeze them effectively. It’s quite a process though.

Now to my question. I’m really sorry to have to stop the kefir – I have literally been able to feel it doing me a power of good – and would love to know, not only if others have experienced this effect of kefir (causing grogginess) but also if they have discovered a way of getting around the problem.

Thanks! Hope I haven’t hijacked the thread!
- Foxcliffe
  
  It seems you are not the only one who feels so relaxed after a serving of kefir. Read this site for a solution that worked for a fellow sufferer http://zenkefir.blogspot.co.uk/2011/04/kefir-time.html
  - dabster
    
    Thanks Foxcliffe! Forgive the delay in this reply.
    
    In the meantime I have got back on the kefir, only having it of an evening before bed and it’s been fine – good sleep and not nearly as groggy the following day. I’m overseas at the moment and haven’t been able to bring it with me, so am curious to know what happens (to me rather than the kefir) the four weeks I’m away.
    
    Thanks again for the advice. I could identify closely with the description in the first link.
Foxcliffe

You should always keep a supply of grains stored, either dried or frozen, in case of disaster. Check out this site for instructions for both http://users.sa.chariot.net.au/%7Edna/kefirpage.html

In the meantime, to slow down production, ferment at temperatures below 15c. At 10c it should take 4 days for a fermentation. If you need a rest simply store your grains in fresh milk at the back of the fridge. They will happily last there for a week to a month.

Some people drink kefir every day, some prefer to take the occasional short break. It very much depends on how you feel. If you feel fine then keep going.

Derek

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!

http://www.howtokefir.com/

Cynthia Mosco

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.

gentlehands

I found organic non-ultra pasteurized milk at Whole Foods, it’s their store brand “365”. There is also Kalona Super Natural at Sprouts and Homestead Creamery at Kroger, both of which have a cream layer on top. Great on sourdough bread.
Foxcliffe

I actually find Channel Island or Jersey milk makes a better kefir – thicker and creamier. Alternatively you could try getting hold of goat’s milk.

modelStudent

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

Ennely

Hi, probably you have the experience now but as a lot of times no one happens to answer questions on this forum, I’d like to continue the discussion. We also live in tropical climate, and a month or two ago when the weather was cooler we did almost a 24 hour cycle but since then my kefir is ready after 12-15 hours. If I leave it more, I also end up with a lot of whey. My neighbour still does a 15-18 hr cycle, I really don’t know how. Probably her apt is cooler than mine. No. 1 rule is when you see whey, just strain the kefir, otherwise the grains will start to starve. There are a lot of things that can affect the fermentation process, so if you think the high temperature requires shorter time, then your instincts are good.
Foxcliffe

There is nothing wrong with your kefir splitting. It is part of the process and will be just as good. However if it disturbs you, when you see the whey start to form give your kefir a stir to separate the curds from the grains and this will give you a thicker kefir. A fast fermentation will not destroy the benefits in and of itself but for the most benefit you do need to do a second ferment. This allows B vitamins to build up. This can also be done in the fridge door (the shelf in the door is slightly warmer than the rest of the fridge).

A fast fermentation of about 12 hours will occur at temperatures around 22c to 24c. If you can find somewhere shaded and a bit cooler (maybe under the bed or on a stone shelf in the pantry if you have such a thing) you can slow it down. It will take about 24 hours at around 15c or so, or around 4 days at 10c.

Cindy Shelton

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?

Mark Jenkins

Just strain out your grains and try again in a new batch of milk. Easy peasy. Find the time right before the whey begins to separate and take out the grains. For me around 20 hours. Ratio of grains to milk and temperature will affect the time it takes to ferment.

Glenn Sefton

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?

Virginia Embacher

Helllo,
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.
Any ideas?
Many thanks!

Foxcliffe

I suspect either a too long fermentation or, more likely, too high a temperature.

You could try giving you grains a bit of r&r : http://www.culturesforhealth.com/rehabilitating-fixing-repairing-damaged-water-kefir-grains.

Andy Grey

Hi all!
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.
Cheers!

Foxcliffe

Grains can go into a sulk but they do love minerals. Try half a teaspoon of bi-carb and a slice of lemon instead of the sultanas. Save the sultanas for the second ferment.

If that doesn’t work then you should probably try the rehab suggested at this site http://www.culturesforhealth.com/rehabilitating-fixing-repairing-damaged-water-kefir-grains.

For more information on culturing grains check out http://users.sa.chariot.net.au/%7Edna/kefirpage.html

You can also try using carton fruit juice (I use cranberry) instead of all the sugar/minerals/water mix. Not all fruit juices create a pleasant end product (grapefruit for example) but they sure get the bubbling going. Grains won’t multiply in fruit juice either so you still need to get your water technique up to scratch.

Mike

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.

Mark Jenkins

That’s a good invention. My kefir grains are just one giant massive grain… therefore no need to strain. I just take out the grain and stir it up.
- Foxcliffe
  
  the larger the grain the smaller the surface area for fermentation. Delightful as it might be to have a large grain (I can remember my glee when mine grew to the size of a golf ball) you would be better breaking it into smaller sections.
Foxcliffe

The problem with the grains being held in a cage is their access to the milk. Ideally the grains need all round contact but if they are rubbing up against each other the curds can form an impenetrable barrier so they end up starving. be sure to give the cage a regular shake and don’t allow it to become over populated. This type of thing might be better for tibicos (water kefir grains) that don’t have the same issues).

Kefir needs a second fermentation to develop all its nutrients.

Polly Kate Davin

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

Cynthia Mosco

Use 1 cup of milk per tablespoon, instead ½ cup

nick

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

Foxcliffe

The grains could easily feel rubbery but I am not sure that they should have a hard centre. For rehydrating grains check out the advice here http://www.culturesforhealth.com/how-to-activate-dehydrated-milk-kefir-grains-video.

Hope Hill

What happens if a person cannot digest casein can they still drink it or will it cause them problems?

Foxcliffe

It is possible that you might be able to educate your gut to tolerate caseins but, certainly initially you might be better using nut or soya milks. The grains would still have to have a regular milk feed to help them rebuild their strength but, providing you see they get that they will happily ferment the others for you until your gut lining is repaired.

Alternatively you could try tibicos to make water kefir – not quite the same amount of beneficial bacterias but certainly better than doing without.

Check out this site for a bit more background http://bodyecology.com/articles/sensitive_to_casein_in_dairy.php

Rob

Hi
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.

My questions
Anyone else have an insomnia exp with kefir?

Burton

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

Anna Pater

How can I save my kefir grains when gone? Can I freeze them?

Cynthia Mosco

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
Stu

The company I bought my kefir grains from says you can freeze them if you leave them to dry out between two sterilized teatowels first.
Leslie Morantine

Yes indeed you can freeze them. I’m working with a batch now that
have been frozen almost a year. I’ve been culturing milk kefir for
about 4-5 years now. You have to boil a large pot of water and let it
cool to room temp, use that to rinse your grains very well of all milk.
I take 2 layers of thick paper towel and place rinsed grains on that,
then blot with more paper towel (gently) and let them air dry a few
minutes only. Then take a large zip-loc freezer bag and Carnation
Instant Nonfat Powdered Milk and pour the powder into the bag and place
your grains inside let the dry powered milk coat your grains really
well. Add more dry powdered milk, don’t be stingy with this as it will
protect your grains. Push all air out of bag and seal it take a marker
and write date on bag. Put in top shelf of the door of your freezer
and don’t let anything get laid on top of it. I have successfully
frozen kefir grains for 6 months they bounce back very quickly. It’s
great to be able to take a break from culturing, but now I’m craving
kefir and can’t wait until mine start to form pockets of whey. I have
another batch in my freezer I’m going to work with this December to see
if they can revive after being frozen 1-1/2 years. If you want my
instructions I’ve written on how to bring them back (you have to use
less milk and very gradually increase ratio of milk to grains) write me
at [email protected] and I’ll send you a copy of my booklet I’ve
written.
- Foxcliffe
  
  http://users.chariot.net.au/~dna/Makekefir.html
  kefir grains are viable for up to one year with this
  method, this length of time may completely remove the yeast component
  found in healthy kefir grains [if frozen for longer than 2 months, but
  not specifically].
  Kefir grains may be dehydrated for long term storage for up to 18 months.
  
  I saw similar elsewhere just recently. Having just successfully thawed
  some grains I had had in the freezer for more than 18 months, I was
  rather disappointed to hear they might not give me the same benefits any
  more.
- LMorantine
  
  My e-mail address has changed to [email protected] if anybody needs to get in touch with me, wants the instructions I’ve written, or just has a question.
- Regis Shea
  
  They will come back, but not all strains of bacteria will still be active (alive). Some strains are more susceptible to extreme temperatures than others. Loosing some of the strains, you wouldn’t even notice in its ability to turn milk into a Kefir-like- state.

Jessica

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?

Jessica

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.
- Mark Jenkins
  
  Interesting observations. I began Kefir a few weeks ago and am getting these pains in my guts. It’s not gas but something is irritating the bottom corners of my guts. It’s like there are sores down there festering. I also have seborrheic dermatitis. At first I thought the Kefir was curing the dermatitis as my skin looked great, but a couple days ago another outbreak began. I get it around my nose and chin.
  
  Sadly my optimism for kefir is waning. I have always had a bit of a dairy allergy so I assume this is part of it. I may try coconut kefir. I already am trying water kefir, but it isn’t supposed to have the same benefits. If these stomach pains keep up I’m going to focus on other ferments. Yesterday I started my first batch of sauerkraut and fermented beets. I’d like to eat them with every meal if possible. Sad thing is that I find the kefir soothing to drink and enjoy the flavor (mine is homemade with grains).
  
  I hope to find a solution soon and find relief for stomach pain, Seb Derm and improve my health.
  - Jessica
    
    Bummer, I know how you feel. I haven’t drank Kefir since my last post and have had no stomach issues. I would give up the dairy Kefir for now if I were you. If you must have Kefir, definitely try the non-dairy options. Also, be sure you eat pre-biotics (ex. bananas) when you’re doing the pro-biotic thing so that your little guys will have something to eat. Perhaps your skin (and gut) issue is related to candida yeast? I’ve been researching this affliction a bit and skin and stomach woes can be symptoms of over-population of candida in your body. There are several expensive supplements ($100+) that break down the chitin layer of the candida so that your body can eliminate it on its own, but I haven’t tried any of these. However sugar feeds yeast (and breaks down the collagen in your skin), so try cutting sugar and bread from your diet for a while and see where that takes you. I cut bread from my diet and went low carb back in January to lose a few pounds. Since then, I’ve recently started eating beans, fruits, quinoa/rice, yams and other complex carbs again and have not gained any weight back, and actually am still gradually losing lbs. I’m convinced that bread (especially white) is evil for me, because when I slipped and ate too much bread a few times, my belly got really bloated and I felt like crap overall, plus experienced over-night weight gain. Another option is that your body is acidic. Try to alkalize yourself by eating a lot of green veggies (avocado & cucumber are wonderful) Just experiment and keep researching, you’ll find what works for you. 🙂
  - Leslie Morantine
    
    Mark, you may want to try applying milk kefir whey to the seborrheic dermatitis.
    I helped a friend of mine soothe and clear his scalp psoriasis. Made him wash his hair and towel dry and put pure whey (has to be kept refrigerated) on his scalp and leave it in for 20 minutes then rinse out. Hope your stomach problem goes away. If you’re new to kefir, it could be detox you’re going through.
    - Connie
      
      Hi Leslie, I also have psoriasis and seborrheic dermatitis and would love to know more about how you helped your friend with milk kefir whey. For example, how long did it take to clear the psoriasis and did he have to ever use it again? Thanks!
    - Leslie Morantine
      
      He had intense itching and that went away rather quickly. He never used it again but I would say to use it when symptoms flare. I don’t believe he was cured of it. We’re not in touch any longer so hard for me to say, but it’s worth a try. After washing your hair, apply the kefir whey and take a plastic grocery bag and wrap your head up with towel around your shoulders too, and just put a clip of some sort to hold the bag closed for 20 minutes. My girlfriend swears it makes her dandruff go away too. Good luck with it!
  - Francine Taylor
    
    Have you thought about trying tibicos (water kefir)? It doesn’t have as many strains of probiotics as the milk, but it may be less harsh to your gut. I’ve tried both and they both have been great for my IBS.
  - vishal parkar
    
    Water kefir is good. If you want to try milk kefir try oraganic goat milk kefir , organic goat milk is lighter than cow milk.
- mepatri3
  
  Do NOT wash anything with detergent…hot water only!
- Gary Zornes
  
  i went thu some of what you did,understood milk kefir kill baddies they decompose that creates a situation like you have do not give up its your body healing you must have had a bad diet or got lots of sugar in your diet go slower and do a second ferment that should help
Doreen Maloney-Coles

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.
- Leanne
  
  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.
- Mark Jenkins
  
  Seems a little hocus pocus. I’d like to try it but not sure I’d want to pay a bunch of money for something crossing into spiritualism, voodoo, whatever you want to call it.
  - Doreen Maloney-Coles
    
    It is none of that, go to the website http://www.healerslibrary.com and you might be pleasantly surprised Melanie. If you want a session of Bodycode I am more than happy to oblige free of charge for family members. Just give me a call. Also we drink Kombucha and Don finds it extremely beneficial for his gut discomforts. I have a starter if you would like one.
- Jessica
  
  Sorry for the late reply, but I appreciate your input — I think what you say is true. Without going into detail, I will say that I know I’ve probably had several trapped emotions. I am intrigued to read “The Emotion Code”, as I have been delving more into spiritual and universe-energy-type curriculum and it all makes sense to me. I practice yoga, meditation, and positive thinking to keep my vibration in harmony with the universe. Recently, I’ve come to understand the Law Of Attraction, and it’s working for me, I see it working all the time and I am thankful! Though there are many distractions and emotions that try to keep us down, we are divine beings with much more personal power than we realize! I am practicing realization everyday and I feel the benefits. I thank you for your comment and your healing work, I wish you all the best!! 🙂
  - Doreen Maloney-Coles
    
    Hi Jessica, Go to the website, http://www.healerslibrary.com and you will find information on “The Emotion Code” and also “The Body Code.” There are practitioners listed on the website for both if you click on Practitioners. I am in NZ and can work by Proxy if you are interested. I am not sure what country you live in, but you will find Practitioners in many countries. You can also get “The Emotion Code” book free on the website, and download the necessary charts to get started yourself. I think you can still get a 7 day free training online for free also. Most people have a Heartwall of trapped emotions, and when this is cleared you experience JOY and happiness. it is truly amazing, and then if you learn the Emotion Code just for your personal self, you can then keep the Joy with you all the time. I check every morning to see if I have any Trapped Emotions I can clear, and it has made a wonderful difference to my wellbeing. “The Bodycode” is an extension of the Emotion Code, so one has to learn the Emotion Code first. We work with “Muscle Testing” and there is plenty of information on this online, just practice it till you can do it. My bit of advise is when muscle testing always look up and away into the distance, this way your brain is out of the equation, and you will develop your intuition. If you would like to email me for any further information or help, my email is [email protected] Love and blessings.
    - Jessica
      
      Doreen, you are wonderful. I’m in the US. Thanks so much for the extra information, I will definitely look into this and keep in touch! Love and blessings to you too!
- CalMark
  
  You’re a koo-koo bird.
Foxcliffe

I suspect, particularly since your friend also had issues, that there was something suspect about the grains you were using. Initial consumption of kefir should be in small doses to allow the digestive system to adapt to the changes taking place and allow a gradual build-up of healthy bacteria. Otherwise the onslaught can push your system out of sync with all the bacteria wars taking place within.

And, yes in answer to your follow up question, the first ferment should be aerobic. It is only once the kefir has been decanted off the grains for the second ferment that you would make it air tight.
Silvia Renteria

Hi Jessica, what happens 3 weeks ago in relationship with your mom? Paz, dont think it. What’s the first thing that comes to your mind?

Kefir Believer

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.

Gentleman Margaret Thatcher

Do nutritional balancing

Guest

test

Kefir Believer

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.