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I've been eating a tablespoon or so a day of plain yogurt because I think my intestinal tract needs the bacteria. Things are rumbly in the tumbly.
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You might want to try Kefir
http://www.wildernessfamilynaturals...fir_culture.ASP
What is Kefir?
Kefir is a natural probiotic. It contains live active cultures of normal flora that will actually repopulate your digestive tract and aid in digestion. Kefir is superior to yogurt because yogurt is made with trancient, less potent bacteria. The bacteria in yogurt will last a few days in the digestive tract, and you need to keep reintroducing them. Kefir contains more organisms than yogurt, and the "normal flora" in kefir is made of vary strong strains of micro organisms (unlike yogurt) which will help to over take pathogenic organisms that have taken over. Kefir will repopulate the digestive tract with good organisms. We consider this the more natural way to add good bacteria to the digestive tract and feel these strains are superior to any capsules which might contain organisms that have been dried. The cultures on Kefir and active and growing when the enter your body. They thrive in dairy and use up the lactose and partially digest the proteins, making it a product that most people can ingest and will benefit from. Even people with milk sensitivities can usually drink kefir. These strong strains of digestive bacteria will also culture coconut water from young coconuts (see below for the recipes) or any milk product.
In addition to repopulating the digestive tract, enzyme stores are added to in the body. Many people in the US currently take digestive enzymes. They have been told they are not digesting their food properly, that their enzyme stores have run out, and they will have to take enzymes the rest of their life. Unfortunately, their health care providers have missed something that Sally Fallon and the Weston A. Price people along with people like Donna Gates of Body Ecology have come to realize: that cultured foods will actually add back enzyme stores into the enzyme banks of the body and aid the body in digesting other foods. Kefir, cultured cream, buttermilk, cultured vegetables, etc all add predigested food full of vitamins and minerals, normal flora, and enzymes to the body. I believe these are valuable foods, part of all good traditional diets, that have become lost in the society of today. And I believe bringing them back is essential for optimal health.
Is it different than Yogurt?
Yes. There is research showing that Yogurt contains left turning bacteria and kefir contains right turning bacteria. This researcher even states that young children and nursing mothers should stay away from the left turning bacteria found in Yogurt. He shows from his research that kefir and its right turning bacteria are far superior and much more beneficial to the digestive tract than the cultures found in yogurt.
Yogurt contains transcient bacteria and will not repopulate the digestive tract, but the active, growing, living cultures in kefir will.
The lactose in kefir is all digested by the time it is ingested, and some of the proteins have been broken down. Therefore, kefir can be used by many people who have sensitivities to milk . The same is not true with yogurt. Kefir can be made from any milk: goat, cow, ox, sheep, etc. A dairy free kefir can also be made from young coconuts. This is very exciting.
Is Taking Probiotics Just as Good?
Probiotics are capsules or tablets that contain some of the same healthy bacteria found in kefir. The differences between kefir and probiotics are significant, however. While probiotics contain good organisms that can repopulate the digestive tract, they need to be kept dormant (refrigerated) and are not actively replicating and growing when they arrive in your intestines. In addition, they are not in any medium that will coat the digestive tract and help them to become established, but rather they are in the process of being dormant and are actually slowly decreasing in population as they die off over time.
Kefir, on the other hand has massive quantities of healthy normal flora that are in the process of growing, increasing in number, and thriving. They are eaten in the medium they are thriving in, such the cultured milk or coconut water, which will coat the digestive tract and help them to establish residence there. This is a tremendous boost to your system and will repopulate your digestive tract more quickly, more efficiently, and more thoroughly than probiotics.
In addition to all this, kefir is very easy to make and much less expensive.
How do you make kefir?
Instructions to activate starter:
Into a glass container mix together the entire contents of one foil package of kefir starter with one quart of slightly warmed milk. (about skin temperature or 92 degrees) Shake, stir or whip with whisk to mix well.
Put on lid. Let sit to ferment at room temperature for 18-24 hours. You will notice it is ready if the milk has thickened and has a distinctive, sour fragrance. Final consistency is pourable by not “cat with a spoon” thick. Once thickened, 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.
After initial activation each packet can be used to make 7 additional batches. Instructions are included here for creating one quart of or up to one gallon of Kefir at a time.
Transfer Instructions
Once your initial batch of kefir has been made and before you finish drinking it, start your second batch. Take some of your previous batch of kefir and add it to a new batch of warmed milk. You may repeat this step up to 7 times before you need another foil packet. Our unique kefir starter contains strong, viable lactobacillus bacteria and two strains of beneficial yeast that are unusually hardy, making the transfer process possible.
For 1 quart of organic milk- use 2 Tbsp of previous batch
For ˝ gallon of organic milk- use 2/3 cups of previous batch
For 1 gallon of organic milk-use one cup of previous batch
When you transfer kefir into new milk, be sure not to add more than the recommended amounts of previous batch. Adding too much kefir from your previous batch can result in a taste more sour than you prefer. You simply take some kefir from each batch to make the next batch. You can make 7 generations of kefir before the yeast will begin to become crowed out by the more aggressive lactobacillus organisms.
Enjoy your kefir plain or add sweetener, non-alcoholic flavorings, fruits, or spices like nutmeg or cinnamon.
Making a “Farmer Style” of Kefir Cheese
Make kefir as instructed, but let the freshly made kefir remain at room temperature for several hours longer. Suddenly you will see the curds (milk protein) separate from the whey.
Now line a strainer with cheesecloth. Place strainer over a bowl and pour the curds and whey mixture through the strainer. The strainer will catch the “cheese” or curds and the whey will go into the bowl. Place the bowl and strainer into your refrigerator and let it drain for several more hours. Store in a covered container for up to 5 days.
Warning: Once the kefir is placed into the refrigerator and cooled, the fermentation process is inhibited. You cannot then bring it back out to room temperature to turn your kefir into cheese.
Uses for Kefir Cheese
This cheese is excellent tossed into salads. It is also delicious flavored (e.g. Chopped onions, garlic, sea salt, fresh herbs) and served with an assortment of raw vegetables.
Uses for Whey:
Many recommend soaking your grains before cooking them. This makes them more digestible and releases the phytic acid. Several tablespoons of the microflora-rich whey can be added to your soaking water.
In Europe, whey is sold as a delicious beverage. Try sweetening it with stevia, fresh lemon or lime juice, or a non-alcoholic flavoring.
Special Tips:
Refrigerate starter culture packets until ready to use
Once kefir is made it will last approximately 1 week in the fridge.
When making kefir at home you can choose the best kind of milk for your.
Goat milk requires more starter when making initial batch. . Use one foil packet to 2 cups of milk.
The fat in milk makes a thicker kefir. With non-gat milk use 1 teaspoon not-fat milk powder per quart of milk. Add with
How do you make coconut Kefir?
Take your case of young coconuts, punch holes in the end where the eyes are pour out all the coconut water into clean glass jars. To one pint of liquid (about 4 young coconuts) add a packet of kefir starter culture. Let this sit about 24-48 hours.
You will know your kefir is ready when the color changes to a milky white and usually there is a bit of bubbling or foam on the top. This means the sugar has all been removed. When you drink it it will taste tangy and tart.
You can use about 1/4 cup of kefir from the first batch to "transfer" friendly bacteria to your next batch of kefir. You man do this up to seven times with one package of starter. When the weather becomes cold outside warm the liquid to about 90 degrees befor adding the starter. Then place the glass jar some where warmer so the temperature is steady at around 70 degrees.
Allow room for expansion as the coconut water ferments and becomes coconut kefir. Cover and let set at room temperature for a day or two. The cooler it is in your home, the longer it will take to ferment. The water will become like a drinkable yogurt. When this happens place it in the refrigerator. It will keep for several weeks. You may add vanilla, stevia, or any flavoring and sweetening of your choice.
1/2 Cup of Coconut Kefir with a meal greatly helps digestion. You can add ginger, stevia. fresh lemon, and/ or lime juice, etc. if desired. A half of a cup at bed time will greatly help to reestablish a health inner ecosystem. Studies have shown that when you are lying still during sleep, the microflora reproduce faster.
How do you make coconut Kefir? Make Coconut Chese!!
To make coconut cheese open up the young coconuts from step one above and scoop out the soft flesh. Blend this flesh into a pudding and add the remaining activated culture from that pint jar (see above) or from your coconut kefir culture. Mix thoroughly and let set at room temperature. This will make a cheese like substance somewhat like cream cheese that you can use in dressings, or as a spread. It is dairy free and delicious. It too will store well in the refrigerator.
Dana Carpender: "Make protein a breakfast staple"
There's some detailed info in the link below:
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