Kefir

[fritolay66]

Anyone have experience with this. I just made my first batch and I would like to compare notes.

Frito

[jonsi]

Hi frito,

We started drinking kefir (Helio's organic) over 4 years ago. It really helps the "leaky gut" problems.

I've heard that adding coconut milk to the recipe helps a lot too. (special recipe?)

I hope it helps you!

In the white light,
~jonsi

[fritolay66]

Hi Jonsi,

While you were away, I had added some targeted supps to my methylation protocol, targeted around some of the mutations that were identified and I felt were giving me some of the problems I was having.

That kicked off an immune response I haven't had in quite some time. It was such an intense reaction, that my body couldn't handle it alone, and I ended up in the docs office for help. She gave me a 5cc injection of antibiotic on the spot, sent me home with a 7 day moxifloxin script, and eye drops with dexamthesone.

Has ended up being extrememly helpful with this sudden immune response, but again, has killed my intestinal flora. Hence the kefir. I am learning quite a bit about it, and am using it in conjunction with some other probiotics, as well as the addition of mastic gum.

I guess you can make kefir from either freeze dried kefir grains, water kefir grains, or milk kefir grains. The water grains can be grown in juices.

The freeze dried grains will never produce the mother grains, in which is the form of the water and milk kefir grains that should be used. I could only find the freeze dried, and will have to look around town for anyone whom may have the mother grains.

Milk kefir also seems to be tolerated by the lactose intolerant, in that it can be introduced to goats milk, nut milks, or coconut milks. And the kefir fermentation in which ever product you use is limited by the medium in which you choose. Kefir uses sugars to ferment. It was only after I added sugar to the organic whole milk I used, was I successful in my batch.

Hopefully the abx cleared out some of the bad guys, and these guys I am introducing will help repopulate my gut.

I kinda wanted to compare notes with someone. Did you get a runny nose after you drank it? I did the first couple of times, but that seems to have stopped. Haven't got the rash I was warned about yet, but we shall see.

When you started drinking it, what are some of things you went through?

BTW, its very nice to have you back, and I am so very relieved things are atleast better in your neck of the woods.

Frito

[fritolay66]

BO is the one that recommended this to me. Just wanted to let you know, I have been able to acquire the actual mother grains off of amazon, by lifetime. Thank you Baracka.

They say with the mother, it will keep producing and overtime, you will find you have more than what you can use. I had another suggestion from a friend to eat the grains as well. She said its kinda like cottage cheese, and she found that helpful as well.

I blended my batch with fresh blueberries for the antioxidants as well.

Frito

[jonsi]

Your kefir/blueberry recipe sounds yummy!

We haven't mentioned on this thread that when you take an anti-biotic it kills off the healthy bacteria in your system. Kefir is a great pro-biotic. It puts the good bacteria back into your system.

I never noticed a runny nose after drinking kefir.

Also, I have never taken an anti-biotic or any pharmaceutical drug to treat my "M". Homeopathic/natural medicine worked for me & my daughter.

We have talked about GMO's on this site... Pay attention to the food you eat. Read the ingredients on everything. If you can't pronounce it or know what it is, do not buy it.

Buy simple foods without preservatives.

In the white light,
~jonsi

[fritolay66]

Jonsi,

In the chat box the other day you asked how you could tell if the probiotics one is using are viable.

In the same manner you make your kefir, heat whatever medium you are using to 185 and cool to 77. For culturing purposes, a cup of medium will do just fine. Add the contents of a few capsules into the medium. Pour into a capped container, cover so no light can interfer with the chemical breakdown, and let sit for 24 hours. If the probiotic is dead, there will be no chemical reaction or breakdown. If indeed it is viable, you will most certainly know, as it will bubble and react and form a precipitate. This you can skim off and use for further culturing of future medium. I keep my mother in the fridge. The coolness of the fridge stops the fermentation and keeps the mother viable for future use.

I have done this with my acidophillus and my S. Boulardii. The acidophillus is not viable, and does not react. The S. Boulardii is quite robust and most definately viable. Its fermentation bubbled through the capped lid onto the bottle. Needless to say, I have ordered a different probiotic of which I will also try to culture (ferment out).

I learned this from a friend in which also ferments her own kefir. Its also a way to keep probiotics on hand, and not continually have to re-purchase to re-stock your supply.

BTW, I tried coconut milk and it was a dismal failure. I most definately like the organic milk the best so far. It was a smooth, kinda sweet, a very pleasant kefir.

Frito

[belle9]

I saw a drink in the health food store called kefir. Is that what you are talking about? I have to use almond milk drinks and when I can eat cereal (which is not often). My doc decided yesterday to try a new probiotic with me called saccahromyces boullardii. (that is probably spelled wrong) I will get my pills as soon as hubby gets back from the store. It is supposed to help with the systemic yeast that I have. She is the best and worth the 90 miles to get to her.

[fritolay66]

Hi Belle,

Yes, thats what we are talking about. Its too expensive to keep buying those containers, so I have ordered the kefir grains instead of using the freeze dried kefir. Although it isn't that bad, you can only reuse the mother 2 or 3 times before the freeze dried fails. So you have to keep re-purchasing, and I am not all about that.

S. Boulardii. Thats what I am taking as well. There are some cautions with it, so please look those up and be aware. The first couple of days in using it were somewhat of a roller coaster. Let me know how it goes for you and we can compare notes.

I have a new probiotic coming called Benebiotics. We shall see how that one fares.

Take Care.

Frito

[fritolay66]

Update:

Its been a few weeks since starting this. After the last antibiotic therapy I experienced, I developed the big D, and worried about C diff. So hence my journey with kefir and saccharomyces boulardii.

I am pleased. My BM's are more normal than they have been since this hell started. I did have a bunch a small bumps/lesions crop up. Most were short lived, and have come and gone. My nose ran the first few days, and then stopped. Started again just recently, and then has stopped again. I also went through a short bout with a cough, long gone.

My little teaspoon of my mother grains I started with has turned into about an eighth to a fourth a cup of grains now.

I used some on my face a couple of days ago. My face since morgellons, seemed to generate all this oil, and would seem it has cut that way down. I noticed after using it on my face, that whatever is there kinda pops out like daises. Some were immediate, but its the delayed popping out that is kinda un-nerving. I don't get the feeling I am backsliding, so I will keep on with this kefir. Will update periodically.

Frito

[jonsi]

Hi frito,

Good to hear you are doing better! I noticed a difference in my BM's too after drinking kefir.

I still buy it at our our heath food co-op but I'm sure home-made is better.

itwl,
~jonsi