The people who inhabit the Caucasus Mountains of the former USSR are very long-lived, remaining healthy, vital and, legend has it, even becoming parents well into advanced old age. There are stories about some people living into their 160s. However, when researchers went there, looking to verify some these claims, it seemed that Shirali Musilov, who claimed to be 168 year old when interviewed by National Geographic1, may have been using his father’s passport as his own, making him a spry young man likely only in his 120s. Regardless of the veracity of Mr. Musilov’s claim, there are an abundance of centenarians living in these mountains on the border of Iran.
Is it the clean, mountain air that allows so many people to live so well for so long or is it something else? In its article on the remarkable longevity of the Caucasus Mountains, the New York Times makes reference to a milk beverage that people drink there that is not yogurt, but is similar to it. The drink that is enjoyed regularly by those who live there is kefir, a fermented milk beverage that is slightly effervescent and tastes like sour, unsweetened yogurt. Kefir and similar fermented dairy beverages have long be consumed for their health promoting properties.
History
Kefir has been consumed in the Caucasus Mountains for thousands of years, according to archeological evidence, and was considered a gift from God (Allah) by the Muslim people who lived there. It is said that the Prophet Mohammed personally blessed the kefir “grains,” but warned that if the grains or recipe were given away the beverage would lose its power. Families passed down their prized kefir grains (the microbial bodies that ferment the milk into kefir) to their children.
The kefir grains, which were considered a source of wealth, were carefully guarded and renowned in the ancient world for their health benefits. Some scholars believe that kefir grains were in fact the “manna” described in the Bible as being provided by God to feed the Israelites as they wandered the desert for forty years before Moses led them to the Promised Land. They also think that kefir is what that angels taught Abraham to make, which he credited for his long life and many children. Its name, kefir, may have come from the Turkish word “keyif” that means “good feeling” and got its name because traditionally, drinking kefir was associated with general well-being.
In the early 1900’s, the All-Russian Physicians’ Society who heard about this amazing elixer tried to obtain some kefir grains from a Caucasian prince, Bek-Mirza Barchorov. They sent over a beautiful female employee, Irina Sakharova, to beguile him to share. While her efforts were unsuccessful in getting him to give her the grains, he did propose marriage to her and kidnapped her when she tried to leave. She was eventually rescued and later threatened Prince Bek-Mirza with legal action. After refusing his offer of jewels in reparation, and to avoid further prosecution, he gave her kefir grains that were brought back to Russia. There, the probiotic kefir that was produced became widely used to treat tuberculosis (before the availability of antibiotics), digestive disorders, atherosclerosis and even cancer, with apparent success. Kefir became an extremely popular drink in Russia, and later throughout Europe, because of the excitement over its purported health benefits.
Though it is believed that kefir originated in the Caucasus Mountains, similar lactic acid fermented milk beverages are also cultivated elsewhere in the world. People in Tibet make a beverage known as “Tibetan Yogurt Mushroom” or “tara” that has very similar qualities to kefir. Other traditional fermented milk beverages are made in Taiwan, northern Europe, central Asia and Africa.
Kefir
So what makes this slightly carbonated, slightly tart, yoghurt-like drink so special? Dr. Nicholas Perricone, the anti-aging skin expert who has an eponymous, outrageously expensive skin care line, has called kefir a superfood.
Kefir contains large numbers of probiotics – the microbes that live in our bodies and provide us with important health benefits such as boosting immunity, calming inflammation, assisting in digestion, creating amino acids and vitamins, and aiding in digestion. Kefir, which can be made from any type of mammalian milk, also contains partially digested proteins, enzymes (including lactase, which is good for people who are lactose intolerant), vitamins (A, B1, B3, B9/folate, B12, D and vitamin K), minerals and essential amino acids.
The beverage is fermented from fresh milk (can be cow, goat, ewe, buffalo, horse or even human milk) by the microorganisms contained in the living kefir grains. There have been reports that successful kefir has been made from soy milk and coconut milk, too. As part of the fermentation, probiotics enter the kefir, but have different microbiological mix than the grains themselves. During fermentation, several components are produced including alcohol (in minute quantities), lactic acid, carbon dioxide, enzymes and vitamins. Lactose that was originally in the milk is reduced so many people who are lactose intolerant can drink it without problem.
Health Benefits
Kefir has been used for the treatment of atherosclerosis, allergies, diseases like eczema that are related to allergies, gastrointestinal disorders, tuberculosis and cancer. However the studies that had been conducted, until recent times, have been inaccessible to most researchers in the West because they were written in Slavic languages, where kefir was popular and the research had been done. Additionally, those studies often lacked random assignment to control groups or other requirements for validity.
As interest in our microbiomes has increased, however, medical researchers in the Western world have started to take an interest in finding out if there is any truth to the wide-ranging claims about kefir. Western and Asian researchers have undertaken multiple studies with extremely encouraging results. We should all hope that the fact that kefir can be made at home, at a cost no more than the price of the fresh milk used to create it, will not slow down or deter future research into its health benefits, given the potentially low commercial potential of this product to major pharmaceutical companies who typically fund such research.
- Immune System. Several studies have confirmed that the immune system response is enhanced by kefir, although it is not yet clear whether it is the bacteria in the kefir, metabolites produced during fermentation or an element of the kefir grains themselves that cause this effect. A stimulated immune system is better at identifying and combatting disease2. Kefir is very effective at maintaining a balanced and healthy gut microbiome, which boosts the ability of the gut to fend of pathogenic microbes.
- Gastrointestinal Disturbances. Kefir consumption has been shown to be helpful both in preventing constipation as well as preventing and treating diarrhea. It has also been shown to reduce flatulence. Lactose intolerant subjects have been shown to be able to tolerate kefir without symptoms.
- Allergies. It has been shown that consuming kefir has reduces asthma symptoms in mice. It can decrease the allergy response to symptom triggering allergens, according to research34. Kefir has also been shown to reduce food allergies in study participants5.
- Anti–Inflammatory Effects. In mouse studies, kefir has been shown to reduce inflammation.
- Cancer. There have been many promising studies on the effect of kefir (including the probiotics in kefir) and cancer. The probiotics in kefir have been shown to bind to mutagens that are potentially cancer causing, thereby reducing their potential harm to the body – anti-mutagenic effects. Those people who drink kefir regularly are statistically much less likely to get colon cancer than those who do not6. It has been shown to have anti-mutagenic effects with respect to colon cancer and thus may play a role in colon cancer prevention7. The kefir grains themselves have been shown to have tumor inhibiting capabilities for sarcomas, melanomas, lung and breast cancer cells – anti-carcinogenic effects8. It will be really exciting to see the results from studies on cancer and probiotics that are currently underway.
- Antibacterial and Antifungal. Kefir has shown anti-microbial activity against a wide range of harmful bacteria and fungi. Kefir can help to control rotavirus and Clostridium difficile (C. difficile) infections as well as ulcers related to Helicobacter pylori. It can be used as antibiotic therapy. It has been effectively used to treat travellers’ diarrhea.
As people have been drinking kefir for thousands of years without concern, it is apparent that the microorganisms in kefir are not generally pathogenic. However, the microbes in kefir might be potentially harmful for people with significantly compromised immune systems and anyone with this concern should consult with their physician before taking any probiotics, including kefir.
People who make and drink their own kefir tend to be a bit fanatical about it and believe that it can provide a wide range of benefits to those who drink it. To the best of my knowledge, the following claims, while widely believed, do not have much, if any, research behind them. If any of you are scientist wanna-be’s like me, it’s fun to conduct your own informal studies to test some of the purported benefits of kefir with your friends and family. Some of kefir’s potential benefits, that haven’t already been discussed, are:
- Reduce Anxiety
- Prevent Wrinkles
- Cleanses the body of Toxins
- Nourishes hair and potentially reduce the gray
- Treats liver disease
- Treats gallbladder, dissolves gall bladder stones
- Treats gum disease
- Lowers LDL cholesterol
- Treats Irritable Bowel Syndrome
- Treats gastritis
- Improves digestion
- Treats Candida and other fungal infections
- Treats psoriasis and eczema
- Treats lung infections
- Normalizes metabolism to help with weight loss
- Cures acne
- Lowers blood sugar
- Anti-aging effects
- Helps with sleep
- Improves halitosis
Comparison to Probiotic Supplements
Typical probiotic supplements are made by manufacturers or laboratories who culture one or several different bacteria and yeasts species for inclusion into capsules with nutrition to keep the colonies alive. The manufacturers may claim that each capsule has several billion CFUs (Colony Forming Units) of live probiotics, but in actual fact, by the time the capsule arrives in your stomach, the actual numbers can be greatly reduced. Because the probiotics are living microbes, over time they die – so age of the supplement is a factor. Exposure to heat can further hasten the decline in numbers of CFUs in the capsule. Finally, not all of the probiotics in the supplements survive the digestive process – the acid in the small intestine can kill them.
Kefir, meanwhile, can be made and consumed fresh in the home so the issues of time and storage are less of an issue as your home is your laboratory. Milk Kefir can contain up to fifty strains of helpful bacteria and yeasts. The quantities of the probiotics are typically many times higher in kefir than what are found in a capsule – a cup of homemade kefir can contain 2.35 trillion CFU’s. The kefir itself contains protective ingredients that enable more of the probiotic bacteria to make it to the lower intestine, where they do their hard work.
Kefir Grains
What are these highly prized grains that can inspire intrigue the likes of which could be described in a chapter of the Arabian Nights? The grains are an actual living ecosystem that is composed of multiple strains (up to 400) of friendly bacteria and yeasts that are held together in a structure composed of proteins, lipids, and polysaccharides. Because the grains are alive and reproduce, with care and constant feeding the grains can be kept alive and continue producing kefir indefinitely. Kefir grains are often compared in looks to cauliflower heads, but have a gelatinous texture.
Different strains of kefir grains do not contain exactly the same mix of bacteria and yeasts, but certain probiotic microorganisms are almost always present. Many of the probiotics that are often found in kefir grains, and in varying degrees in the kefir, have been extensively studied by medical researchers with multiple positive health effects.
A sample of the bacteria in kefir and associated health benefits are as follows:
- Lactobacillus acidophilus. Increase appetite, reduce stress, reduce acne, reduce rosacea, reduce irritable bowel syndrome, reduce asthma, reduce high cholesterol, assist in lactose digestion, prevent or treat diarrhea.
- Lactobacillus casei. Increased appetite, produce collagen binding proteins, preventing antibiotic associated diarrhea and Clostridium difficile infections, treating diarrhea, treating pancreatic necrosis, treating SIBO.
- Lactobacillus rhamnosus. Increased appetite, treat or prevent diarrhea, reduce anxiety, prevent eczema, support weight loss, produces Hyaluronic Acid for skin health, preventing abdominal obesity, produce collagen binding proteins, reduce inflammation in Crohn’s disease, reduce risk for respiratory infections in children, preventing or treating atopic dermatitis, preventing urinary tract infections (UTIs), reducing intestinal permeability (“Leaky Gut”)
- Streptococcus thermophiles. Reduce anxiety, produces Hyaluronic Acid for healthy skin, increases skin ceramides, encourage steady growth rate in children, improves diet induced obesity and insulin resistance, preventing chemotherapy induced mucositis, reduce instances of lung cancer, prevent antibiotic induced diarrhea
- Saccharomyces cerevisiae. Reduce constipation, reduce acne, stimulate immune system, anti-tumor action
Kefir Production
Kefir “grains” – look a bit like cauliflower
Traditional
Traditional kefir is made by putting kefir grains in mammalian milk, most commonly cow’s milk. Purists prefer raw milk, but excellent kefir can be made with regular, homogenized store bought milk. UHT milk does not seem to work as well as fresh milk.
Depending on the temperature at which the fermentation takes place, the kefir grains are typically left in the milk for 12 – 48 hours. When the kefir starts to thicken and take on the consistency of runny yoghurt, the grains are then strained out. They can be immediately reused to make a new batch. With proper care, they will continue to produce indefinitely. To slow down the fermentation process, the kefir grains can be kept in milk in the refrigerator for up to two weeks. If the grains are not given a steady supply of milk, they will gradually die.
Grains cannot typically be readily obtained in a store as they are living organisms that require continuous feeding with milk. Craigslist or other local classified sites sometimes have listings of people who are willing to share extra grains for a nominal cost. We, at HealthyGutBugs, were lucky enough to obtain our kefir grains from a very kind woman found on a local list-serve focused on nutrition and health, and have been freely sharing our new “babies” with eagerly interested friends. Cultures for Health reportedly ships live kefir grains internationally but we don’t have any experience with them. If anyone has stories about procuring your own kefir grains, please share your story in the comments section below.
See my “how-to” guide for making your own milk kefir at home.
Powdered Kefir Starter
Kefir starter cultures are readily available. They are added to milk and contain typically about 7-9 bacterial strains that have been selected for inclusion by the manufacturer. Powdered kefir starter is a good option for people who do not want to regularly make kefir because the powdered starter can be kept in the freezer until used.
Reserved kefir from the first batch made from powdered kefir can be used to start several new batches, until eventually the bacteria lose strength and can no longer ferment milk.
Commercial Kefir
Consumers can buy pre-made kefir in some grocery stores and health food stores. It is often flavored and pre-sweetened, and is delicious and very convenient. Quality and taste are consistent. The manufacturer uses powdered kefir starter to produce it and it contains only the particular probiotic microbe strains that the manufacturer chooses to include – typically less than 10 of them. However, the quantities and variety of probiotics found in commercial kefir is much higher than would be found in store-bought yoghurt.
Commercially manufactured kefir cannot be used as a starter to make new batches.
Water Kefir fermenting – look closely and see the grains percolating
Water Kefir
There is a different type of grain, the water kefir grain, which is fermented in sugar and water. It is also known as tibicos, tibi, Japanese water crystals, or sugar kefir. No milk is necessary to create the probiotic beverage. This variant on kefir is refreshing in hot weather and offers an alternative to milk kefir for people who are allergic to dairy products. It tastes slightly sweet and fermented, but can be mixed with juice to make it taste more interesting.
The water kefir grains are smaller than the milk kefir grains and look like crystals. The strains of microbes in the water kefir are different than what is found in the milk kefir. Typical strains of water kefir grains contain a mix of Lactobacillus, Streptococcus, Pediococcus and Leuconostoc bacteria species and Saccharomyces, Candida, Kloeckera yeast species. The variety of probiotics found in water kefir is lower than is found in milk kefir. If properly cared for and fed the grains will continue to produce kefir and reproduce indefinitely, like the milk kefir grains.
The finished beverage is a yeasty smelling, slightly carbonated drink with a very low alcohol content (approximately 0.08%). The beverage typically ferments for about 48 hours.
Conclusion
Since obtaining our kefir grains, we have admittedly become a bit obsessed by our kefir. It is not only fun to brew and ferment, but has somehow become slightly addicting. I am very curious to hear your stories, so I demand (!) that you share a comment below to feed my curiosity about this wonder concoction.
- Leaf, Alexander (January 1973). “Search for the Oldest People”. National Geographic. pp. 93–118. [
] - Farnsworth, Edward 2006, Kefir –a Complex Probiotic, Food Science and Technology Bulletin: Functional Foods, vol. 2, pp 1-18 []
- Lee MY, Ahn KS, Kwon OK, Kim MJ, Kim MK, Lee IY, Oh SR, Lee HK 2007, Anti-inflammatory and anti-allergic effect of kefir in a mouse asthma model, Immunobiology, Issue 212, pp. 647–654 []
- Hong W S, Chen Y P and Chen M J, 2010, The Antiallergenic effect of Kefir Lactobacilli, Journal of Food Science, vol. 75, no. 8, pp. 244-253 []
- Murch, S. H. 2001. Toll of allergy reduced by probiotics, Lancet issue 357, pp 1057–59 []
- Brady, L. J., D. D. Gallagher, and F. F. Busta. 2000. The role of probiotic cultures in the prevention of colon cancer. Journal of Nutrition vol. 130, pp 410–14 []
- Wollowski, I., G. Rechkemmer, G., and B. L. Pool-Zobel. 2001. Protective role of probiotics and prebiotics in colon cancer. American Journal of Clinical Nutrition, vol 73(2 suppl) pp. 4515–55 []
- Farnsworth, Edward 2006, Kefir –a Complex Probiotic, Food Science and Technology Bulletin: Functional Foods, vol. 2, pp 1-18 []
I have only been making kefir for a couple of weeks and am now getting a nice thick 300ml. For the past couple of days though, I have woken up with the itchiest eyes I have ever had in my life. I wonder if I all allergic. Any advice please
Last year I was taking an antibiotic for a wound that I probably didn’t need an antibiotic for- but you know doctors today… anyways, I was worried I would get c.difficile and somehow I did. I took another antibiotic for that, but I have sworn off antibiotics ever since. I started buying commercial kefir (strawberry) flavor just recently. It’s a milk variety, and drink 1 cup a day. I get worried anytime I have stomach cramps or a bout of diarrhea that maybe I’ll have a relapse of c.diff.
I’m just wondering- should I start drinking 2 cups a day? One in the morning and one at night? Specifically because I’m using a store bought brand?
Any other tips or advice for me?
One is good, but most effective with a meal before or one hour after.
I recently, learned another good advantage of making/drinking kefir and it’s probiotic advantage. By increasing Lacto-bacteria in the intestines, particular types of Lacto species are able to make phytase the enzyme needed to break down phytic acid found in legumes, grains, nuts and seeds. I recently, switched to a 85% plant based diet and stumbled onto the phytic acid in foods, which chelate or bind minerals. With the proper amt of gut microbiomes it can produce the enzyme needed and kefir does it. That was exciting to me.
I began using Store Bought Kefir a few months ago.
Its make from non-homogenized organic milk, but of course, being store bought, it is pasteurized (Saugeen Country Brand in Canada).
My living situation pretty much prevents me from making my own at home sadly..
Anyway, Ive realized Im addicted to it. If I take it every day, I feel Im overdoing it, but if I dont take it at least every two days – I feel… artificial? Like a low energy state of some kind.
Good thing I like it!
I started making my own kefir 2weeks ago and I make a smoothie berries spinach kale chai and flax seeds for breakfast I’ve been drinking this every morning for 2 weeks and I don’t feel any different I’m drinking kefir for menopause hot flashes and tiredness when will I start feeling energised
IMO you probably won’t. I’ve been making it with traditional grains for 1 1/2 +- yrs. I believe it may have improved immune system. It has improved digestive. It has not given any energy or make me feel tired as some report, no effect in this area. I alternate when making using Oakhurst milk whole, which has the second least pasteurizing schedule, (from Maine) and raw milk, legal in NH. I regularly, drink 8 oz/day 5 days/wk. I almost always mix a teaspoon of ground flax with it. I have not found any other effects. My reason for taking is the B12 with secondary, ferment and possible effects on the immune system, which I will never know as that is something that can’t be measured, except through case studies. Some studies look positive in this area-gut microbiota vs immune system.
Joanne, from a food combining perspective that’s a very jarring mix of ingredients. Kale and spinach with kefir? I don’t think you’re giving the kefir a chance. IMO the only good you can compliments kefir is fruit – mango, kiwi, strawberry, watermelon. Certainly not bananas, too starchy.
I agree strongly that combining all those basically diverse & incompatible foods only serves to diminish or block the good impact of the kefir. Plus Jake lowers thyroid speed, which can make us feel tired, esp if we have any degree of low thyroid already & esp if we are in any stage of menopause. I suggest cutting out kale or keeping it to a literally very tiny amount, and definitely try drinking your kefir BY ITSELF on an empty stomach?
“Jake” is supposed to read as “kale”. That was a keyboard error.
Yes been making kefir smoothies for about 4 yrs
. We use banana as it provides a good prebiotic specifically for the kefir! Lol Much loved and benefits the biodome well! Kefir is well known for its ability to help assimilate or absorb nutrients so imho, worry of overloading is not warranted. We make green kale smoothies with gelatin for a healing smoothie and strawberry/banana that is amazing too
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I’ve been drinking kefir in the mornings and have been slowly increasing the amount. I like how it has helped my gut function — that is a big improvement. However, every morning I feel tired, groggy and incredibly sleepy after drinking kefir. Will this go away with time, or should I move my kefir to the evenings?
I think you may be feeling the effects of the small amounts of alcohol that it creates. Try drinking after a meal or in the evenings
Is your kefir very fizzy? If you are covering the kefir during the fermentation and the CO2 is not escaping this could well be the cause of your fatigue. Also, do you leave the kefir too long so that it separates into curds and whey? This is overfermentation and will tax your digestive system. When finished the kefir should be thick but not separated. You have to be around at the right time to remove the grains and start the next batch.
Might you also be experiencing some effect of drinking dairy, esp in the morning? Cows milk esp contains tryptophan & other constituents which can cause drowsiness. Also some people get phlegm & other such effects from drinking dairy milks.
Also some people can experience a detox reaction from starting to drink kefir.
I made a very short video to show how simple making your own milk kefir can be!
I loved reading the historic background of this marvellous drink, and reading about all the wonderful benefits in detail!
http://journeyboost.com/2017/02/18/make-your-own-easy-milk-kefir/
I have been making and drinking milk kefir for nearly two weeks now. After straining the grains for new kefir how long can the drink be kept in refrigerator and still work well? Also, Going on 9 day trip to Alaska ….will grains safe in frig. During that time and still be active?
I have not had any issues with dreams with my very new inclusion of milk kefir into my diet; however, I read a few posts here about recalling dreams and nightmares/ Perhaps this will be of interest to some folk.
* I understand Kefir includes B vitamins and B6 vitamins may affect dream recall [https://www.ncbi.nlm.nih.gov/pubmed/11883552].
* Nightmares can be a side affect of some medications, so perhaps it can be a side affect of kefir, for some.
When I was young, I learned that I could not take nutritional yeast because of horrid nightmares. I thought I was making it up or that it was just something about me. A few years back, I bought a cheap multi-vitamin and started having horrible nightmares> Reading the label, I saw that they used nutritional yeast to supply the B complexes. I then went on line and found tht nightmares are listed as a possible side affect for a number of medications. This is also discussed here [https://www.peoplespharmacy.com/2011/03/27/many-drugs-cause-bad-dreams/].
Perhaps this info is useful to those of you who have vivid dreams–nice or not.
Thank you, very helpful & interesting about the dream/nightmare recall connection with some B vitamins!
Hi Jenny, Thanks for this amazing information. Do you know, Which will provide more probiotic strains and a higher count, Milk Kefir or fermented/Cultured vegetables? Thanks
I have been making my own kefir for a few months now and I am enjoying a thick and somewhat effervescent cup in the morning and the afternoon. It took a while to get my own system down but now it is effortless. I strain off the kefir every morning before work and start it over in a sealed glass quart jar.
I only want 2 cups so I have to release some of the grains into the wild once a week (I eat some but most get tossed into the yard).
I have chronic Lyme and I herx badly every 30 days or so. I have sworn off antibiotics and am using kefir to take control of my microbiome…..and thus my immune system. I herxed badly when I first started kefir but I stuck with it and am now feeling healthier than ever.
I am 65 years old and I will be using kefir for the rest of my life in order to be a complete and healthy bactosapien.
As an update, I am now putting my 2 cups in the refrigerator for a second 24 hour ferment. And….instead of tossing extra grains, a few go into the second ferment jar and get ingested when I drink it the next day.
And all healing, wholeness & strength to you always!
As opposed to a 2nd ferment in the frig., (as that way of fermenting is very slow) strain the grains from the 1st ferment and put it on the counter for another 24 hrs. It explodes the B12 via bacteria. You’ll find more on this site than anywhere on the internet. http://users.sa.chariot.net.au/~dna/kefirpage.html
Love your comments! Thank you.
Hi, I’ve been making kefir for a couple of weeks now. Firstly, I’m not sure I’m getting the right result. I can’t identify any ‘grains’ in it. It just looks like a set yogurt at first, while its in the jug with a whey on top. I divide it up into glasses to put in the fridge and at this point it looks all chopped up yogurt with whey in it. Hmmmm… I’ve been consuming a glassful as a fruit smoothie. I’ve not really had any stomach issues so far apart from a little bloating but a few days ago a large zit popped up! I’ve not had any in a year and have read this can happen as a side effect at first. Also the rest of the skin on my face feels hot, bumpy and uncomfortable. Please tell me this is common and will go because I’m thinking of stopping the kefir for a bit or maybe reducing or only having it every other day. What do you think? It’s a great website, full of info and I like reading about everyone’s experiences.
Helol Jenny where did you get your kefir? If you didn’t start it from grains it will never have them. Store bought kefir or starters areally not self propagating. You must aquire them from a mother culture.
Hi Tom, I am using an organic Kefir Starter culture from The kefir Company.
I’ve been reading about this being really common as you go through a ‘die off’ period…….did you continue with it? How are you now?
Hi guys
When i eat fresh kefir it is constipation releasing. But after 24 hours it cuses constipation too. Im confused.
Please help me.
I’ve recently begun making milk kefir after having stopped for over a year. I can attest to noticeable lessening of anxiety personally. I had forgotten about that “side effect” as I was mostly starting again because it helps noticeably with my IBS symptoms. Lol…thinking back though to when I was making kefir before…I had given my daughter some for her dog who suffered from intensely itchy skin thinking maybe a diet change along with probiotics might help. It did help but also my daughter commented that her dog who tended to be anxious, also seemed “calm & happy”…maybe due to less itchiness but I don’t completely rule out the benefits of kefir in that respect also.
I have been making my own kefir yogurt for months now.I generally let it go for 48 hrs.This morning when I was straining it,I found some very unusual looking grains.Actually it looked like white paper and didn’t know whether my grains have gone off.Really weird looking.I have now put grains in milk in fridge,till I hear back from you.PS I make a banana smoothie with mine every day.Thank you.
Hi Maureen,
I had exactly the same thing, and I was told that happens when there is a major imbalance of bacteria/yeast.
Lamia
So will I throw them out and get a new lot.
The company I bought the kefir grains from told that, and they are sending me new grains this week, so I am assuming they expect me to throw them out.
Thanks for that.Will have to get new for myself too.
Some strange things will happen to the kefir grains as you grow them week to week. I’ve been growing kefir daily since 09/2015. Mostly, I get the typical cauliflower shape and they can get big. I just pull them apart to smaller pcs., or put them in a smoothie, or give them to the dog to eat, she loves them. Next you will see some thin ribbon type kefir grains. I’m guessing that is from the type of milk used. I use Oakhurst in NH and they are out of Maine. They use a pasteurization schedule of 161F for 21 seconds. The second best schedule. Or I use unpasteurized whole milk. The Oakhurst is either 2% or whole. I noticed when I use 2% I get the ribbon kefir. It’s the saturated fat that causes it. Other than that I’ve noticed nothing different. I’ve let them sit in the frig in milk resting them for two wks and no problem, while taking a break from the daily routine. The grains should last a lifetime. If they are not real kefir grains I have no clue what will happen. Check this website out, more info than one can absorb.
http://users.sa.chariot.net.au/%7Edna/kefirpage.html#order
Here’s where I bought mine and Donna bought hers years ago from Dom.
https://www.culturedfoodlife.com/
Thank you for your article. I have a strage reaction from milk kefir and I am wondering if anyone could help share your thoughts on my reaction.
My blood pressure has gone up.
My blood pressure has been always very low and happy enough generally like 89/50/70 range. I normally have a trouble with my digetion and easy to get a seasick. 10 month ago I had a bad tummy bugs and I ended up spending a week in hospital. Since then I looked for many alternative solutions to help me cure my body then
I discovered Kefir.
I am on my home made milk kefir from grain for just over 3 weeks now.
( total of half cup a day – first sip in AM & last sip @ PM )
BUT
Now I have been having a lot of jaw neck shoulder back pain, heart Palpitations. I have trouble swallowing food a bit. ( I can eat ok but my tongue feels became bigger + my throat bit tight) Currently I found myself sleep shorter than normal. (normally i need a good 9/10hours but now I am sleeping between 5 & 7 hours , and I still function well next day, amazing)
I measured my blood pressure, well it has gone up to the range of applox 108/65/70
I have never seen like this (high scores) in my life.
I read many kefir article talking about lowering blood pressure but …
Not sure if I should stop taking kefir or not.
I appreciate your thoughts.
Thank you
Suggest testing for Lyme disease.
Some people have problems with kefir if they are histamine sensitive. I believe Kefir normalizes the blood pressure which might mean it raising a bit could be good. At three weeks you could still be getting a cleaning reaction too, the body sometimes raises the pressure in order to accomplish a task in the body. e.g. it need more pressure to inject fluid to cleans cells.
Extremely helpful & insightful info, many thanks.
Could it partly be a reaction to dairy and/or to saturated fat?
Hi, I have Candida and have been taking probiotic capsules with billions of bacteria. After a long search, I finally have found milk kefir. Would the milk kefir affect the probiotics? I also drink water kefir, does that also affect the probiotics?
Started kefir 2 days ago and today had severe stomach cramps – rolling around in agony for a couple of hours. Then diarrhoea. I really don’t want to continue as my body isn’t happy. Any advice.
I am told to stick with it this is the body’s way of detoxing – after day 3 you should be fine – start with a tablespoon a day then up the amount after a few days
Hello Wendy,
Years ago, I had two family members who had constipation problems and went to a couple of doctors with no help. The third one told them to eat bran flakes every night. They did and their problem was over. I had the same problem several years ago and also ate bran flakes and it helped me get over constipation. I sure hope this will help you,and would like to know if it does.
Regards,
Ruby
Anyone can cure constipation in the following way.
When you wake, brush your teeth and then drink 500ml of warm/hot boiled water, standing up while you drink it. Do NOT sit down. Then around 10 minutes later, make a cup of tea and add 1 tablespoon of organic virgin coconut oil to the tea. Mix and drink. Do NOT sit down.
You will have to either stop half way through drinking it to get to the toilet, or you will only just finish it and then you need to use the toilet at once.
Great idea but might I suggest a glass of pure prune juice the night before ……works for my old mum every time. She is 89 and has real trouble with constipation.
Hi everyone, I have been using milk Kefir for a couple of months. I have not noticed much change in my GI system. I am hoping to improve my bowel movements. I have suffered chronic constipation for over 30 years . My GI doctor claimed there is no cure for this condition. He would like to prescribe laxative for me. I am hoping Kefir will by the cure. Has anyone cured constipation with Kefir? Please share your experience. Thank you!
My husband has had constipation for 50 years or more and it has completely gone since he started taking raw milk kefir regularly though it came back when he had to take a massive dose of antibiotics for three months. We drink a small glass twice a day.
I am excited to share that I do not have a constipation problem anymore. I had it since I was first being potty trained. I am now 59 and have finally helped myself for the last 2 years.Before I go to bed, I drink 8 oz of homemade kefir, take 1-500 mg magnesium and 2000 units of vitamin C. The next morning, I drink either 16 oz water or 16 oz organic lemon water. Everything I’m taking is good for my body so I don’t have any worries like when I was taking habit forming laxatives. Most people don’t get enough magnesium or vitamin C. If you have loose stools,cut back on the vitamin C. I hope this will help you too!
If you have loose stools also definite cut back on the magnesium too!
For constipation take big doses of Magnesium every day for a few days and watch it disappear!
Hi I have been drinking commercial kefir for 5 weeks. I love the taste but so far have not seen any improvement in my ibs. How long should it take? I drink 250 ml per day. Thanks
Shouts have you been tested for SIBO? Studies have shown most people diagnosed with IBS actually have SIBO, small intestinal bacterial overgrowth. I developed this after a bout of food poisoning in April. A breath test from a GI doc will diagnose it. If you have it, probiotics alone will not get rid of it. Either Xifaxin or herbal antibiotics are required to rid the intestines of the bad bacteria, then probiotics and fermented foods work great to restore the microbiome. Google it. There are many support groups on Facebook with more info. Many times docs lump everything into IBS when they can’t figure out what’s wrong with us. Hope this helps!
Try Facebook group ‘Fast Tract’ diet by Norm Robilliard……or Google it, there is an APP you can get, lots of positives from that group of the diet working for SIBO
Hi. I have been drinking kefir for about six months feeling wonderful. Less headaches good bowel movements and energised.
However I suddenly began to get acne on my cheeks. I am over 60 and look like a teenager feeling very embarrassed. Then a few days later I experienced excruciating stomach pains, very loose bowels and frequency to use the toilet. Lots of gas and bloated news. I have stopped drinking it and the stomach pains and loose stools have stopped so I am very reluctant to restart taking kefir.
The spots are still there but I hope they will disappear. Any advice please ?
Hi Maxine,
I’m inclined to think that it may be something else that is causing your stomach issues. Perhaps try eliminating certain foods in your diet until the symptoms ease and slowly start reintroducing them again until you find the culprit. I get adult acne as well and I’ve found sugar to be a trigger. I’ve started to use apple cider vinegar as a toner after cleansing which helps to dry acne so they don’t hang around too long.
Anyway, perhaps it’s all good now since its been a month since your post…all the best.
Sophia
To Maxine: one thing to remember is that our physiology is shifting as we age. What didn’t,t affect us 6 to ? months ago, could now be causing a shift in our body. And also, of course, look at what is going on in your life, any changes occurring in your mental, emotional, spiritual aspects in your life. Also, not to be too “woo-woo”, but sit quietly, let your monkey mind slow down ,listen to your body, possibly ask your skin, what it is experiencing, or if it can tell you anything. Our bodies want to be well, and they do have self knowledge, if we can take the time to hear and trust. Best.
Re dreaming- I think vivid dream are pineal gland unblocking- after not having any dreams for years ( at all) ! I got vivid dreams after giving up gluten, fluoridated water – and getting my 18 mercury amalgam
filings out last yr. Still take supplements to detox mercury- now taking kefir and get some dreaming effect- I am pleased- I think every night I have vivid dreams the detox in progressing well.
(BTW 40% of USA 17 yr old have blocked pineal by age Seventeen ! due to fluoridated water)
I have common variable immune deficiency I have brewed milk kefir for over a year.
I am on perm. antibiotics my stomach used to swell up as I also have IBS after I had eaten.
I could not eat after 5pm unable to eat, meat, onions, bread and many other foods or i would swell up
about 2-4 hours later and just be very sick. After a week on the milk Kefir all that stopped and I have not had it since. I use goats milk as I also have asthma, this reduce the amount of mucus i make in in my bronchial
tubes. I take it everywhere abroad when I go on hol.
It has been fantastic for me, I have given away around 15 portions of the grains as they grow multiply
very quickly.
Ann
I have had similar experience and I totally agree with your comment.
Kefir has changed my life. I make my own and after a week of taking it daily my health began to improve noticeably. My skin is improved and now after 6 weeks I can eat foods that I was intolerant of before eg bread. I no longer get the heartburn and acid reflux that I suffered from. I strain my kefir so that I get some thick like yoghourt as well as a thinner drink. I love the thicker kefir for breakfast with some stewed Apple for added flavour . You don’ t need much to keep you feeling satisfied all morning.
My family of 6 has drank homemade kefir and fruit smoothies every morning for a year. We never get sick. My husband and mom’s blood pressure and cholesterol have gone down. A friends recovering from the chemo she took for ovarian cancer finally was able to get her system back to health. My father-in-law had to reduce his diabetes medicine after starting. Kefir’s effects are unbelievable. I tried it in Ukraine and ordered grains from Fusion Teas after coming back to the states.
Started making my own milk Kefir a couple of months after open heart surgery in March. Was on intravenous antibiotics for about a month due to the nature of my illness after surgery. The Kefir has been a real Godsend in helping my immune system recover! I also eat the extra Kefir grains, as they have been multiplying well.
I have used dried ‘cultures for health’ kefir grains. They work great once reactivated. It has been less than two weeks and they are making a quart of excellent kefir every 18 hours or so! Today I’ve mixed it with orange juice and a bit of sweetener and it tastes rather like an orange Julius! I think I’ll be able to get my kids to drink it now!
I was given some milk kefir ten days ago. On the first morning I drank a half cup of kefir and continued to do this for four days. As the days went on I began to get itchier and itchier until the fourth night where I barely slept at all because of the itching. It was particulary bad on my chest and my breasts were extremely bad.
I have stopped taking it, but 6 days later my chest and breasts are still itchy.
Would you be able to tell me why this has happened and can I go back to taking it again?
Therese Ryan
Hi Therese,
Thanks for writing.
Sorry to hear that you had an uncomfortable reaction to the milk kefir. The reaction you describe sounds like a histamine intolerance. It is similar to an allergic reaction and it can happen to certain people when they eat fermented food, such as milk kefir.
Your body naturally produces histamine and it is also found in fermented foods, such as kefir and in some fruits. A bad reaction can occur when your body is low in an enzyme that breaks down histamine and lines our guts – DAO enzyme. It can also occur in people who have bacterial imbalances in the gut – with an overgrowth of certain kinds of histamine-producing bacteria.
Trying to improve your gut health by taking probiotic supplements and eating a fiber rich, low sugar, low processed food diet may help clear up a bacterial overgrowth.
Taking vitamin B6 also might help, as this vitamin helps the DAO enzyme to break down histamine.
Finally, you may need to reduce or eliminate histamine containing foods in your diet.
If you want to try moderation with the kefir, take a month off from drinking it until all symptoms are fully cleared. Then proceed very cautiously given that your reaction as you described it was significant. You might consider introducing it slowly back in to your diet. Rather than taking 1/2 cup per day, take 1 TBS full every other day. You can still derive some benefit from a reduced amount. If the problem flares up again, discontinue drinking it right away. Over time you may find that your body changes and you can tolerate histamine better.
You might also try a different brand of commercially produced kefir or a homemade kefir made from a different strain of kefir grains because it might be a particular strain bacteria that is present in one but absent in another that is causing the problem. If you take this approach, only take small amounts at first.
My husband occasionally has a histamine reaction. For him, it comes and goes. He will stop drinking it for several weeks and then reintroduce it slowly. So far it hasn’t bothered him enough to eliminate the kefir altogether from his diet – for him the benefits outweigh the occasional itchiness.
Hi..i believe yur symptoms may be a detoxification process whereby your body is erradicating the toxins. ..i personally would persist with drinking the kefir for a couple of weeks or so ..and see if it improves when hopefully a healthy balance is restored in your guy.
I just started traditional kefir 3 wks ago. From the start I have been drinking two 8-10 glasses/day. So far so good! My morning kefir is mixed with a heaping teaspoon of ground flax and the other straight. I always second ferment kefir 4-12 hrs depending on temp. I always add fruit to the second ferment. The CO2 adds the sparkling effect. Physical scheduled for Aug 2016 and am looking forward to glucose/lipid profiles. But, most of all what amazes and bewilders me is the kefir culture (grains). No one can produce traditional for scratch, meaning one must obtain some from someone else. Commercial grains will eventually, die whereas traditional will not. Which bring me to the point of bewilderment: where did the original grains come from as no one can make them? The mystery continues…
Correction two, 8-10 ounce glasses/day. Update: So far taking daily for 2 mos., the only true noticeable effect is I no longer get bloated when eating. About 1 1/2 yrs., ago I started getting bloated no matter what I ate and how much. Kefir has completely, corrected this issue. Just got results from a blood test I had ordered through Life Extension/Lab Corp. Glucose-101; Total chol-191; LDL-127; HDL-47. We will see in August 2016 if kefir makes any extreme difference w/blood chemistry.
I started home fermenting Kefir about 2 years ago. Prior to this, I was lactose intolerant and was suffering from irritable bowel, anxiety and depression. I wasn’t using meds to treat these symptoms but was hopeful that Kefir would help to increase my gut health and thereby treating my overall health and well being. When I first started drinking Kefir I thought that I was intolerant of it due to an embarrassing amount of gas. I was hoping this was a “die off” symptom of yeast etc… The symptom of gas subsided and completely went away after 2-3 weeks. Now two years later I’m a huge advocate of daily Kefir intake! My bowels are normal, no anxiety or depression, no gas and I’m not getting sick! When people around me are coming down with severe GI illness, I may feel mild stomach cramping, but I don’t come down with full blown illness. I’m certain that my immune system is functioning extremely well. I know there is a connection.
I’m suffering from IBS and anxiety too. I have terrible excessive foul smelling gas, diarrhea and constipation. I ordered some kefir grains with hope that the homemade kefir will help me to get relieved from these terrible symptoms. What would it be your advice?
Astounding results! My gastro problems are gone…..overnight. My hair and skin are wonderful and I have not felt this great in yrs…..literally! I even gave Kefir to my dog and saw instant results. After 2 days…..she stopped itching ….after a lifetime of miserable scratching. Her eyes brightened and skin and fur have become soft and smooth.
Hi Clara,
Thank you for sharing your great results. I am so happy that it agrees with you (and your dog)!
Can you tell us, are you drinking home made kefir or the kind you can buy commercially?
Jen
I have been making my own kefir for a couple of weeks now. Drank about a cup of it one day last week (was part coconut kefir and part milk kefir) and soon after got super warm and achy after that. I know this is not uncommon as it’s fighting the bad bacteria off. I have been taking it religiously in varying amounts but still getting the same reaction 2 weeks in. Makes me very headachy and gives me achy glands n throat.
I know this will pass and I’m putting it in the back of my mind…but how long can this last? And are there any blood tests to look at yeast/bad bacteria levels so I can determine if things are improving but making me suffer in the meantime
Thanks
Hi Carolyn I was very interested to read your comment as I have been fermenting and drinking my own milk kefir for the last 8 days and I love the taste but I have been feeling awful like I have the flu – very achy and feeling hot and cold and lethargic. I do wonder if it is a detox thing or if I am actually ill. Did you keep up with drinking kefir and did the symptoms go away?
Thanks,
Blaise
can kefir cure/treat Koch’s?
I just started my first batch of kefir and actually excited about it! I will report back with my experience
I started making kefir early January 2015. By late March 2015 I had blood work for cholesterol. The LDL dropped 30 points in 3 months. There was no additional life changes like diet or exercise so I credit home made kefir. My doctor asked if I had started Lipitor. He was delighted and asked if I could drink more and return in 3 months for additional blood work. Of course!
Very interested about this. How much kefir were you drinking per day?
I M ADDICTED TO KEFIR AND HAVE BEEN TAKING IT NOW FOR JUST OVER TWO YEARS. I USED TO GET SICK QUITE A BIT AND AFTER TAKING SEVERAL KINDS OF ANTIBIOTICS MY IMMUNE SYSTEM WAS SUFFERING. EVERY CUT I HAD TURNED INTO A GIANT INFECTION. SINCE I STARTED TAKING KEFIR MY CUTS HEAL ALMOST OVER NIGHT AND I RARELY GET SICK AND WHEN I DO IT IS A MILD COLD THAT DOES NOT LAST LONG.
Sorry about caps lock. BTW you can go on FB and find kefir in your local area. People love to give it away.
I know Kefir for a long time thru my Ukranian boss but i didn’t pay attention to it because of the smell and taste but now i have ulcer.I found out the many benefits of Kefir. I started to take care my own Kefir few days ago,they grow very fast. I remembered i throw a lot few years ago because nobody likes it.I just notice that they grow fast when you put a lot of milk and i don’t use metal strainer just like my boss said.
anyone experienced getting very tired after the morning empty stomach kefir….had a cup yesterday and was so tired……it might have had nothing to do with it either…..just curious
Yes it makes me very tired! I take it at night now and it helps me sleep!
This comment is a reply to the post by “Brad” above, about his recognition that kefir seemed to be inducing vivid dreams. I noticed the same thing when I tried some delicious homemade kefir made by a friend of mine who is on the GAPS diet, but in my case it was not so pleasant. I noticed that whenever I drank the kefir, I had long, extremely vivid, but slightly disturbing dreams at night, along with a most unpleasant sensation that I couldn’t awaken and get out of the dream. When I did finally awaken, I felt extremely groggy. It is interesting to think about the tryptophan connection, as I tried those supplements many years ago, and remember having a similar reaction. I don’t drink kefir any more–just didn’t like this “side effect”.
That sounds intense. Vivid dreaming can be refreshing, but also exhausting. Thanks a lot for sharing your experience, Joy.
So many people have asked about how to start making their own kefir at home that I’ve now published a how-to guide with step-by-step instructions from obtaining grains to keeping them healthy.
http://www.healthygutbugs.com/how-to-make-milk-kefir-at-home/
Please spread the word to your friends who are also experimenting with making kefir at home.
Very inserting I will try and get some tomorrow I have very bad bloating and pain thanks for the reading
Hi Paula I liked your info on Kifer. I make it myself. We own Jersey cows. I am sharing and helping educate all whom will listen.Prilosec is not the answer. The testimonials were very interesting. I enjoy reading them and testing my own reaction and results. Thanks Carla
Just a couple weeks into my kefir journey and feeling really excited about the possibilities! I’ll send an update when I have some news. Thanks for the recommendation!
Simply Fabulous site. Thanks so much! Gonna order seeds today.
put in refrigerator and cover tightly
Thanks for so much for the info. We have cows and an abundance of milk. The kifer has been a treat. I love it alone my husband loves it with fruit. We can see the benefits already.Its part of our food supply.
Can you give us an article on ghee? There is so much cream I culture it and make it into butter then make it into ghee then, can the ghee.We use it for all of our cooking. Is it a healthy oil? thanks Carla
Wow! I am very impressed with your website. So much info on probiotics and kefir. Coincidentally, I was given kefir grains by an aunt 2 months ago. She had breast cancer 10 years ago and swore that kefir yoghurt was the ‘miracle’ food that kept her cancer-free since. Anyway I started making my own kefir yoghurt. Consume it empty stomach the first time but had a bout of diarrhea. Thought the culture was lactose free? Anyway I now take them after breakfast or in between meals. Didn’t know kefir is beneficial for the skin. I will drink it more often now and hope to get rid of some wrinkles and achieve better complexion. Thanks for sharing
Hi, it takes some time for your gut to get used to the microflora and good bacteria that Kefir provides which is why you might have had an upset tummy. We’ve just started making kefir and have worked our way up from a gulp to a cup so far. Totally interested to see whether it helps our eczema and allergies!
We started on the kefir right around the time this article was posted. At first I started with a cup of the water kefir here and there, while being a bit more cautious with the milk kefir. I can’t claim to detect any real impact from the water kefir, other than I do like the taste and it’s light effervescence is refreshing (it’s like a nice cider when it comes out well).
On the milk kefir, I started taking a couple of ounces (50-100ml) and gradually moved up to a cup (250ml) a day, a few times a week. Early on, I took a cup in the early afternoon, and found myself really sleepy, and ended up taking a rare afternoon nap. I was aware of the fact that the milk kefir has tryptophan, but turkey never really made me sleepy, so I was sort of skeptical. But I started drinking the milk kefir before bed, and started to notice that I was having very vivid dreams, and was often able to remember them upon awaking.
Normally, I don’t dream (or remember my dreams) unless it’s a nap, or sometimes if I’m sleeping in, and feel like I’ve gotten some deep sleep. But with the kefir, I’m finding that I’m having long vivid dreams, and even awaking in the night with the sensation that I’ve been asleep for many hours (it must be morning!), when sometimes it is still the middle of the night.
During a long business trip a couple of weeks back, when not taking the homemade kefir, I noticed that my dreaming had stopped.
I’m intrigued by this unexpected reaction, and have done some online searching to discover that others are experiencing this. So, it appears to be a thing. In any event, I find it quite pleasant, and intend to continue taking the kefir. It will be interesting to see if this sleep/dreaming reaction is temporary, or continues over time.
Anyone else experience any changes in their sleep patterns?
You may be pyroluric like me… kefir is wonderful for this condition, whose symptoms include poor dream recall.
I’ve been using it for three weeks now and have also been getting vivid dreams! Not spectacularly interesting ones but just ordinary run of the mill ones, but they are incredibly vivid. I woke with a butterfly on my face this morning, was convinced it was real! Of course it wasn’t but I’m finding it exhausting and feel I haven’t slept at all. I don’t want to stop using kefir as I can feel the benefits of it but will these dreams stop eventually? Maybe as I get used to it, it will….
Hi Jenny – interesting. For me, the vivid dreams stopped after a month or two… but I admit to have tapered off on kefir overall, as my cravings for it were initially very high, but waned over time. My interpretation is that as my biome began to calibrate, things fell into a more normal pattern – including dream state. Enjoy them while they last!
Hi. I’m waiting for my milk kefir grains to arrive which I’ve ordered from eBay. I’m hoping they are healthy and proper kefir. As I’m excited about making my own milk kefir using goats milk. I’ve been vegetarian for many years but vegan for about a year now purely to rid myself off of mucous producing dairy. Apparently goats milk is better than cows milk. Any thoughts on this subjects please
also can I obtain decent milk kefir from anyone in the Kent area of England
I’m always a skeptic of trends, fads, new miracle cures, and so when curiosity got the best of me about two months ago and I gave Kefir a try, my expectations were low. While I’m not signing on yet to live to 120, I’ve been pleasantly surprised with the results of a daily dose of about a half-cup of the milk kefir and a cup of the water kind. I”m not sure which is doing what, but for the first time in a long time, my menstration cycle and flow has been absolutely regular and my skin in perfectly clear — gone is the glucky stuff that comes with the cycle.
I can’t report on moods, that’s hard to judge when routines change frequently with school holidays, etc, but I’ve also been feeding it my kids most days and whether from Kefir or other factors, my 13-year old’s emotions have been thankfully even.
So I’m going to keep going and I’ll let you know what else turns up. My husband just started drinking it in the hopes of relieving a few digestive issues.
HI,
I am diabetic, and am on two different ‘insulins’. Have had stomach/intestinal problems for years. Will this in any way negatively affect my glucose? Is it good for diabetics? Any info will be appreciated. Thank you!
Hi Jan,
Sorry to hear that you have been having health issues. I can share with you the research that I have found on diabetes and kefir, but need to emphasize that I am not a doctor and you should discuss the possibility of adding kefir to your diet with your doctor before making any changes.
Kefir is fermented milk. Milk has sugars in it, lactose being the primary one. As part of the fermentation process, the bacteria in the kefir grains “eat” much of the lactose originally found in the milk, but there is still some residual sugar left in the kefir. It is considered a “low glycemic” food. Therefore while kefir has less sugar than milk, there is still some. Your doctor can advise whether or not you can safely tolerate the residual sugar in the kefir.
Also, I want to clarify that I am talking about homemade kefir. Commercial kefirs often have added sugars and additives which can increase the glycemic content and thus affect your blood sugar. If you are considering, I strongly recommend making your own.
Kefir has some properties that suggest that in some cases it could actually lower blood sugar in Type 2 diabetes.
Studies suggest that adding acid (such as lemon juice or vinegar) to a mixed diet can slow down stomach emptying – which may reduce blood glucose levels. Lactic acid has also been shown to lower blood glucose levels. Kefir is high in lactic acid and is itself acidic.
Kefir is high in protein. High protein foods tend to make us feel full longer, which reduces cravings to snack. Reduced snacking will assist in blood sugar control as well.
If you “google” kefir and diabetes, you will see lots of anecdotal stories from people claiming that drinking it has dramatically reduced their blood sugar readings and even cured their Type 2 diabetes. However, I am not aware of any studies that have been performed on the effects of kefir on diabetes.
If you and your doctor decide that it is ok for you to add kefir to your diet, please do let us know how it goes.
Best,
Jen
I am 6 weeks post op from a hysterectomy and having lots of problems with acidy stomach and constipation.
I am hoping that Kefir will help regulate me. Since I took antibiotics for a urinary tract infection my stomach issues have gotten worse. Anyone with advice who has this experience?
I will be travelling for approx 16 days and will not be able to take my kefir away. How should I keep it so it can be used again when I come back home.
Stella, here’s a useful link regarding this subject:
http://www.culturesforhealth.com/safely-holding-starter-cultures-vacation
Where can I buy the grains for kefir?
Lea, I bought mine on Amazon. Just go onto Amazon and do a search for Kefir Grains.
You will find several suppliers. Mine cost around $10 including postage.
I bought a commercial one from the supermarket. How much are you supposed to drink daily?
Hi Bridget.
The best way to know how much kefir to drink is to listen to your body. It depends on the health of your gut when you first start drinking it. For some people, when they first try kefir they have a negative reaction to it that is caused by the die-off of unhealthy bacteria in the digestive system – what is known as a Herxheimer reaction. They might experience constipation, diarrhea or even flu-like symptoms while the gut biome renormalizes itself.
Therefore, it is best to start slow by drinking a few tablespoons per day at the beginning. If you are not having any unpleasant symptoms and you are feeling good then you can gradually increase your consumption up to one to two cups per day. The commercial kefir often contains flavorings and sweeteners, so you do want to be aware of the calories that you are taking in by drinking it. On the other hand you want to drink enough to get a beneficial dose of the probiotic bacteria. The commercial kefir container should state the level of active bacteria in the kefir (Colony Forming Units – CFU’s).
Jen
Thank you! that was a very detailed response. I drank about 6oz yesterday with no problems. I’m fairly healthy. its 140 cal for a cup and states 7-10 billion CFUs per serving. I was taking acidophilus capsules ( 1 billion per cap) 2-3 capsules a day. I was just curious if you could take to much, causing a negative effect on gut. I have a yeast problem trying to correct it.
Bridget, I had a bit of Herxheimer reaction just after I started consuming
Kefir. However it quickly passed and I have had no symptoms since.
One other thing I noticed: about 10 days after I had started to consume Kefir on a daily basis ( I drink about 1-1/2 pints a day), I noticed one morning that I felt incredibly well. I just felt that I was glowing with health. I am still feeling this way. It is no accident that Kefir literally means “feel good” !
I should also mention that my blood pressure appears to be lower and I am moving so much easier during my daily walks with my dog (she also get a daily dose of Kefir, which she loves!)
Ray
Please correct me if I’m wrong but you said 1 and a 1/2 pints a day. Which I calculate to 24 ounces. Or did you mean between1/2 pint and 1pint. I just wanna be sure. Thanks.
Jenny, I love the website! It is very nicely laid out and the articles are highly interesting.
I am a fairly recent convert to the benefits of probiotics, having stumbled across the subject on the internet just a few months ago. I started by fermenting my own sauerkraut and kimchi and then moved on to making my own yoghurt and kefir. I love making and consuming these living foods and am feeling better than I have felt in years! There is no doubt in my mind that there are incredible health benefits associated with consuming these foods.
Please keep up the good work…
Jenny, I’m glad to be on your blog, at last. [somehow I ended up on twitter, trying to find you] Have been using Kefir for a week or two, hope to end constipation, and now I see getting rid of a few wrinkles would be a bonus as well. I’m very impressed with the research you’ve done.