Kefir

downshifted

Following a recommendation from another thread on here I found out about Kefir and was wondering if anyone was using it at present? It seems to have been a big thing for a couple of years but not mentioned as much now. Is it just a fad or is it worth me having a go? I've had a lot of antibiotics recently and seem to be catching one thing after another

j.e.j.

Probably worth a go.

I don't get on with antibiotics at all, - with one or two exceptions, they always cause far more problems than they solve.

Optibac tablets might also be worth a try?

A.Penny.Saved

Fermented foods I am into in a big way but Kefir is not something that I would use because you do not know what organisms are in it. It could be beneficial or it could be harmful....you will never know. It's too much of a gamble in my book. With Sauerkraut, although the precise organisms are not known, it's difficult to get harmful bacteria. Lactobacillus Plantarum strains are most common the longer the ferment goes on.

I make yoghurt using known probiotics as the starter, mainly capsules to begin and then using previous batches. Those come out very well.

Kefir, no I don't think I will ever use it.

Check out wildfermentation forum, it's quite slow and don't rely on emails to tell you about replies but it does usually get a response eventually.

Katiehound

Heard this lady talking on the radio last week about how she made kefir, and how it saved her husband when he caught a bug (MRSA?) in hospital.

book "Secrets from Chuckling Goat: How a Herd of Goats Saved my Family and Started a Business that Became a Natural Health Phenomenon"– published 2 Feb 2015
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