Super Foods

Natural superfoods are abundant in the long list of fermented foods so we goo through them one at a time. Hope you enjoy this information.


Kefir is a drink and kefir grains are the “starter kit” that you use to produce the drink. Basically, Kefir originated from parts of Eastern Europe and Southwest Asia. The name is derived from the Turkish word keyif, which means “feeling good” after eating. The lactic acid bacteria turn the lactose in the milk into lactic acid, so kefir tastes sour like yoghurt, but has a thinner consistency. We are all unsure about the quality of store-bought kefir so easily make it at home yourself. You can buy kefir grains in some health food stores and organic markets. We do avoid the powdered version. Apparently even Amazon has it. So here goes Put 1-2 tablespoons of kefir grains into a small jar. The more you use, the faster it will culture. Add around 2 cups of milk, preferably organic or even raw. Milk from grass fed cows is healthiest. You will find many of the smaller production areas only have grass fed cows. Leave one inch of room at the top of the jar. If you have access to raw unpasteurised milk from Jersey and Guernsey cows the quality will be best. You can add some full-fat cream if you want the kefir to be thicker. Put the lid on and leave it for 12-36 hours, at room temperature. That’s it. Once it starts to look clumpy, it is ready. Then you gently strain out the liquid, which leaves behind the original kefir grains. Now put the grains in a new jar with some milk, and the process starts all over again. These are not grains in the conventional sense, but cultures of yeast and lactic acid bacteria that resemble a cauliflower in appearance. Over a period of 24 hours or so, the microorganisms in the kefir grains multiply and ferment the sugars in the milk, turning it into kefir. Then the grains are removed from the liquid, and can be used again. Delicious, nutritious and highly sustainable. Wow! So what is it going to do for me?  A 175 ml (6 oz) serving of milk kefir contains (2, 3): Protein: 6 grams. Calcium: 20% of the RDA. Phosphorus: 20% of the RDA. Vitamin B12: 14% of the RDA. Riboflavin (B2): 19% of the RDA. Magnesium: 5% of the RDA. A decent amount of vitamin D This is coming with about 100 , 7-8 grams of carbohydrates and 3-6 grams of fat, depending on the type of milk that is used. Kefir also contains a wide variety of bioactive compounds, including organic acids and peptides that contribute to its health benefits. Dairy-free versions of kefir can be made with coconut water, coconut milk or other sweet liquids and it will have an equivalent nutrient profile without being the same. Some microorganisms can be beneficial effects on your health when ingested. Known as probiotics, these microorganisms can influence health in numerous ways, including digestion, weight management and even mental health because the gut mind connection is quite significant. Most of us take probiotics regularly and yoghurt is the most common although it is one of the least effective. Kefir is much more powerful. Kefir grains contain around 30 strains of bacteria and yeasts, making it a very rich and diverse probiotic source. Lactobacillus kefiri then is a bacteria amongst others which can provide some protection against infections. In todays world most people have almost no autoimmune system left. Thats right and it has happened because of the gross overuse of antibiotics which kill the good bacteria in your body as well as the bad bacteria. So probiotics help replace the lost bacteria and the good bacteria does help protect against Salmonella, Helicobacter Pylori and E. coli. In evidence it is clear that some people in a specific location will be effected by a bad food while others will not notice it. In addition to this kefir contains a carbohydrate called Kefiran which is known to also possess antibacterial properties. Kefir Has a long term advantage in that Calcium which is relatively unavailable from ordinary dairy. Kefir reintroduces the bacteria to the milk and adds vitamin K2 which assists in the assimilation of Calcium. Studies show a reduction of fractures by 81%. It therefore stands that a similar reduction in osteoporosis which is a major cause of fractures in older people of the Western world is the likely connection. The fact is that it is not the amount of calcium taken in but the actual absorption that is critical. As you will have noticed from our cancer websitesCancer is not curable but reversible. It occurs when there is an uncontrolled growth of abnormal cells in the body, such as a tumor. Cancer is one of the world’s leading causes of death. The probiotics in fermented dairy products are believed to inhibit tumor growth by reducing formation of carcinogenic compounds, as well as by stimulating the immune system. One study found that kefir extract reduced the number of human breast cancer cells by 56%. This finding is a fascinating indication of the value of natural fermented foods of many types which should be further researched in meaningful ways.