Suppliments our body needs


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Alternative Names:keefir, kephir, kewra, talai, mudu kekiya, milkkefir, búlgaros

Kefir is a fermented milk drink that originated in the Caucasus region. It is prepared by inoculating cow, goat, or sheep’s milk with kefir grains. Traditional kefir was made in skin bags that were hung near a doorway; the bag would be knocked by anyone passing through the doorway to help keep the milk and kefir grains well mixed.


Kefir grains are a combination of bacteria and yeasts in a matrix of proteins, lipids, and sugars. This symbiotic matrix forms grains that resemble cauliflower. Today, kefir is becoming increasingly popular due to new research into its health benefits. Many different bacteria and yeasts are found in the kefir grains, which are a complex and highly variable community of micro-organisms.

Traditional kefir is fermented at ambient temperatures, generally overnight. Fermentation of the lactose yields a sour, carbonated, slightly alcoholic beverage, with a consistency similar to thin yogurt. Kefir fermented by small-scale dairies early in the 20th century achieved alcohol levels between 1% and 2%, but kefir made commercially with modern methods of production has less than 1% alcohol, possibly due to reduced fermentation time.

Variations that thrive in various other liquids exist. They may vary markedly from kefir in both appearance and microbial composition. Water kefir (or kefir d’acqua) is grown in water with sugar (sometimes with added dry fruit such as figs, and lemon juice) for a day or more at room temperature.

Making Kefir;
Production of traditional kefir requires kefir grains which are a gelatinous community of bacteria and yeasts. Kefir grains contain a water soluble polysaccharide known as kefiran that imparts a rope-like texture and feeling in one’s mouth. Kefir grains cannot be produced from scratch, but the grains grow during fermentation, and additional grains are produced. Kefir grains can be purchased or acquired from other hobbyists, see below. Kefir grains appear white to yellow and are usually the size of a walnut, but may be as small as a grain of rice.

Health and nutrition
One can change the nutrient content by simply fermenting for shorter or longer periods. Both stages have different healthful benefits. For instance, kefir over-ripened (increases sour taste) significantly increases folic acid content. Kefir also aids in lactose digestion as a catalyst, making it more suitable than other dairy products for those who are lactose intolerant. The kefiran in kefir has been shown to suppress an increase in blood pressure and reduce serum cholesterol levels in rats.

Drinking kefir
While some drink kefir straight, many find it too sour on its own and prefer to add fruits, honey, maple syrup or other flavors or sweeteners. Frozen bananas, strawberries, blueberries or other fruits can be mixed with kefir in a blender to make a smoothie. Vanilla, agave nectar and other flavorings may also be added. It is a breakfast, lunch and dinner drink popular across all areas of the former Soviet Union and Finland, where it it is known as an affordable health drink

Different milk types
Kefir grains will successfully ferment the milk from most mammals, and will continue to grow in such milk. Typical milks used include cow, goat, and sheep, each with varying organoleptic and nutritional qualities.

In addition, kefir grains will ferment milk substitutes such as soy milk, rice milk, and coconut milk, as well as other sugary liquids including fruit juice, coconut water, beer wort and ginger beer. However, the kefir grains may cease growing if the medium used does not contain all the growth factors required by the bacteria (which are all present in mammalian milk), so it is best to only use excess kefir grains for trying alternative fermentation media.

Milk sugar is, however, not essential for the synthesis of the polysaccharide that makes up the grains (kefiran), and scientific studies have demonstrated that rice hydrolysate is a suitable alternative medium. Additionally, it has been shown that kefir grains will reproduce when fermenting soy milk, although they will change in appearance and size due to the differing proteins available to them.

Culinary uses & benefits
Kefir is one of the main ingredients in Lithuanian cold beet soup (šaltibarš?iai, commonly known as cold borscht) and Russian summer soup (okroshka). Other variations of kefir soups and foods prepared with kefir are popular across the former Soviet Union.

Others enjoy kefir, in lieu of milk, on cereal or granola.

Kefir is a cultured, enzyme-rich food filled with friendly micro-organisms that help balance your “inner ecosystem.” More nutritious and therapeutic than yogurt, it supplies complete protein, essential minerals, and valuable B vitamins.

*Kefir is simple and inexpensive to make at home.

*Kefir is used to restore the inner eco-system after antibiotic therapy.

*Kefir can be made into a delicious smoothie that kids love.

*Kefir is excellent nourishment for pregnant and nursing women, the elderly, and those with compromised immunity.

What if I’m lactose intolerant, don’t do dairy or don’t digest milk products well – is kefir right for me?

The beneficial yeast and friendly bacteria in the kefir culture consume most of the lactose (or milk sugar). Eat kefir on an empty stomach first thing in the morning before (or for) breakfast and you’ll be delighted to find it can be easily digested — as numerous people who have been lactose intolerant for years have discovered.

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Answers to Frequently Asked Questions about Kefir

Both kefir and yogurt are cultured milk products

The Body Ecology Diet and Kefir

Discover the Incredible Health-Promoting Benefits of Kefir
Kefir recipes



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Herbs & Plants

Globe Flower

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Botanical Name: Trollius Europaeus
Family: Ranunculaceae
Genus: Trollius
Species: T. europaeus
Kingdom: Plantae
Order: Ranunculales
Synonyms: Globe Trollius. Boule d’Or. European Globe Flower. Globe Ranunculus. Globe Crowfoot. Lucken-Gowans.
Parts Used: The whole plant, fresh.
Habitat: It grows in damp ground in shady areas, woodland and scrub. Northern and Central Europe, from the Caucasus and Siberia to Wales and sometimes Ireland. Found wild in northern counties of England and in Scotland.

Description: The plant grows usually in moist woods and mountain pastures, and is about 2 feet high, the stalk being hollow, smooth, and branching towards the top, each branch bearing one yellow flower without a calix, shaped like that of Crowfoot. The leaves are beautifully cut into five, indented sections. It is a favourite bloom for rustic festivals, and early in June collections of it are made by youths and maidens to decorate cottage doors.
It has a tall, 60 cm flower with a bright yellow, globe-shaped head. Flowering between June and August. A native of Europe and Western Asia. It’s slightly poisonous and is purgative and rubefacient when used fresh.
It is often cultivated as a border flower, as are the other two species of the genus.


The Globe Flower is a glorified Buttercup; its leaves and flowers resemble the Buttercup in form but are larger. Improved varieties have orange, gold, orange-red and lemon-colored flowers, often double. The commonest species is Trollius europwus, but while all the catalogued species resemble each other in form, the seasons and the colors of the flowers differ. They grow about l feet tall and bloom throughout the Summer, starting in late May.

Utilize: The Globe Flower flourishes, both in sun and shade, and is especially at home in borders in which the soil is a trifle too damp for other plants. They are showy border plants, their neat habit and compact flowers commend them to all. We must add that they grow nicely in the ordinary garden soil, even though it be away from the waterside.

Propagation:Although usually propagated from seeds, the plants are tardy in coming into bloom. Old plants may also be divided.

Constituents: The Swedish naturalist Peter Kalm affirms that these plants have medicinal properties, but lose the greater part of their active principles in drying. The irritant, acrid principle is not well defined, and appears to be destroyed by the action of heat.

Medicinal Action and Uses: It is stated that Trollius is used in Russia in certain obscure maladies, while another authority claims that it has cured a scorbutic case declared incurable by doctors. It is a plant to be investigated.

Other Species:

T. Asiaticus, or Asiatic Globe Flower. The leaves of this species are larger than in the European plant, resembling those of Yellow Monk’s Hood, although the stature of T. Asiaticus is less. The flowers are an orangetinged yellow. It is a native of Siberia, but can be grown in any garden with shade and a moist soil.

T. Laxus is yellow, and grows in shady, wet places on the mountains of New York and Pennsylvania.

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The information presented herein is intended for educational purposes only. Individual results may vary, and before using any supplements, it is always advisable to consult with your own health care provider


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