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KEFIR has many benefits
including better digestion of fats, proteins and carbohydrates, and has
been known for thousands of years for its anti-aging and immune enhancing
properties.
Body Ecology Kefir Starter contains the
following beneficial bacteria:
Lactococcus lactis subsp. lactis
lactococcus lactis subsp. cremoris
Lactococcus lactis subsp. diacetylactis,
Leuconostoc mesenteroides subsp. cremoris
Lactobacillus Kefyr (thermophilic)
Klyveromyces marxianus var. marxianus
Saccaromyces unisporus
dextrose as a carrier (consumed during fermentation)
Contains 6 packets which can be used an average of 7 times each. 1/4
cup of previous batch will ferment 1 quart of liquid. 1 cup will make
one gallon, and so on. For prolonged shelf life, keep refrigerated
before using.
Benefits
Kefir has many benefits including better digestion of fats, proteins and
carbohydrates, and has been known for thousands of years for its anti-aging
and immune enhancing properties.
* Kefir is an ancient cultured food rich in amino acids, enzymes, calcium,
magnesium, phosphorus and B vitamins. Kefir means "feel good"
in Turkish, and that's just how you'll feel after drinking a glass in
the morning! Easy and fun to make at home, it is superior to commercial
yogurt. An absolute must after antibiotic use!
* Unlike yogurt, kefir can actually colonize the intestinal tract and
is simple and fun to make at home.
Suggested Use
To activate starter for initial usage:
Into container (preferably glass with lid), mix together the entire contents
of one foil package of kefir starter and one quart of slightly warmed
milk (about skin temperature or 92 degrees).
Shake, stir or whip with a whisk to mix well. Put lid on container.
Let this mixture ferment at 72-75 F for 18-24 hours for milk, 24-48 hours
for coconut water and some others. (You will notice it is ready if the
milk has thickened and has a distinctive, sour fragrance. Final consistency
is pourable but not "eat with a spoon" thick.) Coconut water
will not thicken like milk, only become cloudy and much less sweet.
Shake or stir vigorously and place into the refrigerator. Even in your
refrigerator the fermentation process continues, but chilling will slow
down the fermentation of the healthy bacteria and beneficial yeast.
* Directions for transferring kefir after the initial batch has been made
and directions for making kefir cheese are included on packaging.
* Because kefir is very potent, it is important to brush teeth after eating.
Prolonged usage can wear away tooth enamel.
* Donna gates recommends adding kefir starter to the liquid found inside
the young, green coconut.
* Kefir is traditionally made with cow's milk, but can be made with soy,
coconut, rice, goat, or sheep milk (other varieties of milk yield a more
watery kefir than cow's milk).
* Kefir is a wonderful addition to smoothies!
Shelf life is 12 months from the manufactured date, or longer when stored
in a freezer.
Complementary
Products
4
Total Cleanse, Goji 100,
Noni 100, 4 Kidney, EcoClear, 4Fiber
Vitality SuperGreen 4Total
Calcium Stevia
Concentrate Essential Duo
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$26.95
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