The anti-allergenic properties of milk kefir - Page 2 - Mothering Forums
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#31 of 41 Old 07-30-2009, 02:46 PM - Thread Starter
 
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Originally Posted by Lady Lilya View Post
Pat, do you need a poster child for your Kefir Advocacy Foundation? I recently took the cutest pics of DS drinking kefir from a glass and having a very big kefir-mustache.

OH MY!! YES!! ::


Seriously, would love a kefir-mustache photo!!


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#32 of 41 Old 07-30-2009, 04:14 PM
 
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WHen I take them off the camera, I will share them.

Leigh, mama to Rostislav homeborn Aug 9 2007, and Oksana homeborn Feb 24 2011.
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#33 of 41 Old 08-11-2009, 01:18 AM
 
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The milk kefir grains are not milk--right? Can I use them to make kefir with almond milk, rice milk or coconut milk if we are intolerant to soy, and cows milk? Not sure about goats milk, (intolerant to goat's cheese--chevre in breastmilk). Or, do you suggest we use the water kefir grains? Can you use the milk kefir grains for juice? And, lastly, does water kefir carbonate the beverage? My dd doesn't like the sparkles.

Thanks!
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#34 of 41 Old 08-11-2009, 02:28 PM - Thread Starter
 
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Originally Posted by eko_mom View Post
The milk kefir grains are not milk--right? Can I use them to make kefir with almond milk, rice milk or coconut milk if we are intolerant to soy, and cows milk? Not sure about goats milk, (intolerant to goat's cheese--chevre in breastmilk). Or, do you suggest we use the water kefir grains? Can you use the milk kefir grains for juice? And, lastly, does water kefir carbonate the beverage? My dd doesn't like the sparkles.

Thanks!
Most cow's milk is A1 casein; kefir grains and goat's milk is A2 casein. Short version, A2 is more easily tolerated by most people.

You can make almond, coconut, or rice milk kefir with milk kefir grains. I hear the rice milk is nasty flavored. Coconut milk is very healthy and mild!

Water kefir is dairy-free. Can be used for juice (so can milk kefir grains) or coconut water. It is fizzy, if you leave a cap on tightly. You only need 1 teaspoon for benefits. Kefir can be added to other cold drinks. Water kefir is easy to disguise. Milk kefir a bit more sour.

I wouldn't give any milk kefir to anyone with an IgE allergy to milk, or with sudden rash, or vomiting as the symptom.

But, I'd have given homemade RAW goat's milk kefir to my son, if I had known then, what I know now. He was "dairy intolerant" and we avoided all dairy until about age four.

With an "intolerance" to commercial pasteurized dairy, of green mucusy stool, not bloody, I'd consider commercial, pasteurized goat's milk kefir. But, I wouldn't do commercial pasteurized cow's milk kefir, personally. The casein is generally A1 which is more allergenic than goat's milk casein.

I'd do homemade raw Guernsey cow's milk kefir. But, I'd MUCH rather homemade, raw goat's milk kefir! And probably even try homemade, pasteurized cow or goat's milk kefir. (with *intolerances*, not IgE allergies)

Basically, homemade is best, raw is next priority, goat is next priority, IMO.


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#35 of 41 Old 08-17-2009, 08:11 PM
 
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i do water kefir every morning, been doing this now for a few months and i feel great! the bad thing is that my boy tried it once, hated it, and now i have no idea how to get it in him!
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#36 of 41 Old 08-17-2009, 08:55 PM - Thread Starter
 
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i do water kefir every morning, been doing this now for a few months and i feel great! the bad thing is that my boy tried it once, hated it, and now i have no idea how to get it in him!
Add it to any cold liquid. I just add a tablespoon of water kefir to juice for ds, once a day. Could be done in divided doses, if the flavor is still noticed. But, ds doesn't note it in diluted juice.


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#37 of 41 Old 08-17-2009, 09:53 PM
 
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good idea, so there doesn´t have to be too much in it, love the idea! thanks!
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#38 of 41 Old 11-09-2009, 03:21 PM - Thread Starter
 
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My favorite topic.


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#39 of 41 Old 03-10-2010, 07:24 PM - Thread Starter
 
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bumping.


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#40 of 41 Old 03-14-2010, 04:26 PM
 
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Husbands like kefir beer better than water kefir! Don't forget the awesomeness of kefir as a preservative. I put some in every salad dressing and dip or sauce I make, and ferment it on the counter for awhile.
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#41 of 41 Old 02-24-2012, 01:32 PM - Thread Starter
 
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