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  • Shireen Smith, Nutritional Medicine

What you should know about Kefir, Kombucha & Moringa.

What are these NEW IT foods everyone's talking about? And should you bother trying them?

I can tell you, one is alcoholic, one has more bacteria than mouldy dish cloth and one tastes like grass. Interested???

Let me introduce; Kefir, Kombucha and Moringa.

Kefir (pronounced Kuh Fear) is the strained liquid left behind during the fermentation process from a type of

living organism known as Kefir Grains. They are not real grains, this refers only to their appearance. They are actually a form of SCOBY - an acronym for (Symbiotic Colony of Bacteria and Yeast).

Kefir Grains

Kefir is traditionally grown in good quality, organic full cream Milk and feeds off the lactose and sugars in the milk. During fermentation the SCOBY leaves behind a rich variety of probiotics, yeast and enzymes vital for gut health and can help restore gut flora destroyed by antibiotics, alcohol, caffeine, gluten (yes gluten) and sugary foods. Kefir is similar to yoghurt, but with many more friendly bacterial flora types.

I have been fermenting my own milk kefir (not dairy-free) and these super healthy, robust grains are benefiting the gut flora of my whole family with one tablespoon containing the equivalent probiotics to one whole bottle of capsules and at a fraction of the price.