Grow Your Own Probiotics, Part 1: Kefir
Bill Haymin
Because of Bill's increasing concerns about the serious, sobering and perilous times we are living and being manipulated into, his intentions will be mainly devoted (as he has been) to posting articles that will alert, inform, expose, and wake up a sleeping reading public. This involves the issues that are not covered, or not covered truthfully by the "National News Media." "In the time of universal deceit, telling the truth is a revolutionary act." - George Orwell. To warn the public of the present and coming danger of permitting the federalizing of local police departments across our nation is of the utmost importance. If allowed to continue, the federalizing of local police departments, will result in the planned replication of the infamous "Nazi storm troopers" reminiscent of Hitler´s Germany in recent past history. "A prudent person foresees the danger ahead and takes precautions; the simpleton goes blindly on and suffers the consequences." - Proverbs. 22:3 N.L.T
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Bill Haymin
March 29, 2008
By: Patty Donovan
Naturalnews.com
Also below: Treat Lyme Disease with Over-The-Counter Chinese Herbal Medicines
NaturalNews) The world of lacto-fermentation is a fascinating one. Virtually every culture has some kind of fermented food/beverage. Fermented products are significant sources of amino acids, vitamins and minerals. The bacteria in fermented foods are potent detoxifiers. They produce substances that inhibit harmful bacteria such as salmonella. They can eradicate H. Pylori, the bacteria responsible for the majority of gastric ulcers. In this series I will talk about a few of the ferments with which I have become very familiar over the last several months. By the last article in the series, I hope to have convinced you that fermentation is not only cheaper and better for you than popping a pill but that it's fun. You have to eat anyway, so get the most for your money. It doesn't cost you more than the cost of the food once you have your initial supplies and members of many yahoo groups offer things for no more than the cost of postage.
The first ferment I would like to discuss is Kefir, a dairy ferment. If you are vegan, lactose intolerant or allergic to casein, please continue reading as there are alternatives to dairy ferments. Kefir is considered to be the mother culture of all dairy ferments. To quote Dominic N. Anfiteatro, who is probably the most knowledgeable person in the world today when it comes to kefir: "I regard kefir grains to be Probiotic-Jewels... and their culture-product kefir a Probiotic-Gem". I first became interested in kefir when I was reading "The Maker's Diet" by Jordan Rubin. I looked it up on the web, got some grains and I was soon making kefir. I feel it has contributed significantly to the healing I have experienced.
Kefir originated in the Caucasus Mountains. The word kefir is derived from the Turkish word keif, which loosely translates to "feeling good". This makes perfect sense as those who drink kefir regularly (myself included) claim it promotes a sense of well-being. The Caucasus peoples enjoyed longevity of over 100 years. There is a legend that kefir grains were a gift of the prophet Mohammed and the Caucasus people fiercely guarded their grains for fear they would lose their strength if given away and the secret of making kefir got out. Others heard of the "magical" properties of kefir and word spread. Even Marco Polo mentioned it. Then kefir was forgotten for centuries until news spread of its successful use in the treatment of tuberculosis, intestinal and stomach diseases. The first studies on kefir were published in Russia at the end of the 19th century. This is the true story of how kefir grains found their way to the rest of the world:
The members of the All Russian Physician's Society were determined to obtain kefir grains in order to easily supply kefir to their patients. The society approached the Blandov brothers and asked them to procure some kefir grains. These brothers not only had a dairy, but had holdings in the Caucasus. The plan was to obtain a source of kefir grains and then produce kefir on an industrial scale in Moscow. Nikolai Blandov sent a beautiful young employee, Irina Sakharova, to the court of a local prince, Bek-Mirza Barchorov. Her job was to charm the prince and persuade him to give her some kefir grains.
The prince however, afraid to violate a religious law, had no intention of giving away any 'Grains of the Prophet'. He was very taken with Irina though and didn't want to lose her. Realizing that they were not going to complete their mission, Irina and her party departed for Kislovodsk but were waylaid on way home by mountain tribesmen who kidnapped Irina and took her back to the prince. Since it was a local custom to steal a bride, Irina was told that she was to marry the prince. Only a daring rescue mission mounted by agents of her employers saved Irina from the forced marriage. The unlucky prince was hauled before the Tsar who ruled that the prince was to give Irina ten pounds of kefir grains, to recompense her for the insults she had endured. The kefir grains were taken to the Moscow Dairy and in September, 1908, the first commercial kefir was sold.
Traditionally kefir is prepared by fermenting milk with kefir grains. The word 'grains' is a bit misleading. They look like little pieces of cauliflower and have absolutely no relationship to cereal grains. They are composed of a firm gel-like mass of proteins, fats and polysaccharides and reproduce in a dairy medium. The organisms found in kefir can be divided into 4 genus groups: Lactobacilli, Streptococci-Lactococci, Acetobacter and Yeasts. Kefir, prepared with grains, contains as many as 35 different strains of bacteria and yeast. Commercial powdered starters are available and these contain 10-15 organisms, while the bottled kefir you buy in the store contains a maximum of 10 strains (along with a lot of things you don't want). Most bottled kefir contains only bacteria as many states do not allow the selling of beverages with live yeasts, so, as you can see, if you want kefir for its probiotic value, it only makes sense to culture your own. It is very simple to do, taking about 5 minutes a day. It is also quite simple to prepare cheese from kefir.
Kefir has a creamy consistency with a slightly tangy (sour) taste depending on how long it's been fermented. Mine often gets as thick as yogurt. Many, if not most people drink kefir after culturing for 24 hours then straining. However, by doing this they are missing out on many of the benefits of kefir. For example, by ripening kefir another 24 hours, the content of folic acid is increased 116%. Kefir was originally stored in airtight clay vessels or wooden barrels and allowed to age. This produced a very effervescent beverage with up to 2% alcohol.
Besides kefir's obvious probiotic value, it possesses other healing properties. Kefir grains produce a polysaccharide known as kefiran. Research in Japan found that rats with tumors, which were fed kefiran, had reduction in tumor size. Kefiran is also proving to have anti-inflammatory properties. Dom, mentioned above, actually cured himself of Crohn's disease by both eating kefir grains and inserting them rectally. He has also had success treating Repetitive Stress Injuries through the ingestion of kefir grains. In 2003, the anti-inflammatory effect of kefiran was investigated and correlated scientifically by Prof. Jose M. Schneedorf et al.
Other research shows regularly eating the grains themselves can lower blood pressure, cure constipation, and control blood glucose. On his site, Dom stresses that anyone culturing kefir should also ingest excess grains. On Dom's advice, a friend saved grains until she had a large quantity, then started giving her autistic son about a tablespoonful of grains with every meal. They are now about 3 weeks into this process and her son is responding beautifully. He is much calmer, emotionally less volatile and he is actually taking classes online. He is 11 years old. Currently, there is no scientific research using kefir grains to combat autism, but anecdotally, both with my friend and with others, it appears to hold promise. Kefir and kefir grains can also greatly aid in the elimination of Candidiasis.
There is a common misconception among most people battling Candida and most Candida diets that all yeasts are bad and that fermented foods will make you sicker. This simply isn't true when talking about live lacto-fermented foods. Yeasts are in the air so every time we breathe or swallow, we are putting yeasts in our bodies. There is no way to avoid exposure to yeasts unless you live in a bubble. If all yeasts were bad, we couldn't survive. Candida albicans is a normal part of microbial flora in the intestines and only causes problems when its growth gets out of control. Sadly, the SAD (Standard American Diet) is the perfect vehicle to stimulate massive proliferation of Candida albicans.
Candida is normally a smooth rounded bud and is harmless in this stage. When the colony reaches a "critical mass" in the large intestine and is running out of food, Candida has the ability to morph from the round bud to a thread-like shape. It then migrates to the small intestine in search of food and this is where the threads are able to wreak havoc by poking holes in the small intestine. Instead of vital nutrients being absorbed by the small intestine, approximately 180 toxins produced by Candida are given direct access to the bloodstream. This phenomenon is called leaky gut syndrome. Undigested food particles, toxins and other chemicals all cause inflammatory reactions once outside the protected confines of the intestines and this inflammation is the cause of myriad diseases and syndromes.
Unfortunately, mainstream medicine refuses to recognize the role of Candida in inflammation.
The yeasts and bacteria present in kefir and other lacto-fermented foods are actually able to displace Candida on the intestinal wall allowing these holes to heal. Once the leaky-gut is resolved and toxins no longer pass into the bloodstream and tissues of the body, healing can begin. I truly believe that lacto-fermented foods are key players in combating Candida albicans overgrowth and dairy kefir provides the most comprehensive combination of beneficial organisms.
Milk kefir grains can be used to ferment alternative milks such as soy milk, seed/nut milks, quinoa milk, coconut and rice milk. The grains will not grow in such mediums and will eventually stop fermenting, and kefiran is not produced. You do however; reap all the other benefits, especially the probiotic benefits of fermenting milk. Another alternative is water kefir. Water kefir grains are like squishy crystals and are used to ferment sugar, water and fruits. You can create your own carbonated soda-like beverages with water kefir and get many of the same probiotic benefits. The organisms are not identical to milk kefir grains. You can convert milk grains to culture other mediums, but water grains don't generally do a good job with dairy. For more information on this:
((http://users.chariot.net.au/~dna/kefirp...) .
While kefir will work with all milk, even powdered, it does like a little fat. I would highly recommend raw milk (cow or goat) from grass fed animals. If you can't get raw, try and find milk that has been pasteurized but not homogenized. Ultra pasteurization is the most damaging to the structure of the milk proteins, but that is often the only way you can get organic milk. Above all, avoid milk that comes from cows given hormones and antibiotics. Again, kefir grains will do their magic with any milk.
If you are interested in finding raw milk in your area, go here: (http://www.realmilk.com/where.html) .
If you are lactose intolerant, the initial 24-hour fermentation will remove about 50% of the lactose, which is the food for the organisms. Ripening the kefir after straining for an additional 24 hours at room temperature or for several days in the refrigerator, will remove almost all the lactose. Many people who are lactose intolerant are able to drink raw milk even without fermenting, as the enzyme lactase is still present.
I hope I have piqued your curiosity about kefir and tempted you to try it. Here are some resources for getting grains. Most people give you the grains for the cost of shipping.
(http://groups.yahoo.com/group/Kefir_making/) , Join this group, post stating where you are and ask.
((http://groups.yahoo.com/group/Kefir_mak...)
((http://www.torontoadvisors.com/Kefir/ke...)
For some people, the tart taste may take a little getting used to. Here are a couple of recipes I've developed for smoothies. I use stevia because I have eliminated all sugars from my diet, however, you can use honey or another natural sweetener of choice.
Mint Chocolate Smoothie
8 to 10 oz KEFIR
1 heaping tablespoonful Cocoa Powder
teaspoonful Peppermint Extract
1 raw egg
1 tablespoonful Chia seed
Stevia to taste
Blend and enjoy
Berry Smoothie
8 to 10 oz KEFIR
cup berries of choice
teaspoonful Vanilla Extract
1 raw egg
1 tablespoonful Chia seed
Stevia to taste
Blend and enjoy
(http://users.chariot.net.au/~dna/kefirpage.html)
(http://www.healingcrow.com/ferfun/ferfun.html)
(http://www.kefir.biz/history.htm)
((http://www.know-the-cause.com/NewsLette...)
About the author
Patty is a recent convert to health through "whole foods" nutrition and alternative medicine. In April 2007, she was told to go back on morphine, get in a wheelchair and "learn to live with it". Since that time, she has spent countless hours researching nutrtion and alternative health. She comes to News Target with a unique perspective in this area after working in pharmacy and teaching pharmacology for 15 years, followed by 15 years as an RN. In less than 6 months of following this lifestyle, she has lost 50lbs, stopped over 20 prescription drugs and no longer has several "diseases".
Treat Lyme Disease with Over-The-Counter Chinese Herbal Medicines
Wednesday, March 12, 2008 by: Luke J. Terry (see all articles by this author)
Key concepts: lyme disease, herbs and rheumatoid arthritis
Naturalnews.com
NaturalNews) A silent epidemic is ravaging our people, inflicting a large and harrowingly complex group of symptoms including arthritic conditions, autoimmune conditions, cognitive problems, and many more. This quiet, nearly undetectable bacterial pathogen has infected millions, and most of them don't even know it. This disease has been identified as the fastest-growing infectious disease in the US, as well as the number-one insect-borne pathogen in the US. Yet this only represents the known cases of a disease that is known to be dramatically under-reported, under-diagnosed, and very difficult to both detect and treat. Up to one-half the population may have been exposed to this disease, according to Lyme disease expert Dietrich Klinghardt, MD, of Seattle, WA.
Lyme disease is a clinical diagnosed constellation of symptoms caused by a related group of pathogens, chief among them borrelia bergdorferi. Lyme Disease (LD) became widely known in 1975 after a large number of children and adults near Lyme, Connecticut, began to show symptoms of rheumatoid arthritis. Juvenile rheumatoid arthritis is rare, and a team of researchers began to study the outbreak. It was discovered that all the children involved spent a great deal of time outdoors, and a high incidence of tick exposure was found. The pathogenic agent, a spirochetal bacterium, responsible for the disease, was discovered by a PhD biologist named Willy Bergdorfer. Thus this new pathogen was named for Dr. Bergdorfer: Borrelia Bergorferi. The group of researchers led by Dr. Bergdorfer found that LD is transmitted by a tick-borne vector to and from rodents and small mammals, deer, pets, and humans.
Lyme disease was first reported in California in 1978, and is now the most common tick-borne illness in California and the United States. Since Bergdorfer's work, other experts have discovered credible evidence of Lyme disease being transmitted via many more vectors, including mosquitoes, fleas, and even sexual contact, according to James Bowen, MD, of Portland, OR.
The complete clinical presentation of a patient with Lyme disease can present symptoms like many other diseases, including Multiple Sclerosis, Rheumatoid Arthritis, and many others. Because of this shape-shifting tendency, Lyme disease has been dubbed "the great imitator." However classical early-onset symptoms in humans may include pain, swelling in the joints, fever, headache, and fatigue -- fitting a pattern that is described in the classical Shang Han Lun (Theory of Cold-Induced Damage), an ancient text in oriental medicine that has been used to successfully differentiate and treat illnesses for more than 1500 years.
The symptoms of Lyme disease usually show up days or weeks after a tick bite, though 50% of all LD patients cannot recall a tick bite, and it has been estimated that only 1-3% of all tick bites lead to LD. Several co-infections are commonly found along with LD, including erhlichosis, babiosis, and other forms of bacterium that are transmitted via tick or other insect bites.
Diagnosis in western medicine is made through identification of clinical signs and symptoms. No CDC-approved screening tests are accurate enough to be called definitive. Western diagnostic testing includes blood tests for IgG and IgM antibodies, such as ELISA and Western Blot, both showing poor sensitivity and specificity. Many experts in the field now believe that the borrelia pathogen assaults the B-lymphocytes, which are the components of the immune system responsible for making antibodies. When the antibody-producing cells are impaired, the immune system is blinded to the pathogens -- and so are any diagnostic tests looking for antibodies. This mechanism may explain why many patients, both known Lyme carriers and those whose Lyme status is unknown, suffer from arthritic symptoms closely resembling those of Rheumatoid Arthritis or Lupus, yet not antibodies for Lupus or RA are found.
Thus the diagnosis must be made from looking at history, taking symptoms and general patterns into account. Diagnosis is additionally hampered by the co-infection factor, which may create a host of other sometimes strange symptoms.
The LD pathogen slowly makes its way through the body, the longer it remains in the body, the more severe the infection. The severity of the infection is categorized by western practitioners in one of three categories related to its progression in the body -- early disseminated, late disseminated, and chronic. The disease is most treatable early in the progression. Standard western care includes immediate treatment with quinolone or cephalosporin antibiotics for a minimum of 6 weeks.
Mainstream western medicine treatment, limited to antibiotic treatment, commonly fails to provide relief or cure, and often results in worsening of the infection due to the side effects of the antibiotic therapy. Chronic LD has proven to be a very difficult infection to cure. End-stage patients can be severely neurologically compromised, and may resemble neurosyphilis in its clinical presentation: dementia, confusion, memory loss, delusions, and, eventually, complete neurological breakdown. This makes sense, because Borrelia Bergdorferi is in the same order as syphilis, the spirochaetalis order. Spirochetes are characterized by a flexible, spiral shape, not unlike a drill bit.
With so many factors involved, LD is an incredibly complex infection to describe, let alone to treat, and it is beyond the scope of this paper to describe in detail the unusual life cycle and characteristics of the organism that make it so difficult to treat with western medicine. The prognosis according to Traditional Oriental Medicine, or TOM, is much rosier, and demonstrates the power and optimism of this 5000-year old system of medicine. TOM has had much success treating both syphilis and leptospirosis, two cousins of Lyme disease. All three bacterium belong to the spirochete family. There is a large body of evidence demonstrating effective TOM herbal approaches to treating treponema palladium, and leptospira interogans, responsible for syphilis and leptospirosis, respectively.
Syphilis kills many thousands of people each year, though treatment with both western and oriental medicine effects a cure. Leptospirosis, from the Leptospira, is spirochetal infection transmitted to humans via flies, mosquitos and other insects, from pigs and other livestock. The symptoms of leptospirosis approximate those of Lyme disease, presenting with headache, severe muscle aches, chills, fever, and conjunctivitis, with the severe form known as Weil's disease causing hemorrhages, jaundice, and kidney and liver dysfunction.
Though there is little direct evidence of TOM success treating LD, clinical experience and success in treating other spirochetes demonstrates the strong potential of Oriental Medicine for effecting a cure for Lyme disease patients. Subhuti Dharmananda, PhD describes how early-stage disseminated LD follows a classic Shang Han Lun pattern. He also portrays the Lyme disease progression as one that fits the stages documented in the Shang Han Lun, with jaundice and meningitis both demonstrating severe and deeply penetrated pathogenic influence.
Bob Flaws, Dipl.OM, describes a progression in three stages; in the initial stage, LD is categorized as huo dan, or Fire Toxin, with Gan Mao, or contraction-encroachment, which are the flu-like initial symptoms. The initial pattern, then is one of damp heat & evil toxin entering the body. At this stage the immune system, called "the righteous qi" in traditional oriental medicine, still mounts a strong response. Traditional doctors would expect to see a red tongue with a slimy or greasy yellow tongue coating, and a floating, rapid pulse, along with the previously mentioned musculoskeletal symptoms.
The second stage, according to Flaws, is one of heat toxins with righteous qi vacuity. Thus the pathogen is stronger than in the first pattern, and the body somewhat weaker. The tongue in this stage would be less red, and more swollen, signifying more spleen xu. The pulse may be surging, indicative of more floating, unsupported yang energy as the yin is slowly consumed in the process of fighting the pathogen. Reiterating earlier, it is important to catch this disease as early as possible, as the longer it remains unchecked in the body, the more it damages the body's resources.
This is evident in Flaw's description of the deepest stage, one of profound qi, blood, and yin deficiency. Signs and symptoms would include extreme fatigue and loss of strength, tinnitus, low back pain, knee pain and swelling, dry mouth and throat, five-centers heat, malar flushing, hair loss, memory loss, confusion, and torpor.
This complicated clinical picture requires the deft use of herbs. The patient experiences both strong excesses (the pathogen), and potentially deep immune system deficiencies. Thus the treatment may be best approached with custom-blended medicinals. However, due to reasons of cost and convenience, commercially available, pre-prepared herbal supplements, or "patent" preparations may supplement or substitute for custom-blended powdered or raw herb formulas.
To begin with, a list of herbs that have been found to be medically effective against various spirochetes including borrelia bergdorferi is as follows: Coptis (huang lian), Scute (huang qin), Phellodendron (huang bai), Forsythia (lian qiao), Isatis root (ban lan gen), Isatis leaf (da qing ye), Andrographis (chuan xin lian), Smilax Glabra(tu fu ling), Asploidis (zhi zi), and Artemesia Annua (qing hao). Of these herbals, all are strong heat-clearing herbs with well-demonstrated antibacterial qualities. Chief among this group is artemesia annua (qing hao), showing an incredible effectiveness against malaria, another insect-born, though very different pathogen. In particular, an active ingredient called arteanuin is used alone as a western treatment for malaria. Many malaria experts believe this "drug" combats malaria more effectively than any man-made drug currently available.
This herb is readily available as a concentrated patent formula (Health Concerns, Artestatin). Others such as Forsythia (lian qiao), Isatis roots & leaves (ban lan gen & da qing ye), and Andrographis (chuan xin lian), are well-demonstrated against leptospirosis, and are readily available in balanced patent formulas. Of all of the above listed herbs, the best single herb is probably tu fu ling. This herb, Smilax Glabra, is perhaps the most gentle, most neutral and least damaging to the body. The "atmospheric qualities" of Smilax Glabra, or the way that the herb affects the body's condition globally, are categorized as sweet and neutral, meaning it is both gentle and nourishing. Smilax has shown to be profoundly effective against both leptospirosis (in large clinical trials) and against LD (by clinical experience). Unfortunately, there are few if any commercial preparations of Smilax Glabra, despite its profound effectiveness and mild nature. It appears that Smilax Glabra is underappreciated as a medicinal agent.
In the realm of patents, for acute phase, massive doses of Yin Qiao San are appropriate, as it contains Forsythia (lian qiao), and its usage fits the initial pattern of disease. Far East Summit's alcohol preparation would be an excellent choice, as the alcohol would drive the medicine into the channels and tissues. In addition, Artestatin from Health Concerns presents itself as a very effective medicinal agent, as its concentration and aromatic preservation are excellent. It also contains Coptis (huang lian,) and a number of balancing herbs, too long to be listed here, to balance the cold, draining qualities of Artemeseia (qing hao) and Coptis (huang lian).
In the early stage, this may be enough to arrest the development of the LD pathogen and cure the disease. If symptoms are still developing, another more tonifying formula, one which still contains a strong complement of the heat-clearing antispirochetal herbs, would likely result in much better clinical outcomes. Specifically, Astra Isatis from Health Concerns contains plenty of tonics for qi, blood, yin, and yang, in addition to its chief herbs, Isatis (ban lan gen and da qing ye). This formulation derives its punch from using the roots and leaves of the Isatis plant.
A compelling body of evidence exists demonstrating the significant potential of tu fu ling, or smilax glabra, also known as sarsparilla, in treating spirochetal diseases. It is the author's hope that manufacturers of quality Oriental herbal products will notice this market opportunity, and create a product to serve the many patients suffering from Lyme disease and its coinfections.
References:
National Institutes of Health, 2003. Lyme Disease: The Facts, The Challenge, NIH Publication # 03-7045, p. 3
Sutter-Yuba Mosquito and Vector Control District, Lyme Disease, online at: (http://sutter-yubamvcd.org/Lyme%20Disease.asp)
(www.samento.com.ec/sciencelib/medmain.html)
Dharmananda, Subhuti, PhD, Lyme Disease: Treatment with Chinese Herbs, Institute of Traditional Medicine, online at: (http://www.itmonline.org/arts/lyme.htm)
(www.neuraltherapy.com/LymeALookBeyond6.pdf)
Burrascano Jr., Joseph J. MD, September 2005. Advanced Topics in Lyme Disease, p. 4-5.
Flaws, Bob, and Sionneau, Phillipe, 2005. Treatmentof Modern Western Medical Diseases with Chinese Medicine, Blue Poppy Press. P. 329-332.
William Morris, OMD. Personal correspondence, and personal experience.
Gaeddert, Andrew, 2006. Health Concerns Clinical Handbook, 4th Edition, p. 45-46.
(http://www.rain-tree.com/sarsaparilla.htm)
About the author
Luke completed a Master's Degree in Traditional Oriental Medicine in 2007 at Emperor's College of Traditional Oriental Medicine. He maintains a private practice in nutrition and herbology in Pacific Palisades, California.
He enjoys qigong, yoga, cycling, meditation, raw food nutrition, lucid dreaming, and hiking.
He is currently preparing for the National and State board examinations for licensure in acupuncture, while building a nutrition & wellness business with an area physician.
He lives with his sweetheart Sara, and their wild raw food cat, Mushroom.
Disclaimer: Posting articles does not necessarily endorse or agree with every opinion expressed in every article. All articles that are posted are aimed at getting people to think & consider the various issues, ideas & factual research presented.
Reprinted by permission
Presented by Bill Haymin, 2008
Naturalnews.com
Also below: Treat Lyme Disease with Over-The-Counter Chinese Herbal Medicines
NaturalNews) The world of lacto-fermentation is a fascinating one. Virtually every culture has some kind of fermented food/beverage. Fermented products are significant sources of amino acids, vitamins and minerals. The bacteria in fermented foods are potent detoxifiers. They produce substances that inhibit harmful bacteria such as salmonella. They can eradicate H. Pylori, the bacteria responsible for the majority of gastric ulcers. In this series I will talk about a few of the ferments with which I have become very familiar over the last several months. By the last article in the series, I hope to have convinced you that fermentation is not only cheaper and better for you than popping a pill but that it's fun. You have to eat anyway, so get the most for your money. It doesn't cost you more than the cost of the food once you have your initial supplies and members of many yahoo groups offer things for no more than the cost of postage.
The first ferment I would like to discuss is Kefir, a dairy ferment. If you are vegan, lactose intolerant or allergic to casein, please continue reading as there are alternatives to dairy ferments. Kefir is considered to be the mother culture of all dairy ferments. To quote Dominic N. Anfiteatro, who is probably the most knowledgeable person in the world today when it comes to kefir: "I regard kefir grains to be Probiotic-Jewels... and their culture-product kefir a Probiotic-Gem". I first became interested in kefir when I was reading "The Maker's Diet" by Jordan Rubin. I looked it up on the web, got some grains and I was soon making kefir. I feel it has contributed significantly to the healing I have experienced.
Kefir originated in the Caucasus Mountains. The word kefir is derived from the Turkish word keif, which loosely translates to "feeling good". This makes perfect sense as those who drink kefir regularly (myself included) claim it promotes a sense of well-being. The Caucasus peoples enjoyed longevity of over 100 years. There is a legend that kefir grains were a gift of the prophet Mohammed and the Caucasus people fiercely guarded their grains for fear they would lose their strength if given away and the secret of making kefir got out. Others heard of the "magical" properties of kefir and word spread. Even Marco Polo mentioned it. Then kefir was forgotten for centuries until news spread of its successful use in the treatment of tuberculosis, intestinal and stomach diseases. The first studies on kefir were published in Russia at the end of the 19th century. This is the true story of how kefir grains found their way to the rest of the world:
The members of the All Russian Physician's Society were determined to obtain kefir grains in order to easily supply kefir to their patients. The society approached the Blandov brothers and asked them to procure some kefir grains. These brothers not only had a dairy, but had holdings in the Caucasus. The plan was to obtain a source of kefir grains and then produce kefir on an industrial scale in Moscow. Nikolai Blandov sent a beautiful young employee, Irina Sakharova, to the court of a local prince, Bek-Mirza Barchorov. Her job was to charm the prince and persuade him to give her some kefir grains.
The prince however, afraid to violate a religious law, had no intention of giving away any 'Grains of the Prophet'. He was very taken with Irina though and didn't want to lose her. Realizing that they were not going to complete their mission, Irina and her party departed for Kislovodsk but were waylaid on way home by mountain tribesmen who kidnapped Irina and took her back to the prince. Since it was a local custom to steal a bride, Irina was told that she was to marry the prince. Only a daring rescue mission mounted by agents of her employers saved Irina from the forced marriage. The unlucky prince was hauled before the Tsar who ruled that the prince was to give Irina ten pounds of kefir grains, to recompense her for the insults she had endured. The kefir grains were taken to the Moscow Dairy and in September, 1908, the first commercial kefir was sold.
Traditionally kefir is prepared by fermenting milk with kefir grains. The word 'grains' is a bit misleading. They look like little pieces of cauliflower and have absolutely no relationship to cereal grains. They are composed of a firm gel-like mass of proteins, fats and polysaccharides and reproduce in a dairy medium. The organisms found in kefir can be divided into 4 genus groups: Lactobacilli, Streptococci-Lactococci, Acetobacter and Yeasts. Kefir, prepared with grains, contains as many as 35 different strains of bacteria and yeast. Commercial powdered starters are available and these contain 10-15 organisms, while the bottled kefir you buy in the store contains a maximum of 10 strains (along with a lot of things you don't want). Most bottled kefir contains only bacteria as many states do not allow the selling of beverages with live yeasts, so, as you can see, if you want kefir for its probiotic value, it only makes sense to culture your own. It is very simple to do, taking about 5 minutes a day. It is also quite simple to prepare cheese from kefir.
Kefir has a creamy consistency with a slightly tangy (sour) taste depending on how long it's been fermented. Mine often gets as thick as yogurt. Many, if not most people drink kefir after culturing for 24 hours then straining. However, by doing this they are missing out on many of the benefits of kefir. For example, by ripening kefir another 24 hours, the content of folic acid is increased 116%. Kefir was originally stored in airtight clay vessels or wooden barrels and allowed to age. This produced a very effervescent beverage with up to 2% alcohol.
Besides kefir's obvious probiotic value, it possesses other healing properties. Kefir grains produce a polysaccharide known as kefiran. Research in Japan found that rats with tumors, which were fed kefiran, had reduction in tumor size. Kefiran is also proving to have anti-inflammatory properties. Dom, mentioned above, actually cured himself of Crohn's disease by both eating kefir grains and inserting them rectally. He has also had success treating Repetitive Stress Injuries through the ingestion of kefir grains. In 2003, the anti-inflammatory effect of kefiran was investigated and correlated scientifically by Prof. Jose M. Schneedorf et al.
Other research shows regularly eating the grains themselves can lower blood pressure, cure constipation, and control blood glucose. On his site, Dom stresses that anyone culturing kefir should also ingest excess grains. On Dom's advice, a friend saved grains until she had a large quantity, then started giving her autistic son about a tablespoonful of grains with every meal. They are now about 3 weeks into this process and her son is responding beautifully. He is much calmer, emotionally less volatile and he is actually taking classes online. He is 11 years old. Currently, there is no scientific research using kefir grains to combat autism, but anecdotally, both with my friend and with others, it appears to hold promise. Kefir and kefir grains can also greatly aid in the elimination of Candidiasis.
There is a common misconception among most people battling Candida and most Candida diets that all yeasts are bad and that fermented foods will make you sicker. This simply isn't true when talking about live lacto-fermented foods. Yeasts are in the air so every time we breathe or swallow, we are putting yeasts in our bodies. There is no way to avoid exposure to yeasts unless you live in a bubble. If all yeasts were bad, we couldn't survive. Candida albicans is a normal part of microbial flora in the intestines and only causes problems when its growth gets out of control. Sadly, the SAD (Standard American Diet) is the perfect vehicle to stimulate massive proliferation of Candida albicans.
Candida is normally a smooth rounded bud and is harmless in this stage. When the colony reaches a "critical mass" in the large intestine and is running out of food, Candida has the ability to morph from the round bud to a thread-like shape. It then migrates to the small intestine in search of food and this is where the threads are able to wreak havoc by poking holes in the small intestine. Instead of vital nutrients being absorbed by the small intestine, approximately 180 toxins produced by Candida are given direct access to the bloodstream. This phenomenon is called leaky gut syndrome. Undigested food particles, toxins and other chemicals all cause inflammatory reactions once outside the protected confines of the intestines and this inflammation is the cause of myriad diseases and syndromes.
Unfortunately, mainstream medicine refuses to recognize the role of Candida in inflammation.
The yeasts and bacteria present in kefir and other lacto-fermented foods are actually able to displace Candida on the intestinal wall allowing these holes to heal. Once the leaky-gut is resolved and toxins no longer pass into the bloodstream and tissues of the body, healing can begin. I truly believe that lacto-fermented foods are key players in combating Candida albicans overgrowth and dairy kefir provides the most comprehensive combination of beneficial organisms.
Milk kefir grains can be used to ferment alternative milks such as soy milk, seed/nut milks, quinoa milk, coconut and rice milk. The grains will not grow in such mediums and will eventually stop fermenting, and kefiran is not produced. You do however; reap all the other benefits, especially the probiotic benefits of fermenting milk. Another alternative is water kefir. Water kefir grains are like squishy crystals and are used to ferment sugar, water and fruits. You can create your own carbonated soda-like beverages with water kefir and get many of the same probiotic benefits. The organisms are not identical to milk kefir grains. You can convert milk grains to culture other mediums, but water grains don't generally do a good job with dairy. For more information on this:
((http://users.chariot.net.au/~dna/kefirp...) .
While kefir will work with all milk, even powdered, it does like a little fat. I would highly recommend raw milk (cow or goat) from grass fed animals. If you can't get raw, try and find milk that has been pasteurized but not homogenized. Ultra pasteurization is the most damaging to the structure of the milk proteins, but that is often the only way you can get organic milk. Above all, avoid milk that comes from cows given hormones and antibiotics. Again, kefir grains will do their magic with any milk.
If you are interested in finding raw milk in your area, go here: (http://www.realmilk.com/where.html) .
If you are lactose intolerant, the initial 24-hour fermentation will remove about 50% of the lactose, which is the food for the organisms. Ripening the kefir after straining for an additional 24 hours at room temperature or for several days in the refrigerator, will remove almost all the lactose. Many people who are lactose intolerant are able to drink raw milk even without fermenting, as the enzyme lactase is still present.
I hope I have piqued your curiosity about kefir and tempted you to try it. Here are some resources for getting grains. Most people give you the grains for the cost of shipping.
(http://groups.yahoo.com/group/Kefir_making/) , Join this group, post stating where you are and ask.
((http://groups.yahoo.com/group/Kefir_mak...)
((http://www.torontoadvisors.com/Kefir/ke...)
For some people, the tart taste may take a little getting used to. Here are a couple of recipes I've developed for smoothies. I use stevia because I have eliminated all sugars from my diet, however, you can use honey or another natural sweetener of choice.
Mint Chocolate Smoothie
8 to 10 oz KEFIR
1 heaping tablespoonful Cocoa Powder
teaspoonful Peppermint Extract
1 raw egg
1 tablespoonful Chia seed
Stevia to taste
Blend and enjoy
Berry Smoothie
8 to 10 oz KEFIR
cup berries of choice
teaspoonful Vanilla Extract
1 raw egg
1 tablespoonful Chia seed
Stevia to taste
Blend and enjoy
(http://users.chariot.net.au/~dna/kefirpage.html)
(http://www.healingcrow.com/ferfun/ferfun.html)
(http://www.kefir.biz/history.htm)
((http://www.know-the-cause.com/NewsLette...)
About the author
Patty is a recent convert to health through "whole foods" nutrition and alternative medicine. In April 2007, she was told to go back on morphine, get in a wheelchair and "learn to live with it". Since that time, she has spent countless hours researching nutrtion and alternative health. She comes to News Target with a unique perspective in this area after working in pharmacy and teaching pharmacology for 15 years, followed by 15 years as an RN. In less than 6 months of following this lifestyle, she has lost 50lbs, stopped over 20 prescription drugs and no longer has several "diseases".
Treat Lyme Disease with Over-The-Counter Chinese Herbal Medicines
Wednesday, March 12, 2008 by: Luke J. Terry (see all articles by this author)
Key concepts: lyme disease, herbs and rheumatoid arthritis
Naturalnews.com
NaturalNews) A silent epidemic is ravaging our people, inflicting a large and harrowingly complex group of symptoms including arthritic conditions, autoimmune conditions, cognitive problems, and many more. This quiet, nearly undetectable bacterial pathogen has infected millions, and most of them don't even know it. This disease has been identified as the fastest-growing infectious disease in the US, as well as the number-one insect-borne pathogen in the US. Yet this only represents the known cases of a disease that is known to be dramatically under-reported, under-diagnosed, and very difficult to both detect and treat. Up to one-half the population may have been exposed to this disease, according to Lyme disease expert Dietrich Klinghardt, MD, of Seattle, WA.
Lyme disease is a clinical diagnosed constellation of symptoms caused by a related group of pathogens, chief among them borrelia bergdorferi. Lyme Disease (LD) became widely known in 1975 after a large number of children and adults near Lyme, Connecticut, began to show symptoms of rheumatoid arthritis. Juvenile rheumatoid arthritis is rare, and a team of researchers began to study the outbreak. It was discovered that all the children involved spent a great deal of time outdoors, and a high incidence of tick exposure was found. The pathogenic agent, a spirochetal bacterium, responsible for the disease, was discovered by a PhD biologist named Willy Bergdorfer. Thus this new pathogen was named for Dr. Bergdorfer: Borrelia Bergorferi. The group of researchers led by Dr. Bergdorfer found that LD is transmitted by a tick-borne vector to and from rodents and small mammals, deer, pets, and humans.
Lyme disease was first reported in California in 1978, and is now the most common tick-borne illness in California and the United States. Since Bergdorfer's work, other experts have discovered credible evidence of Lyme disease being transmitted via many more vectors, including mosquitoes, fleas, and even sexual contact, according to James Bowen, MD, of Portland, OR.
The complete clinical presentation of a patient with Lyme disease can present symptoms like many other diseases, including Multiple Sclerosis, Rheumatoid Arthritis, and many others. Because of this shape-shifting tendency, Lyme disease has been dubbed "the great imitator." However classical early-onset symptoms in humans may include pain, swelling in the joints, fever, headache, and fatigue -- fitting a pattern that is described in the classical Shang Han Lun (Theory of Cold-Induced Damage), an ancient text in oriental medicine that has been used to successfully differentiate and treat illnesses for more than 1500 years.
The symptoms of Lyme disease usually show up days or weeks after a tick bite, though 50% of all LD patients cannot recall a tick bite, and it has been estimated that only 1-3% of all tick bites lead to LD. Several co-infections are commonly found along with LD, including erhlichosis, babiosis, and other forms of bacterium that are transmitted via tick or other insect bites.
Diagnosis in western medicine is made through identification of clinical signs and symptoms. No CDC-approved screening tests are accurate enough to be called definitive. Western diagnostic testing includes blood tests for IgG and IgM antibodies, such as ELISA and Western Blot, both showing poor sensitivity and specificity. Many experts in the field now believe that the borrelia pathogen assaults the B-lymphocytes, which are the components of the immune system responsible for making antibodies. When the antibody-producing cells are impaired, the immune system is blinded to the pathogens -- and so are any diagnostic tests looking for antibodies. This mechanism may explain why many patients, both known Lyme carriers and those whose Lyme status is unknown, suffer from arthritic symptoms closely resembling those of Rheumatoid Arthritis or Lupus, yet not antibodies for Lupus or RA are found.
Thus the diagnosis must be made from looking at history, taking symptoms and general patterns into account. Diagnosis is additionally hampered by the co-infection factor, which may create a host of other sometimes strange symptoms.
The LD pathogen slowly makes its way through the body, the longer it remains in the body, the more severe the infection. The severity of the infection is categorized by western practitioners in one of three categories related to its progression in the body -- early disseminated, late disseminated, and chronic. The disease is most treatable early in the progression. Standard western care includes immediate treatment with quinolone or cephalosporin antibiotics for a minimum of 6 weeks.
Mainstream western medicine treatment, limited to antibiotic treatment, commonly fails to provide relief or cure, and often results in worsening of the infection due to the side effects of the antibiotic therapy. Chronic LD has proven to be a very difficult infection to cure. End-stage patients can be severely neurologically compromised, and may resemble neurosyphilis in its clinical presentation: dementia, confusion, memory loss, delusions, and, eventually, complete neurological breakdown. This makes sense, because Borrelia Bergdorferi is in the same order as syphilis, the spirochaetalis order. Spirochetes are characterized by a flexible, spiral shape, not unlike a drill bit.
With so many factors involved, LD is an incredibly complex infection to describe, let alone to treat, and it is beyond the scope of this paper to describe in detail the unusual life cycle and characteristics of the organism that make it so difficult to treat with western medicine. The prognosis according to Traditional Oriental Medicine, or TOM, is much rosier, and demonstrates the power and optimism of this 5000-year old system of medicine. TOM has had much success treating both syphilis and leptospirosis, two cousins of Lyme disease. All three bacterium belong to the spirochete family. There is a large body of evidence demonstrating effective TOM herbal approaches to treating treponema palladium, and leptospira interogans, responsible for syphilis and leptospirosis, respectively.
Syphilis kills many thousands of people each year, though treatment with both western and oriental medicine effects a cure. Leptospirosis, from the Leptospira, is spirochetal infection transmitted to humans via flies, mosquitos and other insects, from pigs and other livestock. The symptoms of leptospirosis approximate those of Lyme disease, presenting with headache, severe muscle aches, chills, fever, and conjunctivitis, with the severe form known as Weil's disease causing hemorrhages, jaundice, and kidney and liver dysfunction.
Though there is little direct evidence of TOM success treating LD, clinical experience and success in treating other spirochetes demonstrates the strong potential of Oriental Medicine for effecting a cure for Lyme disease patients. Subhuti Dharmananda, PhD describes how early-stage disseminated LD follows a classic Shang Han Lun pattern. He also portrays the Lyme disease progression as one that fits the stages documented in the Shang Han Lun, with jaundice and meningitis both demonstrating severe and deeply penetrated pathogenic influence.
Bob Flaws, Dipl.OM, describes a progression in three stages; in the initial stage, LD is categorized as huo dan, or Fire Toxin, with Gan Mao, or contraction-encroachment, which are the flu-like initial symptoms. The initial pattern, then is one of damp heat & evil toxin entering the body. At this stage the immune system, called "the righteous qi" in traditional oriental medicine, still mounts a strong response. Traditional doctors would expect to see a red tongue with a slimy or greasy yellow tongue coating, and a floating, rapid pulse, along with the previously mentioned musculoskeletal symptoms.
The second stage, according to Flaws, is one of heat toxins with righteous qi vacuity. Thus the pathogen is stronger than in the first pattern, and the body somewhat weaker. The tongue in this stage would be less red, and more swollen, signifying more spleen xu. The pulse may be surging, indicative of more floating, unsupported yang energy as the yin is slowly consumed in the process of fighting the pathogen. Reiterating earlier, it is important to catch this disease as early as possible, as the longer it remains unchecked in the body, the more it damages the body's resources.
This is evident in Flaw's description of the deepest stage, one of profound qi, blood, and yin deficiency. Signs and symptoms would include extreme fatigue and loss of strength, tinnitus, low back pain, knee pain and swelling, dry mouth and throat, five-centers heat, malar flushing, hair loss, memory loss, confusion, and torpor.
This complicated clinical picture requires the deft use of herbs. The patient experiences both strong excesses (the pathogen), and potentially deep immune system deficiencies. Thus the treatment may be best approached with custom-blended medicinals. However, due to reasons of cost and convenience, commercially available, pre-prepared herbal supplements, or "patent" preparations may supplement or substitute for custom-blended powdered or raw herb formulas.
To begin with, a list of herbs that have been found to be medically effective against various spirochetes including borrelia bergdorferi is as follows: Coptis (huang lian), Scute (huang qin), Phellodendron (huang bai), Forsythia (lian qiao), Isatis root (ban lan gen), Isatis leaf (da qing ye), Andrographis (chuan xin lian), Smilax Glabra(tu fu ling), Asploidis (zhi zi), and Artemesia Annua (qing hao). Of these herbals, all are strong heat-clearing herbs with well-demonstrated antibacterial qualities. Chief among this group is artemesia annua (qing hao), showing an incredible effectiveness against malaria, another insect-born, though very different pathogen. In particular, an active ingredient called arteanuin is used alone as a western treatment for malaria. Many malaria experts believe this "drug" combats malaria more effectively than any man-made drug currently available.
This herb is readily available as a concentrated patent formula (Health Concerns, Artestatin). Others such as Forsythia (lian qiao), Isatis roots & leaves (ban lan gen & da qing ye), and Andrographis (chuan xin lian), are well-demonstrated against leptospirosis, and are readily available in balanced patent formulas. Of all of the above listed herbs, the best single herb is probably tu fu ling. This herb, Smilax Glabra, is perhaps the most gentle, most neutral and least damaging to the body. The "atmospheric qualities" of Smilax Glabra, or the way that the herb affects the body's condition globally, are categorized as sweet and neutral, meaning it is both gentle and nourishing. Smilax has shown to be profoundly effective against both leptospirosis (in large clinical trials) and against LD (by clinical experience). Unfortunately, there are few if any commercial preparations of Smilax Glabra, despite its profound effectiveness and mild nature. It appears that Smilax Glabra is underappreciated as a medicinal agent.
In the realm of patents, for acute phase, massive doses of Yin Qiao San are appropriate, as it contains Forsythia (lian qiao), and its usage fits the initial pattern of disease. Far East Summit's alcohol preparation would be an excellent choice, as the alcohol would drive the medicine into the channels and tissues. In addition, Artestatin from Health Concerns presents itself as a very effective medicinal agent, as its concentration and aromatic preservation are excellent. It also contains Coptis (huang lian,) and a number of balancing herbs, too long to be listed here, to balance the cold, draining qualities of Artemeseia (qing hao) and Coptis (huang lian).
In the early stage, this may be enough to arrest the development of the LD pathogen and cure the disease. If symptoms are still developing, another more tonifying formula, one which still contains a strong complement of the heat-clearing antispirochetal herbs, would likely result in much better clinical outcomes. Specifically, Astra Isatis from Health Concerns contains plenty of tonics for qi, blood, yin, and yang, in addition to its chief herbs, Isatis (ban lan gen and da qing ye). This formulation derives its punch from using the roots and leaves of the Isatis plant.
A compelling body of evidence exists demonstrating the significant potential of tu fu ling, or smilax glabra, also known as sarsparilla, in treating spirochetal diseases. It is the author's hope that manufacturers of quality Oriental herbal products will notice this market opportunity, and create a product to serve the many patients suffering from Lyme disease and its coinfections.
References:
National Institutes of Health, 2003. Lyme Disease: The Facts, The Challenge, NIH Publication # 03-7045, p. 3
Sutter-Yuba Mosquito and Vector Control District, Lyme Disease, online at: (http://sutter-yubamvcd.org/Lyme%20Disease.asp)
(www.samento.com.ec/sciencelib/medmain.html)
Dharmananda, Subhuti, PhD, Lyme Disease: Treatment with Chinese Herbs, Institute of Traditional Medicine, online at: (http://www.itmonline.org/arts/lyme.htm)
(www.neuraltherapy.com/LymeALookBeyond6.pdf)
Burrascano Jr., Joseph J. MD, September 2005. Advanced Topics in Lyme Disease, p. 4-5.
Flaws, Bob, and Sionneau, Phillipe, 2005. Treatmentof Modern Western Medical Diseases with Chinese Medicine, Blue Poppy Press. P. 329-332.
William Morris, OMD. Personal correspondence, and personal experience.
Gaeddert, Andrew, 2006. Health Concerns Clinical Handbook, 4th Edition, p. 45-46.
(http://www.rain-tree.com/sarsaparilla.htm)
About the author
Luke completed a Master's Degree in Traditional Oriental Medicine in 2007 at Emperor's College of Traditional Oriental Medicine. He maintains a private practice in nutrition and herbology in Pacific Palisades, California.
He enjoys qigong, yoga, cycling, meditation, raw food nutrition, lucid dreaming, and hiking.
He is currently preparing for the National and State board examinations for licensure in acupuncture, while building a nutrition & wellness business with an area physician.
He lives with his sweetheart Sara, and their wild raw food cat, Mushroom.
Disclaimer: Posting articles does not necessarily endorse or agree with every opinion expressed in every article. All articles that are posted are aimed at getting people to think & consider the various issues, ideas & factual research presented.
Reprinted by permission
Presented by Bill Haymin, 2008
