EXPANDING the USE of KEFIR & KEFIR GRAINS
This section presents a general idea of many years of work in expanding the use for kefir grains and kefir, to prepare many unique wholesome products. Each product is reasonably simple and easy to prepare. Follow the links provided for each product below, which will take you to the appropriated web page with recipes. Enjoy the journey these newly found probiotic-wonderlands may venture you.
Kefir Cottage Cheese : Similar to traditional cottage-style fresh cheese. A fresh sweet curd prepared with fresh milk coagulated with kefir. Like all cheeses developed by yours truly, this cheeses is no exception and is 100% rennet free.
Kefir Mascarpone : A rich creamy fresh cheese with a taste and texture similar to the Italian Mascarpone, and also similar to Smetana, a favourate sour cream of Russia.
Kefir-Leban : The natural process of strained fresh kefir in a cloth produces this fresh sour curd cheese. Kefir-Leban is similar to Labneh of the Middle East. A 100%% rennet free fresh sour curd.
Kefir- Straightjacket : A kefir-cheese dip or spread made from draining kefir [as in Kefir-Leban above] then adding other ingredients for a taste sensation that many people have gone crazy #@|@# for. The selected ingredients also help to keep the microbes in this fresh live cheese, viable, even during storage… it only gets better! A probiotic fresh cheese-dip, come spread, come pizza topping… come on down and make these for yourself!
Kefir Pizza : A wholemeal pizza made from a kefir sourdough starter [used for making the dough rise], topped with generous dollops of Kefir-Straightjacket cheese and other ingredients… get into that kitchen and rattle those pizza pans!
Kefirkraut : Pickled cabbage /or other vegetables similar to traditional sauerkraut [but without the use of salt!].
Kefir d’acqua : Or water-kefir prepared with either milk-based kefir grains or the common method using traditional translucent water kefir grains.The sugar-water-media more commonly used is explained with my own rendition to the recipe.
Kefir d’ erba medica : Probiotic herbal teas. This is an extension to kefir d’acqua
Kefir d’uva : This is another extension to kefir d’acqua cultured with grape juice instead of lemon juice, water and sugar.
Kefir d’pollin : This is a water- kefir with the addition of bee pollen included. This recipe may help to unlock many nutrients, which through normal digestion are mostly unavailable from bee pollen. This limitation is due to the indigestible cell-wall of each pollen cell. When including bee pollen in a water- kefir, the enzyme-rich medium may help to at least partially break down the cell walls of pollen cells, so our own digestion may then be able to further breakdown and absorb the nutrients found within pollen- cells.
Kefir Recipes : A few recipes to try, including The Butterfly [Fruit juice + kefir beverage], the Water Butterfly [water-kefir + kefir beverage] and the Kefir Charmer [kefir-smoothie]. Great for introducing kefir to children or to fussier taste buds… shneeky-he-he-heee!
Kefir Preserving Brine [KPB] : I also discovered that kefir can be made into a brine, which may then be used as a natural preservative to prolong the shelf life of certain perishable foods [stored under low temperatures]. Fresh cheeses such as Bocconcini. Tofu, cooked or raw legumes and other perishables enjoy a longer shelf life due to controlled fermentation.
Application using kefir grains for treating infected wounds: I’ve discovered that kefir grains may be effective in treating certain infections such as Ulcers when applied topically to the affected area. I’ve observed this in both man and beast alike. I’ve also removed warts by applying a kefir grain topically onto warts, [both planter and the common wart caused by the Human Papilloma Virus [HPV].
Implementing kefir grains with medicinal herbs to treat Ulcerative Colitis [UC] and Crohn’s Disease [CD] : This is a link to a word document, which explains how to implement kefir grains with medicinal herbs to correct Irritable Bowel Disease [IBD] such as UC and CD.
WHERE TO OBTAIN REAL KEFIR GRAINS
Kefir grains may be obtained from me if you so desire. My personal stock are a mixture of eight different batches of kefir grains obtained from different sources around the world over the years. The grains are cultured with Certified Organic goat’s milk, or Certified Bio-dynamic whole cow’s milk, depending on the availability of Goat’s milk, which I personally prefer using. Currently it is not possible to obtain traditional sugary kefir grains to prepare traditional water-kefir from me. Milk kefir grains are supplied with a copy of my 36 page manual; Kefir! A Probiotic Gem Cultured with Probiotic Jewels: Kefir Grains!
Although this is not a current business venture for financial profit, costs to provide the individual with the invaluable rare mother-culture with a copy of the manual, do need to be covered. Funds shall also secure that this site remains as an invaluable resource for information, designed to enrich the sharing of knowledge in a non-commercial environment [notice no commercial banners throughout my site]. Kefir grains can be shipped to most locations on mother-earth.
For order details please send me an e-mail Please include country of origin with any inquiry to receive appropriate details. And please be patient with my reply, for I may not always reply the same day and it may take some days to get back to you. And since the arrival of our daughter, Shedea-Nardu, fatherhood and co-caring for Shedea-Nardu has been a priority in recent months. We hope you share your understanding and your support.
Paris Creek Bio-dynamic farm is the supplier of Bio-dynamic, non-homogenized whole cow’s milk which we use to culture our kefir, when organic goat’s milk is not available.
It may be possible to obtain kefir grains through two lists on the Internet; Kefir_making [K_m] or Real_Kefir_Making [RKM]. These two web-based world-communities were initiated by yours truly, with the aim of having members share excess kefir grains with individuals wanting to obtain the culture. See the following section below for details.
It may also be possible to track down a source for kefir grains at this database: Clarkson kefir
There is also a source for real kefir grains in the USA, from Betty Stechmyer at G.E.M. Cultures, California: http://www.gemcultures.com/
As Betty once explained to me, “… Our Home, is our Love, is our business.” God Bless you, and your works, Betty!
NOTE: When seeking kefir grains, be equipped with some facts firmly secured under your kefir-hat, by reading this section below :o)
On December 4, 1999, was the initiation of a noncommercial world community at Yahoo! groups, known to as “Kefir_making” [K_m]. On October 13, 2002, a new community list was initiated at Yahoo! groups, known as Real_Kefir_Making [RKM]. At either of these two lists, members have the opportunity to locate a source of kefir grains in their local area. Members also enjoy the giving and the sharing of not just their kefir grains, but also tips and other kefir related information. There is also a vast amount of information regarding kefir and other culture-products found in the archives of K_m. This includes photos, abstracts and links, which take up too much space on my server. Please note that K_m is generally open topic wise, while RKM is more on topic regarding kefir as the main subject of discussion. K_m is quite active, whereas RKM is less active regarding the volume of posts including member numbers.
Feel free to visit Kefir_making for further details.
Please note: Free subscription is essential in order to post messages to both lists or to view files and bookmarks etc. To subscribe, simply click the links to either list below:
And the new list dedicated to the art of culturing kefir, titled Real_Kefir_Making [RKM]. This particular list is not open to the general public so subscription is essential in order to read archives of post to the list.
May the good sister-ships K_m and RKM thrive on goodwill, and goodwill be the inspirational force between sharing and learning about the good-art of culturing REAL kefir!
We hope to e-see you there ;o)
FROM US to the KEFIR-NOVICE
NOVICE SPECIAL NOTICE: Because dom ingests US kefir grains, WE have decided to revolt, by taking mutiny of dom’s faculties as OUR main-course of action. So, bearing with this in mind, WE kefir grains hereby declare that dom’s faculties are now under OUR control. From here on, it is US kefir grains navigating the slimy typing-and NOT dom. So please, sit back, relax and enjoy what WE have to share. WE kefir grains wish to educate newcomers to kefir, without excluding those so thought to be “in the know”. With your undivided attention, we shall focus on some common issues, which appear to be causing confusion among the many among the masses. Before we move on though, please splash your screen with fresh milk, for US kefir grains are hungry. That was very kind of you.. thank you ..
… Firstly and foremostly Kefir should not be mistaken for Yogurt [now how was that for an opening line, brown cow?!]. These two culture-milk products are quite unique to each other. Kefir is cultured with US kefir grains; the only natural-motherof milk-cultures known to people. In fact, WE are an ancient natural mother-culture. WE kefir grains, including the actual kefir produced by US grains fermenting fresh milk, contain lactic acid bacteria [LAB] including streptococci, lactococci, Acetobacter [acetic acid bacteria] and yeasts; some strains of yeasts can utilize lactose [they breakdown lactose]. The vast species of organisms among these four genus groups is what make up OUR unique, complex and self-organizing microflora. However, yogurt does not contain yeasts or acetobacter bacteria, nor does yogurt contain anywhere near the numbers of different strains and types of organisms, which make up the wide spectrum of OUR microflora.
Kefir is a culture-milk beverage; and not a thick curd such as what comes as yogurt. This picture demonstrates the liquid-curd of kefir in a cup. WE kefir grains have the ability to culture traditional kefir, with raw unpasteurized OR pasteurized milk. And WE can culture kefir at ambient temperature too. In true essence, WE make the culture-process for preparing kefir, very simple, inexpensive and flexible, for WE are quite capable and happy to prepare kefir with any milk-type of YOUR CHOICE. Including any type of commercially available dairy milk [including non dairy milk types, such as coconut milk and soymilk]. This provides the individual with the option to choose e.g., Certified Bio-dynamic milk or Organic milk with any amount of fat content, for WE shall prepare a traditional kefir with unsurpassed quality within 24 hours.. day in, and day out.
On the other hand, commercial yogurt cultures, including commercial kefir starter-cultures available today, are quite limited regarding the capacity to batch-culture [ferment batches with a small amount of previous culture added to fresh ingredients] on an continuous basis. Such starter-cultures ONLY have the capacity to prepare kefir [or yogurt] with freshly pasteurized [sterilized through heating] milk. In the case with yogurt, the inoculated milk MUST be incubated between 8 to 12 hours, at temperatures ranging between 37 C to 45 C [97-113 F]. Bearing in mind that an incubator is essential in order to maintain these temperatures; and incubators cost money to purchase and to run. This is because of the few strategically selected organisms selected for commercial starters, simply lack the ability to culture at ambient [room] temperature.
However, WE kefir grains have the capacity to propagate, AND the ability to culture traditional kefir at wide temperature spectrum, ranging anywhere between 4 C to 35 C [39 F – 98 F]. This comes natural for US, mostly because of the fact that OUR microflora has developed a high order of self-organization due to US evolving in raw milk, cultured at ambient temperature, doing so over many centuries. In effect, US kefir grains have the muscle needed to get the job done – and done right at that.. a simple cool fact.
Traditional authentic kefir CAN NOT be cultured with commercially available kefir starter-cultures often referred to as kefir-starters or kefir starter-cultures. Such commercially available starters come prepackaged, mostly in powder form. As such, these are not US kefir grains, but instead, are an inferior starter-culture, designed to exploit OUR good name and long standing good reputation. Similarly to yogurt cultures, commercial kefir starter-cultures simply lack the ability to culture unpasteurized raw milk. In simple terms, this can be put down to the fact that the native microflora of raw milk out-competes the organisms of commercial starter-cultures- and as a result, the commercial starter ends up loosing the battle for nutrients by the first round.
To current date, it is impossible to spontaneously propagate US kefir grains, from non existing gains. Or by attempting to culture any form of commercial kefir in n n attempt to culture kefir grains from such culture-products; this includes commercially prepared kefir starter-cultures. Such culture-products can not propagate US kefir grains…
… because of this fact, US kefir grains can only be propagated from EXISTING, PROPAGABLE KEFIR GRAINS. So one needs to initially obtain US, in order to propagate more of US, while preparing traditional authentic kefir WITH US [no grain = no grains = no gain]
Please take a short break and splash your screen with more fresh milk, for all of this maneuvering of dom’s faculties has made US quite hungry and thirsty. While you’re there, please take this opportunity to enjoy a glass of traditional kefir. And don’t go crying over spilled milk, well, not unless it’s trad-kefir. Thank you.
With any type of non-genetically modified commercial lactic acid starter-cultures available today, a point comes whereby the organisms SHALL eventually fail to culture. One of the main reasons for commercial starter-culture failure, is due to a specific virus infection, referred to as Bacteriophage infection. Each specific type of phage virus can only infect, or target a specific strain of [susceptible] lactic acid bacteria [LAB]. Phage viruses cause infection by the virus injecting its chromosome or RNA into the LAB cell. The infected bacterium then becomes a virus producing factory, producing within each infected cell numerious new viruses. Eventually, the cell wall of the infected LAB ruptures [lyse], releasing multiple numbers of newly created viruses. Needless to say that lyse destroys the LAB in the process. So,within a short period of time, the once large population of LAB are lost in the process. In this way, Bacteriophage infection is also responsible for the loss in potency of commercial kefir-starters. It is quite common batch-culturing seven or so batches of pseudo-kefir, the commercial starter is unable to culture further more batches. This is when it becomes inevitable for the consumer to purcha$e a refresher pack from the culture-vendor.
In effect, phage viruses have a positive edge; leaning towards the financial benefit of starter-culture-venders. On the other hand, once obtaining US kefir grains, WE do not ask you to go running to any vender to purchase more kefir grains. If simply care is observed and followed accordingly, WE have the ability to outlive YOU, including the potential to outlive your children and their children’s’ children. Yes, not only do WE make the preparation of real, traditional kefir simple, affordable and quite flexible, WE also have the ability to forward these gifts on to your future generations, so that they may enjoy similar benefits
The limited diversity among the species of organisms strategically selected to prepare commercial starter-cultures today, is a limiting-factory in its own right. However, with US kefir grains, any particular strain, or type strain of organism[s] among OUR microflora, has the capability to overcome many limiting factors. Including being endorsed with a natural protection against phage infecting agents [immunity]. In the event that any one particular strain of organism among OUR species may fail, there is a great chance that another strain, or type strain, has high probability to prevail; carrying with it, survive mechanisms in future generations [or progeny].
This can basically be put down to the vastness in the types of organisms and the complexity among OUR self organizing microflora. And to further add, because US kefir grains understand proactive workable relationships, WE have the ability to adopt local wild friendly organisms, native to your area. Such adopted organisms may then become part of OUR extensive family.. all sharing the accommodation of the abode of the friendly microbe i.e. US kefir grains. It brings advantages for OUR microflora, if the adopted organism[s] come readily equipped with resistance to infecting agents, such as phage viruses etc.
This is one of the main reasons why WE kefir grains have successfully propagated over so many centuries, and in the hands of peoples at that!
If the individual’s health and well-being, even be it in part, is a reflection of what the individual consumes.. then it is reasonable to prefer, and to demand, a natural, traditional culture-product. Especially one which has stood up to the test of time such as traditional kefir grains and the culture-product that WE produce.. AUTHENTIC TRADITIONAL KEFIR!
To produce commercial culture-products, such as commercial kefir including kefir-starters intended for sale, there are specific Codes Of Practice, which Commercial producers and retailers have to abide by, by Law. In certain countries, or states of, such codes of practice stipulate specific restrictions regarding what is, and what is not allowed in food-products or starter-cultures intended for sale.
To give as an example, WE quote the Californian Food And Agricultural Code, Section 38871: “Market milk or market milk combined with nonfat milk from market milk, with or without added market milk solids, flavoring, or seasoning, which is certified raw milk or has been pasteurized and afterwards fermented by Lactobacillus bulgaricus, Lactobacillus acidophilus, and Lactobacillus caucasicus may be sold as kefir, reduced-fat kefir, low fat or light (lite) kefir, or nonfat, skim, or fat-free kefir, or such names as may be characteristic for the product and approved by the secretary. The product may contain harmless edible stabilizers not to exceed six-tenths of 1 percent. It shall contain no more than 10 coliform bacteria per gram and shall be free of molds, yeasts, and other fungi, and other objectionable bacteria that may impair the quality of the product.”
The code above clearly stipulates that kefir intended for sale must be free of yeasts and fungi. And yet, yeasts are one of the essential components of traditional authentic kefir. To shine the limelight back on OUR favourite subject, i.e. talking about US kefir grains, WE quote the following research to clarify:
Sub-Abstract: “578 samples of kefir grains were examined bacteriologically in the Moscow, Irkutsk, Tula, Stavropol’ and Kuibyshev dairy factories”…. “On direct observation through microscopy, lactic acid, streptococci and yeast cells should always be detected.“
Sub-Abstract: “When kefir was made from grains with yeast; lactic acid bacteria ratios 1:5.6, 1:15 [traditional culture] and 1:46, increasing or decreasing the proportion of yeast in the grains resulted in flavour defects.”
In many situations, codes of practice such as the FAA Code Section 38871 quoted above, with little doubt, strategically overlook such simple facts provided by much research. Instead, such codes of practice have placed a strangle hold on the possibility for the use of US kefir grains to be implemented for the production of authentic traditional kefir, intended for sale. However so, this sits just fine with US. Alas, WE feel that most if not all natural, traditional culture-products of yesteryear, are extremely challenging to mass-produce for the marketplace. Not without adulterating the product for product name $ake. This seems to be the case with traditional-authentic-kefir. WE kefir grains, a Gift from God for the common everyday person. That is if you so wish to receive such kefir-jewels as a gift as such.
OUR CHALLANGE FOR COMMERCIAL-PRODUCT PRODUCERS
Before WE hand over dom’s faculties back to him, we would like to leave you with this challenge. WE kefir grains feel that if folks have the ability and the right to pioneer or develop a unique culture-milk starter and or culture-milk product intended for sale, a respectful option is to provide the unique culture-product a unique name for it to be sold by, rather than simply steel or borrow an existing name which is already taken for what WE are [KEFIR GRAINS], and what WE produce [KEFIR]. This should be quite simple to accomplish. WE challenge your creativity, your honesty including your ignorance! By this, it should at least prevent the misleading conception about commercial kefir or commercial kefir starters. It is to your advantage to take this as guidance.
We hereby give notice that as of the end of this here notice, WE shall hand over all of dom’s faculties back to dom. It was a pleasure having you and thank you for having and sharing US, dom.
<-[ Chew n’gulp!… Hhmm… nice tasting kefir grains. Hey! hang on a tick with a pair of tweezers! I don’t recall typing the above section?! And what’s with all this milk running down my monitor ? ]->
WHO PUT “REAL” with “KEFIR” ON THE INTERNET?
It has been over 6 years since I began to use the word real, in conjunction with Kefir on the Internet, when explaining this fine art of culturing traditional kefir. I use the word real, with the intention to try and bring about clarity to the masses, regarding the differences between using actual kefir grains Vs the use of implementing man-made [commercially prepared] starter cultures for culturing milk to produce real, authentic, traditional kefir.
Over recent time, the word real has become quite a loose fitting term, used by certain commercial enterprises, whereby exploiting their [particularly] non kefir-grain product for sale, which are readily available in today’s marketplace. However, I feel that because traditional kefir does not enjoy any real protection under any Foods and Drug Administration, or similar governing body, then any company can use the term real, really loosely, and cleverly too. If one had no real sound knowledge of what real kefir making is all about, then certain commercial enterprises could take consumers for a real ride. Unless kefir-culture-vendors state that their commercial culture-product actually contains REAL KEFIR GRAINS, when explaining their product, then one could be correct in assuming that certain companies are in fact be selling man-made, commercially prepared, pure mixed starter-cultures… and not actual kefir grains.
The key to look out for here is, that Kefir Grains HAVE to be the actual starter-culture.. and not just a few microbes isolated from kefir grains, which are then incorporated in the process of preparing any pure, mixed starter-culture. Anything else with the phrase real kefir or real kefir grains etc. may imply that the microbes used to prepare the commercially prepared starter-cultures, may have originated from real kefir grains. But such organisms, unless these are within, and left intact with propagable kefir grains themselves, will not culture a real kefir, but instead shall produce pseudo-kefir. It may well have been yours truly, who may have put the word real in conjunction with kefir on the Internet, to help explain traditional kefir-making. However, certain companies seem to be using this phrase to sell their pseudo-kefir-making kits and caboodle’s too. So consumer, please try and be aware of these facts and or fallacies.
My current understanding is that, as an industry-standard, commercially produced kefir-like products, the quality of the product is determined by comparing it with the quality of traditional-kefir prepared with traditional kefir grains!
This goes without saying; for what else would an artist use as a model to paint a portrait of an apple? [Thanx for the pointer, Basirah!] As a result of my research and personal experience, kefir grains produce a superior authentic culture-milk product with unmatched qualities. However, everything has its place in the marketplace; even misleading *miss-no-mass aimed at mass-distraction.
*Insidentlee, I do know how to spell misnomers, nor does anyone have to know whether I’m joking or being serious- this includes me [whom did I just quote, using my interpretation of the original quote?]
The Most Significant Bit left for Last but not the Least Significant Bit
Ingesting kefir grains on a regular basis, as performed by the original masters of kefir, in my opinion, is a must-do if one wishes to gain optimum benefits of the kefir-ritual as a whole. Most research performed to date, which shows much promise, has been performed with actual kefir grains or the polysaccharide Kefiran, which kefir grains produce, consist of and release in the media [extensive research has not been carried out with actual real-kefir]. One cannot ingest kefir grains if one doesn’t have kefir grains to begin with, in order to propagate more grains from!
Taking this to another level: Initial interest in kefir came about when the famous Russian scientist, Professor Mechinkov, learned of the long-life-span, which the Caucasian tribes-people enjoyed. It was believed that kefir was an important link for these people to enjoy such a long-life-span. Although, if one neglects the fact that these people did in fact ingest kefir grains on a regular basis [as a kefir-ritual in whole], then AN, or THE important ingredient may be missing from the long-life-soup!
Out of all the culture-products known and prepared to date, kefir grains and traditional-kefir stand in a unique class of their own. No other culture-product propagate bio-wonders such as kefir grains. Such probiotic-jewels are part and parcel of the culture-process. And with their culture-product [kefir] a natural culture-system in completeness is attained if maintained. With using simple intuition in communion with logic, for me, suggests that these TWO-CULTURE-PRODUCTS can not be separated from each other, and expect to RE-ATTAIN FULL POTENTIAL BENEFITS OF THE ART AS A WHOLE
Taking this to reach the ultimate angle as possible: To add to the let’s try and do this the best we can; we need to consider looking into another missing or overlooked link-factor of the matter. I am referring to the ripening of liquid kefir. Unique advantages may be gained by ripening strained kefir for several days, before consuming the culture-milk product. I find mild ambient temperatures, ranging between 12 C to 22 C [53 F to 71 F] is a good temperature range for ripening kefir. At day 1 to day 2 of ripening, Folic acid should increase by some 117 % to possibly 125 % compared to folic acid found in the original fresh milk. There are other B Vitamins that increase due to ripening, while a few other B Vitamins are found in slightly less amounts, or remain the same value to that found in fresh milk. Other benefits of ripening include the reduction of lactose, which is desirable for both lactose intolerant individuals or for the low carbohydrate dieter be it for reasons other than Diabetes. Other properties of ripening is through the evolution of the microflora as the kefir matures encourage certain organisms to proliferate or to be triggered into propagation due to certain conditions and byproducts produced by other specific organisms after time. With this the unique beneficial value of matured kefir is different to that of a freshly strained kefir.
Practice makes permanent perfection or imperfections perfect permanently when practiced accordingly: The people of Caucasus ripened or brewed strained kefir for some days before consuming the culture-milk beverage. The fresh root of the Snow Rose [Rhododendron caucasicum] a native rhododendron to the area was often added and brewed with liquid kefir [left to ripen]. The root of the Snow Rose contains powerful antioxidants. Specific herbs may be added with liquid kefir and brewed together to ripen or mature. Such procedures can be taken advantage in order to tailor brew a specific kefir intended for specific conditions. As an example to relieve flatulence and or to fortify gastric function caraway fennel and anise seed and cinnamon bark can be ground to a powder and added to fresh kefir and then left to ripen at room temp for 1 to 2 days. This form of kefir may be highly recommended for the prevention of or to control Diabetes due to cinnamon bark’s beneficial property for Diabetic
To realize a wider spectrum of the benefits of kefir is to maintain the traditional culture-art in its completeness. Ingesting excess kefir grains consuming ripened kefir with added herbs and enjoying freshly strained kefir; these should be considered worthy of our focus
SOME RESEARCH TO CHEW ON :It was found that lactic acid products were ineffective in fungus and proteus dysbacteriosis . Whereas a mixture of Lb. acidophilus + Kefir grains [Aciprole] was used to manage antibiotic dysbacteriosis as an adverse reaction of antibacterial therapy . The fact that the therapy under the antibiotic plus mixed probiotic regime with antibacterial therapy prevented the development of the clinical signs of dysbacteriosis is of practical importance .
Bearing all this in mind is it quite possible that this is what certain pseudo-kefir producing companies wish to withhold from consumers or potential customers? Or is it that such companies are not aware of such simple facts?
A PERFECT MARRIAGE… is to persevere and continue with no full stop
|May we bathe in the fountain of Life Love Health Joy and showered with Peace and Prosperity of enjoying Fresh and Ripened REAL-KEFIR and KEFIR GRAINS|
16. Sukhov SV Kalamkarova LI Il’chenko LA et al.  Microflora changes in the small and large intestines of chronic enteritis patients on diet therapy including sour milk products. Vopr Pitan ; 4:14-7
17. Oleinichenko EV Mitrokhin SD Minikov VE et al.  Effectiveness of aciprole in prevention of enteric dysbacteriosis due to antibacterial therapy. Antibiot Khimioter ; 44:23-5
18. * Zubillaga M Weill R Postaire E Goldman C Caro R Boccio J.  Effects of probiotic and functional foods and their use in different diseases. Nutritional Research 21 569-579 [Publication available online below]
19. Bugrova V. I.; Bursak G. Z.; Rudykh K. I.; Muzyukina T. M.; Fel’dberg F. L.; Shlyakhova V. V.; Zhelikhovskaya F. M.  Bacteriological evaluation of kefir. Moskovskii Nauchno-issled. Inst. Gigieny imeni F. F. Erismana Moscow USSR. Gigiena i Sanitariya 34 (7) 91-92 [Russian Document]
20. Drewek Z.; Czarnocka-Roczniokowa B. Acta Alimentaria Polonica 12 (1) 39-45  Microbiological processes in folacin synthesis in kefir. [Dep. of food Eng. & Biotch. Argric. & Tch. Uni. Olsztyn Poland]
* http://home.kmu.ac.kr/~food/function/funcdisease.pdf An interesting article regarding benefits of kefir. Needs Adobe Acrobat reader to view.