By Dr Eugen Marculescu

Kefir – one of many ancient treasures – originated in the Caucasia reigon in Eurasia 12,000 years ago, is known as the “milk of eternal life.”
The people of the Caucasian Mountains believe that Mohammed gave kefir grains as a gift to them and instructed them on how to use the grains. The “Grains of the Prophet” kept secret from outsiders for generations were transfered as a source of family and tribal wealth from one generation to to the next. In 1908, Irina Sakharova brought the first Caucasian kefir grains to Moscow. Since then kefir became a very popular health drink in Russia, Sweden, Norway, Finland, Latvia, Estonia, Lithuania, Ukraine, Romania, Hungary and Poland.

Kefir is the best natural probiotic. Traditional kefir is a fermented milk drink (similar to yogurt) produced by kefir grains which are a complex community of bacteria and yeasts in a matrix of proteins, lipids, and sugars.
It contain different types of beneficial bacteria (called probiotics) which promotes healthy intestinal flora, builds the immune system and helps the body protect against pathogenic bacteria, viruses and fungal/yeast infections. Kefir grains metabolize the lactose out of the milk in exchange for it’s probiotics it gives back to the milk.
Kefir is far more probiotic than yogurt. Yogurt contain 1-3 probiotics. Kefir contains 10 probiotics and several of them such as Lactobacillus Caucasus, Leuconostoc, Acetobacter species, and Streptococcus species are not found in yogurt.
Kefir also contains beneficial yeasts, such as Saccharomyces kefir and Torula kefir which penetrating the intestinal mucosal lining eliminate pathogenic yeasts in the body.

Kefir is superior to yogurt and more beneficial to the digestive tract than yogurt. Yogurt contains transient bacteria which will not repopulate the digestive tract, they last only a few days and die off. Unlike yogurt, kefir contains massive quantities of healthy active strong strains of microorganisms that are growing, increasing in number, thriving in cultured milk which will coat the digestive tact and help them establish residence there.

Real kefir can be produced only by traditional methods at home and only from original grains.
Use certified live Kefir grains and organic milk (or raw milk), then combine them in a glass jar and let the mixture ferment for 24-48 hour at room temperature. The home-made kefir from natural live Kefir grains is a marvelous health food better than commercial kefir, dietary supplements or probiotic freeze-dried bacteria pills!

Proven Health Benefits of kefir.
In the in the early 1900’s Nobel Prize winner Dr. Elie Metchnikoff was one of the first scientists to recognize the benefits of eating fermented foods. He devoted the last decade of his life to investigating means of increasing human longevity by the consumption of lactic acid-producing bacteria.

Here’s a comprehensive list of kefir health benefits compiled from from an endless number of scientific publications which show that Kefir:
- Provides anti-aging and weight-loss proprieties and makes human body stronger in resisting pathogens and intestinal parasites;
- Kefir is rich in vitamins B12, B1, B, minerals and amino acids;
- Helps keep the colon clean and healthy;
- Easy to digest and a great food for babies;
- Is good for arthritis and rheumatism;
- Has a good beneficial influence on the heart, high blood pressure and heals circulatory conditions;
- Helps with constipation, sleep disorders, chronic fatigue syndrome, herpes, depression;
- Regulates blood sugar;
- Helps control cholesterol and osteoporosis;
- Heals the pancreas, the liver and gllabladder;
- Improves metabolism and digestion;
- Helps with colitis, diarrhea, duodenum and ulcers;
- Helps people intolerant to lactose;
- Helps cure vaginitis.

Organic Milk Is Better

By Gabor Timis

Organic milk and Omega 3 fatty acids
The results of a three-year study shows a direct link between the whole organic farming system and higher levels of Omega 3 fatty acids in organic milk. The research by the Universities of Liverpool and Glasgow looked at a cross-section of UK farms over a 12-month production cycle. According to the research, a pint of organic milk contains on average 68.2% more total Omega 3 fatty acids than non-organic milk and has a good ratio of Omega-6 to Omega-3 fatty acids, believed to be beneficial to human health.
Ellis K et al. (2006) Comparing the Fatty Acid Composition of Organic and Conventional Milk. Journal Dairy Sci., 89, 1938-1950

This study confirms the findings of earlier research which also found that organically raised cows, which eat high levels of fresh grass, clover pasture and grass clover silage, produced milk that contains higher levels of omega 3 essential fatty acids.
Dewhurst R J et al (2003). Comparison of grass and legume silages for milk production. 1. Production responses with different levels of concentrate. Journal Dairy Sci., 86, 2598-2611

Organic milk has more vitamins.
Organically reared cows, which eat high levels of fresh grass and clover, produce milk which is on average 50% higher in Vitamin E and 75% higher in beta carotene (which the body converts to Vitamin A).

Organic milk has more antioxidants.
Organic milk has two to three times more of the antioxidants lutein and zeaxanthine than non-organic milk. These antioxidants are extremely important especially for eye health.
Soil Association, 2005. New research proves organic milk is higher in vitamins and antioxidants than non-organic milk.
Bergamo P et al (2003) Fat-soluble vitamin contents and fatty acid composition in organic and conventional Italian dairy products. Food Chemistry 82, 625 – 631.

Organic milk has more conjugated linoleic acid. Cows that are grazed on pastures have 500% more conjugated linoleic acid (CLA) in their milk. Conjugated linoleic acid (CLA) increases metabolism, immunity, and muscle growth. It reduces abdominal fat, cholesterol, and allergic reactions and it may be beneficial in cancer treatment.
Newsday, 2004, and
Newcastle University – The Nafferton Ecological Farming Group study