Kefir And The Paleo Diet

Below are questions and answers about kefir in the Paleo diet.

Kefir And The Paleo Diet Questions

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by 0 · about 14 hours ago

Hi I have some questions about kefir I have made some and put it in a bowl for later. Is it safe to store it in the fridge? I have the gains covered in milk in a jar in the cupboard. Isn't it expensive to always be buying milk to put... (more)

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by 0 · about 14 hours ago

I got some quality kefir grains and raw goats milk, followed the portions and let it ferment for between 8 and 12 hours (this is how long it said to begin with), and honestly it tastes really bad. I was expecting more of a greek yogurt taste,... (more)

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samc 0 · November 12, 2013 at 10:58 PM

I tried for awhile to make my own and never liked the results. If I want Kefir I buy it now. First it wasn't sour enough for me, tasted like buttermilk, then it was close to good, just too thin for my liking and then the last batch went beyond... (more)

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by 0 · about 14 hours ago

Is there any way? I've read some scientific articles that state probiotics are transient and don't permanently alter an individual's gut flora, but then I've also read the claim that kefir can colonize the GI tract. I cannot find this claim... (more)

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Andy_16 0 · October 29, 2013 at 10:00 PM

I did a bit of research in the past regarding probiotics and their impact on the effects of alcohol consumption and seasonal allergies, you can have a read of my findings if you want. I also wrote a bit about soil based probiotics, which... (more)

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by 5 · about 14 hours ago

Hey, I've been paleo for about 2 months now, symptoms have varied from good days to bad days, mostly better:) Yet lately (the last week) I have not been hungry at all. I can eat maybe a few small snack sized meals per day and be full, where as... (more)

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April_S_ 0 · September 06, 2013 at 3:50 AM

When I was trying to gain weight, I had to force myself to eat. Normally, I would tell you to just listen to your body but if your goal is to gain weight (or at least not lose), then the most logical solution would be to try to eat more, even if... (more)

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by 5 · about 14 hours ago

Hi I have made some from full fat coconut milk, but was wondering what other folks are making it with or what you have all found to be superior from a taste point of view?? Whats the opinion on using organic cows milk to make it as someone with... (more)

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by 880 · about 14 hours ago

Anyone else noticed dairy affecting their energy levels over time? I recently reintroduced homemade Kefir into my diet after a few months of not consuming it; for about a week, I was tired, achy, and generally sick-ish, which sounded similar to... (more)

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g_ 0 · August 02, 2013 at 4:15 PM

there are many live microorganisms in raw dairy -- exponentially more in raw kefir. i would guess, like you have, that your body and/or your microbiome is reacting to them. it's much less likely to be the nuts-and-bolts of the dairy itself... (more)

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by 157 · about 14 hours ago

I tried making my own kefir coconut yoghurt using the body ecology starter and following the instructions that came with it but the yoghurt just doesn't get thick enough. Any suggestions from people that have done this before. I'm just using... (more)

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MathGirl72 0 · August 01, 2013 at 3:49 PM

My homemade yoghurt is never as thick as the store bought. Gelatin works to thicken it, just make sure you buy quality gelatin. Let it sit in the coconut water to bloom, then heat.

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by 434 · about 14 hours ago

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VB 0 · July 06, 2013 at 6:12 PM

I am not in CA, and I keep eating my kefir grains so... sorry cannot help you.

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by 0 · about 14 hours ago

I have been eating Paleo for over four months and all is lovely EXCEPT for (get ready) the hard stools I've been experiencing for 3 of those months! I'm in my early 30s, still breastfeeding a 19 month old, and have 1st degree bladder prolapse... (more)

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greymouser 0 · July 02, 2013 at 3:12 PM

Would you say that when you are "eating paleo" you generally have a metric fuck-ton of vegetables, and little to no starchy foods? I ask the above, because you stated ... "foods like gluten-free pizza, etc on my travels. Whenever I eat these... (more)

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by 3280 · about 14 hours ago

Pasteurized Kefir is 99% lactose free and has lots of probiotics , which of course are really good for you. Raw milk is raw, not pasteurized and its proponents claim it way better for you than heat treated milk. I'll be drinking at least 3... (more)

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paint94979 0 · May 15, 2013 at 2:40 PM

Homemade Kefir made with raw milk is the best... Store bought kefir is loaded with sugar and only contains a few strains of probiotics where homemade kefir can close to 40 strains and it also has very minimal carbs and sugars. I got my kefir... (more)

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by 1005 · about 14 hours ago

I found some organic raw grassfed kefir at my local Sprouts, I was looking forward to trying it, and when I did try it just now, it tastes yeasty and disgusting. Is this normal for raw kefir, or has it expired? I'm thinking of getting my money back (more)

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Eduardo_Martin 0 · May 22, 2013 at 11:32 PM

Kefir should not taste yeasty or disgusting. It should have a creamy texture -depending on the proportion of culture added to milk-, it should have a fairly tangy taste and a fulfilling sensation upon ingesting it. Having said that, we shouldn??t... (more)

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by 1336 · about 14 hours ago

The short of it: I want to give milk kefir a crack, but only every other day. And I need a plan to do it. The long of it (skippable): When it comes to the game of life I have recently fallen flat on my ass. I'll be returning to school for... (more)

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Janknitz 0 · May 02, 2013 at 12:01 AM

The variables you can play with are: 1. Temperature 2. Time (as the temperature goes up, the time goes down) 3. Volume Some people have a continuous thing going in the fridge where the fermentation may happen slowly, but they've established... (more)

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by 2949 · about 14 hours ago

A batch of whole milk kefir I made smells and tastes a bit funny, and I will toss it. Should I get a new starter culture as well, or can I use it to start the next batch?

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Esther 0 · May 02, 2013 at 12:59 AM

Trust your instincts. Better safe than sorry & sick in the hospital with an infection. My dad got a bacterial infection once, ended up in hospital where he caught another infection... from the hospital itself... that got into his blood stream... (more)

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by 134 · about 14 hours ago

So its my first time making Kefir and after about 23 hours the raw pasture-raised milk from a local farm seems still a bit watery. There's yellow line across the top with white Kefir grains floating. I opened the airtight container and a breeze of... (more)

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CoconutBliss 0 · April 29, 2013 at 11:32 PM

Mine actually only thickens when I put it in the fridge for another 24 hrs after the initial 24hr culturing. It then takes on a thicker, yoghurt-like drink texture.

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by 519 · about 14 hours ago

I just drank my first batch of Kefir and I was wondering if I should worry about the sugar content and carbs in the milk? 12g sugar and 12g carbs?

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Eugenia 0 · April 20, 2013 at 9:25 PM

If it's homemade and fermented for 24 hours, there's nothing to fear in terms of sugars, most of it is eaten away, it should be really sour. If it's commercial in the US, it contains quite some lactose. If it's commercial in Greece for example, it... (more)

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by 5 · about 14 hours ago

Hi all - I'm very new to the Paleo lifestyle (in the middle of our first 30 days & loving it). I have two littles - my son, 3, drinks (store bought original/unsweetened) Almond Milk a couple times a day. My daughter is 13 months and we're in... (more)

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RK 0 · April 19, 2013 at 8:35 PM

Regina - a great resource for you is the Weston Price foundation. They have several recipes for making baby formula from cow and goat milk. Though you are moving beyond the formula stage, the recipes are fascinating, with lots of explanations of... (more)

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by 615 · about 14 hours ago

Hi Guys, So my water kefir project has been going well for weeks, however without changing anything i i find suddenly my 2nd ferment kefir is not very fizzy at all.. im not sure whats going on here i even tried doing an extra day on the initial... (more)

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Tal 0 · May 15, 2013 at 4:13 PM

ive found the solution is molasses. It seemed even though i was producing great fizzy kefir for 2 months or so , the previous owner must have been using molasses so they lost their vigour over time. So long story short, unless your spring water... (more)

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by 30 · about 14 hours ago

See title. I like to drink Trader Joe's dairy flavored kefir. It never occurred to me how much freaking sugar they add to this. One container= Apparently 92 grams! And I drank it. In fact, I drank it regularly. I weigh around 165-169 lbs, and... (more)

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NooMoahk 0 · April 12, 2013 at 6:35 AM

Will you be able to flush it out? No, sugar is metabolized very quickly. You probably won't be held back, if anything you might exercise better with the additional glycogen your body stored from the sugar. That's if you don't use the glycogen... (more)

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by 20 · about 14 hours ago

I am going to buy kefir grains to make own kefir drink. But I am not sure if there is any quality difference between different kefir grains or is kefir grain always the same, no matter where you buy it? The question came out when I was looking... (more)

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Eugenia 0 · April 11, 2013 at 12:12 PM

I bought mine on amazon, they were really good, no problems. Home made kefir can have up to 45 different species in it. When you buy from a vendor you can never know which ones it has. All kefir comes from a master grain 2000 years ago, and no... (more)

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by 115 · about 14 hours ago

Most Paleohackers are familiar with the drawbacks of the store-bought cow milk. But if one were to culture it with kefir or good bacterias, what are then the final outcome for your health? Please give a balanced opinion with both positives and... (more)

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Janknitz 0 · April 07, 2013 at 6:03 AM

My own feeling is the probiotic cultures make up for less than ideal milk, as long as you tolerate pasteurized milk in the first place. Raw cultured milk would be better, but too pricey. Personally I prefer kefir because you don't have to... (more)

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by 748 · about 14 hours ago

I put my kefir grains in the fridge with some milk, (I didn't know what to do with it because it tasted so nasty), but I realize now that they are just so beneficial and that I definitely need it in my diet. They had been sitting in the fridge... (more)

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January 0 · March 24, 2013 at 6:53 PM

Run them through several cycles of milk for several days to help them recover. A month in the fridge will slow down how fast they eat, but they likely have run out of lactose and either starved or gotten unbalanced (very unbalanced kefir tastes... (more)

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by 78417 · about 14 hours ago

I have 4 different probiotics and provide hundreds of good bacteria for a strong immune system. You can grow at home for a lifetime with just a little care. I have water kefir grains, milk kefirgrains, kombucha scoby and jun scobies. My website... (more)

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by 4181 · about 14 hours ago

Has anyone noticed any positive effects of drinking kefir with regards to anxiety?

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Angelina 0 · March 05, 2013 at 7:55 PM

Paul Jaminet who wrote "The Perfect Diet" (perfectdiet.com) speaks of preliminary findings of his work on the gut and anxiety, bipolar disorder, autism, etc. It seems that when the gut is balanced with healthy bacteria, symptoms can actually... (more)

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by 748 · about 14 hours ago

Okay so I just purchased and received the Milk Kefir Grains from Cultures for Health and I've watched the videos and read the instructions but am a LITTLE confused still on the entire process and have a couple questions for those of you who do... (more)

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Janknitz 0 · February 03, 2013 at 12:18 AM

Start the culture all in one jar, you probably won't want to drink the first few batches anyway, and there's strength in numbers. After thaat you can divide it up. You can tell the kefir is ready when you see the whey separate around the... (more)

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by 2949 · about 14 hours ago

I made really good fermented sriracha recently. Fermentation on my countertop started within 24 hours and lasted for three days. I didn't use any starter cultures, just sealed the jar tightly. It was delicious with chicken and hard-boiled... (more)

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Janknitz 0 · February 02, 2013 at 8:03 PM

My ferments are SO SLOW this winter because we don't heat our house much. Try moving it to a warmer spot.

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