Kefir Probiotic Strains

The kefir testing project is making great progress reports Monika Oli, a microbiology instructor whose students at the University of Florida have been studying goat milk kefir from Glades Ridge Goat Dairy, owned by Greg Yurish. The dairy makes goat milk kefir and cheese.

Preliminary results reported here in October showed 10 billion CFU (colony forming units) per ml. One cup equals 237 ml. 

Oli recently reported to Nourishing Plot more information has been uncovered by the microbiology students. She says, “We found 3 different strains of yeast and 5 strains of bacteria – all with quite different properties. The students are preparing a report which we will certainly share when received.”

Oli is a Ph.D., Lecturer at the Department of Microbiology and Cell Science at the University of Florida and has been researching with her students in a course module, “Read your microbiome- the new gut feeling,” during the Fall 2015 module.  

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Oli says, “I am certainly an avid proponent of probiotics. I had my first kefir culture when I was 10 – growing up in Germany.”

She hopes the findings will inform the students as well as the general population of the benefits of probiotics to more pre-health students.

Kefir is known for it’s enzymatic ability to rebuild the microbiome for those who have difficulty digesting lactose. Click here to learn more. The findings on health benefits are growing in number.

Osteoporosis International reported a study of 56 female rats testing the effects of kefir and osteoporosis specifically regarding calcium absorption. They say, “A 12-week treatment reduced the levels of C-terminal telopeptides of type I collagen (CTx), bone turnover markers, and trabecular separation.”

They go on to say, “Treatment with kefir increased trabecular bone mineral density, bone volume, trabecular thickness, trabecular number, and the biomechanical properties (hardness and modulus) of the distal femur with a dose-dependent efficacy. In addition, in in vitro assay, we found that kefir increased intracellular calcium uptake.” (February 2015, Volume 26, Issue 2, pp 589-599).

Nutrition Journal studied natural milk antibodies versus pathogenic enteromicrobes and toxins with how they effect disease. They specifically researched the commensal bacteria in the gastrointestinal tract, with the aim of showing pathogenesis of rheumatoid arthritis (RA). The journal reports, “The natural milk antibody preparation containing high levels antibodies against pathogenic enteromicrobes and their toxins seems to be effective in a certain RA subset.”

In more detail they say, “Based on our previous obsevations that milk antibodies may prevent the overgrowth of pathogenic bacteria

and subsequently reduce the bacteria toxin production, we have studied the effect of milk antibodies on the disease activity in patients with RA. In the present study, we found that milk antibody treatment was associated with clinical improvement in 10 out of 18 patients with RA, which was uncontrollable by current therapeutics due to drug resistance, complications and risk factors.”

The Canadian Medical Association Journal says, “Kefir is formed of a natural symbiosis of many yeast-like organisms, such as Torula kephiri, saccharomyces fragilis and three kinds of lactic acid bacteria

The Department of Food Science and Human Nutrition at Clemson University says kefir starter cultures have a remarkably high lactic acid bacteria count as well as high yeasts. 

Adding whey protein to the mix of kefir fermentation has show positive results. The Journal of Dairy Science has reported a study showing, “Addition of whey protein concentrate to broth stimulates the growth of lactic acid bacteria. The greatest growth in Bifidobacterium lactis was observed in milk supplemented with 2% whey protein concentrate.” 

To read more click here.

To order kefir grains, click here. 

*Nourishing Plot is written by Becky Plotner, ND, traditional naturopath, GAPS who sees clients in Rossville, Georgia. She works as a Certified GAPS Practitioner who sees clients in her office, Skype and phone. Since her son was delivered from the effects of autism (Asperger’s syndrome), ADHD, bipolar disorder/manic depression, hypoglycemia and dyslexia through food she continued her education specializing in Leaky Gut and parasitology through Duke University, finishing with distinction. This is not a news article published by a paper trying to make money. This blog is put out by a mom who sees first hand the effects of nourishing food vs food-ish items. No company pays her for writing these blogs, she considers this a form of missionary work. It is her desire to scream it from the rooftops so that others don’t suffer from the damaging effect of today’s “food”.

“GAPS™ and Gut and Psychology Syndrome™ are the trademark and copyright of Dr. Natasha Campbell-McBride. The right of Dr. Natasha Campbell-McBride to be identified as the author of this work has been asserted by her in accordance with the Copyright, Patent and Designs Act 1988.