Surprising Probiotic Count Of Kefir Revealed

A University of Florida microbiology class has been studying the beneficial probiotics in kefir and coming to some shocking results. 

The professor of the class is described as an avid kefir drinker. 

The class has been testing kefir from Glades Ridge Goat Dairy, says owner of the dairy Greg Yurish. Further findings are still under investigation seeking out individual strains, however, preliminary results show 10 billion CFU (colony forming units) per ml.

That is not a misprint, 10 billion colony forming units per milliliter is equal to 10 billion CFU per 0.03381 ounces. Since there are roughly 5 milliliters in one measured teaspoon that makes 50 billion colony forming units per teaspoon, 150 billion colony forming units per tablespoon. 

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Glades Ridge Goat Dairy produces the milk and the kefir as well as cheese. The professor of the microbiology class is a regular cheese customer and an avid kefir drinker.

Currently the strains of bacteria and the yeasts that are present are still being studied.

Yurish says, “I plan on putting this information in a pamphlet to give to customers or potential customers at the farmers markets where we sell it. (The findings are) very interesting!”

Different factors affect brewing probiotics such as yeasts in the air and other fermenting products in the vicinity such as kombucha or water kefir. Geographic location also affects the outcome of each brewed probiotic.

Many factors can change the probiotic findings in products like milk kefir. The grass the goat eats and where she is in her milking cycle are only two factors that affect the nutritional outcome.

A review article “Factors affecting goat milk production and quality,” in Small Ruminant Research,  from researchers A.L. Goetsch. S.S. Zeng and T.A. Gipson says differences in goat milk production include grazing and browsing vs feed, confinement, plants available for consumption, forage impacting tissue mobilization, low body condition at kidding and the number of milking sessions per day all affect the quality and nutrition of goat’s milk.

 

They go on to say, “As lactation advances after freshening, fat and protein levels decrease with increasing milk yield, and when production declines in mid- to late lactation, fat and protein concentrations increase.” (Volume 101, Issues 1–3, November 2011, Pages 55–63). “The effect of milking frequency is greater in early and mid-lactation when yield is higher than in late lactation, along with a shorter period of peak production with one vs. two daily milkings. Effects of elevated levels of dietary fatty acids on specific long-chain fatty acids in milk and milk products vary with the fatty acid profile of fat sources used.”

The study sought a solution to the negative impact of nicotine withdrawal along with the mental as well as physical impairment. Nicotine is known to stimulate serotonin and dopamine levels which are reward circuits in the brain. When this is removed, downregulation of the dopamine and serotonin levels negatively impact the brain.

The Huffington Post says, “Kefir is made by fermenting milk with 10 to 20 different types of bacteria and yeasts.”

Tryptophan is only one of the positive aspects.

The Journal of American Dietetic Association reported a study done at Ohio State University showing kefir may be a viable tool in overcoming lactose intolerance. Their study showed kefir improves lactose digestion as well as lactose tolerance specifically in the 15 tested adults with lactose maldigestion.

It is important to be working with a knowledgeable practitioner when attempting probiotic foods when intolerances are present.

Science Direct says, kefir contains the enzyme that digests lactose. They add, “Kefir is a good source of calcium, potassium and protein. But kefir also contains a wider array of microorganisms than yogurt does.”

Steven Hertzler, a study co-author and an assistant professor of medical dietetics at Ohio State University says kefir has many health claims including, “Enhancement of the immune system and improved digestive health, particularly with regard to lactose digestion.”

Breath hydrogen levels were reduced after drinking kefir. Hydrogen in the breath represents gas in the digestive track from pathogenic bacteria.  

 Mikrobiyoloji Bulteni, a microbiology bulletin says, “Bioactive peptides activate innate immunity by stimulating macrophages, increasing phagocytosis, augmenting NO and cytokine production and boosting the lumen levels of IgG and IgA+ B-lymphocytes.: They performed a study showing, “The serum cytokine profiles of healthy volunteers after kefir consumption to evaluate helper T (TH) cell polarization and to bring out the effects on native and allergic immune responses.”

They found, “Results indicated that kefir use increased polarization of the immune response towards TH1 type and decreased TH2 type response and accordingly allergic response. The decrease in IL-8 level due to kefir use, might control the inflammatory response by suppressing neutrophil chemotaxis and activation.”

These are several reasons why kefir is an integral part of GAPS healing.

Making kefir at home will always yield a higher probiotic count than buying kefir on the store shelf. This is because kefir can be made from the best raw milk available and brewed for the full 24 hours or longer yielding more beneficial bacteria as well as the desired lactose content. Kefir grains eat the lactose in the milk meaning the longer you brew kefir the less lactose. Generally 24-27 hours is sufficient to remove most all lactose for brewing yogurt or kefir depending on your milk to grains ratio, temperature and if  you shake your brewing jar or not -kefir grains only brew what they are touching. 

Obtain kefir grains from a friend or purchase them. Kefir grains come from the Caucasus but propagate every time they are brewed so once you get started you’ll be passing them out to your friends, too. Grains like these or these are perfect.

The pictures in this thread show you the instructions: pour your grains into a jar, cover with milk, allow them to brew with the lid on directly on the counter top or in a cabinet for your desired time (usually 1 tablespoon grains will brew 1 cup milk in 24 hours, the more diluted the longer it takes), be sure to shake your grains during the process to relocate the grains establishing a more thorough brew. Strain your grains through a plastic, glass or stainless steel strainer and drink the strained kefir. This can be used for smoothies, ice cream, cooking or anything else  you desire as a substitute for milk. 

Temperature change including freezing grains will effect the productivity. Some kefir specialists say freezing your grains is fine if you need to put them in long term storage others say dehydrating them is appropriate. If you leave for vacation or do not drink your kefir as quickly as it is making storing your kefir in cold storage, like the refrigerator will slow the brewing process.

The vessel you brew your grains in will actually produce a better product and yield more grains if you do not wash it between brews. Most people wash their vessel when it begins to sour at the lid.

The grains I use were ordered from the Causasus in 2008. I paid $20 for what looked like 7 grains of sand in a white powder. Since then well over 100 people have started kefir from these grains after they propagated. When they arrived the instructions said do not: let the grains come in contact with direct sunlight, come in contact with chlorine, be heated, be frozen, be set in direct sunlight or come in contact with metal.

We have brewed kefir nearly every day for 8 years now and I have only lost my grains once – my son drank the bottle that was brewing, grains and all. This is where giving your grains to a friend is beneficial because they can always give them back to you. Extra grains can also be fed to farm animals. Pouring them down your drain is not recommended.

To read more about kefir click here. To make kefir taffy for camping trips click here. 

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*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.”