Probiotic Kefir - Sample Bottle Reviews

This is a 21-day course, consisting of four 900 ml bottles. We recommend that you consume 170 ml minimum every day, first thing in the morning before food. Our kefir is pure and free from any flavourings or additives. It has a naturally tart taste and fizzy texture. PLEASE NOTE: Warfarin and kefir are not a good combination, as kefir is very high in Vitamin K, which de-stabilises the warfarin. However we have recently been informed that a recent generation of blood thinner called Edoxaban may not be antagonistic to Vitamin K, and therefore can be used while taking kefir. This is a conversation that you should have with your GP. PLEASE NOTE: We do not recommend taking kefir and immunosuppressants at the same time. This is a serious decision that you will need to make in cooperation with your GP.   What Is Kefir? Kefir is a fermented milk product that originated in the Black Caucasus Mountains of Russia. Kefir is now a billion euro industry in Russia and Eastern Europe but has only recently become widely available in the UK. Kefir is a tart, fizzy beverage similar to drinking yoghurt in texture and consistency, Kefir has “non-transient” bacteria that survive the digestive process and powerfully impact the gut microbiome. Our kefir is a live product and will not go “off,” but will simply continue to ferment, getting stronger over time. We recommend that you consume 170 ml every day, first thing in the morning before food. To support the action of the kefir. we suggest that you avoid sugar, cow dairy and high-GI processed foods, and add good fats to your diet during this time. For more dietary suggestions, see our blog kefirise.com. You can also find more information in our video or our #1 best selling book The Good Skin Solution.   How kefir can help you? Inside your gut sits 2 kg of bacteria called the microbiome. Imagine your microbiome like the Amazon rain forest, full of lovely little life forms. This tiny inner ecosystem consists of trillions of friendly bugs, whose job is YOU! These little critters work hard every day inside you. They break down the food you eat, turning it into building blocks for bones, skin, muscle, organs. But like any ecosystem, this fragile natural ecosystem is vulnerable to damage. The things that damage your microbiome are antibiotics, sugar, stress, and environmental toxins. We call this “dysbiosis.” Your skin is really just a map of your gut – and disorders like eczema, psoriasis, acne and rosacea are all autoimmune disorders, that sit in the gut. So you’re going to have to heal your gut, to heal your skin! Kefir contains multiple strains of live friendly bacteria that replenish and restore your microbiome. The Good Skin Solution means drinking kefir and applying kefir skincare at the same time. This regime helps your gut biome and your skin biome – and gets great results! How should you take your kefir? We suggest that you drink 170 ml of kefir first thing in the morning before food. The idea here is that you’re giving those nice friendly bacteria a clear run at your gut, so they can settle in. It’s okay to drink tea or water with lemon first; just don’t have food. Does kefir taste good? Not so much! Kefir is not a milkshake, but a medical food. It’s tart and fizzy. We make it completely free of sweeteners or flavourings, which decrease the power of the microbiotics. Some of our clients find that they end up really craving the sharp, fizzy taste of the kefir on its own. If you’re struggling with the taste, try blending it up with a banana and sweeten with stevia to taste. If you flavor the kefir this way, please drink it immediately and do not let it sit overnight, as the fructose in the fruit will damage the microbiotics over time. Stevia is the only sweetener I recommend using with kefir. Stevia is natural, comes from a plant, is zero calorie and is safe for diabetics. Most important, it does not damage your microbiome. In fact, stevia is not really a sweetener at all - it just stimulates the sweet sensors on your tongue. So you experience sweetness - with none of the downsides! I do not recommend maple syrup, agave, or honey to mix with kefir. Maple syrup and agave are high GI, which disrupts your microbiome. Honey is a natural antibiotic, which interferes with the good microbiotics in the kefir. What makes our kefir so special? We make Chuckling Goat kefir in the traditional Russian style, by fermenting pasteurised goats milk with live kefir grains. This ensures that our kefir is very powerful, safe, and contains only the beneficial strains from the kefir grains themselves. Although the milk base is pasteurised, the kefir itself is a live product. Our kefir is safe for pregnant women, infants and elderly people with compromised immune systems. Dairy products boost the power of microbiotics, which is why we choose milk for the base of our kefir. Scientists have found that goats milk is more beneficial to human health than cows milk. So that’s why we use goats milk! ; ) Kefir is far more powerful than a dried microbiotic. Kefir contains many different strains of live bacteria, thriving in their own environment. If you have been taking a powdered or pill-based microbiotic, you may stop; you will no longer need it. Our kefir is made from pasteurised goats milk, so can be consumed safely by pregnant women, children and elderly people with compromised immune systems. Our kefir has been tested and found to be effective by Aberystwyth University. It contains (among others) the following strains of friendly bacteria: Lactobacillus kefiranofaciens Lactobacillus kefiri Lactococcus lactis Leuconostoc garlicum Leuconostoc lactis Prevotella Enterococcus faecium How to open your kefir Our kefir is super-strong, live and active. This is what makes it so medically potent - but it’s also what makes it so difficult to physically hold in a bottle. Our current bottles do (usually! ; ) manage to contain the fermentation gases completely during transit. But this means that the fermentation gases are ready and waiting to burst out of the bottle when you open it. Now at this point, big commercial companies might just add a drop of chlorine bleach to the kefir, to kill the fermentation and render the kefir inert.... But The Goats aren’t happy with that idea, and we’re not going to do that. We believe that the kefir needs to stay live, powerful and potent, for maximum impact on your health. So it becomes a matter of care and management, to get your kefir safely out of the bottle and into your system. Here’s what we suggest: When you receive your kefir, put it straight into the fridge and allow to settle for 3-4 hours. Although kefir will not go “off” at room temperature, it will continue to ferment - and this may make the opening process more explosive. Store it in the fridge for the duration of your course. Keeping it cool will slow the fermentation process. When you’re ready to open your kefir, rinse the outside of the kefir bottle and dry it. Place a large bowl in the sink, and put the bottle in the bowl. Have a cup ready to hand. Pointing away from eyes at all times, carefully ease the lid open until the gas and kefir begins to escape. The kefir will run down the sides of the (now-clean) bottle into the bowl. Wait till the flow slows, and then ease the cap open a bit more.Repeat this step until the flow has stopped and the lid is off. If the kefir begins to spit out horizontally, pop the cup upside-down on top of the lid. This will contain the escaping kefir and force it to flow downwards, towards the bowl. You may use the escaped kefir as needed for your first dose or put it back into the bottle. Replace the lid, and put it back into the fridge. Once the initial load of fermentation gas has escaped, you should be fine. But continue to open the bottle with care, each and every time! Remember that your kefir continues to ferment inside the bottle. Note: If your kefir is not explosive, don’t worry - there’s nothing wrong with it. Because kefir is a natural product, there is a wide variation in the taste, fizziness and consistency from batch to batch. What remains constant is the beneficial bacterial load - which is the important bit! ; )