One of the first things I realized after I was diagnosed with cancer was that I needed to take care of my gut. Why? Because estimates state anywhere from 70-90% of the immune system is located in the gut, and one of the most important things necessary to fighting cancer is a strong, healthy immune system. The obvious first step in caring for my gut was to replace the unnatural, unhealthy foods I had been eating (processed, refined grains and sugars, conventional dairy and meats) which cause inflammation and an imbalance of the "good" and "bad" bacteria in the gut with living, healthy foods (raw organic fruits and vegetables, dairy and meat from healthy animals). The second step was to start consuming fermented foods. Fermented foods are an excellent, natural source of probiotics--the good bacteria that need to be present in the gut--and enzymes that are necessary to maintain healthy intestinal walls.
A healthy gut affects a lot more than just digestion. The entire intestinal system is designed to protect the body by blocking harmful toxins, parasites and other organisms, and cancerous cells. When the gut is compromised by poor diet, pesticides, preservatives, antibiotics (either from medicinal use or consuming antibiotic-laden meat), vaccines, genetically modified organisms (GMOs), and a lack of probiotics, the intestinal walls are weakened and become "leaky," allowing harmful substances into the bloodstream or directly into the body. Conditions such as irritable bowel syndrome, inflammatory bowel disease, Chrohn's disease, colitis, food sensitivities and allergies, periodontal disease, thyroid issues, cancer, diabetes, rheumatoid arthritis, chronic fatigue syndrome, autoimmune conditions, Autism, inflammatory skin conditions like acne, psoriasis, and eczema, even depression and anxiety can all be linked to an unhealthy gut, "leaky gut," or imbalances in the gut.
Fermented foods include sauerkraut, miso, kimchi, ozuke, kombucha, kefir, yogurt, and cheeses. I consume all of these foods, and my new favorite is kefir (pronounced KEE-fur). Kefir has existed since ancient times; fermenting milk was how milk was preserved when there was no refrigeration. Kefir also has superior heath benefits, and it is arguably the best source of natural probiotics. Kefir is a fermented drink made from any kind of milk--cow milk, goat milk, almond milk, coconut milk. Conventional pasteurized cow milk can be used, and it will provide benefits, but raw, organic milk from healthy cows is far better. Sometimes raw, unpasteurized goat milk is more easily obtained.
Kefir is made by adding kefir "grains" to milk. Kefir grains are curd-like clumps of bacteria and yeasts combined with casein (milk protein) and complex sugars. The kefir microbes "eat" the sugars in the milk, creating the perfect environment in which good bacteria thrive, and giving kefir its sour/tart taste. The enzyme lactase consumes most of the lactose in the milk, making kefir 99% lactose free. These little grains are amazing!
Homemade kefir contains over 50 beneficial bacteria and good yeasts, compared to only 7-10 in yogurt. These large amounts of good bacteria colonies dominate, suppressing any harmful bacteria, and they are so strong that it is said that even antibiotics can't kill them. Kefir bacteria colonize in the intestinal tract and attach themselves to the colon, pushing harmful substances away. Kefir lasts in the gut indefinitely while yogurt only lasts 24 hours. Yogurt is food for the colonic bacteria, ensuring that the good bacteria grow and remain stable, so yogurt is important, too. In addition to the host of good bacteria, the good yeasts in kefir are also very important--they kill and control pathogens in the gut, making it more difficult for parasites and pathogens to exist.
Besides the good bacteria and yeasts, kefir contains many other nutrients. It is rich in vitamin B12, vitamin K, niacin, folic acid, biotin, protein (which is partially digested during fermentation, thus more easily absorbed), and calcium. Kefir's excess digestive enzymes aid in digesting everything, preventing constipation and acid reflux. It also has an abundance of minerals and essential amino acids. One such long chain amino acid found in kefir and other dairy products is conjugated linoleic acid (CLA), which has demonstrated anti-cancer activities in tests. It also contains the amino acid tryptophan, which promotes relaxation and sleep.
I have known of kefir for a year or so, but only recently I obtained some kefir grains from a friend and started making my own. It's so easy and so good! Simply add one tablespoon of kefir grains to one quart of milk, filling the jar to within an inch of the top. Screw the lid on tightly, cover with a cloth, or screw the jar ring on over some cheesecloth. Place the jar in a cupboard or somewhere out of direct sunlight, and within 12-48 hours, you will have kefir. Strain out the kefir grains and start another batch, or store the grains in a jar with some milk in the refrigerator until you're ready to start another batch. The finished kefir can be stored in the fridge as well. You'll know it's finished when it has turned more solid. It's winter, so my batches have been taking right around 36 hours to ferment; in the hotter months, it may only take 12 hours. Placing the jar in a warmer spot, like on top of the refrigerator, may help it ferment faster, too.
Just about anything you want can be added to the kefir to make a smoothie. So far I have used frozen blueberries/frozen strawberries/banana/raw honey, frozen Door County cherries/vanilla, and very ripe pineapple/coconut. My most recent batch turned out thicker and more yogurt-like, so I just added some fruit and ate it that way. I intend to try making a soft cheese with kefir by putting the finished kefir in cheesecloth and draining the whey out.
This is a good website with information, instructions, and recipes for kefir: http://www.culturedfoodlife.com/the-trilogy/kefir/what-is-kefir/
It isn't hard to find kefir in stores, but it may contain unwanted extra ingredients. Why not just make it at home, which is healthier, cheaper and way more fun! :)
