Fermented Food News - August 2015

Hi <<First Name>>,

Research on benefits of milk kefir and milk kefir grains

The kitchen elf and I have breakfasted on milk kefir smoothies and the occasional bowl of kefir grains for over 2 years now. It somehow hits the spot morning after morning. It’s tasty and it keeps me going till lunchtime. We are rarely ill and we feel well.

This month I’m summarising the latest research that has come across my desk about milk kefir and kefir grains. I believe it shows how food is your medicine!

Japanese research revealed ‘kefiran’ a polysaccharide in milk kefir grains was associated with anti-tumour activity. In experiments, ‘kefiran’ reduced the size of certain malignant tumours by inducing a specific immune response in mice.

A study on the effects of ‘kefiran’ on laboratory rats showed ‘kefiran’ suppressed high blood pressure and reduced serum cholesterol levels. “Kefiran” also significantly lowered blood glucose levels in mice and corrected constipation.

A recent Chinese study found that milk kefir has a preventative effect against breast cancer cells, showing that it enhances the body’s immune response.

Other research showed that consuming kefir grains induced an anti-inflammatory response in rats. Interestingly, further research showed how consuming milk kefir grains daily, successfully corrected ulcerative colitis.

In addition, scientists observed that people suffering from RSI reported significant improvement when they consumed a 1/3 cup of kefir grain daily for 7 days. RSI is an inflammatory response.

Our chooks are really lucky if they are fed excess milk kefir grains now!

What to use to weigh down ferments

I use several methods to keep vegetables submerged so I thought I would go over them.

Thinking simple technology –

  1. try a weighted glass of water.
  2. Fill a small ziplock bag with water
  3. 2 sticks of celery cut to the jar diameter
  4. River rocks that have been thoroughly boiled twice before use

Schedule your own workshop.

Remember - you can arrange a group of 3 to 6 attendees and suggest a suitable date for any workshop. I’ve also appended the workshop dates for the next few months.

I look forward to hearing from you.

2015 Workshop - Schedule

Workshop 1.0 - Fermenting dairy, fruit, vegetables, tea 

$60 includes morning tea and workbook
Saturday – 8 August, 12 September, 10 October, 31 October
                  21 November, 12 December from 9:30am – 12:30pm   

Workshop 2.0 - Fermenting grains, legumes and beans 
$80 includes brunch and workbook 
Saturday – 17 October from 9.00am – 1.00pm   

Workshop 3.0 - Fermented jam, sauce, relish, mash & ice cream 
$60 includes morning tea and workbook 
Saturday – 15 Aug, 24 October from 9.30am – 12.30pm   

Workshop 4.0 - Fermented nuts, fruit drinks, low tech yoghurt & cheese

$70 includes morning tea and workbook
Saturday – 29 August, 28 November from 9.30am – 12.30pm   

Roslyn Bono | p 3343 1354
Well-being for Life
Copyright © 2015 We Love Fermenting, All rights reserved.

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