Re: Stomach upset from first cup of kefir

[Guest guest]

I am re-posting below because I had forgotten my signature and the post didn't

go through.

Thanks again.

,

>

> I followed exactly lin's instructons. Yesterday was pretty bad and even

today my stomach is still upset and I still get burping and belching, maybe not

as bad as last evening, but still there clearly.

>

> Milk: I first used TJ's Pasteurized (not UP!!) Organic Milk, then I just got

some regular whole milk form the store.

>

> Temp of milk: almost out of the fridge, maybe a tad warmer.

>

> Quantity: I poured 3 cups over the amount lin sent (I think she said it

was about 4tsp) but then when I saw the milk was not souring or thickening I

poured some of that milk out and left less in there.

>

> The grains look white-towards slightly yellowish and slightly transparent,

relatively full, kind of what I expected.

>

> Container: clean mason jar

>

> I am so disappointed that the beginning seems so rough because I really wanted

to incorporate kefir as part of an anti-Candida long-term program. Having liked

the taste of Lifeway so much I thought making my own would be so much better,

more beneficial, with more probiotics, the works; but my kefir is not like

Lifeway and it definitely upsets my stomach.

>

> I didn't have anymore today because I needed to give the stomach a rest - as

it still upset.

>

> But then again, I am still so confused whether dairy kefir is a major helper

or a major " no-no " for people with Candida.

> Given that it's got yeast in it, some say it is crazy to drink kefir when

you're trying to address Candida. Yet others say that those yeasts in kefir are

the " good " kind, not the " bad " kind.

> It's darn complicated and I am already tired and frustrated - and the

conventional doctors won't even want to hear about such issues, let alone

address them.

>

> Thanks again,

>

> Cristina

>

From: happyheartmom@...

Date: Thu, 10 Feb 2011 16:37:04 +0000

Subject: Re: Re: Taking a few days break: what to do with

the kefir grains in the meantime?

Well ,

Some of us are hesitant about discarding or eating all our left-over grains as

mistakes happen and they are not easy to come by; we usually need to send away

for them. As I recall, one person on this list accidentally blended up her

grains and ate them and I almost lost mine because they got too close to the

oven.

I have found since my first batch multiplied so quickly within a very few weeks

of receiving them, they kefir just fine in a tightly closed jar of milk which I

change when it begins to separate (about a week) and drink what was made, which

has always been delicious.

I drink at least three cups a day and crave more but have enough grains stored

to probably make a gallon or more. Will they last indefinitely in the fridge?

Probably not. Maybe I will try rotating them in an effort to preserve them

longer.

Of course, I am trying to persuade friends to try their hand at making it. Wish

I had known about Kefir earlier in my life but am thrilled to discover it now.

Best wishes,

h

Re: Taking a few days break: what to do with the

kefir grains in the meantime?

One time I quit making kefir because my life was too whirlwind to keep the

grains healthy. I would store them in the various bad ways we've been told not

to, and the grains didn't make nice kefir when I revived them.

If a busy life is the problem, I have no advice! But IF main problem to be

solved by storing the grains is that the grains take too much milk every day,

why not make very small batches each day and dispose of excess grains?

I only was making 8 oz a day for a long while, drinking only half of it and

refrigerating the other half. The refrigerated kefir I use in breads or pancakes

from time to time.

As excess grains outgrow the 8 oz of milk a day, eat them! My preference is to

just swallow them whole, like vitamins.

I've found that the very best kefir I've ever made and the healthiest grains

I've ever had came because I began following Marilyn's advice to change the milk

every 24 hours no matter what. The borrowed grains I started with this time were

very feeble at first and nt producing nice kefir. After a couple of weeks of

tinkering with mainly 3 factors (temp, ratio, and changing the milk every 24

hours), the kefir began to be consistently luscious.

- in Nashville

[Guest guest]

Hi Cristina,

I'm sorry you're suffering like this. Not everyone can take kefir, but I

would say don't give up just yet. While your stomach is getting better, you

can still work with the kefir grains, just don't drink any for now. Marilyn

grows her grains in raw goat's milk so they will probably need time to

adjust to your milk. It may be that the homemade kefir wasn't quite right

because the grains haven't acclimated to their new life yet. Just put enough

milk on the grains to float them. If it is about 4 teaspoons, then a half

cup of milk would be plenty. Put it in a tea cup or something small like

that, and put a cover on it like an inverted saucer or whatever. The next

day, strain and put in another half cup of fresh milk right from the fridge.

Write back and tell us what the grains did to the milk -- describe the aroma

and texture. Did it separate, thicken, gel, or what. If you have pets feed

the kefir to them, but don't drink it.

Take time to make sure the kefir grains come into good balance, and then try

sampling the kefir. When you feel like you're ready, put about one teaspoon

of the grains in about 4-6 oz. of milk, cover and let ferment for 24 hours.

Strain and put in the refrigerator covered, then taste it the next day.

Just take a *small sip* to see how that sits with you. If that goes well,

try a little more the next day. Let us know how you're doing.

--------------------------------------------------

From: " Cristina Gheorghiu-s " <csgheorghiu@...>

Sent: Thursday, February 10, 2011 4:31 PM

< >

Subject: RE: Re: Stomach upset from first cup of kefir

>

> I am re-posting below because I had forgotten my signature and the post

> didn't go through.

> Thanks again.

[Guest guest]

I have Marilyn's grains and they took to cow's milk right away.  I think I was

using pasteurized/homgenized but have since found a raw milk source.

 

 

d'Entremont

Marilyn grows her grains in raw goat's milk so they will probably need time to

adjust to your milk.

 

" Dreams are illustrations from the book your soul is writing about you. "

-Marsha Norman

 

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THANK YOU

[Guest guest]

It's probably me too.... i may have too many in a jar - can't find a happy

medium... some have cottage cheese-like stuff at the top - very very thick and

all whey on the bottom... it is growing fast and probably forgot to stir that

one... but the ones that i have kept with after 24 hrs... is still not thick

like the kefir you would buy at the store it's just thick enough to coat the

inside of a glass, if you know what i mean... we're using it anyway and making

smoothies with it...

thanks

Sue

________________________________

From: dEntremont <ddentremont@...>

Sent: Fri, February 11, 2011 12:35:57 PM

Subject: Re: Re: Stomach upset from first cup of kefir

 

I have Marilyn's grains and they took to cow's milk right away.  I think I was

using pasteurized/homgenized but have since found a raw milk source.

 

 

d'Entremont

Marilyn grows her grains in raw goat's milk so they will probably need time to

adjust to your milk.

 

" Dreams are illustrations from the book your soul is writing about you. "

-Marsha Norman

 

IMPORTANT.........

IF YOU FORWARD THIS EMAIL, PLEASE DELETE ALL THEFORWARDING HISTORYWHICH INCLUDES

MY EMAIL ADDRESS.  ERASING THE HISTORY HELPS PREVENT SPAMMERS FROM

COLLECTINGADDRESSES AND VIRUSES FROM BEING PROPAGATED.

THANK YOU

[Guest guest]

Hi everyone,

I'm fairly new to the group, a few weeks now just watching the posts and I'll

just pass on what I've found to work quite well. I change the milk the grains

are in every 24 hours, I'm using raw cow milk by the way. Since the grains are

multiplying pretty quick, I take a teaspoon or so of the grains out of the next

batch and put it in the strained liquid which as Sue had said is somewhat thin

but obviously thicker than the milk itself. Using a blender I mix in my fruit

and make a smoothie I guess would be the best description, adding a cup of fresh

milk and let that mixture sit on the counter overnight. The following morning

the mixture is usually very thick almost milkshake consistency. Personally I

like to keep the grains in sufficient quantity that at the end of 24 hours the

curds and whey just start to separate. I stir the grains a few times a day which

seems to help make a more uniform product. The milk I use I try to let sit at

room temperature for an hour or so before I use it so it's not cold from the

fridge. At no point do I put my grains in the refrigerator, personal opinion I

guess but from my understanding the grains do best at room temperatures. What

I'm doing I guess would be considered a second fermentation. I've never had

commercial made kefir drinks so I can't compare that to what I make. As to

having stomach upset after consuming the kefir, I understand that if you're

battling a candida overgrowth as the candida is killed off it can make you a

little gassy I guess would be a nice way to say it. I burped quite a bit the

first few days I drank the kefir, now I'm okay. Each person is different but as

long as the gassy effects aren't excessive, I guess it's part of the corrective

process. I'm no doctor by any means, I'm just adding my 2 cents. If anyone in

southeast PA is interested in any excess grains, I'm willing to give them to you

but you come here to get them, I don't yet understand the proper

storage/shipping procedure. I'm half way between town and Philadelphia.

Take care.

Dave

>

> It's probably me too.... i may have too many in a jar - can't find a happy

> medium... some have cottage cheese-like stuff at the top - very very thick and

> all whey on the bottom... it is growing fast and probably forgot to stir that

> one... but the ones that i have kept with after 24 hrs... is still not thick

> like the kefir you would buy at the store it's just thick enough to coat the

> inside of a glass, if you know what i mean... we're using it anyway and making

> smoothies with it...

>

[Guest guest]

Dave,

I too use raw cow milk with the 2nd fermentation method as you do. It was my

experience that after my first batch or two that my kefir is now thick and

creamy. I guess the grains just needed time to acclimate to the raw cow's milk

as they were raised in goat's milk. I also do not refrigerate my grains at all

and they are thriving. I do refrigerate the finished kefir without the grains

to slow down the continual fermentation as I make it for two other people in the

house and each drink theirs at different times.

I had a persistent bacterium/yeast issue that I thought was resolved and found

out different when I began drinking kefir as I explained in my posting. That

was the point of my first posting to Cristina as I wanted her to know that in

time she MAY be able to move forward and acclimate to it after the

bacterium/yeast battle was over.

Cristina, I am sorry, I forgot if were you using pasteurized milk or raw milk?

As I explained in an email I was sent in response to my posting, while I am not

lactose intolerant, moving from pasteurized organic milk to raw organic milk

made a noticeable difference for me. Also, my mother is lactose intolerant and

has only used goat's milk throughout her life and in less than a week of

drinking the RAW organic cow's milk kefir the side effects have subsided.

Perhaps it is a combo of being made with RAW organic milk as apposed to

pasteurized organic milk along with the fermentation process of the kefir that

made it so palable for my mother? Also, someone mentioned that those of German

heritage tend to have issues, mom is Northern Italian (basically German/Austrian

Italian) and she has acclimated well so it is possible that could too. If not,

have you tried making the kefir with goats milk? If all else fails, try the

water kefir. The flavored ones are a hit in our house. Sorry for going on so

much, I just wanted to present you with some other options as does everyone else

because we see the benefits of kefir being so bountiful. Good luck in your

explorations with kefir.

On another note, I could drink more that I do because I love it and it calms my

GERD-somewhat (another chapter on that issue), but I refrain and drink a glass

of milk kefir and a glass of water kefir per day (or make a shake with it) as to

not " over-do it " as I have read in Dom's pages. I have drunk more than that in a

day, (but not every day) and I did not seem to have any issues from it, but who

knows in the long term? It seems to make sense, you know, too much of a good

thing. Anyone have any thoughts or experiences on drinking too much? Do any of

you abstain for any amount of time and what is your thinking on this process?

Thanks Dave (and everyone else) for your post and comments. With all of the

varying experiences and info out there it lets me know as a beginner that I am

on the right track. It is a learning process and feedback is reassuring.

Carol Onefreespirit

> >

> > It's probably me too.... i may have too many in a jar - can't find a happy

> > medium... some have cottage cheese-like stuff at the top - very very thick

and

> > all whey on the bottom... it is growing fast and probably forgot to stir

that

> > one... but the ones that i have kept with after 24 hrs... is still not thick

> > like the kefir you would buy at the store it's just thick enough to coat the

> > inside of a glass, if you know what i mean... we're using it anyway and

making

> > smoothies with it...

> >

>