Tarik Aziz, The Iraqi information officer, loves his Kefir.
I meet a lot of very interesting people in the goat business. One such character is Tarak Tucan, a full scholarship student at Rice University, son of a Norwegian mother and Jordanian father, raised in a prep school environment, and into Nutra-ceuticals. Tarak visited his family in Jordan this August and smuggled real live Kefir grains through Boston’s Logan Airport in his backpack thermos bottle. He was keeping the Kefir in distilled water at his Houston apartment and came sixty miles out to our farm because he needed our raw goat’s milk to complete the fermentation process. The grain, more like a mushroom, resembles spongy cauliflower buds or wet popcorn turns the milk into a 1-2% alcohol champagne fizzy yogurt like drink. This 5,000-year-old Kefir culture originated in the Caucus Mountains of Russia. Mohamed in 600 AD never traveled anywhere without his Kefir. I sensed an opportunity in this Kefir stuff. If we could get everybody hooked on drinking Kefir they would have to buy a lot more of our raw goat’s milk.
Kefir is the “Rid-X” of the human digestive system. I gave up milk in college for vodka, now I have at least a quart a day (milk that is), all because of this Kefir business. If I have a good low carb Atkins diet day, then there is not much to show for it in the morning. Drinking Kefir daily is like a Bloody Mary on the day after, only better. Kefir goes through the previous day’s intake and eliminates the inedible. I also like to believe Tarak’s stories about the Chernobyl survivors passing their Geiger counter tests because Kefir eliminates toxins and heavy metals. Here are my three good reasons for at least one glass of Kefir a day.
First, it makes a zippy glass of milk. Second, regularity and third when I eat all the wrong things, which happens all too frequently, to carbo-holics like me, I am back to colon zero right away. It’s a cheap daily Colonic, without the bother. When my sore knees are cured (a Russian lady I interviewed at my post as service writer for a Wal-Mart auto center pointed to her elbow and said Kefir is good for the joints) I’ll write a book.
“San Francisco sour dough bread works best in San Francisco. You can’t take the starter to Kalamazoo and make bread that tastes the same. Kefir sour dough bread, like wine reflects the origin of the grains and source of the milk.”
My Kefir beverage manufacturing technique consists of a quart mason jar, emptied each morning through a plastic strainer. The grains and a ladle of the Kefir beverage are put back along with fresh raw, not pasteurized, goat’s milk to about an inch from the top. This produces 3 to 4 cups a day. I drink three and save the rest to make Kefir cream cheese, pancakes, waffles, mashed potatoes or Kefir-dough bread. I’m trying to get my Mennonite neighbor baker lady to make the bread to sell in our on-the-farm store.
I found people were willing to pay $4.00 a pint for raw Kefir beverage. I got Helen Vrana, our Czech yard eggs supplier, hooked on raw Kefir now I trade four pints of Kefir for 5 dozen eggs. A gallon of milk makes one pound of feta or chevre. We sell raw cow’s milk for $10 and goat for $15. Cheese goes for $25 a gallon and 8 pints of kefir is worth $45 a gallon. Naturally we would like you to buy only kefir but infants love goat’s milk but can’t always handle kefir. Nobody but nobody doesn’t like fresh chevre and feta and kefir addicts soon acquire their own kefir grains for a daily home-brew.
I needn’t have worried about the money. One Saturday morning at the Houston’s Farmers’ Market, the tall dark and handsome Italian chiropractor, Arturo Volpe said that his clients with Autistic children would buy all the kefir I could produce. Dr. Volpe explained that he had been working with a California group that had been recommending 35 hour yogurt but later discovered raw goat milk kefir was a far more treatment. It didn’t cure autism but had a calming affect on the mind by boosting the child’s immune system.
“neurology immunology psychology”
I ran out and bought a 12-pack of quart mason jars to ramp up for my anticipated kefir sales. I also Googled and gobbled-up all the info I could find on the neurology-immunology connection. Prior to my neurology enlightenment I had been peddling kefir as the dietary cure for every disease known to man. My immunology pitch included crohn’s, leaky gut, yeast infection, irritable bowel, AIDS, allergies, lactose intolerant, sore throat, colds, colitis and digestion. “71% of good health stems from the immune system that’s centered in the gut.”
You all buy yogurt for the acidophilus. Store bought yogurt is made with pasteurized-homogenized cow milk – not good. It’s nasty processed food that tastes good and makes you feel good with that tag line, “live cultures inside.” Now, for only $4.00 a pint I’ll sell you live goats milk kefir containing real acidophilus plus at least 30 other beneficial bacteria and at no additional cost 9 beneficial yeast cultures.
That old saying about, “oatmeal sticks to your ribs,” well kefir sticks to your gut, while the only thing store yogurt sticks to is your hips. Live Kefir comes with excess digestive enzymes enabling it deliver high levels of vitamin B12, calcium, magnesium, vitamin K2, biotin, folate, 40+ probiotics and digest or eliminate any of the stuff you ate.
Kefir’s at least 2,000 years old because their are cheese recipes on 5,000 year old Sumerian clay tablets. The Ruskies stole the recipe from the Turks in the time of Mohammed 650 AD. Marco Polo came back from Hangzhou in 1250 raving about kefir but nobody listened. Tolstoy used to go on six week kefir fasts. They didn’t buy-in to his political beliefs but to this day every Russian hospital and clinic stocks kefir made from cows, sheep, goats, yaks and moose. They believe it cures cancer and tuberculosis among other things.
In November, University of Chicago researchers wrote that giving mice Bifidobacterium, which normally resides in the gastrointestinal tract, was as effective as an immunotherapy in controlling the growth of skin cancer. Combining the two practically eliminated tumor growth. In the second study, scientists in France found that some bacterial species activated a response to immunotherapy, which didn’t occur without the microbes.
Human Microbiome: Surprising Probiotic Count of Kefir Revealed 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. This means my $4 pint of kefir contained 4.8 trillion colony forming units. If I could go back to the future I think, I should have raised the price.
Lactobacillus delbrueckii subsp. bulgaricus
Lactobacillus delbrueckii subsp. delbrueckii
Lactobacillus delbrueckii subsp. lactis
Lactobacillus keﬁranofaciens subsp. keﬁranofaciens
Lactobacillus paracasei subsp. paracasei
Lactococcus lactis subsp. cremoris
Lactococcus lactis subsp. lactis
Leuconostoc mesenteroides subsp. cremoris
Leuconostoc mesenteroides subsp. dextranicum
Leuconostoc mesenteroides subsp. mesenteroides
The Russians listened to Doctor Otto Heinrich Warburg a German Physiologist as well as a medical doctor, whose research found the causes of cancer.
Emil Warburg, his father, was a famous physicist. In First World War, Otto served as an officer, and he was also awarded with the Iron Cross for his acts of bravery. Since his family was Jewish that’s why he couldn’t serve in Second World War.
Amazingly Hitler let Otto work on his cancer research. In 1931, he won the Nobel Prize, and he would be a 47-time nominee for the same award in the years to follow!
Most of us know the above things about his life, but one specific side of his life is still hidden from many of us, and no one really talks about it too. Where people know him as a person who found the causes of cancer, similarly he wrote a book on its cure, named “Cancer: Its Cause and Its Cure.”
So the question is why didn’t we hear about this before?
Actually, his main theory related to cure had to do with alkaline environments. He found that cancer cells cannot thrive nor exist in alkaline environments and the more harmful, acidic things you put in your body, the more pleasing environment you have created for cancer to flourish.
“Cancerous tissues are acidic, whereas healthy tissues are alkaline. Water splits into H+ and OH- ions, if there is an excess of H+, it is acidic; if there is an excess of OH- ions, then it is alkaline.”
“All normal cells have an absolute requirement for oxygen, but cancer cells can live without oxygen – a rule without exception. “Deprive a cell 35% of its oxygen for 48 hours and it may become cancerous.”
“It is also reported that kefir may positively effect the following: the functioning of [the] liver, gallbladder, circulation, heart activity, metabolism, oxygen supply to the cells, [and] blood circulation to the brain [may] improve and stabilize.”
According to him, the root cause of cancer is usually the deficiency of oxygen. An acidic state will be formed in the human body with a lack of oxygen, thus allowing cancer to thrive. Then the main thing is oxygen.
Clockwise Counter Clockwise
This is where kefir comes in. Yogurt and kefir are mirror opposites in their composition but kefir rotates clockwise to deliver oxygen to the cells, while yogurt turns the oxygen key counter clockwise failing to unlock the cancer cell door.