BUILDING YOUR IMMUNE SYSTEM NATURALLY

Lactobacillus-

Okay, we are all looking for a happy digestive tract understanding we get the maximum vitamins and minerals when our digestive tract is active in a positive way. 

So now introducing kefir!

There are two types of kefir: water-kefir-small transparent grains that ferment sweetened water; and milk kefir-white or cream colored grains that look rather like cauliflower florets that ferment milk. Kefir is a living culture, a complex symbiosis of more than 30 microflora that forms grains or cauliflower-like structures(sometimes called plants) in the milk. As the culture ferments the milk these structures grow, creating new grains in the process. 

That gives you some idea what kefir is and now we begin by locating kefir culture. I purchased some grains and I am now on day 2 of rehydration and growth (picture of kefir grains). The directions tell me to begin by rehydration using 1 cup of milk and strain the culture daily and add a new cup of milk. I will need to do this for at least 1 week. After this week we should be able to make and have new kefir . 

Real kefir from live culture is an endlessly self-propagating process. Microorganisms present in kefir include lactic acid bacteria, Lactococcus lactis subsp. Lactis, Streptococcus thermophilus, Lb delbrueckii subsp. bulgaricus, Lb helveticus, Lb casei subsp. Pseudoplantarum and Lb brevis, a variety of yeast, such as kluyveromyces, Torulopis, and Saccharomyes, acetic acid bacteria among others. They give kefir excellent keeping qualities by keeping putrifying bacteria that would otherwise colonize the milk at bay. They have been shown to inhibit both salmonella and E Coli in laboratory tests.

Note the last sentence....it seems to me we could use all the help we can get with salmonella and E Coli. 

Also note the yeast that balances the Lactobacillus,  for centuries we have fermented foods using lactic acid. Had sour kraut lately? If it is refrigerated and not overly processed by bottling or canning you have some of the plant types of good bacteria.