Kefir LIFE Probiotics is: - Lactose-Free
- Traditionally home-cultured
- Pure & Natural
No water added
No sugar or sweeteners
No preservatives or additives
- Cultured using Grade A "Raw" Fresh Milk
from organic-fed cows
- Very potent with mild taste
Probiotic and Antibiotic
Probiotic means pro-life. These are foods that contain live micro-organisms which are beneficial to health. Examples are kefir and yogurt.
Antibiotic means anti-life. Antibiotics are prescribed to kill bad bacteria. However, it also kills the good bacteria resulting to a compromised immune system.
If you are taking antibiotics, take Kefir LIFE Probiotics at the same time to replenish the good bacteria.
Serving Suggestion
For health maintenance, take at least ½ to 1 cup daily. Those with serious sickness should take at least 1 liter daily. It’s best to take on an empty stomach early morning or before bedtime.
Enjoy kefir as a dessert. Serve pure or blend with your favorite fruits (mango, banana, papaya, guyabano, strawberry, etc), muscovado sugar or honey. It can also be used as an ingredient for salad dressing.
It’s also ideal for meal replacement and weight control because the high tryptophan content helps suppress food cravings (@ only 160 cal. per cup).
Product Longevity
Refrigerate. It is very potent in its current state due to the kefiran. It has no expiration. Like a wine, the longer it is fermented, the flavor becomes stronger and the potency or healing effect increases (probiotics and folic acid increase).
During the old times, Circassians ate continuously fermented kefir since there is no refrigerator at that time and this was their method of milk preservation.
Indications
Because it is natural, it has no overdose and is recommended for children, elders, athletes, ill patients, pregnant or nursing mothers - all people of any health conditions.
On the first day of Kefir intake, some people may experience controllable loose bowel movement due to the initial cleansing effect and elimination of toxins in the intestines (detoxification process).
Kefir LIFE Probiotics vs. Yogurt / Other Commercial Products
Only Kefir contains “Kefiran”. The health and healing benefits are all in favor of Kefir, while yogurt is simply a more digestible form of milk. The probiotics of Kefir is more than 1.1 Billion per gram while yogurt is far less at 10 Million per gram only. Therefore, Kefir is 100 times better than yogurt!
Kefir LIFE Probiotics | Yogurt / Other Commercial Products |
| Traditionally home cultured: Pure & natural | Machine-processed in factories: Artificially flavored |
| Strengthens and colonizes the intestinal walls | Transient: Gone in 24 hours |
| Normalizes the over-all functions of the vital organs | Only helps the digestive tract |
| 40 major kinds of beneficial bacteria | Few beneficial bacteria (3-5 kinds) |
| Natural energy booster | Does not boost energy |
| Easier to digest (curd size is smaller) | Harder to digest (bigger curd size) |
| Eliminates destructive E.Coli and parasites | Just a mild drink with no anti-bacterial properties |
| Superior curative and nutritional benefits | Inferior healing and no curative benefits |
Raw Milk vs. Pasteurized Milk
List of Bacteria and Yeasts in Kefir
LACTOBACILLUS
L. casei - Homo-fermentative [responsible for 90% of lactate synthesis]
L. paracasei - Homo-fermentative
L. acidophilis - Homo-fermentative
L. hilgardi -Hetero-fermentative [responsible for 50% of lactate synthesis]
L. delbruechkii subsp. bulgaricus - Homo-fermentative
L. kefiranofaciens - Produce Kefiran, internaly within the matrix
L. kefyri - Synthesizes kefiran superficially [possibly controlls microflora]
L. desidiosus - Heterofermentative [ferments L-arabinose and gluconate]
L. brevis [Synthesizes polysaccharide]
L. cellobiosus
L. casei subsp. rhamnosus
L. casei subsp. alactosus
L. helveticus subsp. lactis
L. delbruekii subsp. lactis
L. lactis
L. fructivorans
L. parakefir
L. paracasei subsp. paracasei
L. plantarum
LACTOCOCCUS
Lc. lactis subsp. lactis [primarilly utilize lactose making kefir lactore-free]
Lc. lactis subsp. biacetylactis
Lc. lactis subsp. creomoris
LEUCONOSTOC
Leuc. citrovorum
Leuc. cremoris
Leuc. mesenteroides subsp. mesenteroides
Leuc. mesenteroides subsp. dextrancicum
Leuc. mesenteroides subsp cremoris
Leuc. lactis
STREPTOCOCCUS
Strep. salivarius subsp. thermophilus [primarilly utilize lactose]
Strep. lactis
Strep. lactis subsp. diacetylactis [Synthesizes diacetyl]
ACETOBACTER
Acetobacter aceti [synthesize acetic acid from ethonol in the pressence of oxygen]
Acetobacter racens
YEASTS
KLUYVEROMYCES
Kluyv. lactis
Kluyv. marxianus subsp. marxianus
Kluyv. bulgaricus
Kluyv. fragilis
CANDIDA
Candida kefir
Candida pseudotropicalis
SACHAROMYCES
Sach. kefir [controls exogenous yeasts]
Sach. unisporum
Sach. torulopsis subsp holmii
TORULA
Torula kefir [controls exogenous yeasts]
http://dyslexiainmalaysia.wordpress.com/2007/06/23/kefir-list-of-bacteria-and-yeast/
