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BTD Forums  /  SWAMI Xpress  /  Kefir confused
Posted by: ProudVEGANWarrior, Sunday, October 4, 2009, 11:04pm
I went to the store today to find Kefir. There was cow milk, goat milk and coconut milk kefir avaible. All those forms of milk are avoids for me although the coconut does have the black dot. Which kefir should I buy? My list just lists kefir with a diamond so I wanted to try it. I didn't know there would be so many choices. I am an A+ non secretor Warrior and just switch from being a teacher. I really want to do the genotype diet right and lose weight. There was also whole milk and 2% cow milk kefir. Which is the superfood for me?
Posted by: Lloyd, Sunday, October 4, 2009, 11:59pm; Reply: 1
Kefir changes the nutritional and beneficial profile of the milk, so it is the kefir rating rather than the milk rating that matters. Among the various types, I do not know if one would be preferable. No idea on the fat rating.

Think of kefir like cheese. Cheese is no longer milk, niether is kefir.
Posted by: C_Sharp, Monday, October 5, 2009, 1:43am; Reply: 2
I presumed the rating for Kefir was for Cow's milk kefir since that is the most common form of it.  Traditionally it would be made from camel's milk. You will have a difficult finding Camel's milk in the states.
Posted by: Lola, Monday, October 5, 2009, 1:49am; Reply: 3
you can practically make kefir out of any bean or grain or legume available......simply add kefir grain to your milk, of any type.

choose compliant sources best.
Posted by: Possum, Monday, October 5, 2009, 2:53am; Reply: 4
I have also read that you can also make it using juice..so if you can find or make the "raw" kefir "grains", then choose a complaint juice & process your own kefir, you'll be right... :)
Posted by: JJR, Monday, October 5, 2009, 3:04pm; Reply: 5
Interesting!
Posted by: ruthiegirl, Monday, October 5, 2009, 4:29pm; Reply: 6
If "kefir" is listed as a diamond food for you, then I'd assume that means cow's milk kefir. Unless you have reason to beleive you're especially sensitive to goat's milk, then I'd assume goat's milk kefir is also fine. Can you have cheeses made with either milk?
Posted by: ProudVEGANWarrior, Monday, October 5, 2009, 6:10pm; Reply: 7
I have a very limited cheese list cottage cheese, farmer cheese, ghee, kefir, paneer cheese, quark cheese, whey protien powder and yogurt is my complete dairy list. I only recieve three servings weekly and the only diamond item is the Kefir. I have feta and ricotta cheeses as neutrals. Everything else is avoids.I have three black dot cheeses: mozzaralla, Romanian Urda and Ramano. Coconut meat is an avoid, coconut milk is an avoid with a black dot, and coconut oil is an aviod. This kefir things is confusing, which choice is best? Cow, goat or coconut milk? Then with cow's milk there is whole milk and 2% milk to choose from.
Posted by: Lola, Monday, October 5, 2009, 9:42pm; Reply: 8
kefir from cow s milk is fine, if in your list....
Posted by: Ribbit, Tuesday, October 6, 2009, 1:43am; Reply: 9
I would go for kefir made of whole cow's milk.  Try baking with it in place of the liquid called for in a recipe.  It's very nice.  Just out of the container it's  :o :P, but I like it baked in muffins.
Posted by: Squirrel, Thursday, October 8, 2009, 4:18am; Reply: 10
Interesting question. I have 10 cheeses on my new SWAMI-X list, which is 10 cheeses more than I've had before! But all milks, even soy are complete avoids for me.

From that, I'm guessing it wouldn't matter about the kind of milk was used to make the cheese, since it's the process of making that kind of cheese which makes it good for you.

Does that make sense?
Posted by: Fernando Boto, Thursday, October 8, 2009, 4:40pm; Reply: 11
Quoted from Squirrel
Interesting question. I have 10 cheeses on my new SWAMI-X list, which is 10 cheeses more than I've had before! But all milks, even soy are complete avoids for me.

From that, I'm guessing it wouldn't matter about the kind of milk was used to make the cheese, since it's the process of making that kind of cheese which makes it good for you.

Does that make sense?



Thumbs up from me...

Posted by: 815 (Guest), Thursday, October 8, 2009, 5:43pm; Reply: 12
I find kefir disgusting but I guess it's a good butter milk sub in baking.  I would steer away from coconut milk kefir because Dr. D said in a recent lecture, that coconuts cause abnormal growths. But that's totally up to you.  :)
Posted by: 815 (Guest), Thursday, October 8, 2009, 5:44pm; Reply: 13
Quoted from Ribbit
Just out of the container it's  :o :P, but I like it baked in muffins.


LOL two Warriors agree on that...

Posted by: nowishow, Thursday, October 8, 2009, 6:31pm; Reply: 14
I love Kifer with a little agave and proberry syrup.  ;D
Posted by: C_Sharp, Thursday, October 8, 2009, 8:44pm; Reply: 15
I presumed that kefir was like yogurt and what one really wanted was the live bacteria. If you use the kefir in cooking all those wonderful bacteria are going to be killed.

Posted by: Victoria, Thursday, October 8, 2009, 9:34pm; Reply: 16
Must be an A ~ B difference.  I LOVE the taste and texture of kefir.

If I was working with the warrior foodlist, I would stick with cow or goat milk kefir.  I'd try one and see how my body does with it, and try the other one and see which feels better to my system.  And I agree with C_# that the live culture is worth saving.

I personally prefer cultured goat milk products, so I'm biased, here.  But your body is not a Nomads'.   ;)
Posted by: Brighid45, Thursday, October 8, 2009, 11:49pm; Reply: 17
I would agree with the suggestions to try the cow's milk kefir first. If that doesn't agree with you, try the goat's milk kefir.

Adding the cultures to the milk changes it and makes it more digestible, as well as adding beneficial enzymes.
Posted by: Ribbit, Friday, October 9, 2009, 2:50am; Reply: 18
Quoted from C_Sharp
I presumed that kefir was like yogurt and what one really wanted was the live bacteria. If you use the kefir in cooking all those wonderful bacteria are going to be killed.

>


Oops.  I hadn't thought of that.
Posted by: JJR, Friday, October 9, 2009, 4:41pm; Reply: 19
Quoted from C_Sharp
I presumed that kefir was like yogurt and what one really wanted was the live bacteria. If you use the kefir in cooking all those wonderful bacteria are going to be killed.



Yes, but it makes the texture of some baked goods more palatable and moist than if you don't use it.  I think.  So even if the good bacteria is burned out, it still may behoove someone to use it for texture.

Am I correct bakers?

Posted by: 815 (Guest), Friday, October 9, 2009, 6:53pm; Reply: 20
Quoted from C_Sharp
If you use the kefir in cooking all those wonderful bacteria are going to be killed.



Good. It's disgusting.  :P  ;D  I'd only use it for the flavor in baking so it doesn't matter. I have yogurt. Yogurt works for me.
Posted by: Victoria, Saturday, October 10, 2009, 12:05am; Reply: 21
Mayflowers, have you tried some different brands of kefir?   :)
Posted by: Ribbit, Saturday, October 10, 2009, 1:00am; Reply: 22
ABNW, yeah, except it's so expensive!!! :o  I started baking with yogurt and it works just as well.
Posted by: JJR, Saturday, October 10, 2009, 2:06am; Reply: 23
Aaaaaah, hey didn't you get my facebook email?
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