The Spring 07 Living Free, has an article that mentions Kefir being used in research in Tawian, National Formosa University, that in mice, both milk and soy Kefir may inhibit the production of IgE, a substance that plays a role in allergic reactions. After 3 weeks of the kefir, the amount of IgE specific to egg protein had been reduced three-fold. The notation is made that this may not be suitable for people with milk or soy allergies. Research was published in Journal of the Science of Food and Agriculture.

I found this particularly interesting since I have persistent high levels of IgE >269 Ku/L, nl <114 Ku/L

Will have to see if I can make some coconut kefir.

Thanks for the information, Nancy.

Marilyn