Hi Koz,

Wow, lucky you to have raw goats milk! I have the same problem with the alcohol in the kefir if I let it go too long. I discovered this the hard way over the weekend.

What I do is let the milk sit about 24 hours with the grains, then I strain out the grains. I then let the kefir "finish off", consuming the rest of the lactose at room temperature for another day. I've figured out that for the winter months, 4 days total is the maximum I can let it go at room temperature. I'm wondering if you can let your kefir sit less time so you don't get the increased alcohol production in the warm months? I've sometimes noticed my kefir done in as little as 12 hours. Or, you could just make your kefir in the frig. It might take a little longer, but you would have less of a chance of it producing a lot of alcohol. Let us know if you try it!

Claire

The best one is Metagenics Ultra Flora DF (for Dairy Free). I included the link for the powdered version, but you can buy capsules too. This is what I use, in addition to the kefir. Usually, you can only buy Metagenics through a health care practitioner, but we have a pharmacy called Pharmaca where you can get it. Try to find a health care practitioner in your area who carries the Metagenics products if you are interested. They are some of the best quality supplements I've ever purchased, but they are not cheap!

I decided to add kefir because the Ultra Flora only has two organisms. Kefir has something like 40 beneficial organisms. That's why I think yogurt is limited too, and Koz's experience seems to verify that. I figure that I need more than just 2 probiotic organisms for my sensitive gut . I'm going for the "more the merrier" approach!

Claire

Yes! I've been doing this for Tom. (And, he managed to have a seizure from die-off, so it was obviously getting to the right place.) You can mix it with grape juice or sprinkle it on the food. Probably not in hot soup, though. Also... *save* the capsules. When you're ready, you can have her practice swallowing the empty capsules. Depending on your allergies, you can start practicing with frozen peas or corn, and then work up to the bigger, empty capsules.

We were using Klaires: http://www.klaire.com/probiotics_cat.htm the Ther-biotic Complete with 12 strains. Unfortunately, it was a little strong for Tom (did I mention a seizure from die-off?) so we're using a lesser strength probiotic and building our way up to it. I think you have to get this from a health-care practitioner type, but I'm not sure. We got it from Tom's DAN! doctor.

Claire and RathyKay, thanks to you both!

Yeah! I figure these's a merry old party going on in my chowder chute.

I wish we could get together for a party! We could share food, drinks, kefir! LOL

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