Ep07: Probiotics (plus how I make Kefir) – HEALING MY LYME AND CHRONIC FATIGUE

Ep07: Probiotics (plus how I make Kefir) – HEALING MY LYME AND CHRONIC FATIGUE

Many of you are probably taking probiotics. The ultimate goal of probiotics is to restore a healthy balance in the gut. I can’t afford probiotics right now so I make my own instead. Here are some ideas you may want to try:

Kefir and yogurt

To explain why I make kefir and yogurt, I have to explain why I choose to use dairy. This is all just my opinion – you can make up your own opinion about dairy.

It’s my opinion that dairy is complete shit, a complete food and everything in between at the same time. It’s all in the processing. I mentioned in a previous video that I had to have two surgeries because of the cysts that pasteurized dairy was causing. I drink 2 liters of milk every day and don’t have that problem anymore. I only consume raw dairy now.

The way I see it: Pasteurized dairy operations don’t have to be very clean because they basically burn anything bad out of it. That kills the enzymes and denatures the proteins. Also, the fat is homogenized (basically dispersed) so it doesn’t separate. You could search online for images of what a typical dairy’s filters look like compared to a raw dairy operation (see links below). Raw dairy has to be clean because it’s going straight from the teet to the fridge. The fact that I don’t develop cysts from raw dairy proves to me that my body can actually utilize it rather than forcing it out of me as fast as possible.

I used to make yogurt using starter packages but now I make kefir most often, and I use heritage cultures for the yogurt because they last a lifetime. With dairy, you have to consider the differences between A1 and A2 milk as well as what the cows are fed (corn vs grass).

How I make kefir

– Intro [07:43]
– Kefir grains [10:08]
– Step 1 – Put the grains in milk and leave at room temperature from anywhere from 8 hours to a day or two [10:37]
– Step 2 – Strain the kefir from the grains [10:47]
– Step 3 – Put the strained grains and a bit of the kefir into a new jar, and fill it with milk [11:36]
– Step 4 – Leave the kefir to double ferment for another day or two if you want, or refrigerate it right away [13:21]
– Step 5 (optional) – When it’s ready, I usually add berries/vanilla/whey and blend [13:57]


Other ideas (sauerkraut, fermented vegetables) and closing comments


Where to buy good yogurt/kefir cultures (also lots of great videos): http://www.culturesforhealth.com/

Pasteurized milk filter: http://thecompletepatient.com/sites/default/files/field/image/Milk-dirtyfilterMM.jpg

Raw milk filter: http://thecompletepatient.com/sites/default/files/field/image/Milk-filters-rawOPDC.jpg

A good kefir instructional video: https://www.youtube.com/watch?v=m8VBshh1uE0

Google search for “A1 A2 milk”: https://www.google.ca/?gws_rd=ssl#q=a1+a2+milk

Adding B vitamins to your yogurt/kefir: https://www.youtube.com/watch?v=K8a_IXGA_Ds

*** My original video made last year shortly after I received my diagnosis: https://www.youtube.com/watch?v=xYpiF336L68 ***
*** Playlist of entire video series: https://www.youtube.com/playlist?list=PLK1OWrmtHlFznEE0KopJkhMYCjD4mVUta ***