Hi Glen,
I have been blessed w/a weekly supply of fresh, raw goats milk (from really happy goats grazing on hills and mountains). I have been making keifer with it and have a cup or so after dinner w/my tablespoon of organic wild blueberries, mixed in my blender.
Now that I'm on day 3 of MT, I'm wondering about my raw keifer and ofcourse the tablespoon of blueberries. And might as well ask about strawberries, because those will be plentiful in another month or so.
many, many thanks for helping me make these changes.
ps: i have friends making coconut keifer and it's yummy but my instincts have been to go with the raw goat's milk...until now! lol
Great job on the raw goats milk. I would suggest that you only use the kefir and milk as a part 3 of your meal plan. If you are not having any negative reactions to the tablespoon of blueberries I would not see a problem with continuing them. Remember that the MT is based on individuality so while blueberries may be a problem for some or most fast oxidizers that does not mean they would be a problem for you. If you want to experiment, stop using them for a couple of weeks and reintroduce them to see if you feel any diffference either positively or negatively.
Good Health,
Glen Depke, ND
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hi suzanne
the concept of kefir is completely new to me...how would i begin to make this at home? i like the sound of cocunut keifer! thanks
Hi Tina,
Here's a great site for anyone new to keifer and it includes the special instructions on how to ferment coconut keifer (which is so good by the way! )
http://bodyecology.com/coconutkefir.php
These are the keifer starter sets that Dr. Mercola sells on his website too.
Another way to do this is read the above site and then buy real grains locally. If you have a local bulletin board for your community. Grains last forever (as long as you tend to them). I started with the Body Ecology powder packets from Dr. Mercola and used those for a couple years. Then bought grains from a local witch doctor.
Email or post if you have more questions. I've made a lot of keifer. And if you "over" ferment it, you can make cheese and drink the whey! The fresh whey is awesome stuff...
Cheers,
Suzanne