Yemoos Blog

According to Cleavland Clinic, there are 3 vitamins that are essential for fighting back colds and flu. It’s Vitamin C, B6 and Zinc. Kefir is relatively high in Zinc and B6, but not so high in vitamin C.

A new study just released out of Brazil demonstrated how drinking kefir can help lower blood pressure. Lower blood pressure helps reduce the chance of heart attacks, strokes and kidney failure.

This delicious, creamy smoothie recipe is created as a nutritional boost for the brain containing nutrients that tend to be low in kids on the spectrum, whether it be sensory processing, autism, ADHD/ADD, dyspraxia etc.

Kefir has a rich nutritional profile that leads itself well to muscle recovery and growth. In one cup of kefir there are 8-11 grams of protein. The whey protein is helpful in muscle recovery and the casein protein is slow which helps metabolize the protein for a longer stretch of time.

1st is grass-fed raw milk. This is the gold standard for making milk kefir. Funny enough, this was essentially the only milk available back when kefir originated and was traditionally used.

Kefir has a remarkable ability to destroy cancer cells (all different types of cancers) without hurting normal cells. But its protective measures is where is really shines.

Most of the time when milk kefir grains grow or multiple, they show new growth on old grains (where the grains get bigger) or they split off and make new grains.

Given the legendary status of kefir grains and its potency, its surprising that there is not a lot of scientific data available when it comes to bacteria count. However, there are 3 studies that may shed some light on the probiotic count of kefir.

You love your grains, but even true love needs a break once in a while. Maybe its time for that vacation, or your fridge is slowly filling up with kefir jars or you just simply need a break from the process of kefiring.

Generally most people desire to keep their milk kefir bacteria rich instead of yeasty. The yeast is responsible for the effervescent and multi-dimensional qualities, so its definitely important, but too much and its becomes less appealing.

There is nothing more delectable than thick creamy kefir that goes down smoothly. There a several techniques you can do to make that milk kefir thick. So together, "Let's make kefir thick again".

All cultures have an amazing ability to adapt to their environment. Milk kefir naturally does very well in the colder months, but the other cultures can adapt quite well as well. Surprisingly, the cold is not the biggest obstacle to good fermentation, but rather its the fluctuation of temperatures.