More and more research is discovering the wonderful health benefits of fermented foods. Fermentation is the natural way food was preserved for centuries. Most cultures have their signature fermented foods, German sauerkraut, Korean Kimchi, Bulgarian yogurt, etc. Before refrigeration, it was a way to keep food edible. We now know that fermentation makes the nutrition in foods more bio-available. Fermented foods like yogurt are are a source of beneficial bacteria or probiotics.

If you like yogurt then you might also like kefir. Kefir is like liquid yogurt but the taste is a bit different. Good kefir drinks are wonderful and very refreshing. They too are a good source of probiotics and healthful lactobacilli. These microscopic beneficial organisms produce an abundance of helpful enzymes as well as antibiotic and anticarcinogenic compounds.

If you are drinking raw milk (which is the only form of milk I recommend, see this link) then you might want to try your hand at making your own kefir. We buy several gallons at a time for our family and usually have to freeze some of it. I would rather preserve some of that milk as kefir so I plan to give this a try. The following web site Rebuild from Depression has a lot of really good articles about food and nutrition. They also tell you how to make kefir at home.

Check out the web site and give it a try.