Kefir grains feed off the lactose. If you let it ferment long enough it will break down all the lactose and then turn to any other sugars. Not being intolerant myself, I wouldn't be afraid to drink it if I was. Also, it reduces the glycemic index of milk, yogurt, cheese, etc. for anyone concerned with insulin sensitivity.Allergic to diary products, so kefir is not an option unless the allergens is broken down.
Regular consumer? Yes, small amount almost every morning. I buy a brand called Lifeline, I think, and in Greek style so higher fat. I perhaps 1/4 cup with about 3 tblsp if homemade nut butter that's mostly almonds and call that breakfast.Thought I would give this thread a bump.
I have been drinking kefir everyday for the last 6 weeks or so.
The first week and a half I did suffer from the side effects of some kind of intestinal Armageddon but eventually the kefir won and since then I have to say I have just generally been feeling full of good health.
Any other regular consumers out there? And do you make your own? Much difference between shop bought and home grown?
I'm tempted to make my own but we have so many Eastern European grocery stores near us that it is easy to come by. Also I have no idea how you would know if you got good quality grains?
If you spend too much time on the toilet, drink less of it. That’s about the only guideline. It is dairy, and many adults are bothered by took much diary.Is there a recommended limit of consumption for kefir per day? Is it harmful if one drinks it too much?