Yoggie's Yogurt by Jane

On Kefir and Cancer

2015-02-05T22:56:00.001-08:00

Here are 2 other researches done and published by the International Journal of Oncology. Note however that studies could be done with the use of cultured kefir and not the kefir grains which most believe are more potent.

You may want to view them so I posted the link on their titles:

1,

Apoptotic effect of a novel kefir product, PFT, on multidrug-resistant myeloid leukemia cells via a hole-piercing mechanism

Kefir exhibits anti‑proliferative and pro‑apoptotic effects on colon adenocarcinoma cells with no significant effects on cell migration and invasion

How Kefir Helps in the Osteoporosis Treatment

2015-02-05T21:49:00.002-08:00

Copied en toto from http://www.ncbi.nlm.nih.gov/pubmed/25278298

2015 Feb;26(2):589-99. doi: 10.1007/s00198-014-2908-x. Epub 2014 Oct 3.

Kefir improves bone mass and microarchitecture in an ovariectomized rat model of postmenopausal osteoporosis.

Chen HL1, Tung YT, Chuang CH, Tu MY, Tsai TC, Chang SY, Chen CM.

Author information

Abstract

Kefir treatment in ovariectomized (OVX) rats could significantly decrease the levels of bone turnover markers and prevent OVX-induced bone loss, deterioration of trabecular microarchitecture, and biomechanical dysfunction that may be due to increase intracellular calcium uptake through the TRPV6 calcium channel.

INTRODUCTION:

Osteoporosis is a disease characterized by low bone mass and structural deterioration of bone tissue, leading to an increased fracture risk. The incidence of osteoporosis increases with age and occurs most frequently in postmenopausal women due to estrogen deficiency, as the balance between bone resorption and bone formation shifts towards increased levels of bone resorption. Among various methods of prevention and treatment for osteoporosis, an increase in calcium intake is the most commonly recommended preventive measure. Kefir is a fermented milkproduct made with kefir grains that degrade milk proteins into various peptides with health-promoting effects, including immunomodulating-, antithrombotic-, antimicrobial-, and calcium-absorption-enhancing bioactivities.

METHODS:

The aim of this study is to investigate the effect of kefir on osteoporosis prophylaxis in an ovariectomized rat model. A total of 56 16-week-old female Sprague-Dawley (SD) rats were divided into 7 experimental groups: sham (normal), OVX/Mock, OVX/1X kefir (164 mg/kg BW/day), OVX/2X kefir (328 mg/kg BW/day), OVX/4X kefir (656 mg/kg BW/day), OVX/ALN (2.5 mg/kg BW/day), and OVX/REBONE (800 mg/kg BW/day). After 12-week treatment with kefir, the bone physiology in the OVX rat model was investigated. Accordingly, the aim of this study was to investigate the possible transport mechanism involved in calcium absorption using the Caco-2 human cell line.

RESULTS:

A 12-week treatment with kefir on the OVX-induced osteoporosis model reduced the levels of C-terminal telopeptides of type I collagen (CTx), bone turnover markers, and trabecular separation (Tb. Sp.). Additionally, treatment with kefir increased trabecular bone mineral density (BMD), bone volume (BV/TV), trabecular thickness (Tb. Th), trabecular number (Tb. N), and the biomechanical properties (hardness and modulus) of the distal femur with a dose-dependent efficacy. In addition, in in vitro assay, we found that kefir increased intracellular calcium uptake in Caco-2 cell through TRPV6 calcium channels and not through L-type voltage-operated calcium channels.

CONCLUSION:

The protective effect of kefir in the OVX rat model may occur through increasing intracellular calcium uptake through the TRPV6 calcium channel.

Everything On It - A Holistic Approach to Health and Wellness

2014-12-08T21:13:00.000-08:00

Don't you ever wonder why, despite their effort to eat right, some people still get sick?
Here's the thing about staying healthy - everything contributes to it. You know, not just your food. It's your lifestyle - your food, your job, your residence, your activities, your relationships, your soap, your makeup, etc. etc. etc.
Yup. You heard it right. Why do I say this? Because it is the truth. The decisions you make determine your health. Thus to me, health is a matter of choice Decisions are done every single minute of your life. When you eat, you decide what to eat, what time to eat, where to eat, who to eat with, to clean the dishes right after or not. When you walk, you decide to go left or right, go up the stairs or ride the elevator, go to the park or to the mall. When you work, you decide whether to call someone first or write an memo, to type for the boss or remind him of his next appointment;, for artists, to draw a dribble line or dribble; for nurses, to give this guy his meds or to check on the vital signs of another. When you go home, will you ride the bus or a taxi? Will you go straight home and buy Junior's school supplies at a nearby store, or buy them before you go home? Those are but a few choices we make each day.
For a healthy lifestyle, I constantly remind myself (and bug my family with it) everytime:
1. Diet - low fat (except for kefir and yogurt), low salt, moderate sugar, high fiber, all natural. But, I take soda once a month and indulge in some dessert that I love every 2 weeks. Otherwise, a bite or two of anything sweet will be enough for me in a day. I take a dose each of garlic, papaya and herbalberry capsules every single day 15 minutes before breakfast. Of course, I take my milk kefir. 2 cups at least a day. when I don't feel well, I take an additional 2 cups.
2. Exercise - a few minutes of dancing to my favorite music specially the ones that my zumba instructor plays, house chores, walking the dog,
3. Work and relations- I choose to make and deliver yogurt and kefir where I get to meet other people. I feel good when I am able to help others. When I want to cry, I do. crying keeps the endorphines out.
4. Hygiene - the daily bath, kefir on face and body, use of all natural soap, shampoo, feminine wash, body scrub and honeymilk lotion are part of what I do. The chemicals you get yourself in contact with will definitely end up in some part of your body which will most likely give you a not so pleasant reaction.

5. Home - we recently transferred to a place that has lots of trees, minimal air and nose pollution, with a friendly neighborhood. How does this affect health? Well, it's stress free living in a clean environment.
Even the switch I made with my wifi connection is part of it. Lesser stress means lesser chance of getting ill.
Now you know my secret. Mind you I haven't gotten ill for the longest time. Just a few hours of cold or cough. But that's about it. How about you?

Jane

Budwig Diet and Kefir

2014-12-07T23:25:00.001-08:00

I found an article about Budwig diet and Kefir cheese. Here it talks about how kefir can be used in the diet to help cancer patients. Read on.

http://www.naturalnews.com/025266_oil_cancer_food.html

Basically, the article tells about how to use kefir with budwig. Also, it provides recommendation on what to eat during the diet - I couldn't really call it a diet as it is not a temporary thing but an altered eating habit. I think that's more acceptable.

Another thing i noted is the recommendation of doing enema. Unlike Dr. Gerson who recommends using coffee though, Dr. Budwig endorsed the use of flax seed oil in the procedure. Those to me may require more convincing but two of my clients have been doing it for some time now. They say it really feels so good after. Care to try?

Flaxseed in the Budwig Diet: Oil or Whole?

2013-08-06T22:35:00.000-07:00

People who follow the Budwig Diet are posed with a problem of finding a suitable flaxseed oil. In the first place, the oil is not popular in the Philippines and so there are but a few sellers. Secondly, even if they do find one the oil easily becomes rancid when exposed to light and oxygen. Third, it is temperature sensitive.

The solution I'm thinking of is to buy whole flaxseed and then extract the oil. It should be extracted using the cold pressed method and used within a week or two at most. It should be stored in dark bottles to keep the light away from it and it should also be kept inside the refrigerator.

The criteria for choosing the best flaxseed oil are:

1. Organic as much as possible.
2. It should be as fresh as possible. (specially if organic flaxseed oil
is not available)
3. Should be stored in dark bottles and kept under refrigeration.
4. Should be cold pressed as the alpha-linolenic acid could be destroyed by heat.
5. It should be hygenically prepared.

I hope that helps.

disclaimer: pic is not mine. imported it from http://barbaramendeznutrition.com/wp-content/uploads/2011/11/flax-seed-oil.jpg.

Pictures from 3rd Soft Cheese Workshop

2012-09-02T01:54:00.003-07:00

Sorry, this is long overdue. Here are the pics from last week's workshop. Next workshop is on Sept. 22. check out our announcement at www.yogurtstation.blogspot.com.

The workshop started off with making cheese per se. We needed to do this because we wanted to let our attendees bring home the cheeses they had made.

Our students getting a hands-on activity at making cheese.

3rd Soft Cheese Class

2012-08-02T10:25:00.001-07:00

Soft cheese workshop on August 25. Please let me know if you want to attend.

Venue: Villa Regina Pasig, 9 am to 6 pm (we expect it to extend beyond 6 though because some cheese takes a long time to drain).
Topics: food safety and the following soft cheeses: cottage cheese, mascarpone, feta, yogurt cream cheese, ricotta, cultured buttermilk
Worskshop Fee: 6,500.00. we can only accommodate max of 10 persons.
Inclusions: all ingredients (milk, acids, rennet, etc), use of all needed equipment (stove, pots, etc), kit, recipes, certificate, tortilla chips for snack with your cheese, packed lunch

We normally do a working lunch in order to maximize the time. Let me know if you're interested to attend. Contact me at yoggiestation@gmail.com or the our Yoggie's Yogurt Station Facebook Account.

2nd Soft Cheese Workshop

2012-06-24T09:30:00.001-07:00

I had a wonderful time at the 2nd Soft Cheese Workshop here at Pasig. There were only 5 students but their attentiveness and eagerness to learn were so evident that any teacher would have enjoyed sharing what she learned. I did and I've just been reassured that we're doing something good. Thanks guys. I hope to see you again.

Hopefully, our next cheese workshop will be in August. Do email me at yoggiestation@gmail.com for inquiries and reservations.

New products - Kimchi and Vinegars from Kefir

2012-04-28T20:48:00.002-07:00

Kefir Kimchi

You've got to try our new products - kefir vinegar and kefir kimchi.

Still packed with the same powerful microorganisms found in our water kefir or tibicos, our kimchi is our healthier alternative to the Korean version. Imagine to goodness of cayenne, ginger, garlic, malunggay and kefir. Now that's a powerhouse. As if those are not enough, we also have introduced muscovado, and blackstrap molasses in our fermentation process. Vegetables are organically grown at some traditional farms in the Northern Luzon. We are excited to offer this as we not only give customers another healthy dish but we are also able to help the farmers who actually do the hard work.

Kefir kimchi is sold in 250-gram and 1 kg microwaveable containers. Soon we will try to bottle them.

The kefir vinegar is a probiotic vinegar that may be used for a lot of things such as for cooking, facial toner, hair rinse, deodorant, vaginal wash, foot soak, clothes deodorizer, vegetable wash, etc. etc. etc. I can go on and on and on. That's on top of its already potent health benefits. The vinegar come in 500 ml and 1 liter non-toxic bottles. Check out our products at http://yogurtstation.blogspot.com/2011/11/yoggies-kefir-products.html.

Recipes with Water Kefir

2012-04-07T12:21:00.002-07:00

There are a number of things you can do with your water kefir drink. Of course, we make flavored drinks with them so we don't get tired of the taste. The addition of ginger, or fruit can make for an interesting yet refreshing treat.

Salad Dressing
Combine kefir with honey or olive oil or both and add some salt and pepper. This becomes a wonderfully healthy vinaigrette. Add this to your salad greens or even fruit.

Vinegar Substitute
Although I don't personally recommend this because heat destroys the organism, you can actually use it to replace vinegar. However, if using as a dip, then the kefir will be as potent as the drink.

Body Care
It is still worth mentioning, even when I had mentioned before, that kefir can be used as a leave-on facial wash, deodorant, hair rinse, and feminine wash.

Isn't kefir great?

Budwig Diet and Yoggie's - Aiming to Help

2012-03-30T22:12:00.001-07:00

I've just recently discovered the Budwig Diet which claims to help people with cancer even in the worst stage. They seem to have about 90% success rate in their treatment while the 10 percent is attributed mainly to those that do not strictly adhere to the program. This diet was made and prepared by a German Biochemist, Physicist Dr. Joanna Budwig. Dr. Budwig was the top European Cancer Research Scientist who has earned a Nobel Prize for her work.

The diet combines flaxseed oil with either quark or cottage cheese. According to the research, the combination of the cheese and the oil creates a chemical reaction that actually stops cancer cells from multiplying. If you're interested, here's something to read.

We know how hard it is to follow the budwig as there is hardly any fresh cottage cheese around. Certainly not at the supermarkets. Here at Yoggie's, you'll find the freshest cottage cheese - we deliver it to you within 24 hours of preparation. We don't just want it that way, we insist on it.

We have cottage cheese and quark made from plain milk and from kefir too. The kefir makes those type of cheese healthier. One of our customers who does the Budwig Diet attests that she felt better.

Artisan Cheese Workshop - Soft Cheese Workshop in April 2012

2012-03-29T19:56:00.000-07:00

Here are the details of the Soft Cheese Workshop for April 2012.

Date and Time: April 28, 10 am to 6 pm (but expect it to extend beyond this time from experience)

Venue: Pasig near City Hall

Topics to be covered: Food Safety, and the following cheeses: Cottage chees, mozzarella cheese, feta, cream cheese, ricotta and greek yogurt

Workshop Fee and Inclusions:

Php 6500.00. Php less for early bird registration (paid before April 15, 2012)

Includes all ingredients (milk, acids, rennet, starter, sea salt, herb), use of all needed equipment , cheesemaking kit, certificate, packed lunch and pm snack

As in the first workshop, we are limiting the attendees to 12 persons to ensure that everyone gets a personalized attention. If you’re interested, please email us at yoggiestation@gmail.com or send SMS to +63 (918) 9202592.

My First Mozzarella

2012-03-27T06:33:00.003-07:00

We had a great time during the cheesemaking class last weekend (March 24 to 25, 2012). There were only 5 of us and we had Dr. Susan Mercado to ourselves. Now, after learning how to make mozzarella, here's a pic of mine which I made into deep fried balls and had for dinner. It was fresh and really good! Did I mention that it stretches like it should?

Anyway, we were taught how to make white cheese and mozzarella on day 1. On our second day, I got to teach about the soft cheeses which I am really very familiar with - feta, ricotta and yogurt and breezed through cream cheese. We opted to do the mozzarella again because it did require some practice. Except for some salt preferences of those who tasted our "creations", the comments we got were very good.

There'll hopefully be another Soft Cheese Workshop in April. Then in May, we hope to come up with the 2nd part of the Artisan Cheese Workshop - specialty cheeses such as brie, blue cheese, and cheddar plus edam so we can prepare for the christmas season. Yup, for the yuletide as it takes 6 months to make an edam cheese.

For those interested to attend, please let me know. We are limiting the slots to a very small number as we do want everyone to learn and enjoy.

Yoggie's at the Cheesemaking Workshop at Center for Asian Culinary Studies

2012-02-06T20:46:00.000-08:00

It had been a busy week last week. Hah! Glad that's out. hahahaha

Anyways, we were at the Center for Asian Culinary Studies at P. Guevarra and boy did we have a blast! Chef Ellen who conducted the Cheesemaking Workshop was so animated in her lecture that everyone and I mean everyone enjoyed the time there. We provided the supplies - milk, rennet, starter. Soon we will be conducting our own workshop as I have dreamed of it several years back - hopefully.

Here are some pictures for you to see:

The collection of cheeses made and garnished by the attendees.

This one's the nuefchatel.

They were garnishing this cheese. I think Chef Ellen was putting some cherry tomatoes on top of mozzarella cheese.

Chef Ellen and Chef China making their own magic.

Busy Chef Ellen while the attendees including Chef Gino and Chef Junjun and a student observes.

Attendees of the workshop busy adding their secret ingredient.

Future iron chefs attended. Ok guys?

Chef Gene Gonzales creating another gourmet dish.

Oh, and did I mention, I took the pictures myself? It was a great opportunity for me. Thanks Chef Ellen. :)

Yoggie's Yogurt Milk Products

2012-02-02T20:03:00.001-08:00

Milk

Pasteurized Cow's Milk Full Cream 90.00 per liter

Low Fat 95.00 per liter

Pasteurized Carabao's Milk Full cream 150.00 per liter

Pasteurized Goat's Milk Full cream 160.00 per liter

For flavors, please add the following:

Cookies and cream 40.00 per liter

Mango 60.00 per liter

Strawberry 60.00 per liter (seasonal)

Banana 40.00 per liter

Pineapple 40.00 per liter

We need at least 3 days advance confirmed orders. Full payment is required to confirm the order.

Yoggie's Nacho Chips, Dips and Sauces

2011-11-22T00:29:00.001-08:00

Nacho Chips, dips and sauces

Tortilla Chips (Corn), 500 g 150.00

Corn Tomato Salsa 200 grams                       85.00
           (in bottles, mild or moderately hot)
Tomato Salsa,200 grams       95.00
Chili Beef     200 grams                                                 175.00
Cheese sauce   200 grams                                                        120.00

Dips

French Onion

Greek yogurt with onion and chives and some seasoning that is great with nacho chips or with fried main dishes. Specially good with Fried fish or chicken.

         200 ml                    150.00

Tzatziki
Our natural yogurt with garlic sauce. Great for middle eastern kebabs or shawarma or even gygros.

         200 ml                 150.00

Three Cheese
Cheddar, ricotta and yogurt cheese blended into a creamy dip that's muy magnifico with fried spring rolls, with taco, nacho or even to top pizza with.

                200 ml                 220.00

Yogurt Onion and Chives
When Greek yogurt mixed with fresh onions and chives are blended with other spices, it makes a special dip that is both healthy and delicious. It is recommended with toast or french fries or chips. Remember that garlic toast with a rich and creamy topping? We're absolutely sure you'll love this.

                200 ml               220.00

Yoggie's Cheese Products

2011-11-12T01:43:00.001-08:00

Our Cheeses include (all prices in Philippine Peso):

Restaurant Style (Imported):

Cheddar Cheese    (MG)                  450.00/kilo                        4100.00/10 kg

MG Mozzarella (restaurant style)     400.00/kilo                        3500.00/10 kg

Leprino Mozzarella                             360.00/kilo                        3,400.00/10 kg
(diced or grated)

Romano Cheese                                575.00/kilo                        5400.00/10 kg

Fresh Cheeses:

Cottage Cheese (cow, full cream) 450.00/kilo
(cow, low fat) 160.00/250 grams

(Buffalo)    650/kilo


                                        (Goat)            800.00/kilo
Cream Cheese             (cow, full cream)   500.00/kilo

                                        (Buffalo)    750.00/kilo

                                        (Goat) 900.00/kilo

Feta (Goat) 250.00/250 grams

Quark (cow's milk) 160.00/250 grams
(buffalo's milk) 200.00/250 grams

Ricotta (cow's milk) 200.00/250 grams

(buffalo's milk) 250.00/250 grams

Kefir Cheese          (cow's milk)      300.00/250 grams

Yogurt Cheese       (cow's milk)       200.00/250 grams
                                 (buffalo milk)     250.00/250 grams

Kesong puti            (cow's milk)       160.00/250 grams
                                 (buffalo's milk) 1800.00/250 grams

Cheese Curds        (cow)                   450.00/kilo
(buffalo)

Cheesemaking Supplies:

Rennet (microbial, granules) 90.00 per 50 grams (individual sachets of 5 grams/sachet)
Here's how to use the rennet.

Lipase (100 ml) 400.00

Mesophilic Starter (Milk Kefir) 25.00/100 ml (use 1/8 tsp per gallon)

calcium chloride	5 g	12.00
citric acid	5g	15.00

Thermophilic Starter (yogurt) 35.00/100 ml (use 1/8 tsp per gallon)

Muslin cloth 75.00/pc.

Cheesepress (soon to come)

Here's how to order:

In the Philippines:

Send an email to yoggiestation@gmail.com or text +63 (918) 9202592 to place an order. Wait for instructions. Send money by bank deposit or thru LBC money transfer to confirm the order. make an electronic copy of deposit slip or transaction receipt and send to yoggiestation@gmail.com. You may pick up from our commissary in Pasig or we can do a meet up at either Tiendesitas or Megamall.

For International clients:

Follow same procedure as above but send email only. We do not respond to international text messages. We ship via airmail and courier service. Shipping costs shall apply. We will quote according to destination, weight and measurements of package, and type of service (airmail or courier). No liquid material may be sent.

Yoggie's Kefir Products

2011-11-12T01:25:00.001-08:00

Yoggie's Kefir

Milk Kefir

plain, 1 lliter 150.00

Flavored:
Orange 180.00

Mango Orange 210.00 per 1 liter bot.
Mango 220.00 per liter

Water Kefir/Tibicos Probiotic Drink

Plain, 100.00 per liter
plain with goji berries 1 liter 150.00
dalandan fizz 1 liter 135.00 (seasonal)
Lychee water kefir 1 liter 150.00

Kefir Ginger Ale 1 liter Php200.00

Keifr Ginger Cinnamon Ale 1 liter Php 280.00 (has turmeric and cinnamon that are said to aid in lowering insulin levels)

Kefir Ice Cream

Plain, 350.00 per liter

1 gallon 900.00

Kefir Kimchi

Php90.00/ 250 grams

php350.00/kilo

Kefir Vinegar

75.00/500ml

120.00php /liter

Kefir kit (contains kefir grains, strainer, funnel, non toxic bottle, container. For those who would like to make their own kefir drink) choose between:

Milk kefir kit 1500 /kit
Water Kefir Kit 1200/kit

Others:

Molasses Black strap 1 liter Php 400.00

500 ml 250.00

Muscovado 1 kg 130.00

500 grams 75.00

Funnel, plastic 75.00/pc

Strainer, plastic 75.00/pc

Yoggie's Yogurt Products

2011-11-08T04:21:00.000-08:00

Yoggie's Yogurt Products

Natural Yogurt (Swiss Yogurt)

Plain, Full Cream 160.00 per liter

Plain, Low fat, 170.00 per liter

Plain, Non-fat, 180.00 per liter

Natural Yogurt, Flavored (swiss yogurt, full cream)
Strawberry Lassi 195.00 per liter
Mango 190.00 per liter
Oreo 170.00 per liter
Pineapple 160.00 per liter
Pine Mango 170.00 per liter

Flavored (swiss yogurt, low fat)
Strawberry Lassi 205.00 per liter
Mango 200.00 per liter
Oreo 180.00 per liter
Pineapple 170.00 per liter
Pine Mango 180.00 per liter

Flavored (swiss yogurt, non-fat)
Strawberry Lassi 215.00 per liter
Mango 210.00 per liter
Oreo 190.00 per liter
Pineapple 180.00 per liter
Pine Mango 180.00 per liter

Yogurt Ice cream (full cream)
half gallon 550.00 php
1 gallon 1000 php

For Mango, Strawberry or Blueberry, add 200 per half gallon.

Yogurt Ice cream (low fat)
half gallon 600.00 php
1 gallon 1100 php

For Mango, Strawberry or Blueberry, add 200 per half gallon.

Yogurt Ice cream (non-fat)
half gallon 650.00 php
1 gallon 1200 php

For Mango, Strawberry or Blueberry, add 200 per half gallon.

Greco (greek creamy yogurt, plain)
250 grams 160.00
1 kilo 600.00

Yogurt Cheesecake (5 days advance order required)
9" 750.00 php/whole

To ord

Studies, Literature and Other References on Kefir

2011-10-21T05:52:00.000-07:00

If you're interested to know more about kefir, here are some that we have found:

Kefir induces cell-cycle arrest and apoptosis in HTLV-1-negative malignant T-lymphocytes

Authors: Katia Maalouf, Elias Baydoun, Sandra Rizk

Published Date February 2011 , Volume 2011:3 Pages 39 - 47 DOI 10.2147/CMR.S15109

Katia Maalouf¹, Elias Baydoun², Sandra Rizk¹
¹Department of Natural Sciences, Lebanese American University, Beirut, Lebanon; ²Department of Biology, American University of Beirut, Beirut, Lebanon

http://www.dovepress.com/kefir-induces-cell-cycle-arrest-and-apoptosis-in-htlv-1-negative-malig-peer-reviewed-article-CMR

Background: Adult lymphoblastic leukemia (ALL) is a malignancy that occurs in white blood cells. The overall cure rate in children is 85%, whereas it is only 40% in adults. Kefir is an important probiotic that contains many bioactive ingredients, which give it unique health benefits. It has been shown to control several cellular types of cancer.
Purpose: The present study investigates the effect of a cell-free fraction of kefir on CEM and Jurkat cells, which are human T-lymphotropic virus type I (HTLV-1)-negative malignant T-lymphocytes.
Methods: Cells were incubated with different kefir concentrations. The cytotoxicity of the compound was evaluated by determining the percentage viability of cells. The effect of all the noncytotoxic concentrations of kefir on the proliferation of CEM and Jurkat cells was then assessed. The levels of transforming growth factor-alpha (TGF-α), transforming growth factor- beta1 (TGF-β1), matrix metalloproteinase-2 (MMP-2), and MMP-9 mRNA upon kefir treatment were then analyzed using reverse transcriptase polymerase chain reaction (RT-PCR). Finally, the growth inhibitory effects of kefir on cell-cycle progression/apoptosis were assessed by Cell Death Detection (ELISA) and flow cytometry.
Results: The maximum cytotoxicity recorded after 48-hours treatment with 80 µg/µL kefir was only 42% and 39% in CEM and Jurkat cells, respectively. The percent reduction in proliferation was very significant, and was dose-, and time-dependent. In both cell lines, kefir exhibited its antiproliferative effect by downregulating TGF-α and upregulating TGF- β1 mRNA expression. Upon kefir treatment, a marked increase in cell-cycle distribution was noted in the preG₁ phase of CEM and Jurkat cells, indicating the proapoptotic effect of kefir, which was further confirmed by Cell Death Detection ELISA. However, kefir did not affect the mRNA expression of metalloproteinases needed for the invasion of leukemic cell lines.
Conclusion: In conclusion, kefir is effective in inhibiting proliferation and inducing apoptosis of HTLV-1-negative malignant T-lymphocytes. Therefore, further in vivo investigation is highly recommended.

Farnworth, E. R. (2006) Kefir –

A Complex Probiotic. Food Science and Technology Bulletin:

Functional Foods,

Volume 2, Issue 1, (An online, peerreviewedjournal hosted on www.foodsciencecentral.com.

“Conclusion:

The microbiological and chemical composition of kefir indicates that it is a complex probiotic, as the large number of different bacteria and yeast found in it distinguishes it from other probiotic products. Since the yeasts and bacteria present in kefir grains have undergone a long association, the resultant microbial population exhibits many similar characteristics, making isolation and identification of individual species difficult. Many of these microorganisms are only now being identified by using advanced molecular biological techniques. The study of kefir is made more difficult, because it appears that many different sources of kefir grains exist that are being used to produce kefir.

The production of kefir depends on the synergistic interaction of the microflora in kefir grains. During the fermentation process, the yeasts and bacteria in kefir grains produce a variety of ingredients that give kefir its unique taste and texture. After fermentation, the finished kefir product contains many ingredients that are proving to be bioactive. At least one exopolysaccharide has been identified in kefir, although others may be present. Many bacteria found in kefir have been shown to have proteinase activity, and a large number of bioactive peptides has been found in kefir. Furthermore, there is evidence to show that kefir consumption not only affects digestion, but also influences metabolism and immunefunction in humans.

Kefir Improves the Efficacy and Tolerability of Triple Therapy in Eradicating Helicobacter pylori

Chang, W. C. Jo, Y. I. Park, H. S. Jegal, J. Park, J. H. Lee, J. H. Jin, C. J.

CLINICAL AND EXPERIMENTAL NEPHROLOGY 2010, VOL 14; NUMBER 5, pages 469-473; Springer Science + Business Media, Great Britain ISSN 1342-1751

“Abstract

Preliminary evidence has suggested that probiotics may improve eradication rates in patients infected with Helicobacter pylori treated by triple therapy. This study examined the effect of combining triple therapy with kefir, a fermented milk drink containing probiotics. A randomized, double-blind study was carried out on 82 consecutive patients with symptoms of dyspepsia and H. pylori infection confirmed by the urea breath test. Patients were given a two times a day, 14-day course of lansoprazole (30 mg), amoxicillin (1,000 mg), and clarithromycin (500 mg) with either 250 mL of kefir twice daily (triple therapy + kefir, n = 46) or 250 mL of milk containing placebo (triple therapy + placebo, n = 36). Side effects were determined using a standard questionnaire form at 15 days after beginning treatment. Patients returned for urea breath tests 45 days after beginning treatment. Significantly more triple therapy + kefir patients achieved eradication (36 of 46 [78.2%]) compared with triple therapy + placebo patients (18 of 36 [50.0%]) (P = .026, χ² test). Side effects were significantly less frequent and less severe in triple therapy + kefir patients than in triple therapy + placebo patients. We conclude that a 14-day regimen of triple therapy with kefir is more effective in achieving H. pylori eradication than is triple therapy alone.

Onder Bekar, Yusuf Yilmaz, Macit Gulten. Journal of Medicinal Food. -Not available-, ahead of print. doi:10.1089/jmf.2010.0099.

Kefir Extracts Suppress In Vitro Proliferation of Estrogen-Dependent Human Breast Cancer Cells but Not Normal Mammary Epithelial Cells

Abstract

“Anti-tumorigenic effects have been demonstrated in animal studies from the intake of kefir, a traditional fermented milk product believed to originate from the Caucasian mountains of Russia. In the present study, the antiproliferative effects of extracts of kefir, yogurt, and pasteurized cow's milk on human mammary cancer cells (MCF-7) and normal human mammary epithelial cells (HMECs) was investigated at doses of 0.31%, 0.63%, 1.25%, 2.5%, 5%, and 10% (vol/vol). After 6 days of culture, extracts of kefir-fermented milk depressed MCF-7 cell growth in a dose-dependent manner, showing 29% inhibition of proliferation at a concentration as low as 0.63%, whereas yogurt extracts began to show dose-dependent antiproliferative effects only at the 2.5% dose. Moreover, at the 2.5% dose, kefir extracts decreased the MCF-7 cell numbers by 56%, while yogurt extracts decreased MCF-7 cell proliferation by only 14%. No antiproliferative effects of kefir extracts were observed in the HMECs, while the yogurt extracts exerted antiproliferative effects on HMECs at the 5% and 10% doses. Unfermented milk extracts stimulated proliferation of MCF-7 cells and HMECs at concentrations above 0.31%. Peptide content and capillary electrophoresis analyses showed that kefir-mediated milk fermentation led to an increase in peptide concentrations and a change in peptide profiles relative to milk or yogurt. The present findings suggest that kefir extracts contain constituents that specifically inhibit the growth of human breast cancer cells, which might eventually be useful in the prevention or treatment of breast cancer.”

Chujian Chen, Hing Man Chan, Stan Kubow. Journal of Medicinal Food. September 2007, 10(3): 416-422. doi:10.1089/jmf.2006.236.

Anti-Inflammatory and Cicatrizing Activities of a Carbohydrate Fraction Isolated from Sugary Kefir

“ABSTRACT

Kefir is an association of microrganisms generally grown in milk, with known probiotic activities identified from its soured suspensions. Aqueous media are also able to grow kefir, but little is known about the probiotic properties of its fermented products. This work aimed to evaluate some probiotic properties of a carbohydrate fraction isolated from sugary kefir (sugary kefir carbohydrate [SKC]). Anti-inflammatory activity of the isolated fraction of carbohydrate was tested both in vitro (cellular respirometry and macrophage culture) and in vivo (50% effective dose, rat paw edema, vascular permeability, and cicatrizing test). The results indicated no significant difference for oxygen uptake or macrophage culture between control and test groups. Rat paw edema, however, showed a significant inhibitory activity by 30 ± 4% and 54 ± 8% (P < .001) for carrageenan and dextran, respectively. In the cicatrizing test, animals treated with SKC cream also presented less trauma after treatments as compared to the negative control group (P < .05). The overall data suggested the SKC as a natural product that could be used as a constituent of an anti-inflammatory compound.”

M.E.C. Moreira, M.H. Dos Santos, G.P.P. Zolini, A.T.B. Wouters, J.C.T. Carvalho, J.M. Schneedorf. Journal of Medicinal Food. June 2008, 11(2): 356-361. doi:10.1089/jmf.2007.329

Farnsworth ER. Kefir- a complex probiotic. Food Science and Technology Bulletin 2(1) 1-17 2005

Arch Pharm Res. 2008 Dec;31(12):1590-6. Epub 2008 Dec 20.

Inhibitory effect of kefiran on ovalbumin-induced lung inflammation in a murine model of asthma.

Kwon OK, Ahn KS, Lee MY, Kim SY, Park BY, Kim MK, Lee IY, Oh SR, Lee HK.

Natural Medicine Research Center, Korea Research Institute of Bioscience and Biotechnology, Daejeon, 305-806, Korea.

Kefiran is a major component of kefir which is a microbial symbiont mixture that produces jelly-like grains. This study aimed to evaluate the therapeutic availability of kefiran on the ovalbumin-induced asthma mouse model in which airway inflammation and airway hyper-responsiveness were found in the lung. BALB/c mice sensitized and challenged to ovalbumin were treated intra-gastrically with kefiran 1 hour before the ovalbumin challenge. Kefiran significantly suppressed ovalbumin-induced airway hyper-responsiveness (AHR) to inhaled methacholine. Administration of kefiran significantly inhibited the release of both eosinophils and other inflammatory cells into bronchoalveolar lavage (BAL) fluid and lung tissue which was measured by Diff-Quik. Interleukin-4 (IL-4) and interleukin-5 (IL-5) were also reduced to normal levels after administration of kefiran in BAL fluid. Histological studies demonstrate that kefiran substantially inhibited ovalbumin-induced eosinophilia in lung tissue by H&E staining and goblet cell hyperplasia in the airway by PAS staining. Taken above data, kefiran may be useful for the treatment of inflammation of lung tissue and airway hyper-responsiveness in a murine model and may have therapeutic potential for the treatment of allergic bronchial asthma.

Immunobiology. 2007;212(8):647-54. Epub 2007 Jul 10.

Anti-inflammatory and anti-allergic effects of kefir in a mouse asthma model.

Lee MY, Ahn KS, Kwon OK, Kim MJ, Kim MK, Lee IY, Oh SR, Lee HK.

Natural Medicine Research Center, Korea Research Institute of Bioscience and Biotechnology, P.O. Box 115, Yusung, Daejeon 305-600, Korea.

Kefir is a microbial symbiont mixture that produces jelly-like grains. As a widely used neutraceutical, however, the therapeutic applicability of kefir is not certain. In order to investigate the pharmacological effects of kefir, we used a mouse asthma model, in which airway inflammation and airway remodeling was produced by ovalbumin sensitization and challenge. BALB/c mice sensitized and challenged to ovalbumin, were treated with kefir (50mg/kg administered by intra-gastric mode) 1h before the ovalbumin challenge. Kefir significantly suppressed ovalbumin-induced airway hyper-responsiveness (AHR) to inhaled methacholine. Intra-gastric administration of kefir significantly inhibited the increase in the total inflammatory cell count induced by ovalbumin, and the eosinophil count in bronchoalveolar lavage fluid (BALF). Type 2 helper T cell (Th2) cytokines, such as interleukin-4 and interleukin-13, and total immunoglobulin E (Ig E) levels, were also reduced to normal levels in bronchoalveolar lavage fluid. Histological studies demonstrate that kefir substantially inhibited ovalbumin-induced eosinophilia in lung tissue and mucus hyper-secretion by goblet cells in the airway. Kefir displayed anti-inflammatory and anti-allergic effects in a mouse asthma model and may possess new therapeutic potential for the treatment of allergic bronchial asthma.

Pediatr Res. 2007 Aug;62(2):215-20.

A randomized prospective double blind controlled trial on effects of long-term consumption of fermented milk containing Lactobacillus casei in pre-school children with allergic asthma and/or rhinitis.

Giovannini M, Agostoni C, Riva E, Salvini F, Ruscitto A, Zuccotti GV, Radaelli G; Felicita Study Group.

Department of Pediatrics, San Paolo Hospital, University of Milan, Via A di Rudinì 8, I-20142 Milan, Italy.

To examine whether long-term consumption of fermented milk containing a specific Lactobacillus casei may improve the health status of preschool children suffering from allergic asthma and/or rhinitis a randomized, prospective, double blind, controlled trial was conducted in 187 children 2-5 y of age. The children received for 12 mo either fermented milk (100 mL) containing Lactobacillus casei (10(8) cfu/mL) or placebo. The time free from and the number of episodes of asthma/rhinitis after starting intervention were the outcome measures. The number of fever or diarrhea episodes and the change in serum immunoglobulin were further assessed. No statistical difference between intervention and control group occurred in asthmatic children. In children with rhinitis, the annual number of rhinitis episodes was lower in the intervention group, mean difference (95% CI), -1.6 (-3.15 to -0.05); the mean duration of an episode of diarrhea was lower in the intervention group, mean difference -0.81 (-1.52 to -0.10) days. While long-term consumption of fermented milk containing Lactobacillus casei may improve the health status of children with allergic rhinitis no effect was found in asthmatic children.

Jpn J Med Sci Biol. 1982 Apr;35(2):75-80.

Antitumor activity in mice of orally administered polysaccharide from Kefir grain.

Shiomi M, Sasaki K, Murofushi M, Aibara K.

The antitumor activity of a water-soluble polysaccharide (KGF-C), isolated from the Kefir grain, was studied in the mice subcutaneously inoculated with Ehrlich carcinoma (EC) or Sarcoma 180 (S-180). The growth of EC and S-180 solid tumor was inhibited by 40-59% and 21-81%, respectively, by oral administration of KGF-C as compared with the unadministered mice. The tumor growth was similarly inhibited by intraperitoneal administration. The mechanism of the antitumor activity of KGF-C was considered to be host-mediated because of the lack of direct in vitro effect on tumor cells.

Jpn J Med Sci Biol. 1982 Apr;35(2):75-80.

Antitumor activity in mice of orally administered polysaccharide from Kefir grain.

Shiomi M, Sasaki K, Murofushi M, Aibara K.

J Med Food. 2007 Sep;10(3):416-22.Click here to read

Kefir extracts suppress in vitro proliferation of estrogen-dependent human breast cancer cells but not normal mammary epithelial cells.

Chen C, Chan HM, Kubow S.

School of Dietetics and Human Nutrition, Macdonald Campus of McGill University, Ste-Anne-de-Bellevue, Quebec, Canada.

Anti-tumorigenic effects have been demonstrated in animal studies from the intake of kefir, a traditional fermented milk product believed to originate from the Caucasian mountains of Russia. In the present study, the antiproliferative effects of extracts of kefir, yogurt, and pasteurized cow's milk on human mammary cancer cells (MCF-7) and normal human mammary epithelial cells (HMECs) was investigated at doses of 0.31%, 0.63%, 1.25%, 2.5%, 5%, and 10% (vol/vol). After 6 days of culture, extracts of kefir-fermented milk depressed MCF-7 cell growth in a dose-dependent manner, showing 29% inhibition of proliferation at a concentration as low as 0.63%, whereas yogurt extracts began to show dose-dependent antiproliferative effects only at the 2.5% dose. Moreover, at the 2.5% dose, kefir extracts decreased the MCF-7 cell numbers by 56%, while yogurt extracts decreased MCF-7 cell proliferation by only 14%. No antiproliferative effects of kefir extracts were observed in the HMECs, while the yogurt extracts exerted antiproliferative effects on HMECs at the 5% and 10% doses. Unfermented milk extracts stimulated proliferation of MCF-7 cells and HMECs at concentrations above 0.31%. Peptide content and capillary electrophoresis analyses showed that kefir-mediated milk fermentation led to an increase in peptide concentrations and a change in peptide profiles relative to milk or yogurt. The present findings suggest that kefir extracts contain constituents that specifically inhibit the growth of human breast cancer cells, which might eventually be useful in the prevention or treatment of breast cancer.

J Dairy Sci. 2007 Apr;90(4):1920-8.Click here to read

Study of immune cells involved in the antitumor effect of kefir in a murine breast cancer model.

de Moreno de Leblanc A, Matar C, Farnworth E, Perdigón G.

Départment de Chimie-Biochimie, Université de Moncton, Moncton, New Brunswick, Canada E1A 3E9.

Administration of kefir and a kefir cell-free fraction (KF) to mice injected with breast tumor cells produced, locally in the mammary gland, different profiles of cells secreting cytokines. Here, the immune cell populations in mammary glands affected by the cyclic consumption of kefir or KF for 2 or 7 d were evaluated using a breast tumor model. Apoptosis was also assayed as another mechanism involved in tumor growth delay. The rate development of tumor cells, IgA(+) cells, and CD4+ and CD8+ T lymphocytes was monitored in mammary gland tissues. The number of Bcl-2(+) cells in the mammary gland was compared with the apoptosis observed in the tumor. Two-day cyclical administration of both products delayed tumor growth and increased the number of IgA(+) cells in the mammary gland. Changes in the balance between CD4+ and CD8+ cells in the mammary gland were observed in mice from the group fed KF cyclically for 2 d, such that the number of CD4+ cells increased when the number of CD8+ cells remained constant. Mice that received 2-d cyclic administration of KF showed significant increases in the number of apoptotic cells and decreases in Bcl-2(+) cells in the mammary gland, compared with the tumor control group. The present study allows a better understanding of the mechanisms (immune and nonimmune) involved in the antitumor effect observed in mice administered kefir or KF. The importance of nonmicrobial components released during milk fermentation to obtain the beneficial antitumor effects is also reported.

Cytokine. 2006 Apr;34(1-2):1-8. Epub 2006 May 12.Click here to read

Study of cytokines involved in the prevention of a murine experimental breast cancer by kefir.

de Moreno de LeBlanc A, Matar C, Farnworth E, Perdigon G.

Départment de Chimie-Biochimie, Université de Moncton, Moncton, NB, Canada E1A 3E9.

Previous studies have shown that compounds released during milk fermentation by Lactobacillus helveticus are implicated in the antitumour effect of this product. Here the effects of the consumption, during 2 or 7 days, of kefir or kefir cell-free fraction (KF) on the systemic and local immune responses in mammary glands and tumours using a murine hormone-dependent breast cancer model were studied. In the tumour control group, mice did not receive these products. At the end of the feeding period, mice were injected subcutaneously with tumour cells in the mammary gland. Four days post-injection, they received kefir or KF on a cyclical basis. Rate of tumour development, cytokines in serum; mammary gland tissue, and tumour isolated cells were monitored. Two-day cyclical administration of both products delayed tumour growth. Both kefir and KF increased IL-10 in serum and decreased IL-6(+) cells (cytokine involved in oestrogen synthesis) in mammary glands. Two-day cyclical administration of KF increased IL-10(+) cells in mammary glands and in tumours and decreased IL-6(+) cells in tumour. This study demonstrated the modulatory capacity of KF on the immune response in mammary glands and tumours and the importance of the administration period to obtain this effect.

Nutr Cancer. 1997;28(1):93-9.

Antiproliferative effect of fermented milk on the growth of a human breast cancer cell line.

Biffi A, Coradini D, Larsen R, Riva L, Di Fronzo G.

Istituto Nazionale per lo Studio e la Cura dei Tumori, Milan, Italy.

In vivo and in vitro studies have shown an antitumor activity of Lactobacilli in colon cancer, and some epidemiologic studies have indicated a reduced risk of breast cancer in women who consume fermented milk products. We studied the direct effect of milk fermented by five bacteria strains (Bifidobacterium infantis, Bifidobacterium bifidum, Bifidobacterium animalis, Lactobacillus acidophilus, and Lactobacillus paracasei) on the growth of the MCF7 breast cancer cell line. Our results showed a growth inhibition induced by all fermented milks, even though B. infantis and L. acidophilus were the most effective (85% inhibition after 9 days). The antiproliferative effect was not related to the presence of bacteria in fermented milk, and neither whole milk (crude or ultrahigh temperature sterlizied) nor its main fractions (lactalbumin or beta-lactoglobulin fraction) affected cell growth. Our findings suggest the presence of an ex novo soluble compound produced by lactic acid bacteria during milk fermentation or the microbial transformation of some milk components in a biologically active form. Although the mechanism of the antitumor activity is not clear, the present study suggests the potentiality offered by fermented milk as producers of compounds with antiproliferative activity useful in the prevention and therapy of solid tumors like breast cancer.

Nutr Cancer. 2002;44(2):183-7.

Antitumor activity of milk kefir and soy milk kefir in tumor-bearing mice.

Liu JR, Wang SY, Lin YY, Lin CW.

Laboratory of Chemistry and Technology of Animal Science, Department of Animal Science, National Taiwan University, Taipei, Taiwan, Republic of China. jerryliu@seed.net.tw

The effects of oral administration of milk and soy milk kefirs on tumor growth in tumor-bearing mice and the mucosal immunoglobulin A response in mice were studied. Oral administration of milk and soy milk kefirs to mice inoculated with sarcoma 180 tumor cells resulted in 64.8% and 70.9% inhibition of tumor growth, respectively, compared with controls. In addition, oral administration of the two kefir types induced apoptotic tumor cell lysis. Total immunoglobulin A levels for tissue extracts from the wall of the small intestine were also significantly higher for mice fed a milk kefir or a soy milk kefir regimen for 30 days. These results suggest that milk and soy milk kefirs may be considered among the more promising food components in terms of cancer prevention and enhancement of mucosal resistance to gastrointestinal infection.

Invest New Drugs. 2008 Dec;26(6):567-72. Epub 2008 Sep 2.

Effect of oral administration of kefir on serum proinflammatory cytokines on 5-FU induced oral mucositis in patients with colorectal cancer.

Topuz E, Derin D, Can G, Kürklü E, Cinar S, Aykan F, Cevikba? A, Di?çi R, Durna Z, Sakar B, Saglam S, Tanyeri H, Deniz G, Gürer U, Ta? F, Guney N, Aydiner A.

Onkoloji Enstitüsü, Istanbul Universitesi, Istanbul, Turkey.

In order to investigate the effect of kefir consumption on mucositis induced by 5-FU based chemotherapy (CT), we monitored the systemic immune response by measurement of the serum proinflammatory cytokine levels and we evaluated the anti-microbial effect of kefir with an agar diffusion method. Forty patients with colorectal cancer were included in this randomized prospective study. On the first 5 days of each CT cycle, the study group received oral lavage with kefir and then swallowed 250 ml of kefir while control group received oral lavage with 0.09% NaCl twice a day. Before and after every cycle of CT, the oral mucosa was assessed. Serum proinflammatory cytokine levels were evaluated before the initiation and after the third and the sixth cycle. Kefir was administered in 99 out of 205 courses. Mucositis developed in 27.3% of the courses given with kefir administration and in 21.7% of the courses given with 0.9% NaCl oral rinses. The difference between the two groups was not statistically significant (p > 0.05). When we compared the serum proinflammatory cytokine levels of the two groups at the baseline and following the third and the sixth cycles, we again found no statistically significant difference (p > 0.05). Kefir consumption at the mentioned doses made no statistically significant effect on serum proinflammatory cytokine levels and on the incidence of mucositis development in cancer patients. Under in vitro conditions, kefir inhibits only Staphylococcus epidermidis.

Contact: Emma Dickinson
edickinson@bmj.com
44-020-738-36529
BMJ Specialty Journals

Probiotics ease gut problems caused by long term stress

Probiotics prevent bacterial translocation and improve intestinal barrier function in rats following chronic psychological stress; Online first; Gut 2006 10.1136/gut.2005.089739

http://www.eurekalert.org/pub_releases/2006-04/bsj-peg042106.php

Probiotics may help to reduce gut symptoms caused by long term stress, indicates research published ahead of print in the journal Gut.

The researchers base their findings on analysis of gut tissue taken from rats subjected to either water avoidance stress, which involves placing the rat on a small platform surrounded by water, or sham stress for one hour a day for 10 consecutive days.
The stress sessions were designed to mimic psychological stress to produce the type of effects that would be seen in the human gut.
Half the rats were fed drinking water containing probiotic bacteria in the form of Lactobacillus helveticus and Lactobacillus rhamnosus for a period of seven days before and during the stress sessions.
Unlike sham stress, brief but repeated water deprivation made the gut "leaky" and boosted the adherence of harmful bacteria to the cells lining the gut wall.
Bacteria were also detected in the mesenteric lymph nodes, which drain fluid coming from the intestine, indicating that bacteria had entered the body and activated the immune system.
However, probiotic treatment minimised the changes in chemical signalling and prevented bacterial "stickiness" and movement to the mesenteric lymph nodes.
Chronic stress is known to be implicated in the development of irritable bowel syndrome and in the worsening of symptoms of inflammatory bowel disease, such as Crohn's disease and ulcerative colitis. It also sensitises the gut, producing allergies to certain foodstuffs.

Contact: Steven Hertzler
Hertzler.4@osu.edu
614-292-8141
Ohio State University

Kefir may bolster lactose tolerance in intolerant people

http://www.eurekalert.org/pub_releases/2003-05/osu-kmb052903.php

COLUMBUS, Ohio – For lactose intolerant adults, drinking fermented milk either eliminated or drastically reduced symptoms related to lactose intolerance. Researchers think that microbes in this fermented milk – called kefir – possess the enzyme that is necessary to digest lactose.

Kefir is a little known, and slightly more expensive, alternative to milk. It contains a multitude of bacteria that are thought to break down lactose in the digestive tract.
"Many health claims exist for kefir, including the enhancement of the immune system and improved digestive health, particularly with regard to lactose digestion," said Steven Hertzler, a study co-author and an assistant professor of medical dietetics at Ohio State University.
"We wanted to find out if kefir would improve lactose digestion. The research showed that it did."
The study appears in a recent issue of the Journal of the American Dietetic Association. Hertzler conducted the study with Shannon Clancy, a clinical dietitian at Toledo Hospital in Toledo, Ohio.
Kefir tastes slightly on the tart side and has the consistency of liquid yogurt. To manufacture kefir, producers add clusters of starchy carbohydrate – kefir grains – that contain healthy bacteria and are left to ferment in milk. The grains are filtered out while the live cultures remain.
The researchers asked 15 adults to consume five separate test foods: 2 percent milk; plain kefir; raspberry-flavored kefir; plain yogurt; and raspberry-flavored yogurt. Each food was eaten after a 12-hour fast and followed up by a series of breath hydrogen tests every hour for eight hours. Participants were asked to record any symptoms of lactose intolerance for eight hours after eating each food.
Past studies by other scientists have shown that eating fermented dairy products, such as yogurt, improves lactose digestion. Participants in the current study reported having little or no symptoms associated with lactose intolerance after eating both types of yogurt and kefir. Flatulence was the most-reported symptom. Drinking kefir reduced flatulence frequency by more than half, compared to milk.
Breath hydrogen levels were also significantly lower after consuming the plain and flavored kefir than after drinking milk. Flatulence is the biggest complaint among lactose-intolerant people, Hertzler said, and breath hydrogen is indicative of excessive gas in the digestive tract.
While it's known that lactose intolerant people can tolerate yogurt – it contains healthy bacteria that break down lactose – there has been relatively little scientific information about the potential benefits of kefir.
Kefir might be a better option than yogurt for some lactose intolerant people, Hertzler said, adding that, like yogurt, kefir is a good source of calcium, potassium and protein. But kefir also contains a wider array of microorganisms than yogurt does.
"Both kefir and yogurt improve lactose digestion simply because some of the bacterial cells give up their lives in the intestinal tract, release their enzymes and digest the lactose," Hertzler said. "It's a one-shot deal. However, kefir has additional microorganisms that may be able to colonize the intestines and benefit health further by protecting the intestine against disease-causing bacteria."
Hertzler said he hopes to conduct further studies that explore kefir's potential for improving health.

Contact: SCI Press Office
press@soci.org
44-020-759-81548
Society of Chemical Industry

Friendly bacteria in alcoholic milkshake could fight food allergies

http://www.eurekalert.org/pub_releases/2006-10/soci-fbi101106.php

Feeding babies alcoholic milk may help to protect against some food allergies. Kefir, a traditional fermented drink, is consumed in Eastern Europe as a health food, and is often used to wean babies, as it is easily digested. Food allergy prevalence is especially high in children under the age of three, with around 5-8% of infants at risk. Currently the only treatment is avoidance of the problematic food.
"Friendly" bacteria in kefir may play a role in blocking the pathway involved in allergic responses, Lisa Richards reports in Chemistry & Industry, SCI's fortnightly magazine. Research published today [Monday 16 October 2006(DOI 10.1002/jsfa2469)] in the SCI's Journal of the Science of Food and Agriculture has shown that the milk drink inhibits the allergen specific antibody Immunoglobulin E (IgE). IgE is involved in immune responses to inactivate organisms that might cause disease. However, in the presence of allergens it can also activate cells responsible for the release of histamine, a chemical which stimulates allergic responses, such as inflammation and constriction of airways.
Ji-Ruei Liu's team of scientists at the National Formosa University, Yunlin, Taiwan, fed mice the milky drink, and found that after 3 weeks, the amount of ovalbumin (OVA) specific IgE was reduced three-fold. Ovalbumin is an allergenic protein found in egg whites, which cause most allergies in young children. Kefir is also reported to prevent food antigens from passing through the intestinal wall.
Liu believes that the milky drink could be a promising tool in the prevention of allergies. "In the future, maybe we can screen out the certain components (bacterial strains or bioactive peptides) from kefir and utilize them in medicine," he said.

Contact: Linda Hemphill
lhemphill@iadr.org
International & American Association for Dental Research

Infant formula blocks HIV transmission via breastfeeding

http://www.eurekalert.org/pub_releases/2008-07/iaa-ifb062508.php
Toronto, ON, Canada - Acquired Immune Deficiency Syndrome (AIDS) is a global epidemic threatening the lives of millions of people. Because there is no known cure, prevention of the transmission of the virus that causes AIDS, the Human Immunodeficiency Virus (HIV), is critical for controlling the disease. The transmitting routes of HIV include breastfeeding, which passes the virus from mothers to infants. This is a major problem in many areas of Africa, where HIV-positive mothers have no alternative to breastfeeding. So far, no practical and effective methods are available to prevent HIV transmission by this route.
A team of researchers from Lavax (Palatine, Ill.) and the University of Illinois at Chicago, reporting today during the 86th General Session of the International Association for Dental Research (IADR), is developing a new technology that prevents the infection of HIV by breastfeeding. They have isolated a special strain of probiotic lactobacilli from the human mouth. It belongs to the same species as those found in dairy foods, such as yogurt and kefir. This strain captures the HIV virus by binding to its outer 'envelope'. Because it grows and reproduces itself in milk, once an infant is inoculated with the Lactobacillus, the protection may last until the infant is weaned. This technology offers an easily administered alternative to HIV vaccines, which are currently unavailable. However, the hot climate and the lack of refrigeration in Africa pose a great challenge for the shelf life of lactobacilli. The aim of this study was to develop a lasting formula of lactobacilli for infants to be used as prevention against the transmission of HIV through breastfeeding.
Currently, the best bio-protecting agents for lactobacilli are sucrose and trehalose. These sugars preserve freeze-dried lactobacilli well at 4°C and 20°C. However, at a warmer temperature (33°C), after 4 weeks of storage, all Lactobacillus cells protected with sucrose or trehalose die. By screening a variety of food ingredients for a better protective agent, the investigators have identified a new alternative. This new agent kept the HIV-capturing Lactobacillus strain viable for more than 12 weeks at 33°C. Their analysis showed that, after 12 weeks, the Lactobacillus in the infant formula was as good as fresh Lactobacillus in capturing HIV and blocking the HIV infection of cultured mammalian cells.
In summary, scientists have developed a new preservation method that can maintain HIV-capturing lactobacilli in a hot climate without refrigeration. This method will facilitate the development of a safe and effective prophylactic formula to protect infants from HIV in mother's milk.

Lactobacilli isolated from kefir grains: evidence of the presence of S-layer proteins

http://journals.cambridge.org/action/displayAbstract?fromPage=online&aid=217527&fulltextType=RA&fileId=S0022029904000160

Abstract

In the present study we report for the first time the presence of S-layer proteins in Lactobacillus kefir and Lactobacillus parakefir isolated from kefir grains. Soluble whole-cell protein profile obtained either by mechanical disruption (X-press) or by a combined treatment with lysozyme and SDS on whole cells, showed a significant band of apparent molecular mass of 66–71 kDa as measured by SDS–PAGE. The intensity of this band was considerably reduced when cells were treated with 5 M-LiCl. The above mentioned proteins were recovered in the LiCl extracts. After dialysis and concentration, the proteins extracted were able to reassemble in a regular array. Negative staining of these protein preparations were analysed by transmission electron microscopy and a paracrystalline arrangement was seen. Thin sections of bacteria analysed by transmission electron micrographs showed an outermost layer over the bacterial cell wall, that was lost after the LiCl treatment. The production of this surface structure under different culture conditions was also evaluated. Finally, the relationship between the presence of S-layer proteins and surface properties (e.g. adhesion to Caco-2 cells, autoaggregation, and hemagglutination) was investigated.

Lactobacillus plantarum bacteriophages isolated from Kefir grains: phenotypic and molecular characterization

http://journals.cambridge.org/action/displayAbstract?fromPage=online&aid=7083560&fulltextType=RA&fileId=S0022029909990203

Abstract

Two greatly related Lactobacillus plantarum bacteriophages (named FAGK1 and FAGK2) were isolated from Kefir grains of different origins. Both phages belonged to the Siphoviridae family (morphotype B1) and showed similar dimensions for head and tail sizes. The host range of the two phages, using 36 strains as potential host strains, differed only in the phage reactivity against one of them. The phages showed latent periods of 30 min, burst periods of 80±10 min and burst size values of 11·0±1·0 PFU per infected cell as mean value. Identical DNA restriction patterns were obtained for both phages with PvuI, SalI, HindIII and MluI. The viral DNA apparently did not present extremes cos and the structural protein patterns presented four major bands (32·9, 35·7, 43·0 and 66·2 kDa). This study reports the first isolation of bacteriophages of Lb. plantarum from Kefir grains and adds further knowledge regarding the complex microbial community of this fermented milk.

Polysaccharide production by kefir grains during whey fermentation

PABLO SEBASTIÁN RIMADA ^a1 and ANALÍA GRACIELA ABRAHAM ^a1 ^c1 ^a1 Centro de Investigación y Desarrollo en Criotecnología de Alimentos, 47 y 116, 1900, La Plata, Argentina
http://journals.cambridge.org/action/displayAbstract?fromPage=online&aid=100571&fulltextType=RA&fileId=S0022029901005131

Abstract

Fermentation of deproteinised whey with kefir grains CIDCA AGK1 was studied focusing on polysaccharide production from lactose. Kefir grains were able to acidify whey at different rates depending on the grain/whey ratio. During fermentation, kefir grains increased their weight and a water-soluble polysaccharide was released to the media. Exopolysaccharide concentration increased with fermentation time, reaching values of 57·2 and 103·4 mg/l after 5 days of fermentation in cultures with 10 and 100 g kefir grains/l, respectively. The polysaccharide fraction quantified after fermentation corresponded to the soluble fraction, because part of the polysaccharide became a component of the grain. Weight of kefir grains varied depending on the time of fermentation. Polysaccharide production was affected by temperature. Although the highest concentration of polysaccharide in the media was observed at 43 °C at both grain/whey ratios, the weight of the grains decreased in these conditions. In conclusion, kefir grains were able to acidify deproteinised whey, reducing lactose concentration, increasing their weight and producing a soluble polysaccharide.

Effects of the oral administration of the products derived from milk fermentation by kefir microflora on immune stimulation

http://journals.cambridge.org/action/displayAbstract?fromPage=online&aid=524724&fulltextType=RA&fileId=S002202990600197X

Gabriel Vinderola ^a1a2, Gabriela Perdigón ^a2a3, Jairo Duarte ^a1, Edward Farnworth ^a4 and Chantal Matar ^a1^c1
^a1 Département de Chimie et Biochimie, Université de Moncton, Moncton (NB) E1A 3E9, Canada
^a2 Centro de Referencia para Lactobacilos (CERELA-CONICET), Tucumán, Argentina
^a3 Cátedra de Immunología, Instituto de Microbiología, Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán, Tucumán, Argentina
^a4 Agriculture and Agri-Food Canada, FRDC, St-Hyacinthe (QC) J2S 8E3, Canada

Abstract

Nutritional status has a major impact on the immune system. Probiotic effects ascribed to fermented dairy products arise not only from whole microorganisms but also from metabolites (peptides, exopolysaccharides) produced during the fermentation. We recently demonstrated the immunomodulating capacity of kefir in a murine model. We now aimed at studying the immunomodulating capacity in vivo of the products derived from milk fermentation by kefir microflora (PMFKM) on the gut. BALB/c mice received the PMFKM for 2, 5 or 7 consecutive days. IgA+ and IgG+ cells were determined on histological slices of the small and large intestine. IL-4, IL-6, IL-10, IL-12, IFNγ and TNFα were determined in the gut, intestinal fluid and blood serum. IL-6 was also determined in the supernatant of a primary culture of small intestine epithelial cells challenged with PMFKM. PMFKM up-regulated IL-6 secretion, necessary for B-cell terminal differentiation to IgA secreting cells in the gut lamina propria. There was an increase in the number of IgA+ cells in the small and large intestine. The increase in the number of IgA+ cells was accompanied by an increase in the number of IL-4+, IL-10+ and IL-6+ cells in the small intestine. Effects of PMFKM in the large intestine were less widely apparent than the ones observed at the small intestine lamina propria. All cytokines that increased in the small intestine lamina propria, also did so in blood serum, reflecting here the immunostimulation achieved in the gut mucosa. We observed that the PMFKM induced a mucosal response and it was able to up and down regulate it for protective immunity, maintaining the intestinal homeostasis, enhancing the IgA production at both the small and large intestine level. The opportunity exists then to manipulate the constituents of the lumen of the intestine through dietary means, thereby enhancing the health status of the host.

Immunomodulating capacity of kefir

http://journals.cambridge.org/action/displayAbstract?fromPage=online&aid=294522&fulltextType=RA&fileId=S0022029905000828

Celso G Vinderola ^a1a2, Jairo Duarte ^a1, Deepa Thangavel ^a1, Gabriela Perdigón ^a2a3, Edward Farnworth ^a4 and Chantal Matar ^a1^c1
^a1 Université de Moncton, Department of Chemistry and Biochemistry, Moncton (NB), Canada
^a2 Centro de Referencia para Lactobacilos (CERELA-CONICET), Tucuman, Argentina
^a3 Universidad Nacional de Tucuman, Tucuman, Argentina
^a4 Agriculture and Agri-Food, FRDC, St. Hyacinthe (QC), Canada

Abstract

Kefir is a fermented milk produced by the action of lactic acid bacteria, yeasts and acetic acid bacteria, trapped in a complex matrix of polysaccharides and proteins. Beyond its inherent high nutritional value as a source of proteins and calcium, kefir has a long tradition of being regarded as good for health in countries where it is a staple in the diet. However, published human or animal feeding trials to substantiate this view are not numerous. The aim of this work was to determine the immunomodulating capacity of kefir on the intestinal mucosal immune response in mice and to demonstrate the importance of dose and cell viability on this response. BALB/c mice were fed with commercial kefir ad libitum (diluted 1/10, 1/50, 1/100 or 1/200) or pasteurized kefir (diluted 1/6, 1/10, 1/50, 1/100) for 2, 5 or 7 consecutive days. At the end of each feeding period, the bacterial translocation assay was performed in the liver. Small intestine structure was studied by haematoxilin-eosin staining and light microscopy. The number of IgA+ and IgG+ cells was also determined. For the functional doses chosen, cytokines (IL-2, IL-4, IL-6, IL-10, IL-12, TNF-α and IFN-γ) were determined. Kefir and pasteurized kefir were able to modulate the mucosal immune system in a dose-dependent manner. Kefir was administred 10-times more diluted than pasteurized kefir, but it induced an immunomodulation of similar magnitude, indicating the importance of cell viabilty. The results suggest that a Th1 response was controlled by Th2 cytokines induced by kefir feeding. Pasteurized kefir would induce both Th2 and Th1 responses. This is the first study in vivo regarding the mechanisms involved in the immunomodulating capacity of the oral administration of kefir containing viable or heat-inactivated bacteria at different doses.

News:

Science daily

How Probiotics Can Prevent Disease

http://www.sciencedaily.com/releases/2009/04/090401200433.htm

Probiotics May Help People Taking Antibiotics http://www.sciencedaily.com/releases/2008/12/081217190443.htm

A Table of Some GI and Immune system benefits of Kefir

http://www.evolvekefir.com/AcidolphilusCaseStudies.pdf

» Fermented dairy products are associated with fewer intestinal symptoms than non- dairy foods

http://www.evolvekefir.com/Kefir%20Study.pdf

» Probiotic Effects on Cold and Influenza-Like Symptom Incidence and Duration in Children

http://www.evolvekefir.com/Kefir%20Study.pdf

» Kefir ingredients could help food allergies

http://www.nutraingredients.com/Research/Kefir-ingredients-could-help-food-allergies

» Hayfever Hope: Probiotic Drink Can Modify Immune System’s Response to Grass Pollen

http://www.sciencedaily.com/releases/2008/06/080602214117.htm

Effects of Kefiran-Feeding on Fecal Cholesterol Excretion, Hepatic Injury and Intestinal Histamine Concentration in Rats

http://157.1.40.181/naid/10019039919

Abstract

The natural polysaccharide, kefiran (galactoglucan), was studied for the mechanism of its serum cholesterol lowering effect in 2 rat models one, loaded with cholesterol and another given orotic acid. Kefiran accelerated sterol excretion and protected hepatic injuries (GOT, GPT) in both models. In addition, histamine excretion decreased in the cecum content and feces, suggesting that kefiran may have various preventative functions.

Journal

Bioscience and Microflora

Bioscience and Microflora 24(2), 35-40, 2005-04-01

The Japan Bifidus Foundation

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OnlIne References:

Scientific research on Kefir
Extract taken from: Farnworth, E. R. (2006) Kefir – A Complex Probiotic. Food Science
and Technology Bulletin: Functional Foods, Volume 2, Issue 1, (An online, peerreviewed journal hosted on www.foodsciencecentral.com.)
http://www.nourishkefir.co.uk/upload_file/F8.pdf

Water Kefir - The Vegetarian Elixir

2011-10-12T01:46:00.000-07:00

"Oooohh so good!" That was my daughter's comment about our kefir.

I have and on several occasions. But, I love healthy food and beverages that I sort of force my self (and my family too, much to their dismay) to gulp down the biodegradable, invigorating and all around health boosting liquid called tea or coffee or juice and learn to like it. It's just so fortunate that my palate easily adapts and accepts what my mind commands it to do but my family hates it when I force them.

Here's a delightfully healthy drink that's available in our menu - the water kefir. Water Kefir, aka kefir d' acqua is a drink that is made from water kefir grains (aka tibicos mushroom), is made up of good bacteria that ferments anything that it is mixed in. Our water kefir is made with muscovado sugar that tastes more like sweet wine. Taken cold, it is a refreshing health drink that can My daughter says it tastes like wine without the woozy feeling. As claimed by many, there are several benefits from taking it. According to another site, water kefir is said to do the following: (the comments in parentheses are mine as I or a member of my family have experienced them)

PREVENTIVE AND CURATIVE PROPERTIES:

* HEAD: It cures migraine and pains on the head. (I do not experience any migraine anymore. Occasional headaches once in a while but which go away without any medication. just rest.)

* MUSCULOSKELETAL SYSTEM: It combats rheumatism, arthritis and muscular pains. (my father drinks water kefir and says the chronic pain on his back and leg has since been gone)

* RESPIRATORY SYSTEM: It strengthens bronchial tubes and the lungs. It cures asthma, reduces phlegm and removes cough. (my daughter used to have cough every so often. Now, it only comes back when she's not able to drink kefir regularly. I don't get any cough anymore.)

* DIGESTIVE SYSTEM: It improves the function of the liver, pancreas, bile ducts. It cures diarrhea, it helps in the process of digestion and helps to avoid gastritis and ulcers. (My mother-in-law says it helps her with her bowel movement. She's no longer constipated. I used to have upset stomach quite a lot before. Not anymore.

* CIRCULATORY SYSTEM: Controls cholesterol, softens hardened arteries and veins, lower sugar levels, controls arterial blood pressure; corrects hemorrhoids. (I love chicharon. You know, those pork cracklings. But when I have my blood pressure taken and my cholesterol level checked, they are both normal despite my age. I'm in my mid 40's already)

* RENAL SYSTEM: Prevents in the formation of gall stones and if they are present it dissolved it little by little. It cures different illness of the bladder, helps one to urinate regularly and well.

* NERVOUS SYSTEM: It cures insomnia and dizziness. Removes pains produced by the nerves.

* OBESITY: Burns fat. It keeps those who are thin in good health. For these, it is recommended that one should take 3 glasses of TIBICOS before breakfast.

*AGING: It avoids pains associated with aging. It reduces the effect of hormonal changes.

*OTHERS: Cures herpes, cataracts in the eyes, prevents some types of cancer in the skin.

* ALCOHOL: If taken frequently, it lessens the desire to get drunk, versus to take wine.

Dukan Diet Resource - Yoggie's Yogurt Station

2011-10-04T22:42:00.000-07:00

If you're in Manila or anywhere in the Philippines and you're into the Dukan Diet (or any other diet for that matter) chances are that you find it hard to look for food to eat. At Yoggie's we have the following:

1. Yogurt - we have low fat, non fat, sugar free, flavored, greek, etc.
2. Milk Kefir - low fat, non-fat, sugar free, flavored
3. Cheese - ricotta, cottage cheese, quark
4. salad dressing - vinnaigrette, asian,
5. Goji berries
6. Granola and granola bars

We will soon sell organic eggs again. If you have other needs, let us know and will be glad to accommodate you.

Non-fat or Sugar free Yogurt?

2011-09-24T00:36:00.000-07:00

I get so many inquiries about yogurt- sugar-free yogurt, greek yogurt, natural yogurt, yogurt ice cream, etc. The best question I ever got so far is choosing between a non-fat yogurt and sugar free yogurt. Apparently, my client wants a balance of a healthy product and a good tasting one.

Almost always, the notion is that when it's healthy, it's not delicious. Not in the case of yogurt though. It is both healthy and delicious specially when it is flavored and when it is an all-natural product like the ones we serve at Yoggie's yogurt. However, my customer wanted to be certain she gets the most out of our products thus she asked me "If you were to choose, which one would you like? Low fat yogurt with sugar or sugar free yogurt made of whole milk?" I admit I was caught unaware. I always just take yogurt according to what comes naturally - what my palate craves for at the moment.

After about 5 seconds I began to weigh the benefits and pros and cons of the two products. Finally I chose our sugar free yogurt - either our natural or greek yogurt. Here's why:

1 Flavor - our natural yogurt is good with our without sugar. It can be made thick and creamy or thin and runny.

2. Fat is good - milk's fat is good for us. In one of the researches I read, it says that milk's fat is good cholesterol and it would be better to take our dairy as natural as it is which means whole milk.

3. Versatility - our plain natural sugar free yogurt can be flavored with natural fruits,cereals, or even natural syrups such as honey or maple syrup according to how sweet it is preferred. So, it becomes sweet with minimal or no glucose at all.

Our natural yogurt at Yoggie's Yogurt comes in plain (unflavored and unsweetened), sweetened, flavored (mango, strawberry lassi, oreo or pineapple).

Kefir and my Tooth Ache

2011-05-06T07:06:00.000-07:00

One of the reason I find kefir to be truly amazing has something to do with teeth. You see for some time now I have lost the filling on my canine. Usually, a couple of months after this happens, my tooth would either achebul, gums get tender or the cavity would start to get bigger. None of these has happened to me since I started taking kefir.
Not just me though. It's my dad's experience that is a better testimony. Twice he had a tooth abscess so bad that it made his face bulged on one side. But at each time he would take kefir and the swelling would go away. Even the pain would go away. This has both positive and negative effects though. The positive effect is as I have described - the pain and swelling are gone. The negative effect is that he doesn't want to see a dentist!

Kefir for Your Liver

2011-04-29T20:36:00.000-07:00

Two days ago, my friend approached me and thanked me for having introduced Kefir to him. He had a liver condition (I'm not sure what exactly) and he had been taking alcoholic drinks again for the past 3 months or so. But, it was nearly time for his quarterly check up with his physician when he ordered milk kefir. Not that I encourage him to drink. In fact I told him it's really bad for his health. But I did tell him the kefir could potentially help him recover.

According to studies, kefir actually detoxifies the human liver. Thus, it makes for an optimal functioning liver. In fact, one research suggests that liver cancer can be prevented and cured through the daily ingestion of kefir.

So, take your kefir and live a long and healthy life.

Yoggie's Yogurt by Jane

On Kefir and Cancer

How Kefir Helps in the Osteoporosis Treatment

Kefir improves bone mass and microarchitecture in an ovariectomized rat model of postmenopausal osteoporosis.

Author information

Abstract

INTRODUCTION:

METHODS:

RESULTS:

CONCLUSION:

Everything On It - A Holistic Approach to Health and Wellness

Budwig Diet and Kefir

Flaxseed in the Budwig Diet: Oil or Whole?

Pictures from 3rd Soft Cheese Workshop

3rd Soft Cheese Class

2nd Soft Cheese Workshop

New products - Kimchi and Vinegars from Kefir

Recipes with Water Kefir

Budwig Diet and Yoggie's - Aiming to Help

Artisan Cheese Workshop - Soft Cheese Workshop in April 2012

My First Mozzarella

Yoggie's at the Cheesemaking Workshop at Center for Asian Culinary Studies

Yoggie's Yogurt Milk Products

Milk

Pasteurized Cow's Milk Full Cream 90.00 per liter

Low Fat 95.00 per liter

Pasteurized Carabao's Milk Full cream 150.00 per liter

Pasteurized Goat's Milk Full cream 160.00 per liter

For flavors, please add the following:

Cookies and cream 40.00 per liter

Mango 60.00 per liter

Strawberry 60.00 per liter (seasonal)

Banana 40.00 per liter

Pineapple 40.00 per liter

Yoggie's Nacho Chips, Dips and Sauces

Yoggie's Cheese Products

Yoggie's Kefir Products

Yoggie's Kefir

Milk Kefir

plain, 1 lliter 150.00

Flavored: Orange 180.00

Mango Orange 210.00 per 1 liter bot. Mango 220.00 per liter Water Kefir/Tibicos Probiotic Drink

Plain, 100.00 per liter plain with goji berries 1 liter 150.00 dalandan fizz 1 liter 135.00 (seasonal) Lychee water kefir 1 liter 150.00

Kefir Ginger Ale 1 liter Php200.00

Keifr Ginger Cinnamon Ale 1 liter Php 280.00 (has turmeric and cinnamon that are said to aid in lowering insulin levels)

Kefir Ice Cream

Plain, 350.00 per liter

1 gallon 900.00

Kefir Kimchi

Php90.00/ 250 grams

php350.00/kilo

Kefir Vinegar

75.00/500ml

120.00php /liter

Kefir kit (contains kefir grains, strainer, funnel, non toxic bottle, container. For those who would like to make their own kefir drink) choose between: Milk kefir kit 1500 /kit Water Kefir Kit 1200/kit

Others:

Molasses Black strap 1 liter Php 400.00

500 ml 250.00

Muscovado 1 kg 130.00

500 grams 75.00

Funnel, plastic 75.00/pc

Strainer, plastic 75.00/pc

Yoggie's Yogurt Products

Natural Yogurt (Swiss Yogurt)

Plain, Full Cream 160.00 per liter

Plain, Low fat, 170.00 per liter

Plain, Non-fat, 180.00 per liter

Natural Yogurt, Flavored (swiss yogurt, full cream) Strawberry Lassi 195.00 per liter Mango 190.00 per liter Oreo 170.00 per liter Pineapple 160.00 per liter Pine Mango 170.00 per liter

Flavored (swiss yogurt, low fat) Strawberry Lassi 205.00 per liter Mango 200.00 per liter Oreo 180.00 per liter Pineapple 170.00 per liter Pine Mango 180.00 per liter

Flavored (swiss yogurt, non-fat) Strawberry Lassi 215.00 per liter Mango 210.00 per liter Oreo 190.00 per liter Pineapple 180.00 per liter Pine Mango 180.00 per liter

Yogurt Ice cream (full cream) half gallon 550.00 php 1 gallon 1000 php

For Mango, Strawberry or Blueberry, add 200 per half gallon.

Yogurt Ice cream (low fat) half gallon 600.00 php 1 gallon 1100 php

For Mango, Strawberry or Blueberry, add 200 per half gallon.

Yogurt Ice cream (non-fat) half gallon 650.00 php 1 gallon 1200 php

For Mango, Strawberry or Blueberry, add 200 per half gallon.

Greco (greek creamy yogurt, plain) 250 grams 160.00 1 kilo 600.00

Yogurt Cheesecake (5 days advance order required)9" 750.00 php/whole

Studies, Literature and Other References on Kefir

Kefir induces cell-cycle arrest and apoptosis in HTLV-1-negative malignant T-lymphocytes

Flavored:
Orange 180.00

Mango Orange 210.00 per 1 liter bot.
Mango 220.00 per liter

Water Kefir/Tibicos Probiotic Drink

Plain, 100.00 per liter
plain with goji berries 1 liter 150.00
dalandan fizz 1 liter 135.00 (seasonal)
Lychee water kefir 1 liter 150.00

Kefir kit (contains kefir grains, strainer, funnel, non toxic bottle, container. For those who would like to make their own kefir drink) choose between:

Milk kefir kit 1500 /kit
Water Kefir Kit 1200/kit

Natural Yogurt, Flavored (swiss yogurt, full cream)
Strawberry Lassi 195.00 per liter
Mango 190.00 per liter
Oreo 170.00 per liter
Pineapple 160.00 per liter
Pine Mango 170.00 per liter

Flavored (swiss yogurt, low fat)
Strawberry Lassi 205.00 per liter
Mango 200.00 per liter
Oreo 180.00 per liter
Pineapple 170.00 per liter
Pine Mango 180.00 per liter

Flavored (swiss yogurt, non-fat)
Strawberry Lassi 215.00 per liter
Mango 210.00 per liter
Oreo 190.00 per liter
Pineapple 180.00 per liter
Pine Mango 180.00 per liter

Yogurt Ice cream (full cream)
half gallon 550.00 php
1 gallon 1000 php

Yogurt Ice cream (low fat)
half gallon 600.00 php
1 gallon 1100 php

Yogurt Ice cream (non-fat)
half gallon 650.00 php
1 gallon 1200 php

Greco (greek creamy yogurt, plain)
250 grams 160.00
1 kilo 600.00

Yogurt Cheesecake (5 days advance order required)
9" 750.00 php/whole