I decided to buy this stuff on a whim about a week ago. In that time of drinking it, and buying another bottle, all of my junk food cravings have ceased and I'm about 20% as hungry as I typically was. I've also been having really clean/easy shits. My anxiety levels have dropped massively.
So I ordered cultures to make my own milk kefir and water kefir because I know the store bought stuff is kind of neutered compared to the homemade probiotic content.
I'm honestly blown away because it feels like this is an actual superfood. What are your experiences with Kefir and other probiotic foods, Any Forums?
that store bought shit is nothing compared to homemade health wise, even with the ones that dont have a shit ton of added sugar. they use a powder kefir bacteria to ferment it which is dogshit compared to kefir grains. homemade kefir will have more good bacteria than yogurt and macro wise it is similar to milk but less sugar depending on how long you ferment. usually just make some and use it with berries and vegetables smoothie
Hunter Sullivan
animal based diet will be the proven best human diet in 20 years, if the jews don't get their way. meat, eggs, dairy, kefir, cheese.
Juan Lewis
Yeah, I knew it isn't the real deal, but the effects of whatever is in that bottle have been extreme, and I doubt it's psychosomatic because I didn't know anything about it before I started to notice a change in my cravings and I started reading about Kefir, only to find that other people have had the same experience.
I've got the grains for milk and water kefir on the way, and a scoby for some Kombucha as well. I'm most excited to be making water kefir. I used to bartend at a place with a pretty intense cocktail program, and I'm stoked to experiment with that knowledge and see what kind of drinks I can make to replace whatever bullshit beverages I buy when I go to the store.
Kayden Harris
youtube.com/watch?v=pdIKTWlBJZo "dairy based foods that have been fermented are the only foods that can actually be considered probiotic" but there is more context in the video. i personally substitute soda for the kommy, and make my own kefir.
Thomas Bennett
Whether or not Kombucha has any actual health benefits, I love drinking it. Can't wait to make my own ginger kombucha.
Brandon Cooper
As someone who went from storebought kefir to homemade, it tastes much different. According to Sergey, kefir produces serotonin.
Ian Howard
Beet kvass ftw.
Owen Baker
How would you describe the difference in taste. Obviously the storebought stuff is basically just thin yogurt
This nigger is an ascended genius. I started buttermilkmaxing a few weeks ago and I have no carvings for porn, cigarettes, booze, unhealthy foods, etc. Buttermilk is the elixir of champions.
Jeremiah Watson
can't wait to wake up tomorrow and see the thread: "Buttermilk, is it good for you?" to get some more info on buttermilkmaxxing
Tyler Clark
Are you supposed to drink the entire Kefir bottle in one sitting, or is it like normal milk where you space it out?
Aiden Brown
I've been brewing my own kefir for almost two years now. The best I make is from sheep milk, since its fat content is unreal. I love it. Currently, as we are in the summer and it's hot as fucking hell here (Southern Europe), 16 to 18 hours are enough for it to fully ferment. I drink close to a liter every day. It's filling and extraordinarily nutritious.
Asher Rodriguez
>all these posts about homebrewing kefir and no detailed process/recipe
My commercial kefir says 'fermented milk' as it's only ingredients
Kayden Long
Based butterbro. I drink ~6 quarts a week. Its great
Juan Roberts
Just looked at the nutritional facts on buttermilk. The macros look godawful - explain
Kevin Lopez
Its 120 calories a cup. You can handle it
Anthony Adams
>fairlife has 80 cal/cup, 13g protein Compared to that, I don't see a reason to drink it man
Brayden Peterson
Nobody cares
Grayson Adams
Everyone buying store made needs to get their own grains. If you drink it regularly you can save a lot of money making it at home and the homemade batches can be made to your liking with second ferments, different types of milk and longer more potent ferments. It's a very low tech process that will take at most 5 mins of your day including cleanup. All you need is a quart jar with a lid, a fine strainer that will separate your grains, a large kitchen bowl to capture the kefir after straining and a funnel to poor your kefir into a jar for refrigeration. The cultures that ferment the milk into kefir prefer room temps, so you just poor your milk into your quart jar, add your kefir grains and leave them for 24-48 hours. Then just strain your kefir into another quart jar for refrigeration and start a new batch with milk and your kefir grains. It's really that easy, and you're taking whole milk and transforming it into a superior version while doing basically nothing.
