oh... wait.. There are 10 live cultures in this Kefir! 10!

Did you find the pie fillings? In my grocery store, the canned pumpkin is with the canned pie cherries (and all the other pie stuff). I've never tried kefir! I am now inspired :)

Yes.. there was blueberry and apple... but no pumpkin. I got fresh butternut instead. It looks pretty on the counter... prettier than a can of pumkin would be! :D

I was actually very shocked to find the Kefir. I wasn't really looking for it.. just glancing around at some cheese and there it was. Calling my name!

Phantastica.. thanks for mentioning that Stevia was natural.. I'd heard that word over and over and just dismissed it as another artificial sweetner I had to avoid. I did a little research on it.. it sounds pretty good.. now.. where to find it?

Phantastica is the only one I know who has the book (I think I gotta hold out for the paperback.) So... how is the reading coming, Phantastica... (my buddy! :^: )

Hm... Maybe Breaking Free has it by now... hmmmmmm? :D..oh wait.. she got the first book, right?

At our commissary (grocery store) Stevia is located with the other sweetners and sugars.....HHHHMMMMM............ Might be the same in a regular grocery store.

Is this a type of yogurt?

I'll look for it in the commissary.. (that's where I was today) :D

It is related to yogurt.. but how they are different I don't know.. except that this is liquidy.. but I've seen liquidy yogurt too..

Good question.

Supposedly, it's like thin yogurt. Kefir

In Korea we have these ladies who push these yellow carts and wear yellow outfits with big yellow visors. They are yogurt ladies. If I could read enough and understand enough Korean I bet there is something similar on thier carts and they would deliver yogurt to my door! I am sure they have something that would be beneficial as far as live culture yogurt goes. They probably have a kefir type drink as well.

Dolly
I don't know about Kefir in Korea.. I only just learned about it.. in Korea the little liquid yogurts are sweet but do contain live cultures (as far as I remember).. if we have Kefir in our commissary here.. I'll bet you have it there.. Though I bet it would be great to get it delivered to your door. Heck.. I'd like delivery too. :cool:

Oh,.. you want a great drink with live cultures? Try mackoli...oops I bet alchohol is not what you had in mind.. hehe

As far as yogurt vs Kefir, many websites are either too technical or perhaps biased.. but I found one that seems to be a good and simple reference. This exerpt is taken from this site: http://www.aldo.com/sgt/TesslerOnKefir2.htm

You might want to read the whole article or similar articles to get a clearer picture.


"Yogurt is made by culturing fresh milk (previously boiled and cooled) with a bacteria starter. The starter, usually containing two or three beneficial bacteria, comes from a previously made batch of yogurt. Yogurt must ferment in an environment warmer than normal room temperature (about 110 degrees), for a fairly specific amount of time (about 8 to 16 hours), in order to develop properly. The culture bacteria in yogurt have only a limited lifespan and must be renewed regularly with new culture.

In contrast, kefir is made by culturing fresh milk with live kefir grains. These grains are actually colonies of more than 30 bacteria and yeasts that are bound together in a stable, symbiotic relationship.[2],[3] Kefir ferments at room temperature, and has a wider range of acceptable fermentation periods (from about 12 hours to two days). Kefir grains stay alive and robust indefinitely. They also grow in size and number during the fermentation process. After the milk is fermented, the grains are filtered out and added to new milk for another batch of kefir."

Hi everyone,

What a great thread! You all have inspired me to seriously start incorporating super foods into my life. I actually went out and bought both books this past weekend. Anyway, I'm looking forward to sharing ideas with you all.

I know that someone requested the new superfoods and their side kicks from book 2, so here it is:

Apples: pear (1 a day)
Avocado: asparagus, artichoke, extra virgin olive oil (1/3 - 1/2 avocado multiple times a week)
Dark chocolate (100 cal a day)
Extra virgin olive oil: canola oil (1 tablespoon most days)
Garlic: scallions, shallots, leeks, onions (to taste, multiple times a week)
Honey (1 - 2 teaspoons multiple times a week)
Onion: garlic, scallions, shallots, leeks, chives (multiple times a week)
Kiwi: pinneaple, guava (any kind)
Pomegrantes: plums

I know that there's some repetition with the garlic and onion groups, plus it was a little confusing with the recommended consumption, as they're both different. Anyway hope this helps you all.