Archive for April, 2012

A word about Kefir

When that fateful day of September 3rd 2011 I dropped grains completely and found back my health, I did it originally through the SCD diet (similar to Paleo), that also embraces the healing of the gut via home-made, lactose-free, probiotic yogurt. I’ve since moved to Paleo/Primal (which is a more complete diet than SCD in my opinion), but I kept SCD’s yogurt regimen, specifically from goat milk, which is more tolerable than cow dairy (goats have A2 casein, instead of the human-incompatible A1 found in most cows).

Six months passed, and with the additional help of ketosis, most of my ailments are completely vanished. I’d still get an occasional IBS breakout, no more than what would be considered “normal” though by most people.

For a month now, I don’t do yogurt anymore, I’ve moved to home-made goat kefir (fermented for 24-36 hours). Kefir contains up to 40 types of bacteria & yeasts, while yogurt usually contains 3 to 10 strains of bacteria. It also contains up to 5 trillion of these organisms, while yogurt usually goes up to 1-2 trillion per cup (a probiotic pill usually has up to 15 billion, most of them already dead by the time they’re bottled). Even people with lactose intolerance can tolerate kefir better than other dairy. Most importantly, the kinds of bacteria/yeasts that consist kefir, actually colonize the human gut, while yogurt’s strains only pass through, and are active in the gut for a short period of time. In other words, kefir is way more potent than yogurt.

Kefir is the stated reason why Caucasus people used to live up to 150 years old, before the modern cuisine caught up with them too. Kefir doesn’t only have internal healing and anti-cancer properties, but it can also heal external wounds. Its bacteria/yeasts strains work together in (visible by the human eye) colonies called “grains”, and attack any foreign microbe that is not part of their pack. E.Coli doesn’t stand a chance if it has the bad luck to fall into a cup (or a gut) of kefir.

My kefir, fermenting goat milk

Since I started having kefir, I haven’t had a single breakout of IBS, even when I stopped my Paleo-ketogenic diet and went plain Paleo (devouring quite a few carbs per day). Under “normal” circumstances, that would give me IBS symptoms at least once a week, but not while drinking kefir, no. In my mind, there’s no going back to yogurt, other than as the occasional treat: kefir is here to stay. It’s easier to make than yogurt too!

So why does kefir works so well? It’s for the same reason why some times fecal transplants from family members work for the treatment of IBS, SIBO, or C-Diff and other super-bugs: because you repopulate the gut with healthy strains that are compatible with the human gut. Kefir was probably “invented” by mistake. In the olden days, people would use the tripe of goats/sheep as a flask, to store milk or water. It probably only took one “bad” home-maker woman to not properly sterilize the tripe with hot water, before turning it into a flask. So the surviving bacteria from the tripe of these animals, fermented the milk. The poor husband, high up in the mountains of Caucasus taking care of his animals, had the choice of either drinking this weird sour milk/water, or go thirsty for the rest of the day. He drank it, he didn’t get sick by it, and so the story of kefir started. That was 2000 years ago, and while it’s just an assumption on my part on how it all started, it feels natural that it probably started this way. In contrast today, probiotic pills and yogurt strains are extracted from bovine tripe, but again, cows are incompatible with the human physiology, so these strains don’t stick in our gut. Goat/sheep’s strains do, so kefir became a superfood.

One word of caution though: to get these great benefits of kefir, you MUST make it yourself. The store-bought kefir products only have the limited effect of yogurt has, but not the extended properties of kefir. You see, you can’t bottle kefir with active yeasts in it: the alcohol produced by the yeasts would create pressure into the bottle, exploding it by the time it reaches the grocery store! Plus, the USDA is strict about some organisms that they haven’t fully researched yet, so kefir manufacturers in the US are forced to use the few well-known yogurt strains to make kefir. So if you want to get it right, you have to make goat kefir yourself. Buy the kefir grains from Amazon or elsewhere (make sure these are NOT kefir “starters”, but actual grains), and grow them according to instructions. Let them multiply and be happy & merry!

And as always, PubMed is your friend. The proof is in research too, not just anecdotal reports.

Cheese Crackers

As I wrote before, we generally don’t use flours in our home (Paleo-approved flours or not). Except for crackers that is, to keep happy my French, cheese-loving husband. The recipe below makes for some amazing gluten-free cheese crackers, and JBQ says that they’re the best cheese crackers he had in his life. And he has tried quite a few so far.

Ingredients (makes 45-50 pieces, 1 gr of net carbs each)
* 1 cup of blanched, fine almond flour
* 3/4 cup of coarse almond meal (I get mine at Trader Joe’s)
* 1/2 cup of flaxseed whole ground meal
* 1 egg
* 1-2 TBspoons of finely minced, fresh herbs you have around: rosemary, thyme, sage, oregano, marjoram, lavender, mint, basil etc.
* 2 TBspoons of fine Parmesan cheese (optional)
* 2 TBspoons of raw sesame seeds (and/or poppy seeds)
* 1.5 TBspoons of olive oil
* 1/4 tspoon sea salt
* Some freshly grounded black pepper to taste

1. In a big bowl put all the ingredients together and start working the mixture with your hands. Soon it will become a well-rounded ball.
2. Cut out two pieces of parchment paper, as long as your cookie sheet is. Preheat the oven at 350 F (175 C).
3. Lay down your ball mixture in the middle of one parchment paper, and try to spread it a bit with your fingers (just enough so it’s not a ball anymore).
4. Place the other parchment paper on top, and using a rolling pin, spread the mixture across the parchment, as equally as possible. Aim for a thickness that you desire (I go for a pretty thin texture). If you spread it too much on some side, you can always remove that part, and re-spread it.
5. Remove the top parchment paper and throw it away. Using a pointy knife, cut out a grind in the spread, creating rectangles of about 2.5″ diagonally (be careful to not cut the parchment paper).
6. Place the parchment paper with the mixture on the cookie sheet, and bake for 8-10 minutes. Then check it out to see if the edges are starting to brown. If that’s the case, remove the cookie sheet from the oven, and using oven gloves, cut out the rectangles that are already done and let them cool on a cooling rack (they will be soft at that point, but they will harden as they cool). Put the rest of the undone crackers back to the oven for another 2-4 minutes (monitor them).
7. When done, remove them from the cookie sheet and place them in the cooling rack too. Half an hour later, break-out the crackers in their predefined grind shape. They now are harden and ready to eat. Keep in an air-tighten bag for up to 1.5 weeks.

Animation project, Part III

This is the last update for the animation project I’ve been working stead-fast lately, since 85% of it is done. The more the video is nearing completion, the more I’m slipping my sleep towards 3 AM, working on it day & night. Some of my favorite scenes so far: