But raw homemade kefir is so much more than the pasteurized variety at the grocery store – raw milk is SO much more potent and has over 30 strains of usable, good bacteria.
If you are drinking kefir for the probiotics, it makes more sense to drink kefir made with raw milk than pasteurized kefir… it also makes more sense to make kefir from raw milk than use highly processed grocery store varieties.
When you are picking up pasteurized kefir in store, it has been heated to high temps – thus destroying the good bacteria and enzymes that you should be getting IN kefir to help balance your gut.
Kefir During Pregnancy: Is It Safe? Are There Benefits?
That fake sugar contributes to an overgrowth in yeast in your body. We can’t forget the additional preservatives and thickeners added in.
Not to mention, that pasteurization destroys the good vitamins (vitamin B6 and B12) that you NEED to have in your kefir to help make it a wholesome and worthwhile drink.
Making kefir from raw milk is so much more beneficial – it has over 3 dozen strains of bacteria, and live enzymes.
Mc Dairy 3.25 % M.f. Kefir
Not only is it full of GOOD bacteria, it hasn’t been pasteurized at high temps – so it retains the fat soluble vitamins (A, D, B, E and K) that your body needs. It’s more easily digested in your system, and since it doesn’t have added sugar, you can sweeten with fresh fruit or raw honey (or, stevia).
You can make your own raw milk kefir at home quite easily using live kefir grains and organic, raw milk…. within 12 to 24 hours it will have fermented on your kitchen counter and you can strain to mix with fresh fruit in the morning, or mid-day.
Making your own at home guarantees that you know what is in it- you aren’t adding thickeners, processed sugar, or natural flavors.
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