Kefir and alcohol content

[DanB]

Hello everyone,

I have been reading information on Kefir and am definitely interested considering some yeast-related issues I have. The thing that I am concerned about is the alcohol content I read about on Dom's website. He said there was a possibility of having 2% content which is almost as much as some light beer. Is there any way of making it without the alcohol fermentation process happening?

thanks,

DanB

[BC]

OK, Dan, I'm out of my league here, but let me take a stab at this......any alcohol content is a by-product of the beneficial yeast colony which makes up a rather small component of the kefir matrix. I have previously gathered from Dom's site that the alcohol content increases the more kefir is aged, including the aging which may occur when kefir is left in the fridge. I also seem to remember that colder temperatures favor the yeast component over the bacterial component.

I also "think" I remember that Dom stated that kefir could possibly contain a "maximum" of 2% alcohol content under certain circumstances.

Whew.....anyway from all this I'd gather that the fresher the kefir when consumed, the less alcohol content, if any. I seem to remember that someone here produced a heady brew once--Connie, Maggie? However, I've done all kinds of brewing, refrigerating, and aging, and haven't produced anything even vaguely intoxicating yet. Good thing, since any alcohol will generally give me a migraine.

I don't know if there is any way to absolutely insure there's not a molecule of alcohol in the batch (where's that kefir breathalizer, anyway), but I suspect freshly made and drunk kefir would have very, very little.

Now, would I guarantee that to a recovering alcoholic? Nope. Making kefir is a dynamic process and nature may occasionally do things out of our control. If anyone has any better info, I hope they'll chime in and help DanB out.



BC
172/108/108
Zone since 4/98

[DanB]

Thanks BC for the comments. I am concerned about the alcohol content because, yes, I am in recovery and generally avoid anything that contains alcohol. I'm not a freak about it, but raw alcohol scares me a little. I'll eat a cooked dish with alcohol from time to time. My instincts tell me no on this one, although the benefits of kefir sound great. It's just not worth it for me, even if there wasn't alcohol lingering in there, it would affect my mental state. All that said, is there a low-carb way of getting the beneficial bacteria through natural sources. I'm taking supplements for it right now but would much rather ingest something live. Any suggestions? Thanks again.

[BC]

Dan, I'm a great believer in honoring one's instincts. The inner guide is seldom wrong.

As far as alternatives, you might try commercially available kefir, if you haven't already. Lifeway and Helios are generally available brands. While they won't have the entire range of beneficial probiotics of home made kefir, commercial kefir will offer more benefits than yogurt. Lifeway, at least, offers an unsweetened variety. I can't imagine any alcohol content in store bought kefir.

I appreciate your desire to go the natural route, but I can't think of too many other easily available options. Yogurt, of course, but the strains are generally confined to acidophilus, live if you are lucky.....If you are taking probiotic supplements, hopefully they "are" live, as well. Generally, the ones found in the refrigerated section of your health food store have the best chance of retaining active cultures.

Another product I've heard good things about from many people who've tried it is "Primal Defense" by Garden of Life, which contains probiotics as well as various exotic soil organisms which supposedly improve the digestive system by introducing bacteria we should have had in our systems. I have no personal knowledge, but I certainly keep hearing about this product.

I really have nothing against supplements, other than cost. Heaven knows, I take a bundle of vitamins, minerals, and such. IMO, it's almost impossible to get the all the nutritional elements we need for optimal health no matter how well we eat, given the state of agriculture, animal husbandry, and environmental problems.....but that's a whole 'nuther subject I certainly wish you well, however. It sounds all in all that you are on a good track toward finding health.



BC
172/108/108
Zone since 4/98

[Maggie]

I got some "neer bear" out of a batch once.

I bring kefir to the office and had been out of the office for several days - after having brought in a new batch days before that. That batch that had been sitting there in the office fridge was definitely on the high end of the alcohol range. It was EXTREMELY fizzy, had thinned out from it's original "post brewed" state, and had a definite beer-like taste. This particular batch was probably about a week (or even a day or two more!) from "finishing."

The product that I get right after complete brewing (when ALL the curds are on top and the whey on the bottom - like a day or so, depending on the amount of grains to milk) does not seem to have much of an alcohol content at all.

I hope this helps you decide what's best for you!

Maggie
5'1" ~~ Atkins since '98 (160+)
Maintaining nicely (110 +/-)
~~ Redhead until further notice!

[Connie P]

The time I made it with the liquid out of a fresh coconut (not the kind of milk or cream you buy at the store) we thought it was quite like a wine. I feel that was due to a higher carb content prehaps???

I wonder if there is a way to test fresh milk kefir to judge the content. I know the higher in milk fat kefir I make is less fizzy. Less lactose to convert. I can certainly understand you being concerned about it Dan.

Connie

[img]//www.lowcarbeating.com/lcesupporter.gif[/img]

[DanB]

Thanks everyone for your input. BC, I think I will look into store bought Kefir as another friend "in the program" suggested. As you said I'm sure it won't have the unknown potential of alcohol forming and if some did exist would be stated on the package. I think I like the idea of people trading natural products just as much as I like the idea of consuming it. I too am a believer in trusting my instincts. It has led me to living better and now eating better. Thanks again.

DanB

[barb keith]

I thought I read somewhere on Dom's site that kefir that has aged for 7 or more days begins to form alcohol. I could be wrong.....I dunno. All I know is that I LOVE my kefir (thank you Bren!!!! .and oh have they multiplied!!!!) I had been having strawberry/blueberry smoothies and became quite stalled. I cut out the frozen fruit jewels and just add strawberry s/f syrup and s/f coconut syrup (and sometimes coconut milk out of the can) and my stall broke. So now I am only doing it with the syrups and Stevia. I can't handle it plain, too sour. (I get so much accumulated that it sits in the fridge, to which I keep adding the day's batch, for days and gets quite fizzy, YUM!!!) I have even made Kefir Cheese, to which I add dill, garlic, shredded cukes...........awesome!!!!! I bought a Gyros Kit from the store last week and had Kefir Tsatsiki sauce.........HEAVEN!!!!! I used a lowcarb tortilla. mmmmm mmmm good!!!!!

Now I am trying my hand at drying the grains. I even bought a little box of instant milk. I'll be ready to ship the dried babies out anywhere.

Hey Brenda, have I thanked you for getting me started on those little gems yet?

Barb - 30 lbs gone FOREVER!
www.iwsgroupinc.com - website design and development


Atkins-3/14/03
174/144/135 5'2"
"A little knowledge is a dangerous thing."
Knowledge is POWER

[BC]

Oh, once or twice, Barb!



BC
172/108/108
Zone since 4/98

[barb keith]

Barb - 30 lbs gone FOREVER!
www.iwsgroupinc.com - website design and development


Atkins-3/14/03
174/144/135 5'2"
"A little knowledge is a dangerous thing."
Knowledge is POWER