2

votes

Kefir food values?

Answered on August 19, 2014
Created July 25, 2013 at 2:45 PM

Hi Doctor Dave,

We have just starting making whole milk kefir and really enjoying it, my wife, Judy, especially, because, she came from the south and loves buttermilk.

I have also just started the paleo diet, your version, and have lost 8 pounds so far (318 -310). I am trying to focus and get off candy an other no-no foods, like potatoes and fast foods. Well, I have resolved to forever stopped getting fast foods and especially, my favorite, Burger King.

What we need is a realistic nutritional breakdown of whole milk kefir. We drink 16 ounces at a time (15 oz exactly), but we can't find anyone who really has a good nutritional breakdown. Some say it has sugar in it, some say it doesn't, etc.

Also, I am 72 years old and a type 2 diabetic. My numbers are not terrific. I wake up to 160-170. It goes up overnight, even without eating a late supper or too much carbs. And if I am really careful and watch it, I can coax it down to 110. If I don't watch it for a time and go off my diet, it can go up over 200. I am on Metformin 1,000 mg, one tablet twice a day.

I really like your post about offering 1 on 1 training, but it probably won't work for me. I am semi-retired and money is a real problem. But, it is a good idea for those who can afford it, for sure.

Thanks for being out there. Desperate people like myself are eagerly reading and memorizing your posts and I sure do appreciate your free recipes. I can't afford to buy stuff, so I am not going to be one of your favorites for sure. But, I do appreciate all you are doing.

Thanks Dr Dave,

Jack and Judy Kinchen Fairfield, CA

62fafa8cb15af7c562fa8c270f7b6174

(619)

on July 29, 2013
at 02:22 PM

If that total separation is visible and you see about 1/3 to half your kefir is now whey, most all the lactose should be gone. The way I understand it, you can additionally ferment using different conditions like airlock or temperature but this only affects what micro-organisms dominate and the nutrients they may produce. Keep in mind that even if there is some lactose in your kefir, the scoby that digests it is also there and you are slowly acquiring a colony of these in your own gut by drinking it.

C6648ab69e5a1560c7585fe3ba7108fb

(880)

on July 25, 2013
at 06:35 PM

So, when you say how much whey is visible, do you mean the separation that occurs as the kefir ferments longer? Due to a combination of my slow consumption and laziness, my kefir almost always ends up totally separated by the time I strain out the grains (and I'll normally do a second ferment after the initial one for about 24 hours or so); any idea on what fraction of the lactose is left in that case?

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4 Answers

1
72cf727474b8bf815fdc505e58cadfea

on July 25, 2013
at 11:55 PM

This website has nutritional information from actual assays of kefir (though it was grown from a culture, not from grains, and only fermented 24 hours). They found a 50% reduction in lactose, which indicates that there's still quite a bit left.

0
62fafa8cb15af7c562fa8c270f7b6174

on July 25, 2013
at 06:06 PM

Home-made kefir is variable by its very nature. I use the values Cronometer.com pulls from the canadian nutritional database and accept it despite the fact that the kefir I drink these days is very different than I will drink in January due to temperature, diet of cows in winter, etc.

Different degrees of fermentation are very apparent fi you're fermenting in a clear jar. I have imagined selecting one of the varying nutritional reports based on how much whey is visible in my jar of kefir when fermented, but haven't been motivated enough to do this.

C6648ab69e5a1560c7585fe3ba7108fb

(880)

on July 25, 2013
at 06:35 PM

So, when you say how much whey is visible, do you mean the separation that occurs as the kefir ferments longer? Due to a combination of my slow consumption and laziness, my kefir almost always ends up totally separated by the time I strain out the grains (and I'll normally do a second ferment after the initial one for about 24 hours or so); any idea on what fraction of the lactose is left in that case?

62fafa8cb15af7c562fa8c270f7b6174

(619)

on July 29, 2013
at 02:22 PM

If that total separation is visible and you see about 1/3 to half your kefir is now whey, most all the lactose should be gone. The way I understand it, you can additionally ferment using different conditions like airlock or temperature but this only affects what micro-organisms dominate and the nutrients they may produce. Keep in mind that even if there is some lactose in your kefir, the scoby that digests it is also there and you are slowly acquiring a colony of these in your own gut by drinking it.

0
8d386bf2c5ba20fcc1a2a0c805b217c9

(743)

on July 25, 2013
at 03:49 PM

Realistically, I'd imagine that some of the lactose will be present in kefir. But, as BGottfried said, no one has ever really sought to measure these values. I hope you get a definitive answer soon!

0
C6648ab69e5a1560c7585fe3ba7108fb

on July 25, 2013
at 03:15 PM

This is a question I've asked before as well, but I've yet to find a good answer to it. Posts over the internet claim that kefir fermented for 24+ hours can contain anywhere from 1/3 less lactose to 9/10 less lactose than the original milk it's cultured from. No one (that I know of) has tested their kefir after production to see how many grams of lactose it actually contains. I would guess that assuming between 1/3-1/2 of the lactose being consumed is reasonable, considering the sour taste of my kefir after 24+ hours of culturing (though I'm sure that some of that comes from the compounds produced by the bacteria in the kefir). I'm afraid I don't really have a better answer than that, unfortunately :\ If you find any specific information, please let us all know here!

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