Kefir

“But even within the animal foods, there's a hierarchy. And so at the top, I would put the fermented dairy, yogurt in particular, and then probably cheese, kefir, other kinds of fermented animal foods seem to have particular benefits.”

“So, yes, I'm for those if you have a targeted goal. And then, with resetting it, I love going for, you know, kefir, kimchi. Um, oh, I'm a big fan of like, I've got a plate of sauerkraut sitting on my desk right now. There you are. Yeah, I have sauerkraut berries and a slice of sourdough toast every day.”

“sugar fermented foods. So sauerkraut, kimchi, kefir, you know, all these incredible foods that we know really support the gut microbiome. And so they're doing that and feeling better. But of course, they're destroying their gut microbiome intentionally every day at the same time.”

“Do you make it a point to consume them? I do. Yeah. Yeah. I like kefir or kefir, I never really know how to say that, right? I like that. I think it's tasty. Yeah, it's good. Kimchi is good. You know, sauerkraut. There's all different types, yogurt.”

“So some days it would be gone. And I had this little cooler with ice, no generator, couldn't afford it. And my life literally depended on the raw dairy, usually in the form of kefir or cream. I would mix raw carrot juice with it, like they do in Europe to get the carotenoids to become more absorbable.”

“Did you do goat's milk? Did you do kefir yogurts? Was there a time that, I mean, is too much, too much? I mean, your system must have been so sensitive. Or did you, I assume you had fermented foods as well and grass-fed meats.”

“Barbara O'Neill is the one that really turned me on to that. I mean, I've consumed raw dairy, but now I do all raw goat milk, but also kefir. Yeah, and it so it started with that. I did because my gut was so damaged, I did better with cultured or high-fat dairy.”

“The principles were there, but he wanted me to consume all this raw milk. And to your point, I couldn't handle raw dairy. I had to find kefir or cream because all that lactose and all it just wasn't able with a gut that was wrecked to be tolerated right at the time.”

“you know, goat milk, kefir, maybe raw yogurt to my diet. Would you say I would start with a limited, restricted feeding window?”

“I've got some yogurt thing here, I've got, I can't even pronounce that. Sauerkraut. Sauerkraut. And I've got some kefir. Why don't I just have all this stuff, which is great for my gut microbiome and then go outside and spend the morning in the sunshine, getting up, improving my vitamin D levels.”⚑ Under review

“You've done a substantial amount of work here in this area. And I have a bunch of questions. But first I want to talk about kefir. Yeah. I love Bulgarian full-fat plain yogurt. But it's right next to the kefir. And I'm always like, do I get the kefir? Well, I don't know. I love the Bulgarian full-fat plain yogurt.”

“Okay. I was intrigued by it because I thought there's, there's something that, I mean, you studied, it's interesting. You studied kefir, menoligosaccharides from coffee. Yeah. And now I'm going to ask you about ginger. When I was a graduate student, I was interested in functional foods and I was interested in those foods that provide health benefits beyond their nutritional value, right?”

“health benefits beyond their nutritional value, right? So kefir is a fermented dairy product. It would, we were studying it for its, a functional benefit on cholesterol synthesis.”

“And so we, we studied kefir for, I studied kefir for my master's degree. And then for my PhD, studied medium chain triglycerides.”

“emergency done. Omega is taken vitamin D taken. There's a fermented food than a little yogurt or kefir. There's a protein. Here's a apple cut up. I know my child leaves the house, at least with the construct, so things that look like the first meal of the day, plus some snacks later on, and we're rolling there.”