One cup of kefir twice per day should be added to standard antibiotic protocol used in the treatment of H. pylori. Kefir increased effectiveness of standard treatment by about 30%. The standard pharmaceutical protocols that employ proton pump inhibitors plus 3 separate antibiotics to treat these infections are not 100% successful; cure rates have fallen below 80%.1 Yogurt does not appear to have the same benefit. A paper published in January 2011 reported that using a yogurt that contained multiple strains of probiotic bacteria, along with triple antibiotic therapy, to treat H. pylori infection “neither improved H. pylori eradication rates nor reduced the adverse events of treatment.”2
Kefir has become quite popular in recent years because of the many claimed health benefits, including “reduction of lactose intolerance symptoms, stimulation of the immune system, lowering cholesterol, and antimutagenic and anticarcinogenic properties.”3
In the literature, kefir is often lumped with other probiotic preparations, and search engines do not distinguish studies on kefir from those on yogurt. For example, a 2009 meta-analysis on fermented milk products and whether they improve H. pylori eradication did not distinguish between them. In this review, the combined data did show a small benefit: “Fermented milk-based probiotic preparations improve H. pylori eradication rates by approximately 5–15%.”4
A 2007 meta-analysis that combined data from earlier studies also examined the effect of probiotic preparations on H. pylori eradication by triple antibiotic therapy. This earlier paper also reported slightly improved eradication rates—about 10% over placebo. All of the studies in this earlier review investigated yogurt made from Lactobacilli acidophilus and not kefir.5
If kefir increases the efficacy of antibiotics against H. pylori, does it improve antibiotic effect against other types of intestinal infections? Possibly. A 2009 paper reports an open trial in which kefir appeared useful in treating Clostridium difficile infections in combination with antibiotics.6
Kefir and other fermented milk products contain buffering agents that nourish and protect the lactobacillus from bile acids in the stomach. This way they can make it into the intestines where they produce Vit. B-12 and help to breakdown and package food for excretion. Milk products are such strong buffering agents that even poison control centers recommend drinking milk when confronted with a poison situation.
Bacteria in pill form are in a dormant cycle and the bacteria in kefir and yogurt are alive and well, making them much more fit to adapt to sudden changes in environment as they enter the body.
These fermented milk products are considered functional foods because they function as health promoting foods. Probiotic pill supplements only offer one thing, bacteria. Fermented Milk offers much more; minerals, vitamins, amino acids, L-carnitine, good fats, antimicrobial agents and more.
Scientist tested the kefir in the Caucasus Mountains for any type of harmful bacteria. But much to their surprise, they found nothing. Deep in the mountains where sanitary conditions are much worse than ours, the scientist refused to believe there was no harmful bacteria to be found. Creating a possible scenario that a piece of animal fecal matter would fall into the milk, they injected the E. Coli bacteria into the kefir. Within 24 hours the E. Coli was destroyed by Kefir’s beneficial bacteria. Kefir has also demonstrated the ability to kill H. pylori infections when bacteria alone could not. In addition, the complex micro flora of kefir has also shown a keen ability to stimulate our immune system, ward off infections from salmonella, and in some cases even fight cancer.
Fermented foods such as kefir, yogurt, and sauerkraut are once again superior to pills in a bottle.
Side effects occurred significantly less often and were less severe in those who received kefir.Kefir differs significantly from yogurt. Yogurt is milk that has been fermented by any of several strains of lactic acid–producing bacteria, typically Lactobacillus acidophilus. Kefir in contrast "is produced by microbial activity of "kefir grains," which have a relatively stable and specific balance of lactic acid bacteria and yeast.” Yogurt cultures do not contain yeast. Yogurt fermentation requires incubation at warm temperatures, while kefir is fermented at room temperature.
Kefir has become quite popular in recent years because of the many claimed health benefits, including “reduction of lactose intolerance symptoms, stimulation of the immune system, lowering cholesterol, and antimutagenic and anticarcinogenic properties.”3
In the literature, kefir is often lumped with other probiotic preparations, and search engines do not distinguish studies on kefir from those on yogurt. For example, a 2009 meta-analysis on fermented milk products and whether they improve H. pylori eradication did not distinguish between them. In this review, the combined data did show a small benefit: “Fermented milk-based probiotic preparations improve H. pylori eradication rates by approximately 5–15%.”4
A 2007 meta-analysis that combined data from earlier studies also examined the effect of probiotic preparations on H. pylori eradication by triple antibiotic therapy. This earlier paper also reported slightly improved eradication rates—about 10% over placebo. All of the studies in this earlier review investigated yogurt made from Lactobacilli acidophilus and not kefir.5
If kefir increases the efficacy of antibiotics against H. pylori, does it improve antibiotic effect against other types of intestinal infections? Possibly. A 2009 paper reports an open trial in which kefir appeared useful in treating Clostridium difficile infections in combination with antibiotics.6
If you’re looking for a good probiotic supplement go for the best, Kefir. Many manufacturers of probiotics claim that their pills contain 15 billion bacteria at the time of processing. And that it would take tubs of yogurt or gallons of kefir to receive the same amount of friendly bacteria.
First of all, lets not forget that these companies acquire their products directly from these whole food fermented-milk products. As I mentioned before, they pull nutrients out of whole foods and turn around and sell them right back to you.
So for a fraction of the cost, you can have a more superior product. I paid only a few dollars for my kefir grains, and if you take care of them properly they will multiply and last forever!
Numbers don’t lie
First of all, lets not forget that these companies acquire their products directly from these whole food fermented-milk products. As I mentioned before, they pull nutrients out of whole foods and turn around and sell them right back to you.
So for a fraction of the cost, you can have a more superior product. I paid only a few dollars for my kefir grains, and if you take care of them properly they will multiply and last forever!
Numbers don’t lie
- One capsule of man-made probiotics normally contains about 15 billion bacteria.
- One small bowl of fresh yogurt (500 ml), contains about 1.5 trillion beneficial organisms. – 100 times more than a 15 billion capsule.
- And one small bowl of fresh kefir (500 ml), contains as many as
5 trillion beneficial organisms. Almost 400 times more than a capsule.
Kefir and other fermented milk products contain buffering agents that nourish and protect the lactobacillus from bile acids in the stomach. This way they can make it into the intestines where they produce Vit. B-12 and help to breakdown and package food for excretion. Milk products are such strong buffering agents that even poison control centers recommend drinking milk when confronted with a poison situation.
Bacteria in pill form are in a dormant cycle and the bacteria in kefir and yogurt are alive and well, making them much more fit to adapt to sudden changes in environment as they enter the body.
These fermented milk products are considered functional foods because they function as health promoting foods. Probiotic pill supplements only offer one thing, bacteria. Fermented Milk offers much more; minerals, vitamins, amino acids, L-carnitine, good fats, antimicrobial agents and more.
Scientist tested the kefir in the Caucasus Mountains for any type of harmful bacteria. But much to their surprise, they found nothing. Deep in the mountains where sanitary conditions are much worse than ours, the scientist refused to believe there was no harmful bacteria to be found. Creating a possible scenario that a piece of animal fecal matter would fall into the milk, they injected the E. Coli bacteria into the kefir. Within 24 hours the E. Coli was destroyed by Kefir’s beneficial bacteria. Kefir has also demonstrated the ability to kill H. pylori infections when bacteria alone could not. In addition, the complex micro flora of kefir has also shown a keen ability to stimulate our immune system, ward off infections from salmonella, and in some cases even fight cancer.
Fermented foods such as kefir, yogurt, and sauerkraut are once again superior to pills in a bottle.