How To Make Kefir Logo
Home         About        Products         Order         WheatGrass         Contact

Special Promo --> Diet of The Master

"All About Kefir"

The Best Source of Probiotics in Less than 2 Min a Day.

Whether you are a master Kefir Maker or using Kefir Starter or brand new to the knowledge of kefir grains let me show you several things that will simplify your kefir making process.

 

    Click on the Links Below

 

 

What is Kefir?


   This video may take 15 to 25 seconds to start playing.

Copyright © 2007 Michael-Paul Patterson LLC.  All Rights Reserved. Expert in Superior Health, Kefir Maker, Kefir Grains Supplier, WheatGrass Maker, Diet of the Master. 



 

Kefir is pronounced (kef e-er).  It is a refreshing cultured- milk beverage that is loaded with nutritional benefits.  It is made by culturing fresh milk with kefir grains.  Kefir grains are not to be mistaken for cereal grains; they are a soft, gelatinous white biological mass of proteins, lipids (fats), and a soluble- polysaccharide kefiran complex. They are famous for there vast mixture of specific friendly (LAB) Lactic-acid Bacteria and yeasts.

This is the most potent source of probiotics (friendly bacteria) you can find.  In most probiotic pills found in stores you will find about 15 different strains of friendly bacteria, for example
(Lactobacillus bugaricus and Streptoccocus thermophilus) are just 2 of the more well known strains.  To learn more about the different strains click here:
http://en.wikipedia.org/wiki/Probiotics
but once again Mother Nature has out done the laboratories, a natural kefir grain contains 42  different strains of friendly bacteria. There is no comparison here.  Kefir grains are far superior to the probiotics you will find in a bottle.


Kefir Grains Logo

    Copyright www.HowToMakeKefir.com 2011


    Michael-Paul Patterson
    Ringstrasse 65
    24647 Wasbek
    Germany

    Click here to email Us 

 
Copyright © 2007-2011 Michael-Paul Patterson LLC.  All Rights Reserved.
www.Howtomakekefir.com

No part of this transmission may be copied or transmitted in any way without the express written permission of the author Michael-Paul Patterson.