8th Aug

Price: contact

Ad type: offering

State: VIC

Suburb: Melbourne

Map address: MELBOURNE, VIC, 3000

Advertisement Details

Free Postage!!!If you already know about kefir and its benefits, scroll down to the postage and other details at the bottom.Kefir is a milk culture which is loaded with 'good' bacteria. Sickness occurs when the bad bugs/bacteria in your stomach build up to the point where they take over from the good bacteria. Basically, kefir kills the bad bacteria in the stomach and replaces them with good bacteria. It's a traditional food that's been around for hundreds of years. Yoghurt has three types of good bacteria at most, but kefir has many more.My 7 year old daughter loves kefir and calls it happy drink!You can add kefir to pancakes, milkshakes and smothies! Studies have shown that cultured foods have a lot of anti-cancer properties, and reduce cholesterol. According to Jordan Rubin, in his book The Maker's Diet, getting our gastro-intestinal system right is crucial to restoring health. Kefir is very simple to culture and requires nothing more than a glass bowl, a wooden spoon and a non-metal strainer. Metal is to be avoided because it reacts with the acidity in the kefir. Kefir grains aren't 'grains' like wheat or oats - they're hard to describe but they're soft and squishy, a bit like cooked sago. Put them in a bowl with milk as soon as you receive them and leave it at room temperature for around 24 hours (less in summer). It helps to stir them occasionally with a wooden spoon but this isn't crucial. When the milk has thickened, pour it through a strainer to catch the grains. You can either drink the kefir straight away or you can put it in the fridge to thicken more in the next 24 hours. It's quite healthy to drink after the first 24 hours but if you leave it an extra day (after straining the grains out) it'll develop even more healthy bacteria. When you've strained the grains out, put them in the next lot of milk and start the process over again. The grains multiply and the strainer will catch all the new 'baby' grains. Swish the strainer around in the milk to dislodge any baby grains that get caught in it. You can eat the excess grains or pass them on to friends. If you go away you can store the grains in the fridge in filtered water or freeze them. Kefir has changed my life and I wouldn't be without it now. You can use it with all types of milk. If you need any more information about kefir email me at office@gteamaustralia.comYou'll receive 2 tablespoons of live kefir, enough to culture 1 ltr of milk. It multiplies reasonably fast so you'll soon be able to culture a lot more milk with it. Postage is free. I've allowed for normal postage, which I believe is quite adequate. I can usually post things the same day I receive cleared payment, however, as this is a live culture I'd prefer to post the grains on a Monday The kefir will be posted as a large letter so it'll be much quicker than a parcel (letters usually go by air but parcels go by road, according to my local post office). I can send by registered post for an extra $2.30. We have a pet-free and non-smoking environment

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