I made my first-ever kefir from raw milk a couple days ago, and tried it out yesterday. It was delicious. It also was quite powerful–I could almost hear my intestines moving into overdrive. As Kramer might have put it on Seinfeld, that stuff has some giddyup.
All of which brings me back to my conversation with Mark McAfee yesterday. One of the points he made was that raw milk is extremely active biologically speaking because it has so many beneficial bacteria at work. It can be something of a shock to people accustomed to diets heavy in sugar and flour. That shock can produce stomach upset.
Then today, I was telling an acupuncturist about the ingredients in my raw vegetable juice drink–heavy on kale or Swiss chard. I told her how I feel almost instant energy from the drink, so powerful is it. She is an herbal expert, and cautioned me to water my drink down some. She told me that people who use wheat grass in their raw juice sometimes encounter dangerous overload on their kidneys from the huge amount of potassium in the drink.
I’m struck as well by how much more powerful the bacteria in home-made kefir and the enzymes in fresh raw juice are than what we get in probiotics capsules or powdered juice concoctions. I appreciate much more the power of fresh food, and the limitations of processing, no matter how positive the intentions. It’s too bad medical science has been so slow to appreciate and try to understand this power.
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