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Posted by on Oct 8, 2014 in Foods & Supplements, Foods & Supplements G-M | 0 comments

KEFIR GRAINS, A GIFT FROM GOD

Information on kefir grains from:

 

http://users.sa.chariot.net.au/~dna/kefirpage.html#what-is-kefir

 

While researching culture-products in general, including kefir in the late 1970s to early 1980s, the author came across an interesting abstract [unable to locate the original source material]. This explained microbiologists’ many unsuccessful attempts in the spontaneous production or propagation of kefir grains from non-existing grains. These experiments were performed by culturing pure, mixed starter-cultures, prepared under laboratory conditions from organisms isolated from kefir grains. After failing to propagate kefir grains from such mixed-cultures, the microbiologists came to ask how the Caucasians acquired or propagated the original kefir grains. The Caucasians simply explained something to the effect of…

“The grains were a gift from [God] provided over 1,000 years ago” … which I thought was an appropriate answer.

 

Come to think, could kefir grains be “manna”? … fallen into milk?

 

Manna: A sweet white substance God spontaneously provided from the Heavens to feed the hungry Israelites, as Moses led his people to the promised land of milk and honey. Manna means, What is it? [Exodus 16 : 31 Holy Bible]. With this, one may conclude that literally, kefir grains are indeed manna; due to the mystery surrounding the existence of kefir grains, and how they propagate. The fact that manna literally refers to mystery of the unknown is quite obvious in this case.

 

It is said that the tribe-folk of Caucasus referred to kefir grains as The grains of the Prophet Mohammed and kefir was known as, The drink of the Prophet [Beatrice T. Hunter 1973]. If it is at all possible that kefir grains were some how acquired through Prophet Mohammed [p.b.u.h.], then a logical question comes to mind, How or where did Prophet Mohammed [p.b.u.h.] acquire the original Kefir-Grains?

 

At the time of writing, it is not well understood scientifically, how the bio-matrix, or a grain is created, or in fact, the relationship involved between different types of organisms in the construction process. The mystery still remains with kefir grains at this point, although there is ongoing research to try and understand the mechanisms involved. When the secret behind the intelligent-like, self-organising micro<^>macro system is better understood, this may help to better understand not only this particular bio-system, but could also give a better understanding of certain diseases. This may include diseases such as tumours, carcinomas, including diseases which involve microbial, or viral etiology [infections e.g.].

 

This could possibly open doors in other areas e.g., discovering new methods for producing unique chemical compounds, controlling biological waste, and possibly for the control of specific types of pollution. Organic soil enrichment for optimal plant growth and increased yield may also be of some interest. The author prepares an organic fertiliser with kefir fortified with wood ash, sea shells, eggshell, and ground bone meal. This used as a liquid fertiliser gives extensive better yield of fruits and vegetables. Other areas of interest is in the development of more efficient probiotics, by which the probiotic component is better protected within a specifically customized bio-matrix, so higher counts of viable organisms are able to pass through gastric function, and become better established in the gastro intestinal tract in greater numbers– a super-renditioned kefir grain [The super abode of the friendly microbe].

 

There may be a possibility that understanding the mechanism behind how microbes create a bio-matrix such as kefir grains, could be implemented in nanotechnology.

 

Kefir grain as a model for the study of the theory of evolution. It is believed through collected evidence perceived by human senses, and then digested with intellectual enzyme power of thought of heavy duty scholars, to form current-day theory of evolution, by which it is calculated that single celled organisms without a nucleus [prokaryotes] such as most microorganisms, came to exist some 4 billion years ago. It is quite possible that the potential for the making of kefir grains may have been possible not long after these events unfolded [their DNA strands ;-]. Although it is calculated that life forms remained quite simple for about 3 billion years after the first single cell organism came to exist, where possibly no multi-cellular organisms forming during that time. So no cows at that point in evolution, and so, no milk was available to create and feed kefir grains, for it is estimated that cows and other mammals came to exist supposedly 3.75 billion years later.

In relevance to the Evolution by Endosymbiosis theory [A theory that tries to explain evolution of life], regarding how singled celled organisms came to form multi-cellular organisms or eukaryotes, kefir grains may resemble a multi-cellular model before more complex life forms came to exist. In this respect, the study of the populations of microorganisms of kefir grains; how they interact, including the compounds they produce and the synthesis of the matrix, could make a good model for such studies, the author thinks (hence he feels:).

 

Until then, I’ll be content enjoying the benefits and nutrition of a simple glass of traditional kefir. Including harvesting the fruits of ingesting spare kefir grains on a regular basis. Oh, have I mentioned how we not only enjoy a smoothie of kefir blended with fresh fruit, we also enjoy fresh herbs blended with kefir to prepare a super atonic smoothie for breakfast, too?! Cheers!