A study published in a peer-reviewed journal finds that the beneficial yeast in kefir is effective for eliminating cytokine storms or acute inflammatory bowel pathologies, such as Crohn’s disease.
In late 2020, the European Journal of Allergy and Clinical Immunology published a study that found fermented foods effective in mitigating severe COVID-19 symptoms and mortality.
Now, additional research from Israeli researchers has honed in on kefir as particularly therapeutic in the elimination of cytokine storms. This extreme immune response is one of the main causes of death from coronavirus.
This ancestral fermented dairy food may prove helpful as well for people suffering from acute inflammatory bowel pathologies, such as Crohn’s disease.
The leading peer-reviewed journal Microbiome published the research which was led by Orit Malka, a Ph.D. student of Professor Raz Jelinek at Ben-Gurion University. (1)
Professor Jelinek noted that the results are important because it is the “first demonstration that virulence of human pathogenic bacteria can be mitigated by molecules secreted in probiotic milk products, such as yogurt or kefir.”
He goes on to say that:
Our research illuminates the mechanism by which milk fermented probiotics can protect against pathogenic infections and aid the immune system. Following promising results in animal models, we look forward to administering these drug candidates to patients who are experiencing a cytokine storm due to COVID-19 infection, or people suffering from acute inflammatory bowel pathologies, such as Crohn’s disease. (2)
Interesting how the research immediately pivots to the administration of patented “drug candidates” which are certain to have side effects? Why not simply inform doctors to encourage their patients to consume kefir? This whole food has no side effects and is very simple and inexpensive to make.
Beneficial Yeasts in Kefir Produced Therapeutic Result
The most important takeaway from this research is that beneficial strains of yeast improve immunity and were responsible for the overall therapeutic result.
Specifically, researchers identified that the fungus Kluyveromyces marxianus was responsible for the secretion of tryptophol acetate. This metabolite inhibits pathogenic microbial virulence.
For example, the kefir-secreted molecules significantly inhibited the bacteria Vibrio cholerae that causes cholera. The anti-bacterial effect was based on disrupting communication among the bacterial cells.
Note that this helpful fungus is only present in dairy kefir fermented with live grains.
It is not present in yogurt (despite false media reports claiming this). Yogurt does not contain beneficial yeasts, only probiotic bacteria.
In addition, Kluyveromyces marxianus is missing in water kefir.
Neither is it present in kefir fermented with powder packets.
Thus, if you wish to apply this research at home, be sure to use dairy kefir. Culture it with live grains for a full 24-36 hours to ensure the presence of therapeutic levels of beneficial yeast.
Here is where to find live grains if you don’t have a merchant in your area that carries them.
References
(1) Cross-kingdom inhibition of bacterial virulence and communication by probiotic yeast metabolites.
(2) Ben-Gurion University researchers developing probiotic-based drugs
Sarah, once you have made your kefir with the grains successfully, then your kefir will contain the more beneficial bacteria (that requires kefir grains). But instead of taking a portion of your kefir to make the next batch of kefir you will always have to use the grains….correct? And one packet makes 4 cups of kefir, but you can reuse the grains for quite a long time if you store them properly? So you aren’t purchasing new packets that often? Do you know or have a source of the various bacteria that are in kefir? I’m interested because some studies for hypertension show that it may be due to a lack of certain bacteria in some individuals.
I think you might be confusing live kefir grains with powdered kefir packets. Grains make infinite amounts of batches, not just four. Once you have live grains, you never have to buy anything again if you keep them alive properly between batches.
I can attest to the benefits. After suffering from a long, bad bout of amoebic dysentery, homemade milk kefir was the one thing that really helped my digestion normalize, and digest better than before illness.
I also feel like it keeps inflammation in check despite chronic immune issues (which are due to contracting illnesses before starting kefir). It seems to help prevent most colds and flus for me.
I’ve been making it for a decade as a great snack and probiotic. It’s acidic though…gotta neutralize the mouth afterward to protect tooth enamel.
How do you neutralize the mouth?
I have had kefir grains for several years now. They went moldy and I rinsed them in water and have tried now to use them in milk. It seems to just separate the milk, not ferment it. I tried your recommendation and added another cup after 24 hours, but it’s the same. Any ideas? These grains came from the Czech Republic, from someone who received them from the Dalai Lama, (yes it;s true) so I don’t want to throw them out!
Probably need new ones, sad to say to get fermenting again fast. In the meantime, perhaps just keep refreshing them in fresh milk every 24 hours and they can slowly restrengthen. Otherwise, you can compost them in the garden and they can become part of the soil!
This is GREAT information! Thank you so much for passing it around!
I have some grains, but they’re in the freezer, where they’ve been for over two years. Would they still be viable?
That’s a long time. You won’t know until you try and revive them and see if it works. https://www.thehealthyhomeeconomist.com/activate-kefir-grains-fast/
I’ve read of people freezing them for 5 years and the grains are still fine.
I noticed on the back of the starter culture packet that you recommend, it says to use pasteurized milk. Is that necessary? Can you use raw milk?
This post explains why activation using pasteurized milk actually works faster than raw milk to activate kefir grains. https://www.thehealthyhomeeconomist.com/activate-kefir-grains-fast/
Would Kluyveromyces marxianus in Kefir be a replacement for alpha and beta blockers once the patient experiences a cytokine storm or would it be too late? I can see that Kefir would be a good way to help your body fight viruses along with other healthy practices. However, in ayurveda, dairy products, especially in fermented or cold form, are not permitted in cold weather. Warm milk with spices is ok. What would be a good alternative to cold and fermented dairy in the winter? I try to only have ice cream and yogurts on warmer days or in the afternoon, but if it is cold then I stick to having fermented vegetables or miso soup.
Yes your right these healthy gut friendly drinks are all chilled so I would be very interested to know any alternatives for the winter months too so if any one reading this knows any please let us know. Thanks
I make a pint of kefir every day and drink it room temperature in the morning. I prefer kefir at room temperature to chilled.
Is kimchi permitted in winter? I drink a small amount of room temp kefir in winter, not every day, and I add ginger, cinnamon and other spices to balance the dampness. Or, perhaps you could tolerate a tiny amount of kefir with/before a warm (turmeric) milk in winter, or use as a condiment? I feel that if the body is moderately strong, small amounts of kefir a few times per week in winter shouldn’t be overly cooling if other cold foods are avoided and the dosha is otherwise managed. I find it helps to protect my immune system.
Which kefir brands in the US contain Kluyveromyces marxianus or do you have to make it yourself?
No commercial brands contain this therapeutic strain as mentioned in the article. You MUST make it yourself with LIVE grains (not powder packets). Here’s where to get them if you can’t get some from a friend or merchant in your area. https://www.thehealthyhomeeconomist.com/go/milk-kefir-grains/
Isn’t a cytokine storm one of the adverse reactions to the jabs? When I was growing up in Eastern Europe that was a staple for the kids. Maybe that’s why we didn’t have as many adverse reactions or allergies common today.
Yes, that’s what I thought too, that it’s the experimental jabs that can also cause this in susceptible people. Same with the virus, only some people develop this storm.
“….hyperimmune activation (cytokine storm) such as that elicited by any vaccine…..”
I read this info from scientist Dr. Judy Mikovits, who also wrote the book “Plague of Corruption”. In this book she exposes the person of Dr. Anthony Fauci and his true character and role in this virus. Definitely not what the media is portraying. But since when does the media ever report truth and facts? I believe he also has patents on some of these jabs. Conflict of interest? That’s only the tip of the berg, according to the book. Why does he still have a tax-payer-funded job? I want my money back.
Thanks for the kefir info.