I will be honest here. Since I traveled from Spain to Germany, my diet has not been perfect. I usually managed to eat a reasonable fruit and quinoa breakfast, but finding fresh salads or making them for lunch was quite a challenge. That meant adding some of the foods that are not good for us endo girls. Things like cheese and meat. I can’t say the short period of doing this has affected my endo drastically, but it has made a huge dent in my digestion and how I’ve been feeling. I have felt tired, exhausted and somewhat bloated.
Anyway, instead of just trying to cut down on these foods that I knew were the reason for it all … I decided to explore a different way of thinking: giving the body the tools it needs to be able to break down these foods. more easily!
I had thought about trying this idea before, but to be honest I was a bit hesitant due to the “base” of the product. You see, kefir is typically made with milk. In case you are not familiar with what kefir is, it is a cultured product, essentially containing “live” bacteria. Like real yogurt or probiotics, but it is much more powerful. The cultivated part is what is so beneficial for the organism. It basically gives our digestive system a boost by giving it the good bacteria it needs to break down food more easily. These beneficial bacteria also have a massive secondary function, which many of us may not realize: it breaks down and eats away toxins in our bodies too 🙂 This includes all those pesticide-infused fruit and vegetable toxins, environmental toxins, and whatever other unwanted substance. organisms in our guts. One of the most important things about digestion is getting a good balance back. I personally think that we endo girls don’t have this correct balance. Many of us seem to suffer from digestive problems in addition to endo. Hey, I’m sure they told you endo is just an irritable bowel condition. What happens is that, when this balance does not exist, the intestinal bacteria cannot “eat” the negative toxins and break them down. With kefir and fermented foods, you will get much more powerful strands of these bacteria and they are young and “hungry”.
So I did it! I bought a milk-based kefir and decided to give it a try. The main reason I decided I would have to buy Milk Kefir was because it was convenient and easy to find in a store. If I had a choice, I probably would have made my own version with coconut milk (the same strands of bacteria are used). I am in Germany and the health stores here seem to have it. I can’t say I ever saw it in New Zealand or Australia … but maybe I didn’t really know about them then.
It tastes a bit like buttermilk. It’s quite bitter and a bit lumpy (though not in a bad way). I decided to add it to my fruit salad in the morning or I added some honey to it and drank it. I only had about a quarter cup at a time. I was quite nervous and really hoped that I would literally be running to the bathroom with a chronic case of diarrhea! – This is usually the reaction you would get from Milk. My stomach made those growls like this was exactly what I was going to do. I anxiously waited to see what would happen. Nothing … no “run to the bathroom” negative response. Instead, a few hours after eating it, I went to the bathroom and well … let’s just say it was a very satisfying and “liberating” feeling. I felt like they came out more and was in much better “condition” than I had been in weeks. I also didn’t have to try as hard and I didn’t experience any of the usual bloating and other nasty side effects (farting!) That one usually gets with poor digestion.
For two days I felt fabulous! My stomach was flat and everything was working as it should!
So I decided to make my own kefir. I took some fresh real milk and added it to about a quarter of the kefir bottle. I have put it in a dark cupboard with the lid resting on top. I hope it starts to ferment and grow its own bacteria from the milk. The idea here is that we simply provide the bacteria in the kefir with more “food”, which is real milk. For a few days it should have the same sour smell that it had when I bought the product, therefore I make my own. It should be kept in a warm place, bacteria like heat.
I am very excited to make my own kefir and how positive it reacted with my body. I think bacteria probably help break down the lactose protein, which makes us react badly to milk. I don’t know, but I know that I didn’t have the usual reaction that I have with dairy products.
Have you tried Kefir’s? Do you make your own? Share your knowledge!