Kefir and Yogurt: Good for the Brain

Probiotic milk is not only good for your digestion, research suggests it's also good for your brain! The following article, written for HandPicked Nation, reviews University of Southern California's research showing marked changes in the brain activity of women who consumed a fermented milk product.

Researchers at UCLA's David Geffen School of Medicine divided 36 healthy women into three groups. One group was given the fermented milk product with probiotic (FMPP) twice daily for four weeks. Another group was given a non-fermented milk product, and the third group was given nothing. The study included MRI testing before and after the four-week period.

The study's conclusion?

"Four weeks' intake of an FMPP by healthy women affected activity of brain regions that control central processing of emotion and sensation."

While further study is needed to show a definitive connection between fermented milk and elevated mood, the study validates the vital connection between the gut and the brain.

Sour milk products have been used for centuries to improve vitality and health. Hippocrates, the father of medicine, used liquid whey—or serum, as he called it—to strengthen immune resistance.

Kefir, a fermented milk product derived from globules of bacteria and yeast known as "grains," has a long history in Eastern Europe, Russia, and the Middle East. The word "kefir" is derived from the Turkish word "keif," which means "good feeling." An apt description for what fermented milk does for your entire body.

In the early 20th century, Nobel Prize recipient Eli Metchnikoff suggested that yogurt contributed to the longevity of Bulgarians, noting their average lifespan of 87 years. His "theory of longevity by yogurt" hypothesized that the consumption of live lactic acid bacteria in yogurt suppressed the multiplication of putrefactive bacteria in the large intestine.

"The dependence of the intestinal microbes on the food makes it possible to adopt measures to modify the flora in our bodies and to replace the harmful microbes by useful microbes." (Metchnikoff, 1907)

Why not consider adding some useful microbes to your diet? Be sure to look for the term "live cultures" when purchasing. The yellowish liquid on the top of the yogurt is the liquid whey. You might even try your hand at making your own fermented milk products. Yogurt strains like Viili and Matsoni are cultured at room temperature, eliminating the need for a yogurt maker. Cultures for Health offers an abundance of yogurt starters.

To read the article in its entirety, see Fermented Milk for the Gut and the Brain.

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Fermented Lemonade

Homemade whey works as the perfect "starter" for lots of fermented foods. Fruit chutney, ketchup, and homemade mayonnaise all ferment quite well when whey is used as part of the process. I recently used whey to inoculate a mixture of lemon juice, sugar, and water to create this fermented lemon punch.

I adapted the recipe found in the book Nourishing Traditions by Sally Fallon and Mary Enig. (Fallon's new book, The Nourishing Traditions Book of Baby & Child Care, is now available from many online booksellers.)

• Juice of 6-8 lemons (organic is optimal)
• 1/2 c. sucanat or other unrefined sugar such as rapadura
• 1/4 c. homemade whey
• 1/4 tsp. nutmeg
• 8 c. filtered water
• A bit of fresh fruit like pineapple or berries for extra flavor

Combine all ingredients in mason jar. Cap tightly. Allow to ferment at room temperature for 2-3 days. Strain if desired and refrigerate.

I used a citrus juicer to make the juicing process quick and efficient.

I use the leftover peels to create a fresh-smelling white vinegar cleaner by placing the peels in a mason jar and covering them with white vinegar. Allow to sit for 1-4 weeks. Strain and use as a general cleaner. I throw this in the bottom of my dishwasher to help my dishes come out crystal clear.

Fermented lemonade can be enjoyed by itself or combined with homemade kombucha or water kefir.

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