Little Miss Muffet sat on her tuffet, eating her kefir and whey. Along came a spider who ate alongside her, and happily digested all day.
Don’t throw out your kefir if it separates into whey and curds. Your whey, although less appealing to many individuals, is a superfood which contains a lot of healing properties. There is something known as “The Whey Cure” which was used throughout history. In fact, Hippocrates and Galen, two founding fathers of medicine, frequently recommended whey to their patients to heal them. This whey was often referred to as “liquid gold.”
Whey has a lot of protein. One of these proteins, Lactoferrin, acts as a powerful antimicrobial and anti-inflammatory. It also contains vitamin B2, or riboflavin, which helps the body to convert carbohydrates into fuel. Bovine Serum Albumin, which is abundant in whey, is an amino acid that is an effective scavenger that removes toxic substances, and supports white blood cells and helps maintain healthy cholesterol levels.
The curds (or the cheese) portion of kefir contains most of the fat, casein, and vitamin A, but whey also contains a lot of beneficial properties and they both contain probiotics. Since most of the lactose is gone and the whey portion is 93 percent water, whey (which is rich in potassium) can help balance and remove excess fluids in the body and remove toxins. The kidneys filter wastes and toxins out of the blood and eliminate them in urine. The kidneys are constantly working and when they become overburdened, the excess toxins can collect in the body and form diseases such as gout, rheumatism, osteoarthritis, and some forms of eczema. Drinking kefir, and especially the whey, will assist the kidneys and liver in elimination of toxins.
The good lactic acid bacteria in kefir eat the lactose (milk sugars) out of the milk, lower the pH, make it tart, and cause the milk protein to thicken. The digestion of the lactose in milk when these bacteria ferment milk makes kefir easily digestible. Kefir is considered a pre-digested food. The bacteria make probiotics from the sugars and also make it 99% lactose free. If it does it quickly, because of higher temperatures or too many grains per the amount of milk, the kefir will separate into whey and curds.