Re: Strep_agalactiae

I've read several articles on kefir in SCD and they don't state that it has to be raw milk. Even Elaine did not suggest it at the beginning only. 

From Elaine:

Kefir is a yeast fermentation which produces alcohol. So the yogurt made from Kefir grains will have a good deal of alcohol. Furthermore, upon checking, I have found that after a 24 hour fermentation there is 5% lactose remaining in kefir fermented milk. Kefir is a wonderful food but I cannot recommend it until the child is well.

So, if one ferments it for 48+ hours the chance of remaining lactose is a lot less than 5% after 24 hours. Alchohol isn't a big deal either. The yeast there is the beneficial kind. Boiling or/and zapping the milk is the safety requirement. If a person is really sick then it is understandable - only SCD yogurt at the beginning, but only until they get better. 

Newport, how can you justify your statement "stop kefir"? 

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