In a message dated 11/16/2010 9:10:26 A.M. Pacific Standard Time, [email protected] writes:
Alas, remember that any store bought kefir will undoubtedly be pasteurized -- which in essence (in my opinion) kills just about every healthy thing it I add probiotics back in pasteurized products. I learned when making wine one procedure said to kill the yeasts then add back good yeasts or else some bad ones could dominate and wreck the wine. I make my own sauerkraut and have to can it in order for it to keep longer than a week. Canning kills the yeasts. I even add probiotics to ACV instead of paying 500% more for u npasteurized versions. Brickey
