Answering a reader question:

Hi Dre, I thoroughly enjoyed your article. I have been making it for a while now after studying gut health as well. I’m wondering, how much a day do you drink? Is there a limit we should stay under?
https://drefitness.com/2017/02/11/why-i-drink-fermented-goats-milk-raw/#comment-21110

Hi Kelli!

Thank you for asking this great question. I’ll start by saying that I drink about 20 oz of kefir per day. This is spread out, preferably.

Kefir is easy to make. You just put these Kefir “grains” in some milk (preferably raw milk), let it sit for 24 hours at room temperature. Then you strain the grains and drink the fresh product or let it ripen.

I think it’s wise to practice moderation with kefir since it is very, very much alive. The benefit of kefir is that it supports your own native, ancestral bacteria. To get to the point where we are now, it is safe to assume that we are of bacterial lineage and it pays to honor that.

Kefir makes it possible to nourish the original bacterial lineage that was given to us from our mothers before, during, and after birth as well as from over three billion evolution-filled years of bacterial ancestry. Kefir recognizes and protects our native bacteria because if you go back far enough in time, kefir and humans share a common ancestor.

Kefir can eat away at the bio-films that candida uses to protect itself. Although transient in nature, the kefir liquid kills off bad bacteria, fungi, and deactivates viruses.

This means that the nutrients from food will support the good bacteria in the mission to sustain healthy balance in the microbiome.

I just wanted to share in case you thought it was interesting!