Friday, September 25, 2009

My Anti-Cancer Treatments: Kefir

My raw goat's milk kefir grains, in a clean Mason jar, just prior to adding raw milk.

Kefir, which can be made with any kind of milk (including soy milk and coconut milk) has very potent anti-neoplastic, anti-bacterial and anti-fungal properties. It also significantly increases cancer-fighting natural killer (NK) cells.

Kefir is also rich in vitamins B6, B12 and K, biotin, calcium, folic acid, potassium and magnesium.

It is very easy to make at home. Simply mix milk with kefir grains, and let it sit at room temperature for about 24 hours. Strain the milk and retrieve the kefir grains for your next batch of kefir.

(2002) Anti-tumor activity of milk kefir and soy milk kefir in tumor-bearing mice:
The effects of oral administration of milk and soy milk kefirs on tumor growth in tumor-bearing mice and the mucosal immunoglobulin A response in mice were studied. Oral administration of milk and soy milk kefirs to mice inoculated with sarcoma 180 tumor cells resulted in 64.8% and 70.9% inhibition of tumor growth, respectively, compared with controls.
(2006) Antitumoural antibacterial and antifungal activities of kefir and kefir grain:
The daily intraperitoneal administration of 0.50 mL kefir for 20 days to mice; containing transplanted fusiform cell sarcomas resulted in a significant decrease in tumour size. Kefir-induced disappearance of tumoural necrosis was also evident. With respect to the antibacterial activity of kefir, the greatest activity was exhibited against gram-positive coccus, staphylococcus, and gram-positive bacillus. Kefir grains showed higher antibacterial activity than kefir. Kefir also demonstrated antifungal activity against Candida, Saccharomyces, Rhodotorula, Torulopsis, Microsporum and Trichopyton species. The results demonstrate that kefir possesses antibacterial, antifungal and antineoplastic activities, and provides credence to the folklorec use of kefir for a variety of infectious and neoplastic diseases.
(2007) Effects of a fermented milk drink containing Lactobacillus casei strain Shirota on the human NK-cell activity:
In the experiments with middle-aged volunteers, NK activity significantly increased 3 wk after the start of intake, elevated NK cell activity remained for the next 3 wk, and this effect was particularly prominent in the low-NK-activity individuals.
(2009) Probiotic potential of lactic acid bacteria isolated from fermented dairy milks on antiproliferation of colon cancer cells:
The probiotic strains of E. faecium RM11 and L. fermentum RM28 also triggered antiproliferation of colon cancer cells at the rates of 21-29%, and 22-29%, respectively. This suggested that both strains could be used as potential probiotics in functional food or for colon cancer biological products.
(2000) Anti-Metastatic Effect of Kefir Grain Components on Lewis Lung Carcinoma and Highly Metastatic B16 Melanoma in Mice.

(2007) Kefir extracts suppress in vitro proliferation of estrogen-dependent human breast cancer cells but not normal mammary epithelial cells:
Anti-tumorigenic effects have been demonstrated in animal studies from the intake of kefir, a traditional fermented milk product believed to originate from the Caucasian mountains of Russia. In the present study, the antiproliferative effects of extracts of kefir, yogurt, and pasteurized cow's milk on human mammary cancer cells (MCF-7) and normal human mammary epithelial cells (HMECs) was investigated at doses of 0.31%, 0.63%, 1.25%, 2.5%, 5%, and 10% (vol/vol). After 6 days of culture, extracts of kefir-fermented milk depressed MCF-7 cell growth in a dose-dependent manner, showing 29% inhibition of proliferation at a concentration as low as 0.63%, whereas yogurt extracts began to show dose-dependent antiproliferative effects only at the 2.5% dose. Moreover, at the 2.5% dose, kefir extracts decreased the MCF-7 cell numbers by 56%, while yogurt extracts decreased MCF-7 cell proliferation by only 14%. No antiproliferative effects of kefir extracts were observed in the HMECs, while the yogurt extracts exerted antiproliferative effects on HMECs at the 5% and 10% doses. Unfermented (pasteurized) milk extracts stimulated proliferation of MCF-7 cells and HMECs at concentrations above 0.31%. Peptide content and capillary electrophoresis analyses showed that kefir-mediated milk fermentation led to an increase in peptide concentrations and a change in peptide profiles relative to milk or yogurt. The present findings suggest that kefir extracts contain constituents that specifically inhibit the growth of human breast cancer cells, which might eventually be useful in the prevention or treatment of breast cancer.
If I had breast cancer I would use raw unpasteurized grass fed cow's milk (which is loaded with conjugated linoleic acid) in making kefir, but based on the abstract above, I would limit (Dr. Campbell pointed out in "The China Study" that low intake of animal protein is safe **) or completely eliminate my intake of unfermented and/or pasteurized milk products (I personally will not eat or drink any pasteurized milk or diary products containing pasteurized milk):

(2000) Milk fat conjugated linoleic acid (CLA) inhibits growth of human mammary MCF-7 cancer cells.

(2008) Conjugated Linoleic Acid causes apoptosis in breast cancer cells.

(2008) Growth inhibition of osteosarcoma cell MG-63 by a mixture of trans,trans conjugated linoleic acid isomers: possible mechanistic actions.

(2009) Conjugated linoleic acid (CLA) inhibits expression of the Spot 14 (THRSP) and fatty acid synthase genes and impairs the growth of human breast cancer and liposarcoma cells.

Health Benefits of Conjugated Linoleic Acid, by Dr. Mercola:
Pasture-grazed cows had 500% more CLA in their milk than those fed silage.
CLA may be one of the most potent cancer-fighting substances in our diet.
In animal studies, as little as one half of one percent CLA in the diet has reduced tumor burden by more than 50 percent.

CLA: The Secret Weapon in the Battle Against Cancer

(2008) Unpasteurized milk consumption and subsequent risk of cancer:
These data suggest that consumption of unpasteurized milk does not increase risk of cancer.
Health Benefits of Grass-Fed Products, by Eat Wild - very comprehensive

Milk kefir is an alkalizing food (from BodyEcology):
Kefir means "feel good" in Turkish and has been used for centuries to create energy and health. A wonderful alkalizing meal, milk kefir should be added only when your intestines lining is not inflamed so that the casein protein will not "leak" through the wounded gut lining.
Health care experts recommend healing a leaky gut by consuming coconut kefir for three weeks prior to using milk kefir.

The Magical Power of Fermented Foods

I got my kefir grains HERE.
My grains are multiplying like crazy, and if you need grains, you may also email me privately (click on my blogger profile).

You can find raw milk HERE.

I sweeten my kefir with a little bit of alkalizing stevia.
It is delicious . . . .

** Dr. Colin T. Campbell recommends that we obtain 80% of our protein from plant sources, 10% from fish, and 10% from "other" sources.


kefir grains guy said...

Those are some nice looking kefir grains. And very detailed info! Now that's what I call doing your research.

Thanks for the info! Happy kefir drinking! : )

Dana Herbert said...

You're welcome Kefir grains guy, lots of new medical literature coming out about the potent anti-cancer effects of kefir and CLA (high in raw milk)...I love it!

Shandy Monte said...

I drik Kefir everyday.. (coconut kefir) but I would like to make my own... I think I am going to... :) Thanks Dana!

Bryan - oz4caster said...

Great article! I've been making kefir for almost 5 years now. I make a quart a week from wonderful raw purebred Jersey milk. I ripen it for two days until it is well separated and drink it plain. I do like to gently blend it for a smooth texture.

kefir said...

Ive been researching for more actual scientific findings for kefir. I wish they could release more studies soon.

Great blog Dana. Post more about your experiences :)

Take care


Emily said...

My parents grow their kefir with water and dry figs. It tastes so much better than the milk version. Do you know whether it has the same cancer-fighting benefits?

Jessica Lopez said...

I absolutely LOOOOVE LOVE LOVE this article. I love kefir/fermented foods and I am doing research on my cancer chapter that I'm writing for my health program, and will definitely be siting your article. I love the studies you linked with it. Thank you!! :)

Anonymous said...

I am in treatment for breast cancer and have just started making my own goat milk kefir. Thank you for the research.