Paras löytämäni kefiirisivusto (englanniksi):
http://users.sa.chariot.net.au/~dna/kefirpage.htmlJa ote sieltä siivilöidyn kefiirin lisäkypsyttämisestä:
"We need to consider looking into another important but overlooked matter. I am referring to the ripening of liquid-kefir. Unique advantages may be gained by ripening strained kefir for several days, before consuming the culture-milk product. Mild ambient temperatures, ranging between 12°C to 22°C [53°F to 71°F] is a good temperature range for ripening kefir. At day 1 to day 2 of ripening, Folacin should increase by some 117% to possibly 125% compared to the amount of folic acid found in the original fresh milk. There are other B group vitamins that increase during ripening, while a few B vitamins are found in slightly less amount, or remain at the same level found in fresh milk.
Other benefits of ripening include the reduction of lactose, which is desirable for the low carbohydrate diet, be it for reasons other than Diabetes. Another point to consider is the reduction of milk fat and cholesterol content of milk through the process of ripening."
Tuosta päättelisin että se valmis kefiiri on korkeintaan vähälaktoosista ei suinkaan lähes laktoositonta ja siivilöidyn kefiirin lisäkypsyttely sitten vielä vähentää sitä laktoosia.
Ja sen itse kefiirisienen terveysvaikutuksista todetaan tuolla siis seuraavaa:
"Ingesting kefir grains on a regular basis, as performed by the original masters of kefir, in my opinion, is a must-do if one wishes to gain optimum benefits of the kefir-ritual as a whole. Most research performed to date, which shows much promise, has been performed with actual kefir grains or the polysaccharide Kefiran, which kefir grains produce, consist of and release in the media [extensive research has not been carried out with actual real-kefir]. One cannot ingest kefir grains if one doesn't have kefir grains to begin with, and in order to propagate more grains!
Taking this to another level Initial interest in kefir came about when the famous Russian scientist, Professor Mechnikov learned of the long-life-span that the Caucasian tribes-folk enjoyed. It was believed that kefir was an important link to why these people enjoyed such a long-life-span with little to no disease. Although, if one neglects the fact that the tribe-folk did in fact ingest kefir grains and ripened kefir on a regular basis [as a kefir-ritual in a wholesome state], then AN important ingredient may be missing in the long-life-soup!"
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UKK
Etsi
Mä tykkään mieluummin ilman kuplia ja pidän keittiöliinaa päällä. Jostain kun kuin, että pitää myös pimeästä, niin on nätisti liinalla peiteltynä, pieni vauva 
Öljyjen ja rasvojen kohdalla uv-valo ihan selvästi aiheuttaa hapettumista, mutta mikäs o noiden hapatusjuttujen kanssa?
