I'm not sure that it does have all the properties of the milk. The fermentation process chemically changes the milk without a doubt. Just wondering to what extent is it changed. I believe the bacterial cultures in kefir to be beneficial but at what expense?

Hello Eric
Interesting viewpoints.
Questions

1. My mother (79) is allergic to most dairy, cheese gives her little lumps on her face and flatulence. However she can eat yoghurt with no reactions. Why is that.

2. She has osteoporosis and has been on antibiotics for as long as 8 months straight and has most of the systems of candidiasis. I have sent her a powdered cal/mag/electrolyte drink complex, a green food supplement and had her get probiotics and digestive enzymes and she feels that her flatulence and digestive processes have improved and she is sleeping better. Also I have noticed her speech is much better when we talk. Much less hesitant and no longer garbled at times. She is several thousand miles away but we talk most days. I am concerned with her health and certainly do not wish to make things worse. She lives independently, has a very good social life and still drives so I consider myself fortunate in this regard. Any suggestions?

Thanks for your time

Regards Helen