Re: EM Healing Story

"Kefir didnt agree with me that much...or it did but I ended up craving it a lot and got mucousy."

The problem might come from the milk used. Ideally it should be raw. The one I use is pasteurized at a low heat and unhomogenized... I like it, but do not crave it like I used to crave regular milk and yogurt.


I do not do anything specifics for chelating. I believe that taking a lot of minerals can help to displace heavy metals. Zinc helps particularly to eliminate cadmium. I also believe that probiotics can help chelation. Antioxidants can help increase active glutathione levels and thus help natural chelation.


I should also have said that I do use kefir made from 3.25% fat milk (highest available), I take coconut oil although I have not been taking it in the last days (when my digestion distinctively got better), I eat an average of 2 avocadoes a day, and I will introduce nuts as soon as I notice they get well digested. I eat many raw omega 3 eggs too. I do believe raw fats are very important.

Curiously my appetite has increased, maybe because my body has been starving for so long.


You should use pH strips to test your batches, it's cheap and a little makes a long way. Although it quickly get the sour tastes, fermenting it further can greatly increase the antioxydant content, and increase the non-purple sulfur based bacterias (PNSB) which seem to have the most "cleansing" effect, as they're a kind of bacterias that feed off wastes (including the wastes of the other organisms in the EM). I've heard they can feed off PCBs and that kind of toxic compounds that get its way to our bile and body fats.