I had some serious troubles with consuming too much bread wheat oats rye cow milk curd cheese and butter. Been making all kinds of gains but also got all kinds of health issues. Now I went gluten/dairy free and it's been great since but I want to know about fermented milk a.k.a kefir, I've heard that has their casein is broken down by bifido-lacto bacteria therefore it's less risky, also while making kefir they actually they using formula so it's not real milk with cow hormones but rather a sort of whey protein where there's no meat but it still has protein and aminos.
I've seen Dr. Neal Bernard and some other pro-health-eating lectures. My main question is: Do you think there's more to it? Is this all the truth or am I missing something about this whole food conspiracy stuff?
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RomacGorilla
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It's very individual how you tolerate kefir. Cesin in dairy is the bad guy, the less cesin the better. I know many that on plantbased ,gluten and dairy free diets that are using kefir without problems. In fact I believe you really need it if you are eliminating dairy.
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Have you checked out the Gluten Free Guerrillas group on HU? I've been Gluten Free for 3-4 years since I have a wheat/gluten intolerance. If you're interested in checking out the group, please go to: healthunlocked.com/glutenfr...
The issue for most people who are dairy intolerant is lactose, the sugar found in milk, rather than the protein, casein. Kefir is made up of a symbiosis of yeasts & lactobacillus which use lactose as their food source, so some milk intolerant people can eat it without a reaction due to the lactose being consumed by the kefirans.
I drink kefir every day, & have found it beneficial to my digestion, as well as my nutrient intake. I started making it from commercial kefir, then progressed to kefir powder, then kefir grains which look like tiny cauliflower florets. The latter should last indefinitely if cared for, ie, fed with a suitable substrate for it to grow, & kept at an ambient temperature. It takes about the same time to make as a pot of tea, so is very easy & not time consuming. I have always used fresh unhomogenised organic wholemilk for the grains, as homogenisation alters casein molecules, & antibiotics in non-organic milk will kill the grains.
I've kept mine happy enough to grow from 10g 2-3mm to 200g 5-10mm with countless tiny grains, as they especially like gold top milk with extra fat. They can be kept alive in lower fat milk, or nut milks, even watered juice, bit they won't reproduce as well, or have the same nutritional value, especially protein, K2 & B12. I also do a daily batch of drained kefir & add some chopped organic apple, lemon, or grapefruit for a second fermentation. It's not fruity as the kefir eats this as well, but makes the kefirans reproduce so rapidly, the carbon dioxide makes it slightly fizzy. If it's left long enough, it can be made into cheese, similar in texture & taste to cottage cheese. They whey should be drunk as this contains the water soluble B vitamins.
There are thousands of articles available on the internet regarding the health benefits & how to grow your own kefir. I've not read anything negative about kefir, but you need to try it yourself, & perhaps every day for several months to feel the benefit. What it won't do is make up for a poor diet, so it's not a quick fix.
If you really want a dairy free probiotic, try kombucha. It's just as easy to grow.
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Kefir with raspberries and flaked almonds. 
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