The Bulletproof Diet

This great diet is something like Paleo Atkins meets high tech.  Dave Asprey, the author of this diet, spent many years researching and experimenting on himself to come up with this plan.  He communicated with leading edge doctors and scientists, and he invested a substantial amount of his own funds on equipment and testing in his quest to get the truth about what really works with respect to diet and health.  During that time up through the present day, he maintains a blog and a radio show.  His site also has a forum where others can ask questions and report their own results.

I became aware of Dave Asprey’s work at least three years ago.  I have an early version of his food guide that I downloaded back in March of 2012.  The latest version of The Complete Bulletproof® Diet Roadmap is attractive and quite useful.  On this chart, various foods are categorized as Bulletproof®, Suspect, or Kryptonite.  I can vouch for some foods being absolute Kryptonite.  For instance, if I fall for the advice that oatmeal makes a great breakfast and have a bowl of it, I will soon be back in bed asleep.  A food is definitely Kryptonite if it can knock someone out like that.

Anyway, I became interested in Dave’s material again when I saw his email with the subject, “Vision quests for neuroscientists?”  The title of that show is Alberto Villoldo: Brain Hacking & One Spirit Medicine.  This got my attention since I am currently taking classes in shamanism.  During the interview, Dave talked about the extent of his research and experiments, and I became intrigued all over again.  I found out that he had recently published his information as a book, The Bulletproof Diet: Lose up to a Pound a Day, Reclaim Energy and Focus, Upgrade Your Life.

I bought the book for my Kindle and began reading.  Dave talked about how his diet encourages the growth of the type of intestinal flora that encourages slimness.  Now I was even more interested!  I was at the time going through yet another round of concurrent antibiotics and antifungal medications to treat various conditions.  I liked the idea that perhaps I could encourage my body to restore itself in that direction as I recovered from the antibiotics.

Dave Asprey’s suggestions in The Bulletproof Diet turn standard dietary advice upside down, but he certainly isn’t the only one saying that standard recommendations are all wrong and even opposite of what the body actually needs.  For instance, Dave recommends getting 50% – 70% of calories from fat with much of it coming from saturated fat.  He claims that saturated fat and cholesterol are the building blocks for all of our hormones.  The highest recommended meats are grass-fed beef and lamb as well as pasture-raised eggs.  Poultry, even the organic pasture-raised kind, is down in the Suspect category due to its higher content of inflammatory unsaturated fats.  Conventionally raised meats of any kind are in the Suspect to Kryptonite range due to the hormones, antibiotics, and GMO ingredients that are often in the feed.  Some conventionally raised animals are literally fed garbage.  On top of that, the conditions in which these animals are raised are quite unsanitary.  It is not unusual for cattle at a feedlot to be standing deep in their own filth.

As Dave says in his book,

One of the biggest leaps I took was to begin eating more butter made from the milk of grass-fed cows. This was scary. It went against everything I’d been told about healthy eating my entire life, but I had done the research and checked the science and I wanted to fix my hormones, so I took a deep breath and stopped holding back on butter. I knew that if I was wrong, my body would show more inflammation in blood panels and I could always stop eating it. Immediately, magical things started to happen. My ability to focus increased, I started losing weight, and my blood panels showed less inflammation, not more—but why?

From there, he began his quest to find out why the butter worked so well.

At the foundation of The Bulletproof Diet is Bulletproof Coffee®.  Among the benefits Dave cites for his coffee recipe are (in his words):

  • stomps on hunger and cravings
  • lights up your brain with an alternative energy source
  • helps you lose weight and build muscle
  • increases focus and performance

Dave emphasizes that the quality of the ingredients of Bulletproof Coffee® is key to its function.  The coffee MUST be as free as possible of mycotoxins from fungal contamination.  The butter MUST be from grass-fed cows.  While coconut oil can be used in Basic Butter Coffee, MCT Oil is preferable and gives the Bulletproof® results.

Since coffee in the United States is not tested for these mycotoxins, Dave has made his own Bulletproof® brand available.  Paper filters should not be used when making Bulletproof Coffee® since the oils containing some of the best components in the coffee will cling to the paper.  A gold filter can be used in a drip coffee maker.  I chose to give a French press a try.  Admittedly, it is more work to make coffee that way, but the results are worth it.  The flavor is that much better.

The butter from grass-fed cows most readily available in the United States is Kerrygold Pure Irish Butter.  It is shown here to the right.

If choose to get a French press and you are serious about using it every day to make coffee, I suggest getting a quality item.  With less expensive coffee presses, the plunger may fall apart, the screens may rust, and the carafe may not be adequately heat tempered.  The SterlingPro Coffee & Espresso Maker comes highly rated; and at the time of this writing, it is available on with 2 bonus screens included for only $29.95.

What follows is the recipe for Dave’s Bulletproof Coffee®.  I expanded the instructions a bit.

  • Up to 1 liter filtered water
  • 2 heaping scoops Bulletproof® Coffee, ground
  • Up to 2 Tbs MCT Oil such as Bulletproof® Brain Octane Oil  (It’s STRONG – start with 1 tsp. and work up over several days.)
  • Up to 2 Tbs unsalted grass-fed butter or ghee  (In Dave’s words:  “Realize salted coffee is a crime.  Do not do this with salted butter. Bleah.”)
  1. Use the carafe of the French press to measure the water for the coffee.  Pour it into a kettle and heat until just boiling.
  2. While the water is heating, put the coffee into the carafe of the French press.
  3. When the water is ready, slowly pour it over the coffee in the carafe, moving the stream around to break up any lumps in the coffee.  If necessary, use a soft spatula to stir away any remaining lumps.  Place the plunger and lid on the French press, but do not press the plunger down just yet.  Let the coffee steep for 5 minutes.
  4. While the coffee is steeping, put the butter and oil into the blender jar.
  5. When the coffee has finished steeping, SLOWLY press down on the plunger of the French press.  This will separate the coffee from the grounds.  It is best to do this slowly to minimize the amount of grounds that slip past the filter screen on the plunger.
  6. Pour the coffee through a fine-mesh tea sieve into the blender jar.  This should catch grounds that slipped past the filter in the French press.
  7. Place the lid securely on the blender jar.  This is IMPORTANT since you do not want hot coffee flying around your kitchen!
  8. Hold down the lid long enough to make sure that it won’t fly off and turn on the blender.  Blend for at least 30 seconds.
  9. While the coffee is blending, rinse the screen of the French press and set it out to dry to prevent rusting of the screen.  Dispose of the coffee grounds properly.  Do NOT put them down your sink.
  10. Pour the coffee into a mug and enjoy!

Please pay attention to the warning about starting slow with the MCT Oil.  The potential result of overdoing it could be, as Dave puts it, “disaster pants.” He’s not kidding about that.  If you choose to start with the full amount anyway, please do so on a low-stress day when you will have easy immediate access to a toilet all day long.  I don’t want anyone coming back here after not heeding this advice and saying that they had a blow-out in front of their company president or best customer.

Please note: The butter linked here is an 8-pack of 8-oz. packages.

Antibiotics and weight gain

I recently did a course of the antibiotic Azithromycin to treat an ear infection. I dreaded the thought of unbalancing my system, but the infection was affecting my hearing. The thought of losing my hearing to an infection was out of the question.

Anyway, soon after taking the antibiotic, I noticed that my weight was beginning to go up again. I had long thought that my last major run-up in weight was due to a microbial imbalance (see Master Cleanse). I decided to do a little research on my hunch.

As it turns out, a book was released a few months ago on this very issue. Dr. Martin J. Blaser has been studying the effects on health of microbial imbalance due to antibiotics since 1977. He has published his findings in the book Missing Microbes: How the Overuse of Antibiotics Is Fueling Our Modern Plagues.

Along with obesity, Dr. Blaser cites microbial imbalance as a cause of asthma, allergies, diabetes, immune disfunction, inflammatory bowel disease, reflux, and autism. It should not be much of a surprise that antibiotics cause weight gain. Animal husbandry has known this for decades. Conventional animal feeds tend to be laced with antibiotics because they have been found to promote accelerated growth and fattening in animals.

So you’ve taken antibiotics, and now you’re gaining weight. Now what? Unfortunately, scientists do not yet know much about how to restore proper microbial balance. We’re still guessing at it. Fecal transplants have been found to be helpful, but they are not particularly practical, not to mention the “ick” factor. If I had to guess, a typical anti-candida diet and supplement therapy would be a good choice for restoring balance.

Diet for an Irradiated Planet

It seems that the rules for what is optimal in a diet change when radiation is present in the environment, as it is now since the Fukushima Daiichi event on March 11, 2011.  A great amount of radiation has been released into the atmosphere and water since that time, and the release has not stopped.  This has resulted in the contamination of not just the local area, but much of the Pacific Ocean and Northern Hemisphere.  Radiation related illnesses have risen significantly in many regions since then.  For instance, some believe that the strange polio-like illness seen in California children is related to radiation contamination.  To get an idea of just how serious the problem is, you may be interested in viewing an interview with Leuren Moret.

Leuren Moret makes it all sound very dire, but some solutions are discussed toward the end of the video.  Surprisingly, one of the solutions suggested involves using the infamous HAARP system to clean up the radiation.

In the meantime, we have to eat.  So what is best?

First, all water should be filtered through a reverse osmosis filter.  This will remove nearly all contaminants, but Tritium will still remain since it is a radioactive hydrogen that attaches to the water molecule.

Dairy products should be strictly avoided.

Do not eat anything from the Pacific Ocean, including seaweed, or any freshwater fish.  All of these are highly contaminated now.

A macrobiotic diet has been found healthful in Japan.  Those in Japan who eat the Japanese macrobiotic diet are relatively healthy while those eating a more Western diet are getting sick and dying.  The suggested diet consists of brown rice, miso, cultured vegetables, root vegetables, and fruit.  Vegetables that grow at the surface such as lettuce should be avoided.  If you can, buy food produced in the southern hemisphere.

Use of iodine products is also recommended.

Beyond diet, Leuren Moret suggests avoiding air travel where possible, particularly over the Pacific or North America.  Not only are pilots and frequent flyers getting ill, but the radiation in the air is compromising the structure and mechanics of the airplanes.  This has seriously increased maintenance issues in the air fleet.

Fukushima and Diet | Leuren Moret: Global Nuclear Coverup
Lifestyle | Leuren Moret: Global Nuclear Coverup
Currents | Leuren Moret: Global Nuclear Coverup

Ice Cream!

ice-cream-makerI finally after many months of consideration bought a Cuisinart ICE-21 Ice Cream Maker.  Why, oh, why did I wait?  It has turned out to be one of my favorite kitchen appliances.  Not only is this appliance very easy to use, but I can now make my own low-carb high-fat ice creams that fit the guidelines of my desired diet.  Specifically, this means that I can have ice cream made with natural no- or low-calorie sweeteners such as stevia and xylitol.  Let me be clear here that the ice creams are not less expensive that ice cream available in your local supermarket; rather, my purpose in making my own ice cream is to obtain a nutritionally superior product while accommodating my sweet tooth.

I have found the Rubbermaid Premier 7-Cup Food Storage Container to be the perfect size for a batch of ice cream.

The following is Cuisinart’s own video about this ice cream maker.

I have been using the following no-cook recipes in my ice cream maker.  I use stevia with the xylitol to increase sweetness while minimizing the intestinal distress that can result from consuming too much sugar alcohol.

Coconut Milk Ice Cream

2 cans regular coconut milk
1/2 cup xylitol
1 teaspoon vanilla
1 dropper liquid stevia extract

  1. Freeze bowl of ice cream maker for at least 24 hours.  (Just keep it in the freezer at all times when not in use so that it is always ready.)
  2. Place all ingredients into blender; blend well.
  3. Pour mixture into assembled ice cream maker.
  4. Turn on ice cream maker and process for 20 minutes.
  5. Transfer ice cream into container and freeze to increase firmness.

Mint Chocolate Chip Ice Cream

1 cup organic heavy cream from pasture-raised cows
1 cup organic half-and-half from pasture-raised cows
1/2 cup xylitol
1 dropper liquid stevia extract
1 tsp peppermint extract
dash salt
2 frozen Amberlyn dark mint chocolate bars (These can be purchased at Costco road shows.)

  1. Freeze bowl of ice cream maker for at least 24 hours. (Just keep it in the freezer at all times when not in use so that it is always ready.)
  2. Place cream, sweetener, flavor, and salt into blender; blend well.
  3. Pour mixture into assembled ice cream maker.
  4. Turn on ice cream maker and process for 20 minutes.
  5. Place chocolate bars into a plastic bag.  Pound with a mallet or meat hammer until the bars are broken into chips.
  6. Stir chocolate chips into processed ice cream.
  7. Transfer ice cream into container and freeze to increase firmness.

Hormones and Fat

It has long been taught in health orthodoxy that a low-fat diet was ideal for preventing disease; but more and more, this idea is being called into question.  As more and more new research comes in, the orthodox medical establishment has had to grudgingly admit that perhaps their theories have been wrong all along.  On the weight maintenance side of things, we have been taught that higher intake of dietary fat makes us gain body fat, but research is now showing that the opposite may be the case.

One must keep in mind that fat is a basic building block of the body.  For instance, the membranes of every cell in the body are overwhelmingly composed of fat molecules.  Optimal health of the cells requires adequate intake of fats for the production and maintenance of the cell membranes.  Furthermore, those fat molecules must be of the correct type to create cell membranes of greatest health.  Eating artificially altered fats such as hydrogenated oils will impact the quality of cell membranes as unnatural molecules become incorporated into the structure of cell membranes.  Dietary fat is not just fuel!

fats-hormone-production-role_aFat and cholesterol are also essential building blocks of hormones such as estrogen and testosterone.  A diet too low in fat could well result in levels of hormones too low for health.  How handy it is that those who have followed the medical industry’s guideline of a low fat diet now find themselves dealing with deranged hormone levels.  Now the pharmaceutical industry can sell them hormone patches to bring those hormone levels back up.  They must be seeing dollar signs!  Wouldn’t it be better, though, to correct the problem at its source?  That would be done by correcting the dietary imbalance that created the problem in the first place.  Disease is the result of either insufficient nutrition and/or exposure to toxins.  When the environment of the cells is corrected, health returns.  The correction required to improve levels of hormones such as testosterone and estrogen is the inclusion in the diet of more fat including saturated fat.  Testosterone and other steroidal hormones are actually derived from cholesterol, and so cholesterol must be present for the creation of these hormones.  If the level of these hormones in your body is too low, then perhaps it is because you are doing too good of a job of “controlling” your lipids and cholesterol.  Good sources of dietary fat include the following:

  • Olives and Olive oil
  • Coconuts and coconut oil
  • Butter made from raw grass-fed organic milk
  • Raw nuts, such as, almonds or pecans
  • Organic pastured egg yolks
  • Avocados
  • Grass-fed meats
  • Palm oil
  • Unheated organic nut oils

Current high rates of vitamin D deficiency in the United States may also be due to the low-fat diet orthodoxy.  Vitamin D is made from cholesterol and resembles a steroidal hormone.

Too much sugar intake can also reduce testosterone levels.  Carbonated beverages have become the greatest contributor to sugar intake.  If one needs to break the habit of drinking sugary beverages, I suggest making diet sodas with carbonated water and natural alternative sweeteners such as stevia.  Liquid stevia extract is available already flavored.  Plain liquid stevia can also be used with separate flavors or lemon juice.  Suppliers of natural flavor products can be found online.  Xylitol is also a good choice since it helps control harmful microbes in the body that can result from eating a diet too high in carbohydrates.  Artificial sweeteners such as aspartame (Nutrasweet) and sucralose (Splenda) should be strictly avoided due to their high toxicity.

What all of this comes down to is that a low-carb high-fat Atkins-like diet may be useful in correcting hormone derangement.  This diet reduces carbs and raises fat while keeping protein levels steady.  When protein levels are kept steady, stress on the kidneys is prevented, thus eliminating the primary medical concern about low-carb diets.  Carbohydrates in such a diet should come from vegetables.

Further reading:
9 Body Hacks to Naturally Increase Testosterone
Low Testosterone and Heart Disease Linked—But What’s Really Causing Them?
Testosterone Decline: How to Address This Challenge to ‘Manhood’
Rising Role Of Fat Reveals Importance In Strength And Performance!
Diet and serum sex hormones in healthy men.
Low-Fat Diet and Avoidance of Vitamin D – Two Health Recommendations You’re Best Off Rejecting
The link between vitamin D deficiency & low-fat diets
The Potential Dangers of Sucralose (Splenda)
Aspartame: By Far the Most Dangerous Substance Added to Most Foods Today
What is a high-fat diet
The Art and Science of Low Carbohydrate Living: An Expert Guide to Making the Life-Saving Benefits of Carbohydrate Restriction Sustainable and Enjoyable

Shifting Needs

I think I have figured out why there has been so much confusion about what is the optimal diet.  It has a lot to do with the fact that our physical vibration is changing as the Earth moves into a new dimension.  Higher frequencies have different needs.

I have been reading The Three Waves of Volunteers and the New Earth by Dolores Cannon.  In this book, she reports on hypnosis past life sessions that have included communication with the collective Subconscious.  It should be noted that this is not channelings through Ms. Cannon; rather, the information came through the client themselves.  The soul purpose of the clients in this book is to help people to make the energetic shift into the next dimension.  As part of this, there are brief mentions of the diet changes that need to occur as people shift.  Those who continue to eat in the old way will find themselves becoming sick.

According to these sessions, the diet needs to become lighter, more fruit and vegetable based, and more liquid.  Soups and smoothies are good ideas.  Juices should be unsweetened.  Raw fruits and vegetables are better than cooked.  The soups should not be chunky, but rather blended smooth.  Meat does not need to be entirely avoided; but when you do choose to eat it, make sure that you are choosing meat from animals that have not been given food with additives or medications.  The chemicals in these additives can interfere with increasing vibration.  The same applies to our food.  Additives should be strictly avoided, including sugar.  As vibration shifts upward, it will become increasingly difficult to digest solid things.  It would seem that juicers and high-speed blenders will become standard in our kitchens.

Of course, it might be a shock for the body to make a sudden adjustment to this type of diet.  I found the following chart at Golden Age Journey: Diet for Ascension, which was apparently derived from information in Earth Awakens: Prophecy 2012 – 2030 by Sal Rachele.

Dietary Stages on the Path of Ascension

  1. Pure ingestion of prana life force (no air, water or food)
  2. Breatharian (ingestion of air only, no food or water)
  3. Water only (no ingestion of food)
  4. Liquid supergreens, liquid vitamins and minerals only
  5. Raw vegetable juice fasting
  6. Raw vegan diet (fresh vegetables and some fresh fruit)
  7. Vegan unprocessed (fruit, vegetables, nuts and seeds)
  8. Vegan processed (includes grains, sugars, caffeine, etc.)
  9. Vegetarian (includes dairy and eggs)
  10. Partial vegetarian (no red meat or dairy products)
  11. Mostly omnivore (everything except red meat)
  12. Omnivore (all types of food)
  13. Junk food diet (fast food, mostly fried and processed)

Obviously, the first several diet schemes are for those who have achieved a substantially greater vibration already.  Though a handful of people in this dimension claim to be breatharian, that is something usually found in dimensional octaves beyond our perception and should not be attempted here.  In this dimension, we need to eat.  Given the information in Dolores Cannon’s book, it would seem that we should aim to be in the 5 to 6 range most of the time.

That said, it is possible that I misunderstood what was happening when I was about three months into my vegan experience some three years ago now.  Since my diet had been fully supplemented all through, so a deficiency should not have been a problem.  The “physical depression” I reported then may actually have been either an ascension symptom or part of the process of clearing toxins out of my system.  There is quite a lot of information out there about ascension symptoms.  This article is probably as good as any:  Ascension Symptoms.

How Exactly Roundup-Ready Foods Harm You

Dr. Mercola shared the following YouTube video in a recent article.

The Coming Paradigm of Pursuing Biological Balance

I am currently reading An Epidemic of Absence: A New Way of Understanding Allergies and Autoimmune Diseases by Moises Velasquez-Manoff.  In a nutshell, it is about how the decreasing biodiversity of our environment is creating more disease.  It is about how our agricultural methods, sanitation methods, and compulsive cleaning have in very short order eliminated many of the microorganisms and parasites that we evolved to deal with.  We for the most part no longer live with farm animals.  We seldom come in contact with excrement where in our not so distant past, it was all around us.  Our agricultural growing and distribution methods result in near-sterile produce.  Now that our immune systems have little to contend with, they turn on ourselves.  We are seeing increasing asthma, allergies, and autoimmune diseases with each new generation living in an environment devoid of the organisms our immune systems are familiar with.

The book begins in a bizarre way.  The author is seeking to infect himself with hookworms in a desperate hope to improve allergy and autoimmune conditions.  The very idea of it is so counter to the paradigm of eradication that we have been living in for the past century or two.  We think we are doing a good thing when we eliminate parasites; and yet when one practitioner dewormed pregnant women, she discovered that their offspring suffered from allergies at a greatly increased rate.  In contrast, some who have purposefully infected themselves with worms have seen reductions in allergic and autoimmune symptoms.  Lest anyone think to do the same, it must be remembered that the science of balancing one’s internal biology is still in its infancy.  We are a long way off from having dependable protocols for balancing the immune system in our modern world.

This book points to a new health specialty coming maybe ten or twenty years in our future, I would guess.  Practitioners of this specialty will use genetic testing, culture testing, and multigenerational environmental history to develop custom protocols for balancing internal biology and preventing allergies and autoimmune diseases.  The genetics of our immune systems are highly complex.  They were shaped over time by the prevailing biological environment in any given locale.  Since there is vast variation in environments, there is likewise vast variation in the immune strategies developed in our genetics.  What will stimulate one individual toward health could cause in another an immune system meltdown.  For this reason, protocols will ideally be custom-made for each patient.

So what does all of this have to do with diet?  Early attempts at achieving biological balance have included probiotic foods such as yogurt, kefir, and cultured vegetables, as promoted in The Body Ecology Diet: Recovering Your Health and Rebuilding Your Immunity by Donna Gates and Linda Schatz.  This may not be entirely without risk.  For instance, Moises Velasquez-Manoff says in his book that overabundance of even a generally friendly organism such as Lactobacillus acidophilus in the small intestine can cause problems for some, resulting in a condition called Small Intestine Bacterial Overgrowth or SIBO.  Chris Kresser addressed this topic with Steve Wright in a recent interview.  In this interview, Chris Kresser mentions that he has found the use of soil-based organisms to be helpful in the treatment of SIBO.  Indeed, my understanding of what I have read of the topic so far would indicate that a diversity of organisms is needed for best results.  I look forward to the day when the science of balancing internal biology reaches its maturity.

The Body Ecology Diet and Probiotics

Last week, I went to the free Super Charge Your Health Class at Soothe Your Soul in Hermosa Beach.  This seminar is given once or twice a month at the store.  The headline on the email advertising the class said that it would be about leaky gut and other digestive issues.  I had been concerned that I had seriously upset my gut biology and metabolism with the Master Cleanse a couple of years ago, so I was interested in what Rena Joy at Soothe Your Soul would have to say.

The class focused on healing the gut by populating it with helpful organisms to correct dysbiosis.  The presentation was primarily based on the book, The Body Ecology Diet: Recovering Your Health and Rebuilding Your Immunity, by Donna Gates and Linda Schatz.  The plan uses probiotic products such as cultured vegetables and young coconut water kefir to boost populations of helpful organisms.  Food combining strategies promote optimal digestion.  Troublesome foods are eliminated from the diet at least until the digestive system is stronger.

In the book, Donna Gates said that kefir was the most beneficial of the probiotic foods.  The mix of organisms is different than yogurt, or at least it’s supposed to be.  Kefir culture includes a friendly yeast that is not in yogurt.  The only commercial kefir recommended in the book is the plain unsweetened version made by Helios Nutrition.

You can learn more about the Body Ecology Diet at the Body Ecology website.  There are testimonials for digestive problems, chronic fatigue, autoimmune disorders, allergies, autism, weight loss, and more.  You can take the Candida Quiz to determine if candida overgrowth might be a problem for you.

If you decide that you want to try the Body Ecology Diet, there’s a Quick Start Guide you can use to get you started.

Rena Joy of Soothe Your Soul taught us how to make kefir with young coconut water.  Coconut water kefir is great for the early stages of probiotic recovery when dairy is not well tolerated.  To make the kefir, you will need:

1 quart Young Thai Coconut Water
6 half pint jars, 8 oz., with lids
1 packet Body Ecology Kefir Starter
2 scoops Body Ecology Eco Bloom
6 capsules Udo’s Super 8 Hi-Potency Probiotic

  1. Warm the coconut water to 90 degrees (warm to touch).
  2. Distribute the dry ingredients among the jars, starting with the Kefir Starter. Open the probiotic capsules and dump the contents into the jars.
  3. Distribute the coconut water among the jars and stir to mix.
  4. Put the lids on the jars.
  5. Let sit at room temperature for 2 to 4.5 days.  Refrigerate any remaining kefir after that time.  The probiotics will weaken after refrigeration.
  6. Start consuming after 1.5 to 2 days.

One quarter cup of kefir can be used in place of the Kefir Starter to culture a new batch.  Reculturing with kefir can be done up to seven times. Do NOT use kefir that has been refrigerated to start a new batch since refrigeration inactivates the cultures.

Soothe Your Soul sells all supplies for the coconut water kefir except the jars.  The jars can be found at suppliers such as Smart & Final, OSH Hardware Stores, and Ace Hardware Stores.

The Body Ecology Kefir Starter contains

  • Lactococcus lactis subsp. lactis
  • Lactococcus lactis subsp. cremoris
  • Lactococcus lactis subsp. diacetylactis
  • Leuconostoc mesenteroides subsp. cremoris
  • Lactobacillus kefyr (thermophilic)
  • Saccaromyces unisporus
  • Kluyveromyces marxianus

Udo’s Super 8 Hi-Potency Probiotic contains

  • Lactobacillus acidophilus
  • Lactobacillus rhamnosus
  • Streptococcus thermophilus
  • Lactobacillus plantarum
  • Bifidobacterium bifidum
  • Bifidobacterium longum
  • Lactobacillus bulgaricus
  • Lactobacillus salivarius

Helios Nutrition kefir contains

  • Lactobacillus kefyr
  • Lactococcus lactis
  • Lactococcus cremoris
  • Lactococcus diacetylactis
  • Leuconostoc cremoris
  • Candida kefyr
  • Saccharomyces unisporous

My First “CSA” Box

My first box arrived from Farm Fresh To You.  It’s a service that delivers organic produce right to your door.  I ordered a Veggies Only box since we tend not to eat many fruits.  This week’s box included butternut squash, green cabbage, baby Romanesco, bacon avocado (appears to be a Florida variety), broccoli, leeks, fennel bulb, nantes carrots, lacinato (dino kale), and a large head of green leaf lettuce.  The broccoli is clearly for me since hubby won’t eat it.  I’m a little concerned about the Romanesco.  It may be too close to broccoli for hubby, but it is also considered a type of cauliflower.  Since he’ll eat cauliflower, that’s what I’ll tell him it is.  He isn’t too keen on carrots, either, but I can generally get small amounts of it into recipes without complaint.


So the hunt is on for Paleo-friendly recipes for the Romanesco.  Many recipes are basic, consisting of Romanesco with oil and salt added.  I’m fairly certain that won’t fly with hubby, so onward!  I found a recipe for Romanesco Tarte with Bacon that looked good.  Without the shell, it would be at least Primal-friendly.  Another option would be Romanesco with Spicy Italian Sausage.  Mario Batali’s Romanesco alla Diavola recipe could work, too, though it appears to be rather upscale and may need some modification for the budget-conscious.