Yesterday while chatting online with a friend, she was asking if we’re making sure to get enough calcium (old bones and teeth!) while on the diet.
I try to keep my calcium intake per day around 500 mg because of kidney stones. Some say calcium plays a part; some say no but I’ve had them enough that I’d rather not take any chances.
I named off for my friend that we eat kale, spinach, sardines and cheeses . . all are great on the keto diet. Today as we were drinking our kefir, I thought . . there’s calcium in here. One cup of whole milk has about 275 mg of calcium and while I couldn’t figure out a calcium figure for homemade kefir, I’m guessing it has at least 250 mg of calcium so that’s half the amount I need for one day!
Kefir does have carbs. According to this article, there are 9 carbs in a cup of kefir but it has so many health benefits, I’ll sacrifice 9 carbs per day to have my kefir.
Again, I’m not saying you should or you should not drink it but we do and we’re easily staying in ketosis.
My kefir grains have grown from being so small that they were hard to see, to being so many that I need to find a home for some of them. I hate to throw them out. I already have some in the freezer. I’m going to freeze dry some and see if that ruins them. At the current time, I’m making two quarts.
I sometimes do a second ferment with the kefir. From what I’ve read, the second ferment results in less lactose being left and possibly less carbs. This is also where I can add “add ins” if I wish. I don’t always. One of my favorites is a bit of pie spice for the second ferment and then tomorrow, I can add a bit of Swerve brown sugar substitute. It does have a pumpkin pie taste and I like it. Mostly we drink it plain but we both love buttermilk so the kefir has taken the place of store bought buttermilk for us.