I am working on an article about Autism and how there is a tremendous link between gut health and autism. Here is a great way to increase the good flora in your digestive track and its something you can make at home in minutes.
Below is an article from Body Ecology that explains just how important cultured foods are and has a great recipe to make your own Kefir.
Many of the longest-lived societies included cultured foods in their diets because of the amazing benefits. Most authorities agree that the ancient people of the Middle East ate yogurt regularly. Written records confirm that the conquering armies of Genghis Khan lived on this food.
The benefits of friendly bacteria first came to the attention of the general public in 1908, when Dr. Elie Metchnikoff, a Russian biologist, wrote The Prolongation of Life. Dr. Metchnikoff devoted the last 10 years of his life to the study of consuming lactic-acid-producing bacteria as a means of increasing life span. After much research, he was convinced that he had discovered why so many Bulgarians lived noticeably long lives. This phenomenon, he theorized, was due to their consumption of large quantities of cultured foods, especially yogurt, which he believed help maintain the friendly bacteria that live in the gastrointestinal tract.
So it’s very important that we include cultured foods into our diet on a daily basis, especially if there is digestive issues.
Cultured Coconut Kefir:
- What moist and fresh young coconuts look like.
- Examples of old, moldy coconuts: The water inside may still be fine to ferment (see picture on page 2).
- Lay young coconut on its side and cut several thin
slices from the bottom. - A circle appears (often white, sometimes a brown ring). This indicates the soft spot or way into the sterile, sweet coconut water.
Sometimes a hard knot makes it more difficult to cut through the coconut. Usually the hole is in or beside this knot.
Poke down through soft spot, creating a hole in the coconut shell.- Setting the coconut down into a sink, so “cone-shaped” head nestles firmly into drain makes this easier. Widen
the hole with a carrot peeler, so water can pour out. 
Each coconut contains 1½ cups of liquid. Open 3-4 coconuts to obtain 1½ quarts.
If the water is pink, do not use it (water on the right is spoiled, and so is the coconut).
Pour Coconut Water through strainer into sauce pan. Ideally, Microflora prefer that the liquid be 92° F (31° or 32° degrees C), so be careful not to overheat.
Use an inexpensive thermometer if desired, to check the temperature.- Or wash your hands well and dipping your finger into the coconut water, test for the right temperature. At 92 , you won’t
feel hot or cold. It will be a neutral feeling or “natural feeling”. 
Add Body
Ecology’s kefir starter or Body
Ecology’s culture starter to the heated coconut water. The culture
starter contains plantarum, an antiviral bacteria, and the kefir starter
contains lactobacillus and beneficial yeast.
Put lid onto glass container and shake well!!- Ideally the room temperature should be around 70°F to 75° F). If your room is colder you may want to place glass
container into insulated storage. Kefir is ready in 36 hours (may vary with temperature). 
Once fermented, coconut water will become cloudy and lighter in color (see picture towards the bottom. The left jar is fermented, the right one is not).(After fermentation is complete, you will want to refrigerate your kefir to extend its life. It should maintain its
fresh flavor for about 3 weeks.)- Now you can enjoy in smoothies or drink it alone.
- This is a fantastic treat and great for the whole family
- Sources:
- Body Ecology
- terawarner.com
