We have discovered here in the northlands that

we don’t have to eat meat. (I still do because I source

it from local farmers and feel like I benefit from it at

this point, but

my co-workers don’t).

If we make our own keifer with

keifer grains and

raw milk picked up at a nearby

organic farm,

and drink a quart of it a day,

our muscle mass increases,

we are sustained all day

and we don’t have to eat meat.

The amino acids in meat are what we absorb as protein.

They exist in keifer, too.

Why raw milk?

Unheated milk has the enzymes kept in which make it much easier

to digest and more nutritious and great for the digestive track

and immune system.

What the heck is keifer?

Keifer ( pronounces by some kef fur, by others like me, keeeef fur) is one: a sparkly, thick, yogurt-like liquid loaded with protein, calcium, and fiber as well as ten or more live and active cultures including acidophilus to enhance the health of your intestinal track, boost your immune system, and help control high cholesterol levels. Keifer is the cousin to yogurt–adding appropriate bacterias where yogurt feeds those bacterias. Keifer’s roots trace back more than 2000 years in Europe.

One evening at bedtime, my co-worker tried to drag

her husband out of bed so she could change the

sheets. He woudn’t budge.

She realized that after a year of drinking raw milk keifer, he is

a bulldozer of a strong man right now.

And while her muscle mass has increased as well,

she still couldn’t budge him.

She also realized that her dog is the same size

after drinking raw milk keifer for a year,

but extremely dense.

When she tries to move her dog,

he won’t budge either,

he is solid, dense muscular dog, through and through

at age 11.

Granted this is an active couple of folks who regularly

work out at the gym. They are both in their early 50s

and have bodies that are sculpted like 20 year olds.

They owe it all to keifer and a raw food diet.

Fascinating, yes?

Raw milk keifer is so easy to make.

Just place a gallon of milk in a glass

container, put a few keifer grains in it,

leave the milk on the counter for 24 hours

at room temperature 68-72F, and soon,

you will have more keifer grains–they

multiply and have babies!–and

an effervescent, yogurt like drink.

Strain the grains and store them

in the refrigerator in a small container of milk.

It is possible to dry the grains by leaving them out

in open air and they still will remain cultureable and potent.

After a year, you, too, may notice

an increase in muscle density not to

mention fantastic digestive proprieties, an invincible

immune system and phenomenally

physical strength. Sound good?