Have you looked into both Kefir, and Buckwheat flour?  Kefir to me, is a must for all autistic children.  It is a probiotic which is far superior to any other.  In the gut, it isn't just about killing the yeast, and starving it.  It is also about putting into the gut a very wide variety of lactos and beneficial yeasts, which push out the yeast.  If you don't fully coat the gut, then all you are doing is giving the yeast room to come back, and do its thing.  Which is why, so often, people have to continue to use antifungals unnecessarily.

     Kefir can be made from any type of milk, cow, goat or sheep, coconut, rice or soy. Although it is slightly mucous forming, the mucous has a "clean" quality to it that creates ideal conditions in the digestive tract for the colonization of friendly bacteria. 

     Kefir is made from gelatinous white or yellow particles called "grains." This makes kefir unique, as no other milk culture forms grains. These grains contain the bacteria/yeast mixture clumped together with casein (milk proteins) and complex sugars. They look like pieces of coral or small clumps of cauliflower and range from the size of a grain of wheat to that of a hazelnut. Some of the grains have been known to grow in large flat sheets that can be big enough to cover your hand!. The grains ferment the milk, incorporating their friendly organisms to create the cultured product. The grains are then removed with a strainer before consumption of the kefir and added to a new batch of milk. 

     A kefir starter culture is available by calling Body Ecology at: 800-511-2660, or going to our on-line store.

KBoth kefir and yogurt are cultured milk products, but they contain different types of beneficial bacteria. Yogurt contains transient beneficial bacteria that keep the digestive system clean and provide food for the friendly bacteria that reside there.  But kefir can actually colonize the intestinal tract, a feat that yogurt cannot match. 


Lb. brevis
Lb. cellobiosus
Lb. acidophilus
Lb. casei ssp. alactosus
Lb. casei ssp. rhamnosus 
Lb. paracasei spp. paracasei
Lb. casei
Lb. helveticusssp.lactis
Lb. delbrueckii ssp.lactis
Lb. delbrueckii ssp. bulgaricus
Lb. lactis
Lb. fructivorans
Lb. hilgardii
Lb. kefir 
Lb. kefiranofaciens
 *Lb. kefirgranum sp. nov.
*Lb parakefir sp. nov.


Lc. lactis ssp. lactis
Lc. lactis var. diacetylactis
Lc. lactis ssp. cremoris
S. salivarius ssp. thermophilus
S. lactis
Enterococcus durans
Leuconostoc cremoris
L. mesenteroides


Kluyveromyces lactis
Kluyveromyces marxianus var. marxianus
K. bulgaricus
K. fragilis / marxianus
Candida kefir
C. pseudotropicalis
C. tenuis
C. rancens
Saccharomyces lactis
S. carlsbergensis
Saccharomyces ssp. Torulopsis holmii


Acetobacters aceti
A. rasens

Encyclopaedia of Food Science,
Food Technology and Nutrition under "Kefir" pages 1804-1808.
* Two new species recently discovered. International Journal of Systematic Bacteriology 44 (3) 435-439 (1994) [21 ref. En]



What's Kefir?

Kefir is a cultured, creamy product with amazing health attributes. Its tart and refreshing flavor is similar to a drinking-style yogurt, but it contains beneficial yeast as well as friendly 'probiotic' bacteria found in yogurt. The naturally occurring bacteria and yeast in kefir combine symbiotically to give superior health benefits when consumed regularly. It is loaded with valuable vitamins and minerals, it contains easily digestible complete proteins, and it boasts natural antibiotic properties - a natural antibiotic made with milk!      For the lactose intolerant, kefir's abundance of beneficial yeast and bacteria provide lactase, an enzyme which consumes most of the lactose left after the culturing process.