Pages

Thursday, September 30, 2010

Xue Lian Hua Kefir from Tibet

Nowadays the fruit enzymes topics are circulated around and still on, most of them are more into ‘how to make the fruit enzymes’,  with various types of fruits to ferment home made fruit enzymes, garbage enzymes etc.

Now it comes again, another healthy fermentation food is stirring hot in the market and becoming famous through distributing and sharing activities in Malaysia and other countries.  

Tibetan Mushroom Kefir grains “雪莲花乳酸菌"

It is a kefir like of kefir grains, which has the Chinese name right here as “Xue Lian Hua Jun” ~ “雪莲花乳酸菌 or Tibetan Kefir grains. Xue Lian Hua ~ 雪莲花 in Chinese means “snow lotus”. That’s a thing it looks like “cauliflower” crumbled together when rinse under the running water. It is very easy to brew water kefir.




I got this culture starter grains from my brother in law, it was given to me with the instructions of how to make and its benefits, plus a bottle of ready made “living water” 活命水 extracted from this living organism for my consumption.

It is inexpensive way to produce your own fermented probiotics at very low cost and culturing it forever. It is probiotics and enzymes that the benefits is similar to those milk Kefir. It goes with the saying and claimed this Tibetan Kefir grains are from Tibetan lama. This has been used as Tibetan alternative medicine for thousand years ago.


Kefir and Tibetan Kefir is quite similar; the different is where its origin form. Before ancient, Kefir is from the Soviet Russian Caucasus area, Caucasus Mountains and Tibet, is where the "Xue Lian Hua Jun" ~ 雪莲花乳酸菌 comes from, both Kefir and Tibetan kefir grains are the probiotics, except the bacterium's proportion is depends on the environment factor, but both will contain the bacterium type is closely the same only the proportion will receive the environment changes.


It is a lactic acid probiotic food like yogurt and kefir, containing of lactic acid  bacteria and the friendly bacteria. This beverage is the culture of Probiotic with the yeast living microorganisms that exhibiting some anti-bacterial, anti-mycotic, anti-neoplastic and immunomodulatory effects.


According to some of the online researches it contains the friendly bacteria and yeasts of:
Lactobacillus brevis, Lactobacillus casei casei, Candida valida, Streptococcus lactis, Lactobacillus casei rhamnosus , Lactobacillus plantarum, Lactobacillus alactosus, Lactobacillus pseudoplantarum, Streptococcus cremeris, Leuconostoc mesenteroides, Saccharomyces florentinus, Saccharomyces pretoriensis, Kloeckera apiculata, and Candida lambica,



Xue Lian Hua Kefir 雪莲花乳酸菌 or Tibetan Kefir is a fermented beverage which is combination of many different bacteria and yeasts with a matrix of proteins, lipids and sugars that living together and changed into polysaccharide grains. It is polymeric carbohydrate structures and it can be found from certain oats, and cereal. Polysaccharide grains as sustainable energy source to the body to produce a feel-good chemical in the brain to enhance the mood, helping people to feel happy. 


• It stabilizes the blood sugar level,
• Melts away the fatigue,
• Improve of immunity system.
• Boosts liver functions,
• Improves intestinal health and prevent of colon cancer.
• Name a few, as well as weight management and used in skincare and cosmetic.


What are the benefits of taking “Xue Lian Hua” Beverage


It benefits the digestive tract system and can be surviving in the human intestinal especially to treat gastrointestinal tract, ulcer and gastric and other colon diseases. The researches have found that the lactic acid of this Tibetan Kefir fermented food provides good protection and prevention to against of cancer by long term consumption.

It also claimed that has been cured many cancerous cases, also this culture has been circulated around as “living remedy” in natural healing for Liver Cancer, that has the strongest and harmless natural antibiotic, also a natural remedy to against any allergy, it has anti-tumor properties speed up the healing of many other illnesses as claimed in the circulation list.


My personal experiment of taking “Hua Lian Hua” drink:


It taste and smell like “grape wine” to me. It is slightly alcohol contain. Not that bad to take it. The alcoholic taste is due to fermentation and its carbonate released, the longer it keeps and the alcohol taste is stronger, slightly sour.

Some may feel dizzy and the hot flushes all over the face and body, slightly with the feeling of warmness, as for me the feeling of my stomach is like a roller caster kept stirring uncomfortably for a few minutes, and warming effect inside but not that bad. Guess this must be my gastrointestinal problem. One thing I realized is my bowel movement has changed and slightly having diarrhea symptom on the first 3 days. 


So to continue I completed taking a bottle of this wonderful “living water” within 3 days. The bowel movement has changed to normal. Then I feel lively and feel good, after all, not much of other side effect it seemed so far. Feeling fresh and my fatigue has reduced.


The amazing of this living microorganism beverage, is sharing "living water" by mean of doing charity like distributing, and sharing the grains or the beverage to other who may need it

The amazing part of it, these grains grows over time will keep multiplying more in each time during fermented. There after producing more grains, to get rid of the problem of overload with the grains, is to giving away as “gift” to friends.



The making procedure quite similar to “kombucha” 红茶菇菌”, was using the mother culture to produce the good bacterium solution for health.

You can also adding fruits to flavor like making enzyme probiotics drink, especially making young coconut water kefir is an ideal isotonic drink.


"Xue Lian Hua Kefir"“雪莲花乳酸菌 or Tibetan Kefir grains



The fact this Tibetan Xue Lian Hua or Tibetan kefir grains have 2 versions of making it. There are water kefir and milk kefir methods.


From the version of Malaysian and Taiwanese or other countries, with accordance to what the instructions of Malaysia styles of making it, they using the ingredients of unprocessed brown cane sugar and water for fermentation process. The Taiwanese and Tibetan styles are using the milk for Tibetan kefir culture like making kefir or yogurt drink. It changes it into the living food.


On what the researches and online information, this Tibetan kefir is rich in Vitamin B12, B1, and Vitamin K, it is legendary health benefits for treating and prevention of:


1) Boosts immunity system and enhance of body energy.
2) Regulates and relieve of fatigue.
3) Cures Liver disease.
4) Helps to dissolve gall bladder and kidney stones.
5) Controlling of skin disease like psoriasis and eczema. It has anti-bacterial and anti-fungal properties
6) Treats inflammatory disease, it has anti-inflammatory properties.
7) Speeds up the process of healing bruises.
8) Treats Heart disease and blood cancer, cleans blood vessels.
9) Treats pancreatitis, gastrointestinal tract disease, gastric and stomach ulcer. 
10) Help and lessens the side effect of taken pharmaceutical antibiotics, cleans the body from antibiotics taken.
11) To maintaining youthful skin, for internal and external usage.
12) Strengthen hairs and prevent of gray hairs
13) Lower High cholesterol, lower LDL cholesterol and blood sugar level
14) To improve and restore micro flora digestion system relieves intestinal disorder, improve bowel movement and alleviate constipation.
15) Treats malignant ovarian cancer, stops the growth of cancer cells




How to make Xue Lian Hua Kefir with Brown Cane Sugar and water


Ingredients:

  • 3 cups of Xue Lian Hua Kefir
  • Unprocessed Brown Cane Sugar 1 kg
  • 2.4 liter of Filtered water



Utensils:

  • No metal utensil
  • Plastic Mesh Strainer and spoon
  • Glass Jar



Note: 
You can start with small quantity first. Just reduce the quantity and measurement.



Method:

1. Clean the glass jar or container and air dried. Wash the Xue lian hua Culture Starter with filter running water. Strain dry.

2. Fill in the Xue Lian Hua Culture Starter into the clean jar.

3. Use clean filter water to dissolve the brown sugar and diluted into sugar water.

4. Use the plastic mesh strainer to remove and get rid of the debris or dirt of the unprocessed brown sugar.

5. Pour in the filtered sugar water into the jar.

6. Cover with a clean cloth and fasten with rubber band. It allows the air flow in to produce oxygen and let the Xue Lian Hua Kefir culturing.

7. Store it in the container for at least 48 to 72 hours. It depends on the fermentation process and the Xue Lian Hua kefir yeast formation.

8. After 72 hours, pour out the solutions and strain it to another clean glass container or bottle. Keep in refrigerator.

9. Drink it with empty stomach, in the morning or before going to bed.

10.Wash the Xue Lian Hua Kefir culture. Repeat the same procedure from 1 to 9 again, repeat the step without washing the glass container.

11.You may wash the glass container after the 3rd fermentation.

Tibetan Xue Lian Hua Beverage /  雪莲花乳酸菌





Beauty Tips:



The charming part of it, after every 3 days, when washing the fermented grains, I keep this fermented grains rinsing water. It can be a natural skincare, as the skin softening for deep peeling, to brighten the skin complexion and lighten the spots on face and skin. And the best is to use as my bubble bath Aroma Softening solution for the whole body. The effect is as good as milk bath.


Recycle Tips: After rinsing the Tibetan Xue Lian Hua Kefir,  use the water for 
bubble bath gives you a refreshing and  rejuvenating bath.






Rules and few disciplines to follow:


Fermentation period and how to store:


  • Let it open without cover, just cover with a layer of gauze to allow the oxygen flow for fermentation process.
  • Store it in a cool and undisturbed place
  • Best to store at the room temperature
  • Ferment Period: at least 24 hours to about 72 hours.(In my experience, I found the fermentation period at 24 hours taste better and less sour, and also less alcohol produced).


Take note:

How to care for the Tibetan Xue Lian Hua Kefir:
  • When culturing with the brown sugar water kefir, it will multiply and producing more grains than the milk kefir. 
  • This Living organism is particular about cleanliness; avoid oil, and high temperature.
  • Do not use hands or touch with hands, with any aluminum or stainless steel spoon to stir it, must use plastic spoon, filter utensil or implements. Metals utensil will disturb the growth of the microorganism, and damaging the living kefir.
  • When the kefir is alive or culturing, during fermentation process, it will multiply more in ratio and depends.


Recommendation for consumption:

According to the instruction:
It should be taken with empty stomach for 20 days, then stop taking it for 10 days. But I had been taking it continuously daily, so far so good. And my preferable choice is to be taken before bed time.



Resting Period for Xue Lian Hua Kefir

How to keep:

During the resting period, wash thoroughly and keep the Tibetan Xue Lian Hua kefir in the clean Tupperware and freeze them in the freezer.



Note:

The live cell period of keeping Xue Lian Hua Kefir, not more than 3 months.


Before preparation (after resting period):

Take out from freezer and thaw it one day before culturing it, use a plastic sieve, and wash it under clean filter running water and non-chlorinated water, then culturing it in fresh milk or brown sugar.


My curiosity and wondering this amazing stuff which has been circulated to help others, not intention for sale, even though we have not seen the genuine plant seeds of it, it comes in “wet form”.


Moreover, if this is not so difficult to make, to passing on the goodness of its benefits, now I have duplicating the information, making it into bottling to distributing it, more to circulate it to those who may need it.


Seriously, trying any alternative natural healing please consult your doctor first. Do not base on my personal experiment. For sure, there are many other testimonials about this “Tibet Xue Lian Hua” kefir grains 雪莲花乳酸菌 has been circulating, and also publication on the local newspaper here in Malaysia and other countries as well.




58 comments:

  1. my mother in law had pass to me the 'Xue Lian Hua' yesterday. How it's look like if damage? cause mine's color differen with the above pic.(yellow gold) instead like brown sugar color.

    ReplyDelete
  2. Hi Hs Great Ent,
    It's fine, you just wash with non-chlorinated or filter water, then the color will be changed to light brown color.

    ReplyDelete
  3. Hi Senny,
    Can i substitute brown sugar with molasses?

    ReplyDelete
  4. Hi Fenrir, Yeah, you can substitute brown sugar with molasses, if you can use unrefined brown sugar will be much better than molasses.

    ReplyDelete
  5. I've been cultivating this enzyme for the past 3 months and find it to be helpful and useful. It has helped many with illnesses. However, recently, I received an e-mail saying that, the enzyme should not be taken and it could cause bloated stomach and wind, and the only remedy is to take bamboo salt to purge all the "seeds" from the body from taking the enzyme. I sincerely doubt the allegations. I've been talking to some people who has been taking it the past 13 months and they do not encounter such issues.

    The person who commented this claimed that the enzyme is harmful and it has bad bacteria in it which caused the poisoning.

    Was wondering what is your take on this?

    ReplyDelete
  6. Hi PinKG,
    Thanks for sharing your experiment on taking this Tibetan Xue Lian Hua Kefir. So far, I have been cultivating and taking it for almost 2 years. I don’t have any symptom or cause of bloated stomach and wind. Also I have not come across that…taking bamboo salt to purge all the “Seeds” from the body from taking the enzyme as you mentioned above. Just that I found it is a very soothing drink and help me a lot to ease my digestive problem. I usually take it before bed time and diluted with water. I do read some articles about this kefir and its side effect which is harmful if not properly prepare, and most important, when cleanliness is not applied, it may contaminate with harmful bacteria and may cause poisoning like upset stomach and diarrhea.

    Anyway, this is not a cure-all enzyme for all illnesses; it is determined by personal preference and taking it depends on individual health condition and the reaction.

    ReplyDelete
  7. Thank you, Senny. I have the same explanation too. I guess the person who complained about the enzyme giving her problems and also, a family of four - it has to be the way of preparation of the enzyme - to ensure cleanliness! Since we are using raw materials and filtered water only.

    Yes, some of my friends benefited very much from this. One who has fibroids, no longer require surgery because the fibroids shrunken after she took the enzyme for only two weeks! Of course, she does qigong as well, which I think helps.

    Thanks for the reassurance.

    ReplyDelete
  8. Want to try make the kefir water. Where can I buy the grain in Malaysia?

    ReplyDelete
  9. Jenny, yes you can get it from malaysia. But not for sale anyway.

    ReplyDelete
  10. Hi Senny,

    Could you tell me how much to drink each time?

    Since a large amount of brown sugar is used to make the drink, do you think the sugar content of the drink would not cause any health problems later if we consume the drink continously for a long period?

    Thanks and best regards.

    YONG

    ReplyDelete
  11. Hi Senny,

    My friend taught me to make the enzymes as follows:

    1. Dissolve 1 kg of cane sugar in 3 litres of
    filtered water.
    2. Put 1 kg of kefir in a glass bottle and then
    pour the solution into the bottle. Keep it
    for 6 days with the lid tightly closed.

    Since the preparation of mine is quite different
    from yours, do you think I should make a fresh one based on your procedure.

    Thanks.

    ReplyDelete
  12. Hi Yong,
    Don’t worry about the brown cane sugar content in brown sugar kefir, sugar is food for create good bacteria, and help in fermentation, when it broken down and converted into lactic acid, a living pro-biotic and carbonated lacto fermented beverage, the taste less sweet. And it also super drinks for digestive system, consume 1 or 2 glasses daily or in moderate amount should be fine.

    ReplyDelete
  13. Hi Shona,

    To cover the jar with cloth is to avoid the dirt and to release the gas during fermentation. More carbonated and fizzy if the lids are closed.

    ReplyDelete
  14. Hi Senny,
    My water kefir has some sort of smell. Do you think it turn bad already?

    ReplyDelete
  15. Hi Senny,

    Could you please explain why the culture needs to be washed before putting into the sugar solution for fermentation. Will directly putting the culture into the newly prepared sugar solution make any difference. Thanks.

    ReplyDelete
  16. Hi delia, the water kefir normally smell like yeasty smell, if smell like a bad egg then you should change another new batch of kefir grains to reproduce the water kefir drink.

    Mimi,
    If Kefir grains may become contaminated or when necessary to wash it with clean filtered water, try to avoid using chlorinates tap water. I prefer to wash it after several successive growth cycles or after cooling period, this is to reactivate the kefir culture for re-growth stage which becomes active and to further establish the correct bacterial balance within the culture.

    ReplyDelete
  17. Hello Senny,

    thank you for the wonderful post.

    I have a question regarding the making of this kefir water. My mother-in-law has been making this enzyme drink for about 2 years. It is usually sweet, smooth to drink, lightly carbonated with a slight alcohol taste. However, her last batch of kefir water turned out tasting bitter with a very strong alcohol taste. Also, the kefir grains in this particular batch multiplied very rapidly. We can't figure out why this would happen. Have you experienced this before? Do you know if it is still safe to consume?

    Our only guess is that the over fermentation could be due to the brown sugar. Any thoughts?

    Thanks for your help.

    ReplyDelete
  18. Hi Ruyi,
    That could be too much of brown sugar and period of fermentation that caused. The level of alcohol content increased depending on the sugar content, the more sugar you added to the kefir grain will multiplies more. And sugar converted to lactic acid, the bitter could also due the kefir grain increases through more sugar content, as more lactic acid bacteria is also producing during the fermentation period, some cases, like the lid is covered tightly, more fizz and more alcohol content too.

    ReplyDelete
  19. Hi Senny,

    We have just started making this kefir water. As it is made using brown sugar, can people with diabetes drink it?

    ReplyDelete
  20. Li, please refer to the top answer. thanks :)

    ReplyDelete
  21. hai senny,

    where can i get this xue lian hua ?? I am in USA.... i realy want to get this xue lian hua..... will you please tell me..... thank you

    ReplyDelete
  22. Hi Khannita38,

    Not sure where in USA you can find Xue Lian Hua. If you are in Malaysia, maybe I can help. Sorry about that.

    ReplyDelete
  23. Hi my dad has just started with the fermentation of kefir water with brown sugar....my question is can we clean it up after this with filtered water and use the same batch with milk instead of brown sugar?? also do we just put the jar at a cool place or in the fridge?? coz the weather here is too humid and i am afarid the milk might turn bad!!
    Thanks!!

    ReplyDelete
  24. Hi Joleen,
    This bacterium, regardless the lactobacilli, saccharomycetes, even it is food borne pathogen which must therefore pay attention to its health, in preparation and temperature. Usually after fermentation period, brown sugar kefir is then filtered in bottle or jar, I would prefer to keep it at cool place or in the fridge for consumption.
    To make milk kefir, do not use the used brown sugar kefir grains for making milk kefir. It is best to use the new batch of clean, live kefir grains to produce the milk kefir.

    ReplyDelete
  25. where can i get milk kefir in penang. my dad is in old age. I want to make for him to improve his health.

    ReplyDelete
  26. can you mail to me at lllim_1994@yahoo.com. Thanks for sharing your info.

    ReplyDelete
  27. Hi lllim,

    I am not sure where in Penang to get milk kefir. Maybe you can google search for it. Sorry about that....

    ReplyDelete
  28. Hi Senny,

    I am Flavian. I have been drinking it from around 3 months. I found that the taste is different if I used black sugar. It is sweeter and not that 'dry' taste like red wine. Is it ok to use black sugar?

    ReplyDelete
  29. Hi Flavian,
    Black sugar is the same as unprocessed Brown Cane Sugar too.

    ReplyDelete
  30. hye senny
    im hussein from jb i just this 2 day to fermentation this kefir tibietan grains here i have a bit confused regarding how to store the during fermtion some people say need to close tightly ,some prople say need to a bit open the cover ,and some of people say needto close and make hole at the cover and leave it so which want the correct way and how long the real proceduer to keep 4days?7days? thanks for your advis and your reply i will wait your reply thnk u

    ReplyDelete
  31. Hey Hussein,

    There are many methods in making kefir, close the lid or when without closing the lid is just the matter or let out the gas formation, may cause more fizz etc...you may try your own method through a few experiences, or search online for better answer would help. Who is doing the correct method, I think the best is to let your own experiments to explain the better result.

    ReplyDelete
  32. Hi Senny,

    Regarding Kefir water -

    Can diabetics take it [Cannot find your answer on Mar 17]. You mentioned 3 cups kefir to 1kg brown cane sugar and 2.4 lit filtered water - my question is 1 cup means how many gms of XLH kefir?

    Thank you

    ReplyDelete
  33. Hi Kuan,

    To ensure whether diabetes people can consume this fermented drink or not, it is good idea to consult the doctor before taking any alternative healing herbs, drinks and kefir drink. However, this fermented beverage is the culture of Probiotic with the yeast living microorganisms, which is containing lactic acid bacteria and friendly bacteria like yogurt drink. It has slightly alcohol content like red wine. Hence, it stabilizes blood sugar level. If diabetes people who wish to consume this drink, they have to be caution on how much they are allowed to take and depend on individual’s body condition. This is not medical advice. :)

    Sorry about the measure…in cooking measurement 1 cup is Equivalents to 12 tablespoons.

    ReplyDelete
  34. Hi Senny,

    it is correct that one can only drink the enzyme 4 hours after consuming tuber food such as potatoes? what is the reason to this?

    ReplyDelete
  35. Hi SY,
    Potato is starchy and carbohydrate foods. It has an enzyme inhibitor for which is a molecule that binds to enzymes and it will decreases to its digestive activity and interfere digestive system. Best is to take it separately or at least take it after 3 to 4 hours with enzyme drink, as to avoid anti-nutrients and bloating.

    ReplyDelete
  36. Hi Senny,

    Wonderful information! I'm growing some as well and had experimented with various fruits such as kaffir lime and apple.

    I would like to find out what it means when alot of the XLH float on top despite multiplying simultaneously. Does it mean those floating ones are dead?

    I also have some finer XLH sunk at the bottom. What's the difference too?

    ReplyDelete
  37. Thanks Constance,

    Those floating on top are the kefir enzyme is actively in fermentation and oxidation process, and it will settle down and sunk at the bottom after certain period or days.

    ReplyDelete
  38. Hi Senny

    I am a Malaysian but living in Bangkok and was wondering if I could get some of this Kefir . Otherwise do you know of anyone who has it over here in Bangkok? Failing that I guess I will have to wait till I get back home to get it which might be next year.

    ReplyDelete
  39. Hi Vivienne,

    In Thailand, I am not so sure where to get. Sorry about that. :)

    ReplyDelete
  40. Hi Senny

    Do you think the kefir can survive the postal service? Would like to start culturing this.

    ReplyDelete
  41. I have been making this drink for the past few months. Today when I harvested, first time I see 4-5 small white wriggling worms. Could it be my sugar contaminated ?

    ReplyDelete
  42. Hi Ky,

    Just throw and re-do again. This could be contaminated. Try it again. Good luck...:)

    ReplyDelete
  43. hi senny ,esther tay from sandakan ,sabah,malaysia here , may i know how can i get it or who can share some for me this 雪莲菌,bcos i ask many person but they no more already ,
    i need it urgent for a uncle face health problem already .please call me
    0128112516 or email me :[ esthertay_chanel@yahoo.com ]
    call me for discuss tq so much ,thanks for ur kind

    ReplyDelete
  44. hi Senny, I would like to get some to try too, i reside in KL, can you tell me where can i get this Kefir? Would you be able to pass me some? Thanks...

    ReplyDelete
  45. Helo Senny,

    Very nice blogs here. I am interested to getthis here in KL, Could you advise me?
    My email is shirockw@hotmail.com.

    I am also looking for the mulberry tree and the huo tan mu plant you mentioned in your blog. Can advise me where to get. igot some small health problem mainly on stomach and digetions problem which coz breathing issues. spoil my life. hope this help.

    ReplyDelete
  46. Hello

    Can you advise me where to get the huo tan mu plant and Kefir in jb, Bcos i have a very bad sore throat for many months n on now . Pls advise and help

    ReplyDelete
  47. estertaykh and hteng,

    Sorry for the late reply, main time the kefir starter is running out. Can't send it to you.

    ReplyDelete
  48. Shiro and Alice,

    You can get the huo tan mu and mulberry tree in Sabah, Kota Kinabalu, Gaya Street.


    Sorry to all, I do not supply or selling any herbs and kefir culture starter too...My blog is merely for sharing purposes.

    ReplyDelete
  49. Please do you still have the snow lotus enzyme? its very urgent ..my friend needs it to cure illness..please kind ly email me vinci_ccy@hotmail.com..thx

    ReplyDelete
  50. Hi,i am Michael Tan from Singapore.Anyone have extra xue lian to give me.Pls email me at tankoonpeng@gmail.com or contact 98524781.

    ReplyDelete
  51. Do You want to make and use Kefir Grain?

    If you can not make or use Kefir Grain, then you may try our video course. It is easy to realize.The video course showing you everything you need to know about how to make and use Kefir

    with real living Kefir Grains.



    If you take it, you will get 100 fitness tips as “BONUS”.

    It is very cheap, only $23 usd.Click Here to go.
    Kefir Grains are shipped out in 1 to 2 business day.



    ‘FOR A LIMITED TIME ONLY’

    Buy
    Over 50% Off! + Free Shipping.
    One Time Special Offer!

    http://jksojib.mpp110kef5.click2sell.eu/?checkout

    ReplyDelete
  52. Hi! I'm interested in buying this Kefir Grain.I live in Singapore so I'm curious to know whether I can get it anywhere here? Thank you!

    ReplyDelete
    Replies
    1. Hi, I have about 1 kg of water kefir to share. if you are interested, please email to me @ shengeducation@gmail.com.
      Yeo

      Delete
  53. I've excess water kefir or Snow lotus mushroom to share. Anybody interested can email me at shengeducation@gmail.com. I can pass to you at Tampines MRT. Yeo

    ReplyDelete
  54. Hi where do you buy the xue lian kefir?

    ReplyDelete
  55. Hi may I check if you have any extra water kefir grains to share?

    ReplyDelete
  56. hi, im interested to buy kefir grains. im in johor bahru. please kindly email me hoyokelin122deb@gmail.com if u have . thank you very much.

    ReplyDelete

There was an error in this gadget
Caution Disclaimer:
Please note that all the home remedies, traditional medicinal herbs usage are not alternatives for medicine. Although home remedies, alternative healing, natural healing or any alternative health articles are natural, all information I presented here is based on traditional usage and collected for informational purposes only. Results may not necessarily occur in all individuals. For severe illnesses, do not cease taking any prescribed medications. It is recommended that you must consult or seek your physician’s advice before starting any alternative healing with home remedies or herbs with caution.

Copyright Notice

Creative Commons License
All contents and photos of sennyong.blogspot.com by Simply Senz Natural Healing Blog is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.
Based on a work at sennyong.blogspot.com.

Popular Posts

Blog Widget by LinkWithin

Recent Comments

Recent Comments Widget by Blogger Widgets