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Welcome to the Harald Tietze Publications website
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Harald W. Tietze Publishing was established to help people to gain and maintain health
Featuring Secure Online Ordering
Harald W. Tietze Publishing was established to help people to gain and maintain health
The International Kefir Network
What is the International Kefir Network?
The International Kefir Network was founded to give as many people as possible access to the Living Kefir Plant.Contrary to the dried Kefir grains available to make Kefir at home, the LIVING Kefir Plant reproduces quick new plants and makes an exceptional health drink.
Help Yourself and Help Others
When you join the International Kefir Network (It's FREE), you will distribute the culture and related information to others. You will earn money by selling the culture and for the time you spend.
How can I join the International Kefir Network and how much does it cost me?
It is FREE to join!
You only need register your name and address for the Kefir Network Data Base. If there are requests for the LIVING Kefir Culture from your area, the "Kefir Friend" receives from us (and pays us for) the book.
The LIVING Kefir Network
Kefir the Super Yoghurt
Help yourself - Help others
Have you ever tasted real Kefir, made with the
LIVING (cauliflower like) Kefir culture?
Make your own Kefir and enjoy the good taste and good health! Join the International Kefir Network and sell (or give) your Kefir cultures to others!
Enjoy fresh healthy Kefir,
the champagne of milks
Healthy and economical - Unique flavourful - Easy to digest - Inexpensive and eco-friendly
Kefir the Super Yoghurt
Help yourself - Help others
Have you ever tasted real Kefir, made with the
LIVING (cauliflower like) Kefir culture?
Make your own Kefir and enjoy the good taste and good health! Join the International Kefir Network and sell (or give) your Kefir cultures to others!
Enjoy fresh healthy Kefir,
the champagne of milks
Healthy and economical - Unique flavourful - Easy to digest - Inexpensive and eco-friendly
The Kefir Friend receives also your address with the information that the culture is available from you for $15.00. You may send the culture by mail to the Kefir Friend or it will be picked up at your home, whatever suits best.
When you join the International Kefir Network you will receive additional instructions for sending the LIVING Kefir culture to your Kefir friends.
If you sell (or give) your cultures to friends or others, you can buy the Kefir book at wholesale price.
What do I need and how much money
do I have to spend to start my own Kefir Making?
do I have to spend to start my own Kefir Making?
- A LIVING Kefir culture.
- The Book "Kefir for pleasure, beauty and well-being"
- Total Cost including Express Postage and GST $29.00
- For overseas customers same price in US$ (no GST but higher postage), Master or Visa cards only
Harald W. Tietze Publishing Pty. Ltd., P.O. Box 34, Bermagui, NSW 2546, Australia
Telephone: 02-6493 4552. Fax: 02-6493 4900. International: + 61-2-6493 4552. Fax: + 61-2-6493 4900
E-mail: Click HERE to Email US
Telephone: 02-6493 4552. Fax: 02-6493 4900. International: + 61-2-6493 4552. Fax: + 61-2-6493 4900
E-mail: Click HERE to Email US
More info about Kefir
Kefir for pleasure, beauty and well-being
Kefir is a living relationship, a symbiosis, of a number of bacteria and yeast, which form grains or cauliflower-like structures. These living organisms ferment milk into the living food Kefir. Kefir is a Super Yoghurt, up to 36 times more probiotic than yoghurt.
Kefir does not equal Kefir
There are at least three different varieties of cultures. The water Kefir has grains like milk Kefir, but is grown in water with sugar and dried fruit. It's also called 'Japanese water crystals' or 'Tibi'.
Scientific analysis indicates that there are many different friendly bacteria and yeasts combined in Kefir. Kefir grains are mostly sold as dried granulates. However, there is in most cases a problem to revive the grains. Over the years I have sold the dried grains, and all my customers have not been able to grow new grains to give to friends or produce a Kefir as pleasant tasting as the Kefir made from the LIVING Kefir-plant.
The LIVING Kefir plant looks like a cauliflower where many of the grains form one plant. However, there is a problem with the culture, since it can only survive in milk or only for a few days in water. This is the reason why LIVING Kefir must be given from friend to friend. This is why the International Kefir Network was founded.
Kefir grains are a biological production centre. Living foods like Kefir are pro-biotic. Kefir helps to detoxify, support and balance digestion and to build up the immune system to counteract negative influences.
During the fermentation process the Kefir grains change normal milk into the Kefir beverage. Lactic acid, ethanol, acetic acid, carbon dioxide and other compounds are produced as well as vitamins. The delicious microbiological LIVING food Kefir can be very helpful in regenerating the bowel flora and works in this way, in many cases like a wonder.
Kefir converts normal, unhealthy (pasteurised, homogenised) milk, which we buy in grocery shops, into living healthy food. Kefir also revitalises milk powder and even soymilk into living food but not microwaved milk.
For further reading the book Kefir For pleasure, beauty and well-being is recommended. The book has many recipes showing how to use Kefir for your taste buds' pleasure, like Kefir champagne, ice cream, salad dressings and how to make your own products for beauty, hair, foot and body care. Kefir is excellent for skin treatments and beauty. The book Skin Saver Remedies is recommended for further reading.
Kefir Nonsense
It is recommended in some publications that you should replace your Kefir Culture for "hygienic reasons" after a 2-month use.
If you make Kefir with a healthy living Kefir Culture you will find, that this culture will reproduce many new cultures within this 2-month period.
- Why should you throw away perfectly healthy Kefir cultures?
- How was it done over the centuries in the countries where Kefir is found?
- Was there ever a Kefir culture, which reproduced many new cultures, which was not healthy itself and had to be replaced?
Dried Kefir grains are often dead. If your culture does not reproduce, you most probably make nothing else than sour milk with dead Kefir grains.
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IMPORTANT LEGAL NOTICE
It is stressed that the contents of this book and this website are in no way a substitute for personal supervision by qualified professional medical personnel. The contents of this publication and website are solely the opinions of the authors. People with health problems should consult their physician. |
Book excerpt and website content Copyright: Harald W. Tietze, 2000
Harald W. Tietze Publishing Pty. Ltd., P.O. Box 34, Bermagui, NSW 2546, Australia
Telephone: 02-6493 4552. Fax: 02-6493 4900. International: + 61-2-6493 4552. Fax: + 61-2-6493 4900
E-mail: Click HERE to Email US
Telephone: 02-6493 4552. Fax: 02-6493 4900. International: + 61-2-6493 4552. Fax: + 61-2-6493 4900
E-mail: Click HERE to Email US
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* Names & Trademarks (TM) are the copyright and property of their rightful owners. The publications listed seek to demonstrate the beneficial application of natural healing for various disorders. It is stressed that the contents of these books are in no way a substitute for personal supervision by qualified professional personnel. The contents of these publications are soley the opinions of the authors. Books by Harald W. Tietze are © copyright. All rights reserved. These books may not be reproduced without permission. However, anyone may quote up to six hundred (600) words of text (not third party sources), without specific permission as long as proper credit is given. Books by other authors are copyright of those respective authors. Prices are subject to change without notice. Product designs may also change without notice. Every effort will be made to keep the website up-to-date but no responsibility can be taken for variations in these areas.