OP  Senior Member (100+ posts)
Joined: May 2009 Posts: 114 | From Wikipedia
Kefir has antimutagenic and antioxidant properties, and can possibly be used to prevent mutagenic and oxidative damage in the human body [4]. One can change the nutrient content by simply fermenting for shorter or longer periods. Both stages have different health benefits. For instance, kefir over-ripened (which increases the sour taste) significantly increases folic acid content.[5] Kefir also aids in lactose digestion as a catalyst, making it more suitable than other dairy products for those who are lactose intolerant.[6] The kefiran in kefir has been shown to suppress an increase in blood pressure and reduce serum cholesterol levels in rats.[7]
Age 52, T2 N0 M0 SCC of left anterior floor of mouth. Esophagoscopy, Direct laryngoscopy, Resection of left anterior FOM lesion w/ lateral tongue. left selective neck dissection levels I-IV. 5x6cm skin graft coverng excision. Finished 33-35 rad Tx. False recurrence 12-22-10 last surgery 2-15-10
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