Kefir grains are a wonderful way to culture raw milk because they are not temperature sensitive—for yogurt and other cultures, the milk needs to be heated and kept warm for the culture to work.
So far we have looked at four “blue zones,” regions that have lots of long-lived people: Sardinia, Okinawa, Costa Rica and Ikaria. What have we learned so far about the characteristics of these nonagenarians?
Maybe the most important thing is to live in a place that ends with the letter A. Just kidding.