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Kefir made from dairy is an excellent source of calcium, and full-fat dairy kefir also contains vitamin K2. These nutrients have major benefits for bone health. (1)
Kefir is low in lactose because its lactic acid bacteria have already pre-digested the lactose. People who have lactose intolerance can often drink kefir without problems. (1)
Kefir contains the probiotic Lactobacillus kefiri and the carbohydrate kefiran, both of which protect against harmful bacteria. (1)
Research has shown that milk, and by extension fermented milk products such as kefir, can reduce cholesterol levels. (2)
Research has found that kefir has anti-carcinogenic properties that prevent and suppress early stage tumors. (2)
For those who are not used to probiotics or fermented foods, it is sensible to start with a small amount and increase slowly. Some people report digestive symptoms such as bloating, constipation or diarrhoea when introducing fermented foods to the diet. Anyone with a compromised immune system or a histamine intolerance should speak to a health professional before introducing kefir. (3)
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Description
Kefir is a fermented drink, traditionally made using cow’s milk or goat’s milk. It is made by adding kefir grains to milk. These are not cereal grains, but grain-like colonies of yeast and lactic acid bacteria that resemble a cauliflower in appearance. Over approximately 24 hours, the microorganisms in the kefir grains multiply and ferment the sugars in the milk, turning it into kefir.
Kefir originated from parts of Eastern Europe and Southwest Asia. The name is derived from the Turkish word keyif, which means “feeling good” after eating.
Kefir is a healthy, fermented food with a consistency comparable to drinkable yogurt. High in nutrients and probiotics, it is very beneficial for digestion and gut health.