Kefir for good health

January 20, 2008

Kefir is a fermented milk drink. It’s tart and refreshing flavor is similar to a drinking-style yogurt, but it contains beneficial yeast as well as friendly ‘probiotic’ bacteria found in yogurt. The naturally occurring bacteria and yeast in kefir combine symbiotically to give superior health benefits when consumed regularly. It is loaded with valuable vitamins and minerals and contains easily digestible complete proteins.

The word kefir is said to have originated from the Turkish word “Keif” which means “good feeling”. Kefir dates back many centuries to the shepherds of the Caucasus Mountains who carried milk stored in leather pouches where it would ferment into fizzy sour yoghurt.

Elie Metchnikoff, a Nobel-prize winning biologist at the Pasteur Institute, first suggested that lactobacilli might counteract the putrefactive effects of gastrointestinal metabolism in 1908. He attributed the long and healthy life of the people of the Caucasus Mountains to their consumption of soured milk. In modern times there’s a great deal of interest and research into probiotics and the health giving properties of fermented milks like kefir.

Kefir is a living culture, a complex symbiosis of more than 30 microflora that form grains or cauliflower-like structures (sometimes called plants) in the milk. As the culture ferments the milk these structures grow, creating new grains in the process. Real kefir from live culture is an endlessly self-propagating process.

Microorganisms present in the grains give kefir excellent keeping qualities by keeping bacteria that might otherwise colonise the milk at bay. They’ve been shown to inhibit both salmonella and E. Coli in laboratory tests.

Kefir has many reputed health benefits. It has antibiotic and antifungal properties. It’s been used in the treatment of a variety of conditions, including metabolic disorders, atherosclerosis, and allergies, tuberculosis, cancer, poor digestion, candidiasis, osteoporosis, hypertension, HIV and heart disease. You might find it odd that that a drink containing yeasts would be good for treating candidiasis but it has been helpful to many people, both by restoring a better balance to the gut flora and because some elements of the microflora will kill off Candida Albicans. Not all yeasts are harmful.

In addition to beneficial bacteria and yeast, kefir contains many vitamins, minerals, amino acids and enzymes. Particularly calcium, phosphorus, magnesium, B2 and B12, vitamin K, vitamin A and vitamin D. Tryptophan, one of the essential amino acids abundant in kefir, is well known for its relaxing effect on the nervous system. Because kefir also has an abundance of calcium and magnesium, also important minerals for a healthy nervous system, kefir in the diet can have a particularly calming effect on the nerves.

The abundance of enzymes brings more health benefits, especially to lactose intolerant people, many of whom can tolerate kefir without difficulty, as long as the kefir is raw and not cooked (cooking destroys the enzymes).

You can find kefir in the dairy section of your local market. Try blending plain organic kefir (stay away from the sugary, overly flavored brands) with fresh berries or a splash or two of whatever fruit juice you have on hand. It tastes like a rich and beautiful smoothie!

Source: www.seedsofhealth.co.uk/fermenting/kefir.shtml

5 Responses to “Kefir for good health”


  1. How do you know if you killed your Kefir grain? When I started this last year, the result (milk) was nice and smooth and the grain had some elasticity. Now the grain still multiply, and has the same smell and color, but it lost that elasticity and my milk is more chunky.

    Is anyone experienced that?

    Thank you.

  2. annierichardson Says:

    Dear Guylene,

    Kefir grains increase in overall volume, numbers of, and by weight, as the grains are self-purpetuating when continually cultured in fresh milk to prepare kefir [biomass increase]. Because of this, the need to prevent overcrowding of the grains, and in order to maintain a reasonable constant grain-to-milk ratio it becomes essential to remove a portion of kefir grains from the batch. Apart from the obvious advantage in preventing overcrowding to avoid over fermentation, the other advantage is to produce a kefir with a reasonable constant character and consistency on an ongoing basis. For more in-depth info onpreparing kefir go to: http://users.chariot.net.au/~dna/Makekefir.html


  3. Thank you very much for your reply! I think I’ve been following all the proper way to do kefir (giving some away and removing some), but I am still worry that my grains aren’t as they were when I started. There is a lot of information out there for how to prepare and store the kefir but to know if my kefir is still good to go is a mystery🙂 On Dom’s website there is a little clip on the elasticity of the Kefir, and that is what I don’t have with my grain anymore?!?

    Thanks anyway, maybe I will try to get a new batch of grain.

    Guylene

  4. annierichardson Says:

    Good luck with it. Let us know how you make out.

  5. Bobby Says:

    I left my kefir grain in a glass of milk for months in the frig.. will it still be good


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