Kefir or kephir (pronounced kuh-feer) is a super-food that contains live bacteria and yeast. It is safe for most people to consume, and a single serving is full of vitamins and probiotics.
It is a fermented milk drink similar to a thin yogurt that is made from kefir grains, a specific type of mesophilic symbiotic culture. The drink originated in the North Caucasus, Eastern Europe and Russia, where it is prepared by inoculating cow, goat, or sheep milk with kefir grains. The name is derived from the Turkish word keyif, which means “feeling good”.
While it has more fat than yogurt, it also has more protein and more probiotics. Kefir is also thinner and is best as a drink.
Unlike yogurt, Kefir can actually repopulate the good bugs inside your microbiome. Being high in nutrients and probiotics, it is very beneficial for digestion and gut health. Studies (Dr Michael Moseley‘s NHS) found that unlike yogurt, the strains of bacteria in kefir actually survive the digestive process to have a powerful effect inside your gut. It is safe to consume daily, and it may help create and maintain a healthy balance of good bacteria in multiple systems within the body.
Kefir is extremely safe and has very few side effects. It can cause side effects like bloating, nausea, intestinal cramping, and constipation, especially when use is started. Usually these side effects resolve with continued use.
Since kefir is made from milk, it contains some sugar. When made traditionally, it may contain trace amounts of alcohol.
Studies show that it may also:
- have a positive effect on blood pressure by promoting communication between the gut and brain.
- help improve the digestive system in multiple ways, including direct pathogen inhibition and the increased production of healthy bacteria.
- possessed strong antimicrobial, anti-inflammatory, antioxidant, and anti-tumor properties.
- significantly reduced the macrovesicular fat quantity in liver tissue which is commonly associated with obesity, insulin resistance and diabetes.
What is this Super Food
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 grain-like clusters of yeast and lactic acid bacteria that resemble a cauliflower in appearance.
The micro-organisms in the grains multiply and ferment the sugars in the milk, turning the milk into kefir over about a 24 hour period. The grains are then removed from the liquid to be used again for a new batch of of the super food.
Kefir is the drink, but kefir grains are the starter culture that you use to produce the super beverage.
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The Health Benefits
1. Source of Many Nutrients
The lactic acid bacteria in the kefir grains turn the milk’s lactose into lactic acid. Rich in calcium, protein and B vitamins.
Depending on the type of milk used, a 175-ml serving contains: Protein: 4 grams; Calcium: 10% of the RDI; Phosphorus: 15% of the RDI; Vitamin B12: 12% of the RDI; Riboflavin (B2): 10% of the RDI; Magnesium: 3% of the RDI; A decent amount of vitamin D
In addition, kefir has about 100 calories, 7 to 8 grams of carbs and 3 to 6 grams of fat. It also contains a wide variety of bioactive compounds, including organic acids and peptides that contribute to its health benefits.
Kefir that is not dairy based will not have the same nutrient profile.
2. Powerful Probiotic
Some micro-organisms, known as probiotics, can have beneficial effects on health when ingested. They are able to influence health by aiding digestion, weight management and mental health.
The grains contain up to 61 strains of bacteria and yeasts (different micro organisms), making them a very rich and diverse probiotic source. This makes kefir a much more potent source of probiotics than many other fermented dairy products.
3. Potent Antibacterial Properties
Lactobacillus kefiri and the carbohydrate kefiran (which are unique to kefir) and certain probiotics in kefir are believed to have antibacterial properties which protect against infections.
Studies have demonstrate that the probiotic Lactobacillus kefiri can inhibit the growth of various harmful bacteria, including Salmonella, Helicobacter pylori and E. coli.
4. Low in Lactose
Kefir is low in lactose because its lactic acid bacteria have already pre-digested the lactose. People who have lactose intolerance can often drink it without problems.
Some people are lactose intolerant.That is they are unable to break down and digest lactose properly. Lactose is the natural sugar that regular dairy foods contain. The lactic acid bacteria in fermented dairy foods (like kefir and yogurt) turn the lactose into lactic acid.
Kefir contains enzymes that can help break down the lactose even further, making it much lower in lactose.
5. Improve Bone Health and Lower the Risk of Osteoporosis
Kefir made from dairy is an excellent source of calcium. Full-fat dairy kefir also contains vitamin K2, which plays a central role in calcium metabolism.
A supplement of K2 has been shown to reduce the risk of fractures by as much as 81%. Animal studies have linked kefir to increased calcium absorption in bone cells, which brings about improved bone density. An aid in preventing fractures.
6. May Be Protective Against Cancer
Some test-tube and animal studies indicate that it can inhibit cancer cell growth. Cancer occurs when abnormal cells in your body grow uncontrollably, such as in a tumor.
The probiotics in fermented dairy products are believed to reduce tumor growth by stimulating your immune system. One study found that kefir extract reduced the number of human breast cancer cells by 56%, compared to only 14% for yogurt extract. It is reasonable to to believe that kefir may fight cancer. (Human studies are needed before firm conclusions can be made.)
7. Helps With Various Digestive Problems
It could help if you have problems with digestive dis-eases. Probiotics such as kefir assist in restoring the balance of friendly bacteria in your gut.
This is why they are highly effective at treating many forms of diarrhea. Ample evidence suggests that probiotics and probiotic foods can alleviate many digestive problems. These include irritable bowel syndrome (IBS), ulcers caused by H. pylori infection and many others.
8. Improve Allergy and Asthma Symptoms
People with an over-sensitive immune system are more prone to allergies, which can provoke conditions like asthma.
Allergies are allergic reactions are caused by inflammatory responses against certain foods or substances. Limited evidence from animal studies suggests that drinking kefir may reduce allergic reactions, in that they were shown to suppress inflammatory responses related to allergies and asthma .
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Easy to Make at Home
Once you have the kefir-grains, kefir can easily be made at home using milk.
The process is very simple:
- Put a tablespoons of kefir grains into a small jar. The higher the ratio of grains to milk, the faster it will culture.
- Add a cup (250 ml) of milk, preferably organic or even raw. Leave some room at the top of the jar.
- Put the lid on loosely and leave it in a safe spot for about 24 hours at room temperature to culture.
- Once it thickens it’s ready. This generally takes 24 hours, but can take less time in warmer temperatures, so keep an eye on your grains.
- Gently strain out the liquid to separate the kefir-grains from the finished kefir.
- The original kefir-grains will be left behind. Place them in a new batch of milk and the process starts all over again.
All diseases in the body and mind are caused by the presence of toxins. AcuDetox supports the body’s capacity to release the toxins and heal itself. This super food is a good way to help the body heal. Contact us for a consultation.
WARNING:
Taking kefir along with medications that decrease the immune system (Immuno-suppressants) might increase the chances of getting sick.