Have you heard of kefir? An easy way to describe it is that it is similar to drinking yoghurt. Like all fermented foods, it has been around for a very long time, and was used as a method of preserving milk.
As I mentioned in the previous fermentation post, this traditional method of food preservation enhanced the goodness of the food, as opposed to modern methods which are detrimental.
Milk kefir is made using fresh dairy milk and kefir grains, which act as the starter. Kefir grains aren't grains at all, but a symbiotic colony of bacteria and yeasts (SCOBY). They look like little cauliflower florets made from jelly!
The benefits of kefir are numerous. The beneficial bacteria in kefir helps to restore the inner ecology of the body. While it is similar to yoghurt, it contains completely different micro organisms and many more strains of bacteria as well as yeasts. While they are both helpful with keeping the gut healthy, kefir is far more potent so more beneficial. Kefir also is a great source of calcium, B vitamins, protein, enzymes and amino acids.
Although milk kefir is made from dairy, some people with an intolerance to lactose can consume kefir. This is because most of the lactose in the milk is consumed by the live cultures during fermentation, converting it into lactic acid.
There are many studies supporting the benefits of fermented foods and the health of the gut, which in turn means the health of the whole body. These range from skin health and digestion through to autism in children and cancer prevention due to it's immune enhancing and anti inflammatory properties. The latter is very interesting - but also a big promise and a very lengthy and in dept conversation! Let's get to that one later!
Kefir is particulary beneficial for people who have been taking anti-biotics as it restores the natural (and beneficial) gut flora which are harmed by antibiotics.
amino
acids, enzymes, calcium, magnesium, phosphorus - See more at:
http://bodyecology.com/digestive-health-kefir-starter.html#sthash.6JhvRagf.dpuf
amino
acids, enzymes, calcium, magnesium, phosphorus - See more at:
http://bodyecology.com/digestive-health-kefir-starter.html#sthash.6JhvRagf.dpuf
Although milk kefir is made from dairy, some people with an intolerance to lactose can consume kefir. This is because most of the lactose in the milk is consumed by the live cultures during fermentation, converting it into lactic acid.
There are many studies supporting the benefits of fermented foods and the health of the gut, which in turn means the health of the whole body. These range from skin health and digestion through to autism in children and cancer prevention due to it's immune enhancing and anti inflammatory properties. The latter is very interesting - but also a big promise and a very lengthy and in dept conversation! Let's get to that one later!
Kefir is particulary beneficial for people who have been taking anti-biotics as it restores the natural (and beneficial) gut flora which are harmed by antibiotics.
The consistency is thicker than milk but not as thick as yoghurt. More like a milk shake! It has a lovely tart refreshing (but acquired) taste. It can be made more tart and almost effervescent depending on how long you let it ferment and dependent on your taste. I think it's best plain, but kefir can also be blended with fruits, honey, vanilla or other natural sweeteners if you wish.
