Kefir is a cultured dairy product traditional in Eastern Europe.
Kefir is made through the combination of lactic acid and the alcoholic fermentation of lactose in milk. Kefir was originally made with cow’s milk or goat’s milk.
It is made by adding kefir “grains” to milk. Over a period of 24 hours the microorganisms in the kefir grains multiply and ferment the sugars in the milk, turning it into kefir.
Kefir contains approximately 30 strains of bacteria and yeasts, making it a very rich source of probiotics.
Many people consider it to be a healthier and more powerful version of yogurt. Kefir is a more powerful probiotic than yogurt
Health Benefits of Kefir:
- Improves the microflora of the gut
- Reduces dysbiosis
- Stimulates the immune system
- Lowers cholesterol
- Holds antimutagenic and anti-carcinogenic properties
- Improves intestinal health
- Helps to reduce the risk of heart disease
- Aids digestion
- Can improve bone health and lower the risk of osteoporosis
- May improve symptoms of allergy and asthma
- It may help for hangover cure
Milk Kefir is mesophilic which means they thrive best at room temperature, around 20 and 45°C (68 and 113 °F).
It may seem that kefir is the same with yogurt. A major characteristic of kefir is that the probiotics contained in kefir attach themselves to the colon, sweeps away all the harmful substances and colonizes the intestines.
Yogurt lasts only for one day while kefir lasts forever.
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