bismillahBismillahirRahmanirRahim

As with many discoveries that we make, my introduction to Kefir came from overseas. A friend told me about the benefits he gets from drinking half a cup of this beverage every day. He even produces his own at home.

What they say about Kefir:

Kefir is pronounced (kef e-er). It is a refreshing cultured-milk beverage that is loaded with nutritional benefits. It is made by culturing fresh milk with kefir grains. Kefir grains are not to be mistaken for cereal grains; they are a soft, gelatinous white biological mass of proteins, lipids (fats), and a soluble-polysaccharide kefiran complex. They are famous for there vast mixture of specific friendly (LAB) Lactic-acid Bacteria and yeasts.

This is the most potent source of probiotics (friendly bacteria) you can find. In most probiotic pills found in stores you will find about 15 different strains of friendly bacteria, for example (Lactobacillus bugaricus and Streptoccocus  hermophilus) are just 2 of the more well known strains.

[www.allaboutkefir.blogspot.com]

Kefir History

Kefir is the cousin of yogurt and its roots can trace back more than 2000 years. Originating in the Caucasus Mountains of Europe [Europe?] where people live well past 100 years, the word kefir is thought to have been derived from the Turkish word “keif” for “good feeling,” probably due to the sense of well-being experienced after drinking it.

[www.lifeway.net]

kefir

Nutritional and Health Aspects

Kefir is considered a nutritious drink suitable for inclusion in special diets and in the therapy of gastrointestinal disorders. Kefir is very similar to cultured buttermilk, yogurt and any other fermented milk. The gross composition and caloric value are very similar to that of milk, except that about one-quarter of the 5 percent lactose will have been converted to lactic acid. This will be of benefit to lactose-intolerant persons. Furthermore, the bacteria contained in the kefir will provide lactase, the enzyme in short supply in lactose-intolerant individuals. In addition, kefir contains 0.01 to 0.1 percent ethanol and 1 percent titratable acidity.

[www.kefir.org]

Nowadays, you can find it in the milk/yogurt isle of most supermarkets.

Possibly related posts: (automatically generated)