Kefir originated in the Caucasus mountains and is produced from the milk
of any ruminant animal such as cows, goats and sheep. It's believed that the name comes from the Turkish word "keif" which
means good feeling. Kefir's flavour is naturally sweet and slightly
bubbly, and mild but a bit tangy as well. Kefir is a kind
of drinkable yoghurt and its taste is slightly sour. You’ll find that
the drink is slightly carbonated because of the fermentation activity of
bacteria and yeast. Kefir is chock full of various types of beneficial
microbiota and so it is one of the most potent probiotic foods
available.
Probiotics are those ‘superfoods’ that are crammed with healthy
microorganisms. Over one hundred years of modern research has backed up
the idea of the health giving properties of probiotics thanks to the
healthy bacteria that they contain.We already have zillions of beneficial bacteria in our intestines. These
bacteria assist in digesting food and fighting off harmful bacteria.
When we become ill or we take medications the numbers of bacteria are
reduced. Probiotics help the body to regain its army of healthy bacteria
and restore balance and that’s why it is recommended that we keep
ourselves topped up.

As well as the hugely beneficial bacteria and yeasts that kefir
contains, it is also a rich source for a variety of vitamins, minerals
and essential amino acids that will promote healing and repair in the
body and help to maintain health. For example, kefir contains high
levels of thiamin, B12, calcium, folates and Vitamin K2 as well as the B
vitamin biotin that supports the body in assimilating other B vitamins
and vitamin D. Because the proteins in kefir are already partially
digested, they are readily utilized by the body. Kefir is a great
provider of the minerals calcium, magnesium, and phosphorus, which
together will promote healthy cell growth and energy levels.
One cup of kefir can provide you with 25% of the recommended daily amount
of vitamin D, 10% of the RDA of Vitamin A and 30% of the recommended
daily amount of calcium. Kefir is a good source of protein, one cup of
kefir can provide 30% of the RDA of a 2000 calorie diet.
When taking kefir you may be unclear about how much you wish to consume.
Start by asking yourself how much milk you would normally consume in a
day – but you don’t have to take that much. It is wise to allow your
body to get used to it so perhaps start with an eighth of a cup a day
and gradually increase this to a quarter of a cup after a week. Give
yourself a break of one day per week.
Besides drinking kefir, you can also add it to Smoothies of course, or
use it in place of a salad dressing or in potato salad instead of
mayonnaise. Or create kefir cheese – which is prepared much like yogurt
cheese, where the whey has dripped out, leaving a thicker consistency
that is spreadable like cream cheese. Season this with herbs, garlic and
salt and pepper and spread it on bread and biscuits or make it into a
veggie dip.