About Kefir

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.