20 Jan The probiotic benefits of kefir
Kefir has now become one of the fashionable dairy products, but why has it earned this renowned fame? Today we tell you a little more about kefir and its properties.
Kefir is a word of Turkish origin meaning “blessing” and refers to a fermented drink, style yogurt, which is made from the fermentation of milk through the action of a set of yeasts and bacteria.
It is believed that this drink was ingested thousands of years ago in the Caucasus area. Legend has it that Muhammad gave some orthodox monks this elaboration in exchange for not revealing the secret of their preparation.
The way it really emerges is a mystery. It is likely that milk stored in a leather bag will be fermented resulting in this product. The word kefir refers to both the granules that ferment the milk and the final product.
The benefits of kefir
We can consider kefir as a probiotic food. Its high content of beneficial bacteria (may contain about 400 million microorganisms per gram) facilitates digestion and improves the defenses of our body. It also contains calcium, proteins and vitamins such as B12.
Kefir is a food with a reduced content of lactose, which is transformed into lactic acid, to avoid possible intolerances.
The biggest difference with respect to yogurt is that the fermentation of kefir is lacto-alcoholic (the alcohol content does not exceed 1%)
As we have already mentioned, the greatest benefits of this probiotic is to regenerate the intestinal flora, and it is highly recommended for cases of diarrhea or constipation, as well as to improve the defenses. Go ahead and consume this superfood, and in a few weeks you will begin to notice its properties.