Kefir – Healthiest Probiotic Milk Beverage in the World
Kefir – one of many ancient treasures – is known as the “milk of eternal life. It was originated in the Caucasia region in Eurasia 12,000 years ago.
The people of the Caucasian Mountains believe that Mohammed gave kefir grains as a gift to them and instructed them on how to use the grains. The “Grains of the Prophet” kept secret from outsiders for generations were transferred as a source of family and tribal wealth from one generation to the next. In 1908, Irina Sakharova brought the first Caucasian kefir grains to Moscow. Since then kefir became a very popular health drink in Russia, Sweden, Norway, Finland, Latvia, Estonia, Lithuania, Ukraine, Romania, Hungary and Poland.
Kefir is the best natural probiotic. Traditional kefir is a fermented milk drink (similar to yogurt) produced by kefir grains which are a complex community of bacteria and yeasts in a matrix of proteins, lipids, and sugars.
It contains different types of beneficial bacteria (called probiotics) which promotes healthy intestinal flora, builds the immune system and helps the body protect against pathogenic bacteria, viruses and fungal/yeast infections. Kefir grains metabolize the lactose out of the milk in exchange for its probiotics it gives back to the milk.
Kefir is far more probiotic than yogurt. Yogurt contains 1-3 probiotics. Kefir contains ten probiotics and several of them such as Lactobacillus Caucasus, Leuconostoc, Acetobacter species, and Streptococcus species are not found in yogurt.
Kefir also contains beneficial yeasts, such as Saccharomyces kefir and Torula kefir which penetrating the intestinal mucosal lining eliminate pathogenic fungi in the body.
Proven Health Benefits of kefir:
- Improves metabolism and digestion;
- Helps with colitis, diarrhea, duodenum and ulcers;
- Helps people intolerant to lactose;
- Helps cure vaginitis
Kefir is superior to yogurt and more beneficial to the digestive tract than yogurt. Yogurt contains transient bacteria which will not repopulate the gastrointestinal tract; they last only a few days and die off. Unlike yogurt, kefir contains massive quantities of healthy active, strong strains of microorganisms that are growing, increasing in number, thriving in cultured milk which will coat the digestive tract and help them establish residence there.
Use certified live Kefir grains and organic milk (or raw milk), then combine them in a glass jar and let the mixture ferment for 24-48 hour at room temperature. The home-made kefir from natural live Kefir grains is a fabulous health food better than commercial kefir, dietary supplements or probiotic freeze-dried bacteria pills!