What is kefir? | Properties, benefits and how to take it

What is kefir and what is it for?

kefir means ‘blessing’ in Turkish and refers to a pleasant-tasting fermented drink consumed for thousands of years in the Caucasus area.

A legend tells that kefir was a gift from Muhammad to the orthodox monks of the Caucasus, to whom he explained how to use it, warning them not to reveal the secret of its preparation or it might lose its power.

Most likely, however, kefir was made much earlier; It is possible that some shepherd discovered it by preserving the milk and finding it sour in a leather bag or animal stomach, something very common in ancient times.

Kefir is called both the granules with which milk is fermented and the resulting product. It is believed that it is responsible for the great longevity among its people, which is why it is considered a elixir of long life

The granules or nodules have a gelatinous consistency and are used to ferment fresh milk or sugar water. The result, water or milk kefir, is a probiotic that facilitates digestion and improves the body’s defenses.

Kefir properties

The kefir nutritional values they vary enormously depending on their origin (milk, water, etc.). However, they all have one thing in common. powerful probiotic content which increases even when the kefir is homemade.

Milk kefir is rich, in addition to beneficial bacteria, in calcium, proteins and vitamins of group B, with the advantage that in this drink, the lactose content is reduced, transforming it into lactic acid and thus avoiding intolerances.

In addition to its high calcium content, kefir is rich in vitamin K2which has proven effective in absorbing the mineral and converting it into bone mass.

To a lesser extent, kefir also contains vitamins A, D and biotin; and minerals such as potassium and phosphorus.

On the other hand, kefir grains contain about 400 million microorganisms per gramof which more or less half are type bacteria Lactobacillus that protect the body from harmful bacteria.

A unique property of kefir is that it contains an insoluble polysaccharide called kefirana powerful natural antimicrobial.

What are the differences between yogurt and kefir?

In yogurt there is only lactic fermentation, while kefir causes a lacto-alcoholic fermentation and milk carbonation.

The alcohol content of kefir usually does not exceed 1%, a negligible amount (unless you have a serious liver problem and not a drop should be tasted).

kefir has greater variety of probiotic microorganisms, some of them shared with the yogurt. The latter usually provides only one type of bacilli or bacteria.

Yogurt is softer than kefir, whose acidity can be lightened by leaving the milk less time in contact with the kefir.

Health benefits of kefir

Most of the benefits of kefir derive from its probiotic nature and the changes it produces in milk.

1. Take care of the microbiota and defenses

As a probiotic it helps regenerate intestinal flora and it is indicated in indigestion, candidiasis, constipation or diarrhea, as well as to stimulate the body’s defenses.

2. Makes milk more digestible

To the Predigesting milk greatly reduces its lactose content (the main cause of intolerance) transforming it into lactic acid. Kefir modifies the nutritional properties of milk little, so it has what it initially had: more or less fat, protein, calcium… The most substantial changes that milk undergoes are of a digestive type: the amount of lactose is reduced and the fat is better emulsifiedTherefore, it is better tolerated by those who do not assimilate milk well. The flora of kefir is of the so-called “fermentation flora” (as opposed to the “putrefaction flora”). However, the benefits of regulating the digestive flora go further, by improving the immune system.

3. Prevents digestive discomfort

Constipation or diarrhea improves depending on the time the granules have been left in the milk. If strained after 24 hours, kefirada milk exerts a slight laxative effect, while if it is left for a longer time, in addition to being more acidic, it becomes astringent.

Dangers and contraindications of kefir

Although it is a food full of benefits, there are some people who should moderate or avoid its consumption to avoid complications in your state of health. It is convenient that consult a doctor or nutritionist all those people:

lactose intolerant. Although kefir is significantly reduced during fermentation, it should be consumed in moderation to avoid digestive discomfort.With sensitive or weakened digestive system. If the kefir is poorly fermented, it can cause discomfort and diarrhea.Immunocompromised. Whether due to an autoimmune disease, the consumption of a medication or the consequence of a medical procedure, the large load of bacteria present in this food can pose a potential health risk, in some serious cases. With damage to the intestinal mucosa. As in the previous case, a weakened or damaged intestinal mucosa (such as a leaky intestine or ulcerative colitis) can favor the assimilation of bacteria that are harmful to the body.

How to drink kefir

To prepare kefir at home All you need is a certain amount of kefir nodules, wide-mouthed glass jars with their respective lids and a napkin and a rubber band to close the container so that it can breathe, whole, skimmed or semi-skimmed fresh milk (it will come out thicker if the milk is whole) a strainer and a bowl to collect the kefirada milk.

It is important to be extremely clean of these utensils and, if possible, reserve them exclusively for making kefir.

Avoid metal utensils including the strainer, since the nodules and kefirada milk have a acid pH and can react with metals. The best option is plastic (spoon, strainer…) in this case.

For its preparation, glass jars are filled with fresh milk at room temperature (not cold), kefir nodules are incorporated; the jar is closed with a napkin and a rubber band and the kefir is allowed to rest and grow in a dark place, a drawer or pantry that we do not open.

If we make it at noon, the next day at night we can already consume it. The next day, the kefir is strained, the nodules are reserved in a glass container and the jar with kefirada milk is hermetically closed and stored in the fridge, like yogurt.

It is better to consume it no sugar or honey to better preserve its beneficial bacteria.

How to preserve kefir

Every two weeks it is advisable to wash the nodules and the container with lukewarm water, not chlorinated, and leave them in mineral water for about 12 hours.

If any nodule turns yellow, it should be discarded, leaving only those that look healthy. If we have leftover mother of kefir, or we have to be away for a few days, It can be kept submerged in milk, inside the refrigerator to slow down the fermentation for 4 or 5 days.

Nodules are generally not sold, although they can be purchased online and in some health food stores.

As the nodules are used, they grow larger. When the amount becomes excessive, you have to remove the excess, which can be given to other relatives and friends, or to anyone who needs them.