Characterized by a sour taste, it is a healthy and creamy drink of Caucasian origin produced by the fermentation of milk with the addition of kefir granules. Here are the detailed nutritional benefits associated with its consumption
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Kefir milk is a healthy and creamy food of Caucasian origin produced by the fermentation of milk with the addition of kefir grains, small gelatinous “pearls” that look like grains and contain a large variety of bacteria and yeasts. Characterized by a sour taste, it is a slightly sparkling drink, because it contains carbon dioxide, the final product of the fermentation process.
Even if it resembles yogurt, kefir milk has a different preparation method and thanks to the large amount of bacteria and yeasts contained inside it offers a “powerful” rebalancing action on the intestinal bacterial flora. Characteristic that makes it an allied product of the immune system. This drink can be prepared at home or purchased in natural food stores, while the granules are found in organic shops, in pharmacies and in herbal medicine. For lactose intolerant there is an alternative prepared from water: a drink with the same properties as kefir milk, but lactose free.
Its nutritional properties and health benefits
Just like milk, kefir is an excellent source of protein and calcium and thanks to the high probiotic content, if taken daily it can help digestion, alleviating abdominal swelling. Regular kefir consumption has also been associated by several industry studies with benefits for blood pressure, cholesterol balance and blood sugar management. Furthermore, depending on the variety used, kefir grains may contain 30 or more strains of beneficial bacteria and yeasts. Some of the main strains include lactobacilli or lactic acid bacteria.
Finally, traditional cow milk kefir is a good source of calcium and vitamin K, nutrients that are both important for bone health. Taking it regularly can therefore help prevent the risk of osteoporosis.
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