Kefir is a natural fermented product with great potential of being a functional drink due to its probiotic properties and health-promoting bacteria that may help prevent and treat of non-communicable diseases, such as obesity, diabetes II, liver disease, heart and immune disorders, and neurological disorders. Its compounds (peptides, bioactive compounds and strains) can influence gut microbiota composition, lowering gut inflammation and decreasing intestinal permeability, which result in health benefits. Kefir can also impact on the regulation of organism homeostasis, with a direct effect on the gut-brain axis, being a possible way to prevent metabolic diseases.

Kefir doesn’t seem to have any negative effects if adjusted to your health state. For example, if you suffer from high cholesterol, you’d better avoid kefir based on whole milk. If you have a lactose intolerance, than enjoy a water kefir, where the milk is replaced by water and sugar.

As you see, the composition of kefir may vary a lot depending on fermentation matrix (water solution with sugar, whole cow’s milk, skimmed cow’s milk, goat’s milk, donkey milk, among others), environmental conditions (temperature and fermentation time), grain (g)/drink (mL) ratio used in the fermentation of the product and the geographical location. Also, the presence of yeasts and their proportion in the drink, as well as the production conditions, among others, can generate drinks with different compositions and characteristics.

Knowing all that, I can’t think of any reason that will stop you from using this low-cost, easy to make and superhealthy kefir drink!

Curious? HERE is the source


Tatsiana Haponava, PhD

a certified nutrition coach, educator and researcher with a PhD degree

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