An Introduction to Kefir
The Origins of Kefir
The word kefir comes from the Turkish word keyif which means “good feeling”. Kefir is said to have originated thousands of years ago in the Caucasus Mountains of Russia. Shepherds carried and stored milk in leather pouches where it would ferment into fizzy sour yogurt. It also has a long history in Eastern European countries, with The Caucasian people known to live long and healthy lives, with many centenarians among them.
Kefir grains have been around for so long that there are many claims to it. Within Muslim culture they were considered a gift from Allah, Noah claimed to have received the grains from angels, and scrolls were found in Turkey from Abraham who credited his long life to fermented milk produce.
Why Drink Kefir Everyday
In 2001 my husband was diagnosed with ulcerative colitis and a severe intolerance to lactose and his food choices became increasingly difficult. When his symptoms return after a period of remission (this is called a flare up), one of the foods we always rely on to successfully reduce the inflammation is kefir. Even though diagnosed as lactose intolerant he still today enjoys eating kefir twice a day.
Kefir has and continues to help support my gut health during all the changes in menopause, from regulating my hormone levels, to supporting my bone health. It continues to be a great helper in the kitchen not only as a yogurt substitute but in making fizzy sodas, cheese, dips, pastries, and fermented foods.
What is Milk kefir?
Kefir is made from gelatinous white or yellow particles called grains, this is because of the way they look and are not to be confused with rice or wheat grains. These grains contain the bacteria/yeast mixture clumped together with casein (milk proteins) and polysaccharides (complex sugars). They look like small clumps of cauliflower that range from the size of a wheat grain to that of a hazelnut. No other milk culture forms grains, making milk kefir unique. Real kefir from live culture is an endlessly self-propagating process.
Kefir Vs Yoghurt
Kefir contains strains of yeast and beneficial friendly bacteria (Lactobacillus and kefiran which has a prebiotic nature) that gives kefir antibiotic properties. Kefir contains 3 times more probiotics than yogurt, with around 12 live and active cultures, and 15 -20 billion colony-forming units (CFUs), whereas yogurt has 1 to 5 active cultures, and about six billion CFUs. Unlike yoghurt, kefir has a tarter, refreshing taste and contains completely different microorganisms. Kefir does not feed yeast and usually does not bother people who are lactose intolerant (if you are lactose intolerant you are lacking an enzyme called lactase. Lactase in humans usually decreases in mid-childhood around 5 years old). This is because the friendly bacteria and the beneficial yeast growing in kefir eat most of the lactose (milk sugar) and produce very efficient enzymes that continue eating the lactose left over after the culturing process. Kefir is also easy to make at home and far easier than making yogurt.
Kefir vs Probiotic Pills
When ingested probiotic pills often become trapped in the stomach acid (which is your first line of defence against pathogens) and the probiotics usually die before the body has the possibility to utilise them. This harsh gastric environment of the stomach is filled with digestive enzymes and bile salts and is designed to kill harmful bacteria. Consuming living probiotic foods like kefir is far more effective because the food itself provides a protective armour that helps shield the friendly bacteria.
Nutrition in Milk Kefir
Kefir contains many vitamins, minerals, amino acids, and enzymes. Particularly calcium, phosphate, magnesium, folic acid, vitamin B2, B12, vitamin K, vitamin A and Vitamin D, which all increase during fermentation.
Milk Kefir is loaded with tryptophan, an amino acid (amino acids are the building blocks of proteins, proteins are needed for the body to function properly) known as nature's Prozac because of how it soothes the nervous system. Serotonin (the feel-good hormone) is made from tryptophan. Serotonin impacts every part of your body and is considered a natural mood stabiliser. Serotonin regulates anxiety, happiness, mood, sleep, bone health and nausea. Low levels of this chemical can lead to depression, anxiety, and sleep problems. 90% of our serotonin is made in the digestive tract which makes it clear that your source of tryptophan should come from your diet. Interestingly, goat and camel milk contain the highest amount of tryptophan. The abundance of enzymes in milk kefir truly brings amazing health benefits to help heal and seal the gut.
Benefits of Milk kefir
Fermentation of milk brings many changes; it breaks down the milk protein ‘casein’, one of the most difficult proteins to digest. Culturing restores many of the enzymes destroyed in pasteurisation. It has antibiotic and anti-fungal properties. Research has shown that regularly consuming kefir lowers blood pressure and protects against bone loss. It has also been used in the treatment of a variety of conditions, including metabolic disorders, atherosclerosis, tuberculosis, cancer, candidiasis, osteoporosis, hypertension, HIV, and heart disease.
In Conclusion
Kefir is a cultured and microbial rich food that creates a clean mucus that coats the digestive tract, creating a sort of nest where beneficial bacteria and yeast can settle, rebalance, and restore your inner ecosystem.
