KEFIR
by Gail Smolinski
Have you every heard of kefir? I hadn't until recently. However, in the short time I have been familiar with kefir (pronounced key-fur), I have come to appreciate it tremendously!
What is Kefir?
Kefir is a fermented milk, similar, in some ways, to yogurt. It is made with
a lactic-acid culture which breaks down lactose (milk sugar) and ferments it
into friendly bacteria.
Kefir consists of a combination of a lactic acid culture and a healthful type of yeast, that creates friendly bacteria, while producing a low level of alcohol (about 0.2% to 0.5% of the total volume). This is a negligible amount just enough to give kefir a fresh, unique "spritsy" taste. Kefir creates carbon dioxide, an effervescent, during fermentation. This is why kefir is called the champagne of milks.
A Living Food!
As natural fermentation occurs, kefir coagulates gradually into a thickened,
custard-like living food, which is chock full of enzymes! Kefir also contains
vitamins, minerals and essential amino acids. These help the body in repair and
maintenance.
Better Than Yogurt
Kefir resembles yogurt, but is even better for you. This is partly because
its smaller curds make kefir easier to digest than yogurt.
Digestive enzymes cling better and more easily, to the much larger surface area of the smaller curds. This makes it particularly excellent and nutritious for babies, invalids and the elderly and those with digestive disorders.
Kefir's complete proteins are partially digested and easily used by the body.
Furthermore, kefir and yogurt contain different types of friendly bacteria. The transient bacteria. The transient bacteria in yogurt can keep the digestive system clean and provide food for the friendly bacteria that reside there. However, kefir can actually colonize the intestinal tract, which yogurt cannot do.
Kefir contains several major strains of friendly bacteria not commonly found in yogurt. It also contains beneficial yeast, which can penetrate the mucosal lining, where unhealthy yeast and bacteria live. They can overcome and eliminate destructive, disease-causing yeast in the body, such as Candida Albicans!
This powerful team house cleans and strengthens the intestines. Then, the body can better resist pathogens such as intestinal parasites and E Coli.
What Are The Benefits?
The benefits of consuming kefir regularly are numerous. It boosts the immune
system, and has helped people suffering from AIDS, chronic fatigue syndrome,
herpes and cancer. It has a tranquilizing effect on the nervous system and thus
has benefited many with sleep disorders, depression and ADHD.
Regularly enjoying kefir can help relieve intestinal disorders, promote bowel movements, reduce flatulence and bloating and create a healthier digestive system. It also has a cleansing effect on the whole body which helps to establish a balanced inner ecosystem. It can help eliminate unhealthy food cravings by nourishing and balancing the body.
How To Make It Yourself
The easiest way to do this is with a kefir-making kit. An electric one is the
simplest to use. The same kefir culture, properly cared for, can be used
indefinitely at home, to produce new batches of kefir at a much lower cost than
store-bought yogurt. Kefir can be made with cow, goat or soy milk. A delicious
kefir cheese can also be made. It reminds me of cream cheese, without the
high-fat content .... yum!,
Now that Išve introduced you to kefir, I do hope youšll add it to your diet and enjoy the many benefits of yet another wholesome, nourishing, living food.
Gail Smolinski is a certified colon therapist and nutritional consultant who operates a home-based clinic at Yorkton.
This column is not intended to diagnose, treat or cure any disease, its purpose is to provide information regarding nutritional and health issues.