What is the kefir?
The kefir, a very common word in our society today, is nothing more than a fermented milk, much more digestive than normal milk, especially for people intolerant to lactose. Its origin is in the geographic area of the Caucasus and is consumed since thousands of years ago.
With an acid flavor, similar to the cauliflower, a little viscous and more liquid than yogurt, is a food quite consumed today, especially by people who care enough for their daily diet.
It is a probiotic, that is, it provides living microorganisms which settle in the wall of the intestine and prevents that other pathogenic microorganisms settle in that zone.
What are its benefits for the intestinal health?
Thanks to the fermentation of this food, the microorganisms that impede effective digestion find an environment less propitious to develop, so that the calcium, phosphorus, magnesium and potassium, as well as the nutrients of the milk are much more easily assimilated.
Whereas yogurt is a very common product in our shopping cart, the kefir is not so much, although this food with digestive and probiotic properties is becoming more popular and known.
The main objective of this food is to favor the development of intestinal flora, reducing the possibility of the sensation of abdominal fullness that occurs with normal milk for people intolerant to milk proteins. It also reduces the frequency of appearance of constipation and diarrhea, as consequences of poor digestion.
How is it consumed?
The kefir is a fermented food, so it has an average life of short duration in order for its benefits to be maximum. If it is treated thermically, the beneficious microorganisms which it contains will die, therefore it is a food a bit delicate in terms of what refers to its conservation.
It can be bought ready to be consumed or it can be prepared artisanally at home if you have in the cupboard kefir grains. It is necessary to bear in mind that, whether you prepare it at home or not, it must be stored in the fridge.
If you want to prepare kefir at home, the warnings and suggestions for its preparation must be consulted and respected, because it requires certain guidelines in order to make it healthy.
How is it produced?
The kefir is produced with the fermentation of the milk, carried out by different kinds of yeasts and bacteria of which are used for the manufacture of the yogurt.
During the fermentation of the kefir, lactic acid is produced which contains lactobacillus, a substance very different to those that are produced in the fermentation of a normal milk.
The lactose becomes mostly lactic acid, and that is why kefir is much more digestive than normal milk.
Advices for correct consumption
In the following cases this food must not be consumed, in order to avoid problems of the digestive system:
- If it smells badly
- Better not to freeze it to avoid losing nutrients and its beneficial properties
- The ingestion must be supervised by a nutrionist or specialist if one suffers from digestive pathologies
From Vithas Xanit International Hospital of Benalmadena, your specialist doctor will advise you on the consumption of this nutrient and on its health benefits, especially if you suffer from pathologies in the digestive system. If you are intolerant to milk proteins or if you have abdominal pains, you must perform a medical check-up for intelligent decision-making regarding your digestive health.