Kefir represents the colony of lactobacilli and fungi found in nature.
Many years ago, people in the Caucasus area mixed milk with these bacteria and fungi. After mixing them, they realized that it fermented, becoming kefir. Kefir is a very nutritious food, with great properties and benefits for our health.
Its ductile and alcoholic fermentation is what gives it the organoleptic characteristics that distinguish it from yogurt, its texture is thick and its aroma slightly acidic.
The nutritional components of the kefir composition are not very different from those contained in the milk from which it comes, but its biological quality is superior because fermentation makes its nutrients more assimilable to our body.
Its benefits are the following:
- Its most important property is that it has the role of restoring intestinal flora and facilitates digestion, improving the assimilation capacity of food.
- Besides this very important privilege, it also helps the immune system. It comes to the aid of the immune system, by strengthening our defense against infections caused by both viruses and bacteria.
- Kefir has the power to lower cholesterol levels in the body. In addition, it reduces the risk of colon cancer.
- It can also be known by people with lactose intolerance.
- In the content of Kefir, there is vitamin B and B1. Their role is to contribute to the functioning of the nervous system.
- It is perfect for vegetarians because it also contains vitamin B12, which is mainly found in meat and is essential for the proper functioning of the brain and nervous system.
- Another very important advantage is that it is rich in essential amino acids
- He also contributes to the healing of various diseases and conditions. In some countries, it is used to treat metabolic diseases, arteriosclerosis, and allergies.