In my quest to eat healthier, I discovered “kefir,” a fermented milk product containing live bacteria and yeast. Kefir is in the probiotic category, meaning its live and good-for-you microorganisms are responsible for maintaining your healthy inner “ecosystems” such as your intestines and stomach…basically your “gut flora.”
Historically, kefir can be traced back hundreds of years to the shepherds of the Caucasus Mountains. These shepherds stored their kefir in leather pouches and consumed their kefir on a daily basis. Today, kefir is a popular drink in Hungary, Poland, and the former Soviet Union, and is gaining popularity in Japan and the United States. My husband works with a woman who emigrated from Russia to America, and she grew up drinking kefir for breakfast on a daily basis and can attest to kefir’s probiotic benefits.
What does kefir look like? Well, to me, it looks like cottage cheese curds and cauliflower florets combined. You take these kefir curds, called “grains,” place them into goat’s milk or cow’s milk to ferment further, and 24 to 48 hours later, you have your kefir probiotic liquid with which to prepare your favorite kefir recipe, such as a fresh fruit and kefir smoothie. After draining your fermented kefir liquid through a strainer and saving your kefir grains for the next batch, measure out your kefir liquid and either drink it plain, or add some yummy ingredients to make a healthy and tasty drink.
One recipe I love to use is 1 cup fresh fruit (strawberries, blueberries, raspberries, or peaches), 2 cups kefir liquid, combined with 2 cups homemade (or store-bought) Vanilla ice cream. Mix well in a blender and serve. Another recipe you can use is ¼ cup refrigerated chai and ¾ cup kefir. Blend with some ice cubes and you have a fabulous iced chai drink. For baked goodies, such as muffins, substitute kefir liquid for your milk. Fluffy and delicious!
Kefir contains quite a bit of vitamins and minerals, amino acids and enzymes: Calcium, phosphorus, magnesium, Vitamins K, D, and A, B2 & B12, plus tryptophan (for a fabulous relaxing effect on our nervous systems) that help to nourish our bodies. Kefir treats metabolic disorders, atherosclerosis, allergies, tuberculosis, poor digestion, candidiasis, osteoporosis, hypertension, heart disease, and even HIV. (1) Kefir also contains healthy microorganisms, which include lactobacilli, lactococci and Leuconnostoc for added benefits. (2)
Where do you obtain kefir? Ask around. Your neighbor just might have some additional kefir grains to share. Or purchase from a reputable source (I bought my starter grains from “kefirlady.com”). Beginning your kefir stash is as easy as 1, 2, 3…and in no time, you’ll be on your way to a healthier Y-O-U.
(1) http://www.seedsofhealth.co.uk/fermenting/kefir.shtml
(2) http://dwb.unl.edu/Teacher/NSF/C11/C11Links/rawhealth.net/kefir2.htm
