Every so often, something new appears on the supermarket shelf. Many of us start to wonder what it is and whether we should be consuming it. Within the past decade, a product called “kefir” has shown up in dairy cases. Have you been wondering about the health benefits of kefir? If so, you are not alone.
What Is Kefir?
Q. I’ve read that consuming kefir is good for digestive problems. Kefir is similar to yogurt, but does not require refrigeration. It is available in supermarkets or it can be made at home.
To prepare it at home, kefir crystals can be found in health-food stores or over the Internet. If you don’t care for the taste, it can be added to smoothies. Considering the side effects of prescription meds, kefir is definitely worth a try.
How Do You Say It?
A. First, let’s settle the question of how to pronounce “kefir.” Most American say KEE-fur or KEFF-er. The correct pronunciation is kuh-FEAR.
Kefir Is a Probiotic Product:
Kefir is made by fermenting milk with a mixture of beneficial yeast and bacteria. The result is cultured milk that has little if any lactose, some carbonation, a tangy taste and a hint of alcohol. (What you would buy in the supermarket doesn’t have measurable alcohol content.)
This product is traditional in herding regions of Russia and Turkey. It is, in fact, a traditional way to preserve milk for a day or two, but the cultured kefir must be consumed promptly and the kefir “grains” (the culture) re-used immediately if you don’t rely on refrigeration.
The Health Benefits of Kefir:
A review of the research on kefir has found that it contains probiotics and may boost the immune system and discourage pathogenic bacteria as well as improve lactose digestion (Brazilian Journal of Microbiology, Vol. 44, No. 2, 2013). Regular consumption of kefir may also help people control their cholesterol and blood sugar (Critical Reviews in Food Science and Nutrition, Vol. 53, Issue 5, 2013). Some research also suggests kefir can help athletes reduce the inflammation that may follow endurance training (Journal of Dairy Science, Nov., 2015).
