Posted by Kefir is a Source of Numerous Nutrients:
Parts of Southwest Asia and Eastern Europe are where kefir first appeared. The Turkish word “keyif,” which means “feeling good after eating,” is where its name originates.
This fermented beverage is typically making from goat or cow’s milk.
Kefiir grains are adding to milk to make it. These look to be cauliflower-like colonies of lactic acid bacteria and yeast rather than cereal grains.
The microbes in the keefir grains grow and ferment the milk’s sugars over the course of about a day, converting it to kefir.
Lactic acid is produced from lactose in milk with lactic acid bacteria found in grains. This is the reason kefir has a thinner consistency and tastes sour like yogurt.
What is Kefir?
The heated milk coming from a cow, goat, or sheep is using to make kefir, which is pronouncing kee-feer. Similar to milk kefir, water kefir uses water as its basis.
According to historians, qefir first appeared in the Eastern European Caucasus Mountains, close to modern-day Turkey, centuries ago. The Turkish word “keif,” which means “good feeling,” is the root of the English term “kefir.”
Although about 60 different kinds of probiotics, or “good bacteria,” are found in kefiir. These bacteria help maintain gut health and may facilitate digestion. Therefore, Leuconostoc, streptococcus, lactobacillus, and lactococcus are the most prevalent. Kefir can made at home or purchased from health food and supermarket stores.
Side Effects of Kifir:
When consumed orally, keffir may be safe for usage for a maximum of 12 weeks. In most cases, it well tolerated. Although Constipation, diarrhea, cramping in the stomach, bloating, and nausea are possible side effects. Usually, these side effects disappear with sustained use.
Promotes Gut Health
Lactic acid bacteria (LAB) including Lactobacillus, Lactococcus, and Streptococcus are among the more than 50 species of probiotic microorganism found in kefir, according to studies. These bacteria may be beneficial to the digestive system’s health.
Although by lowering intestinal inflammation, boosting the synthesis of healthy substances known as short-chain fatty acids (SCFAs), fortifying the intestinal lining, and encouraging the growth of good bacteria, keffir use may improve gut health.
Participants who took 300 milliliters (ml) of kefirr daily for three weeks saw more changes in their blood levels of zonulin than those who took an alternative milk supplement, according to a small study that involved 28 overweight individuals.