Kefir Scholarly Studies

Kefir, also known as kephor, talai, mudu kekiya, kewra, and bulgaros, refers to fermented milk made of the exotic kefir grains. It was said to have come from the Caucasus Mountains. Kefir (from kefir grains) has been a topic of scholarly debate and research for quite some time now. Some argue on its health benefits, while some may deem it unsafe for regular intake.

kefir grains

Studies regarding kefir also focus on the change of nutrient content in the food product depending on how long it was fermented.  An example of change in taste as well as nutrient content is in over ripened kefir. This will produce a super sour kefir product with significantly high folic acid content. Lactose intolerance can also allegedly be cured by kefir, but another study proved it wrong; simply stating that the low lactose content in kefir compared to regular milk is what makes the former more tolerable than the latter for drinkers.

Studies also showed that flatulence could be hindered by proper kefir consumption. This was purported by kefir researcher, Steven Hertzler. He explained the similarity in yogurt and kefir effects on lactose digestion by bacterial cells giving up their intestinal tract, releasing their enzymes, and digesting the lactose. The additional microorganisms in kefir could also allegedly help in protecting the intestines better against bacteria.

Other benefits for health and wellness that kefir could bring is in suppressing high blood pressure and cholesterol levels in rats. Kefir has compounds that are anti-mutagenic and antioxidant before consumption. The question now is whether these properties change once kefir is consumed.

Kefir is normally taken in countries particularly in Eastern and Northern Europe. One normally considers kefir the “bird’s yogurt”. The health benefits of this food product are now being marketed in other regions, particularly in North America, the United Kingdom, and Australia.


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