Kefir is a drink from Me, which is said to have many good qualities. How healthy Kefir really is and what is behind it, you will find out here.
Kefir: What is behind it?
Kefir is mostly called milk kefir. Milchkefir , unlike water kefir, is a milk fermented beverage. The term kefir probably comes from Turkey, where the word “kef” equates to a pleasant consistency.
Kefir: consistency and taste
- Milchkefir similar in appearance to cauliflower, as evidenced by the contained Kefirknollen be explained. For a creamy consistency of the kefir rolls, the duration of the fermentation is crucial. The longer the fermentation lasts, the smoother the kefir tastes.
- However, a kefir from a very long fermentation gets a sour taste that does not appeal to everyone. The advantage: Acid kefir forms carbonic acid and is better protected against harmful germs and bacteria.
- In the kefir is the kefir mushroom , the so-called yeasts. These are responsible for the formation of carbonic acid , which gives the kefir a tingling taste. Carbonic acid produced from the fermentation of the yeasts is more pleasant than the industrially added.
Kefir: health aspect / nutrients
Kefir has many advantages, which we present to you in a compact form. Kefir, made from milk (whole milk), contains about 60 calories per 100 grams.
- Carbohydrates: 4 grams
- Fat: 3.5 grams
- Protein: 3.4 grams
In addition to a very balanced distribution of macronutrients, the drink scores well with many minerals and vitamins:
- Vitamin B12 and B 2
- Vitamin D
- Probiotic microorganisms: If microorganisms have a positive effect on our well-being, we call them probiotics . The probiotics in kefir are mainly produced by the lactic acid bacteria. The lactic acid bacteria promote digestion and improve our immune system.
- Calcium: Kefir can strengthen bones and prevent osteoporosis as it contains kefir . Milk is a very good source of calcium per se and therefore recommended especially for older people.
- Compatibility: Many people have lactose intolerance and therefore avoid milk. However, the lactic acid bacteria significantly reduce the lactose content by converting lactose into lactic acid . Therefore, many people with lactose intolerance tolerate kefir very well.
- Antibacterial effect: The probiotics can protect kefir against various infections by bacteria, such as Salmonella.
Kefir: Do it yourself
Of course, you can buy kefir conveniently in the supermarket. However, this has the disadvantage that many products no longer contain live lactic acid bacteria there . So you can just do kefir yourself:
- Put 1 tablespoon of kefir in a glass to be screwed.
- Add 500 ml of milk .
- Close glass and store in a dark place for about two days .