Kefirs Many Benefits: Kefir has been used medicinally for centuries. Kefir is a fermented food that contains active, live cultures, full of unique, beneficial bacteria. Kefir is made from kefir grains (or cultured grains), which are added to milk, and left at room temperature overnight (I know, not so appetizing…!).
Kefir is a complete protein, is more “bio-available” and is easily absorbed. Because of the way Kefir is fermented, it is full of B-vitamins, calcium, magnesium and the amino acid tryptophan (which is the foundation for serotonin production). All of these substances are very calming to the body.
One of the most important benefits of Kefir is its ability to provide the much needed “beneficial” bacteria in our intestines. Based on the damage that both antibiotics and processed foods have done to our intestines, it rebalances, replaces and realigns the intestines with good, healthy bacteria. This is imperative for absorbing nutrients and proper metabolism. Kefir is very alkalizing to the body. It boosts the immunes system and also has anti-inflammatory properties.
People with dairy intolerances might actually do alright with Kefir because even though they lack the lactase enzyme necessary to break down lactose, the bacteria actually digests the lactose for its own use!
Eat for Health ~Ann Marie
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I used to make Kefir, but gave up because I felt I was consuming too much dairy, I think I made it in too big of batches. How much Kefir do you recommend per day. (I know it depends on ones health)
6-12oz will do the trick (1-2 servings). While kefir is high in protein and calcium, the beneficial bacteria can be gained from Kombucha, sauerkraut, and fermented vegetables.