Benefits of Kefir Grains

Kefir is a dairy product made by fermenting milk. It is a probiotic drink which is known to have several health benefits. Its origin and use dates back to several centuries. The kefir that is commercially available today is made from kefir grains, which is a mixture of several intestine friendly bacteria and yeast. Lactobacilli are mainly responsible for this formation.

Kefir grains that are used to bring about the transformation of milk into a probiotic drink, are mostly white or cream colored and resemble cauliflower florets. These grains contain many helpful cultures of bacteria and yeast. These grains are mixed with milk so that the cultures can feed on sugar in milk and grow. The resulting kefir drink is rich in vitamins, enzymes, and amino acids.

The common vitamins found in this drink are vitamin A, vitamin D, vitamin B2, vitamin B12, and vitamin K. It is also rich in minerals such as calcium and magnesium, and is abundant in an amino acid called tryptophan. This amino acid has a relaxing effect on the nervous system. Calcium and magnesium also calm the nervous system.

The probiotic cultures in kefir help to restore the balance of intestinal fauna. This helps to overcome many gastrointestinal disorders caused due to bacterial imbalance. Kefir grains also treat candidiasis (yeast infections) recurring in certain areas of body. Thus, its antifungal and atibacterial properties are used in treating a variety of diseases.

Other benefits of this product include treatment of conditions like atherosclerosis, tuberculosis, cancer, poor digestion, osteoporosis etc. Kefir is also helpful in treating certain metabolic disorders and poor digestion. It is known to reduce the allergic responses to certain food stuffs. It can be easily tolerated by people having lactose tolerance.

Thus, you can avail all the benefits of dairy products without enduring the effects of lactose intolerance. This is because the myriad enzymes found in this drink, assist in the breakdown of lactose and thereby facilitate its digestion. However, this is true only when kefir is in raw or uncooked form, as cooking kills the beneficial enzymes contained in it.

To make kefir from grains you simply have to add the grains to milk, and leave it to ferment for about 2-3 days. Cover the jar of milk, but do not put an airtight lid over it. The longer you allow your kefir to ferment the sourer it tastes. Strain the liquid to separate kefir from grains. Place the grains in a separate jar where they continue to grow. Hence, once you have an initial batch of kefir grains, you can make kefir each time by adding only a small portion of grains.

Benefits of Kefir are innumerable and drinking it regularly is advisable for good health. Hence make this healthy drink a part of your daily diet.