Ancient beverage for the modern human

Kefir is a beverage that boasts a rich nutritional value in addition to its rich history. The famous explorer and merchant Marco Polo mentioned kefir in the chronicles of his travels in the East.

The word kefir itself means ‘a pleasant taste’ and it is an ancient drink popularised by the people of the Caucasus. Caucasians have been making this refreshing and health-boosting beverage, made from kefir grains using cow’s or goat’s milk, as long as they can remember.

There are many myths surrounding kefir, and one of these myths describes how some people under the Caucasus Mountains reach the age of 150 years old due to this wonder beverage.

Legend has it that milk was stored in leather bags, which were left in the sun during the day. At the end of the day the bags were brought inside the houses and hung by the door so that everyone who came to visit would hit the bag and thus mix the contents. When the milk was fermented into kefir it was poured out of the bags and the bags were replenished with fresh milk.

Another legend describes how the Prophet Muhammad gave kefir grains to the Caucasian people and taught them how to make kefir in order to maintain their health and vitality.

The truth remains unknown, although we do know is that all attempts by science to create artificial kefir with all the benefits of natural kefir have so far been unsuccessful.

Nutritional value of kefir

Kefir is rich in vitamin B12, vitamin D, calcium, magnesium, vitamin K2, biotin, folate, enzymes and probiotics.
Unfortunately, not all kefirs are the same quality. The only real kefir is the one made from kefir grains. Good kefir is denser than milk, with a slight acidic velvety taste, fizzy and foamy as it contains natural CO2.
Krepko Dairy, a dairy that specialises in the production of genuine traditional kefir, stands out in the EU market. Their kefir Krepki suhec has won numerous awards over the years.

Can we drink kefir every day?

There is no reason why not, since regular kefir consumption is linked to a number of positive effects for our body and overall health, as it contains over 30 different probiotic cultures in addition to various vitamins and minerals.

Kefir is therefore the best natural source of probiotics.

As sugar levels drop dramatically during fermentation, kefir can be consumed by both diabetics and lactose-intolerant individuals.
Due to its composition, kefir is categorised as a safe and healthy food.

“THE REAL KEFIR ‘FORGIVES’ US OUR NUTRITIONAL MISTAKES AND TRANSGRESSIONS.
I drink it every day before going to bed because it detoxifies my body overnight, eliminates digestive tract defects and the first effect is visible already in the morning when I wake up feeling lighter.
A wealth of ingredients that help me to maintain my vitality and health are found in a single glass of kefir.”
Sandra Turnšek, Director of Krepko Dairy

Final thoughts
Due to its composition, kefir is recommended for all age groups, be it children or the elderly. Both professional and recreational athletes benefit significantly by adding kefir to their daily menu.

Kefir is suitable for both diabetics and lactose-intolerant individuals. It is no exaggeration to say that kefir can be consumed by everyone.

It could be defined as an ancient beverage for the modern human.

Treat yourself to a glass of kefir for breakfast, lunch or dinner today and offer it to your loved ones.

Author: Ivan Vlahinić, AFP certified Personal Trainer

REFERENCES

  1. Bourrie, B. C., Willing, B. P., & Cotter, P. D. (2016). The microbiota and health promoting characteristics of the fermented beverage kefir. Frontiers in microbiology, 7.
  2. Ostadrahimi, A., Taghizadeh, A., Mobasseri, M., Farrin, N., Payahoo, L., Gheshlaghi, Z. B., & Vahedjabbari, M. (2015). Effect of probiotic fermented milk (kefir) on glycemic control and lipid profile in type 2 diabetic patients: a randomized double-blind placebo-controlled clinical trial. Iranian journal of public health, 44(2), 228.
  3. Ahmed, Z., Wang, Y., Ahmad, A., Khan, S. T., Nisa, M., Ahmad, H., & Afreen, A. (2013). Kefir and health: a contemporary perspective. Critical reviews in food science and nutrition, 53(5), 422-434.
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