Traditional kefir – the beverage centenarians swear by
There is a reason why kefir is known as the beverage of centenarians from the Caucasus. Kefir boasts a wide array of health positive impacts, with the best known among them being detoxification of the body, improved digestion, improved calcium intake, increased immune capacity of the body, antimicrobial effects and prevention of infections, improved response of the body to drugs, antioxidant properties that inhibit the aging process and reduction of blood cholesterol.
Of all fermented lactic acid products (soured milk, yoghurt, non-traditional kefir), the most diverse variety of good bacteria, i.e. microorganisms beneficial to humans, can be found in traditional kefir. It contains dozens of different types of bacteria and yeasts that live in coexistence and produce many enzymes, antioxidants, vitamins, antitumor substances, a range of antibodies, biological stimulants and other metabolites and transforms milk into a significantly better food than milk itself.
The basic changes triggered by milk or live kefir grains are the breakdown of lactose (lactose) to lactic acid, the breakdown of proteins to their basic constituent amino acids, and the breakdown of lactic fat to free fatty acids.
These changes result in better digestibility and higher nutritional value of traditional kefir compared to milk. In addition to fat-soluble vitamins (A, D, E, K), kefir also contains B-complex vitamins that help to regulate the function of the kidneys, liver and the nervous system. The content of minerals such as calcium and magnesium is also important, as they are essential for the development of bones and teeth, and phosphorus, which helps the body utilize carbohydrates, fats and proteins, thus helping to supply the body with energy.
Did you know? The word kefir is derived from the Turkish word keif meaning well-being. The famous explorer and merchant Marco Polo described kefir as a beverage with wondrous qualities in the chronicles of his travels in the East.
How is kefir prepared?
The kefir grains are transferred into milk. During the fermentation process, bacteria and yeasts from the kefir grains process the basic constituents of milk into biologically valuable and easily digestible substances.
Most importantly, kefir is made from kefir grains, because the scientists attribute healing properties only to authentic kefir, including detoxification of the body, improved digestion, improved intake of calcium, increased immune competence of the body, antimicrobial effects and prevention of infections, improved response of the organism to drugs, antioxidant properties that inhibit the processes of aging and sclerosis and reduction of blood cholesterol.
Yeast, which is an integral part of kefir grains, produces natural CO2, which helps to increase utilisation of calcium, which is essential for bone and tooth development. Scientific findings show even up to 30 percent better calcium utilisation when consuming traditional kefir in comparison to milk and other dairy products.
Who can drink kefir?
Traditional kefir can be consumed by children, adults and the elderly alike. In addition to the proteins and carbohydrates found in traditional kefir, all fatty acids and amino acids that the body cannot synthesise are important and necessary for the development of children. By consuming traditional kefir, the child’s body receives the energy that it needs.
However, it is advisable to include kefir in your daily diet as it has a beneficial effect on health. Nutritionists classify it as a protective foodstuff, a group that also includes fruit, vegetables, cereals and fish.
In adulthood, the body no longer grows and body development is complete. The body needs a certain amount of energy to maintain all bodily functions and repair the body. During this period, the metabolism plays a very important role and the composition of healthy gut microflora is influenced by nutrition, the use of drugs, stress, infections, chemical and other additives in foods. Any alteration can cause the stable balance of the intestinal microflora to break down and thus turn from beneficial to harmful effects in the body. Useful types of microorganisms need to be introduced into the body, which is possible to do with traditional kefir.
Because of its many healing effects, true lovers and connoisseurs of traditional kefir like to call kefir a cure, although it would be difficult to attribute such a title to it.
Traditional kefir from Krepko Dairy
Dairy Krepko is currently the only dairy producer in Europe specialised in the traditional production of kefir from kefir grains. The story of Dairy Krepko began in 1992 when couple Dunja and Brane Kelečević brought live kefir grains from the former USSR and started producing traditional kefir in a small dairy factory in Laze pri Logatcu.
In 2009 and 2016, the traditional Kefir Krepko was awarded the Taste Award 2009 and 2016, awarded by iTQi, the leading International Taste and Quality Institute, based in Brussels.
According to a survey conducted by the independent organisation ICERTIAS based in Zurich for 2016/2017, Slovenian consumers in the QUDAL – QUality meDAL Slovenia General III 2016/2017 survey identified Krepko kefir as the highest quality kefir in Slovenia.
Kefirs, bio kefirs and fruit-flavoured bio kefirs and kefirs can be found virtually everywhere under the brand name Krepko – be it online stores, field vendors or on the shelves of many Slovenian stores. Try them and discover for yourself their positive effects on your health and well-being.
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