Kefir: the drink of well-being

The word kefir comes from the Turkish "keif" which means "to feel good". Kefir is a fermented drink made from goat, sheep or cow milk, and contains strains of yeast and beneficial bacteria that give it antibiotic properties.

Kefir is also rich in vitamins, minerals and amino acids. Contains thiamine, vitamin B12, calcium, magnesium, phosphorus, folate and vitamin K2. It is also an excellent resource of biotin, a type of B vitamin that helps assimilate other B vitamins.

Originally from the Caucasus, it is still very popular in the former Soviet Union. Traditional kéfir is prepared using fresh milk and kéfir enzymes or granules, made up of a polysaccharide called kefiran, which hosts colonies of bacteria and yeasts in symbiotic association.

In addition to traditional kefir, there is also one prepared with other liquids with sugar content such as soy milk or rice milk and even only with sugar water. The finished product is not like a real yogurt, but it tastes more acidic, refreshing and contains different microorganisms.

This drink is considered a miraculous food for our body, because it guarantees the proper functioning of the intestine, helps prevent allergies and absorb essential vitamins, contains tryptophan which has therapeutic effects on the nervous system and, thanks to the B vitamins and at K, acts as an antioxidant. Moreover, being low in lactose, it can also be ingested by those who are intolerant of it.

It is therefore particularly suitable for those in need of energy or for those recovering from antibiotic treatment, the elderly, and especially pregnant women, thanks to its folic acid content, which is essential for the correct development of the fetus.

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