What is Kefir?
I love Kefir! I love drinking it, preparing it, and teaching others about the life giving value of kefir. To be able to get the information out in written word has been an answer to prayer. Kefir is such a health giving, easy to prepare drink. The general population, who struggle with health issues, would do well to get the information I am about to share and to begin drinking it everyday.
So, back to the question, just what is kefir? To begin with, kefir, pronounced KUH-feer is a fermented, probiotic, beverage filled with enzymes, complete proteins, amino acids, vitamins and minerals. A little history lesson tells us the first recorded people to consume kefir as a large part of their diet were from the Caucasus region over 1,400 years ago. This area is the dividing line between Asia and Europe, surrounded by Russia, Turkey, The Black Sea, The Caspian Sea, and Iran. The people that live here are known as Centenarians. Kefir continues to be a daily addition to their diet. I get goose bumps when I think about a living organism, so ancient, and I get to partake of it!
Kefir is usually made with milk. Other preparations with coconut milk, or fruit juice can be made, but the grains have to be adapted for this use.What if you can't drink dairy? I will talk about that in a bit.
Kefir is not the same as yogurt. Briefly, yogurt supports the good bacteria you already have in your gastrointestinal system. Kefir, on the other hand actually helps the gut to form a 'clean mucus' on your intestinal walls, which allows the good bacteria and yeasts that are unique to kefir to actually repopulate your intestines. In Addition, the mucus helps heal and plug up leaks in your intestinal wall, which can lead to leaky gut syndrome. With just a cup a day of this 'wonder food' you can rebuild your immune system. Are you beginning to see why I love Kefir?
Dr. Huffnagle, Ph.D., is affiliated with the University of Michigan Health Systems. He is one of the leaders in research on probiotics. Dr. Huffnagle recommends after taking prescribed antibiotics which means 'against life', to take probiotics' for life', to replace, replenish and repopulate the microflora in your gut back to where it should be. Kefir is filled with these friendly probiotics.
This true health food is loaded with an amino acid called tryptophan. It is well known for its relaxing effect on the nervous sytem. This tangy tasting beverage has high amounts of calcium and magnesium, which is great for the nervous system as well. Traditionally prepared kefir contains high amounts of phosphorus, which is the second highest mineral in the human body. This helps metabolize and synthesize carbohydrates, fats, and proteins for cellular reproduction and maintenance of energy. If this isn't enough its packed with Vit B12, B1, Vit K, and biotin that further assists folic acid and pantothenic acid . In addition, Vit B12 has such a large molecule we have a hard time assimilating it in our bodies. Due to the fermentation or 'predigestion' of kefir it is much more readily absorbed and available.
So, what if I am lactose intolerant? Not to worry. Again, the fermentation breaks down the lactose, which is what most people tend to have problems with, into lactate, which is easily digested.
Kefir is so nourishing and balanced it is a factor in building a healthy immune system. It has been used for patients with AIDS, CFS, herpes, and cancer. Regular used of this 'wonder food' can curb food cravings because it balances and provides the required nutrients that an undernourished body lacks. The naturally occurring bacteria and yeasts work symbiotically towards health when consumed regularly.
And now, I have saved the best for last. What actually makes the kefir? I won't keep you in suspense any longer. It comes from kefarin, or kefir grain. It looks like a tiny cauliflower with the naked eye, but is so much more. Usually round with very irregularly shaped projections and crevices, the grains can only come from other grains. Scientists still can not agree how the grains form. What is the 'magic bullet'? They suspect it is a microorganism called Lb. Kefirnofaciens, because it is unique to kefir.
An interesting note is, you cannot grow kefir grains from commercial kefir starters. It only supplies a limited number of microorganisms selected by the manufacturer. The kefir must be started with the starter culture or it dies if not fed. Kefir grains can actually produce new, healthy strains of bacteria. I think that is amazing!
If you want to know more about all the microorganisms found in kefir, go to Dom's Kefir site www.chariot.net. He is the guru of kefir. There, you will find facts, history, recipes, and healthy benefits from years of research. I can only touch on all the attributes of kefir in this article.
I have been asked about preparing kefir. I am not able to go into great detail, but I will give you a basic outline. You need some kefir grains, some milk, a glass jar and about 12-24 hours. That's about it. The proper grains to milk ratio are placed in a glass jar. Gently swirling the mixture from time to time allows the grains to incorporate into the milk. Don't seal the jar because the carbon dioxide that releases during fermentation won't have anywhere to escape. A cloth or a loose lid on your jar will be fine. Just enough to keep bugs, dirt, etc. out. When the brew is complete, you will see runny curds on the jar when swirled, almost like buttermilk. If it tastes good to you, it is done. Twelve hours should be minimum, so the fermentation can complete its cycle. If you are lactose intolerant, leaving the kefir out of refrigeration for another 24-48 hours, after straining the grains out, will help to lower lactose even further. I will be giving an exact recipe for kefir in a future blog.
There is no need to rinse the grains. The shape of each grain, the protrusions and crevices, contain yeasts and bacteria on the surface. If you disrupt it by 'rinsing', you will slow down the production of grains and the fermentation process. Freezing grains does call for rinsing, but I need to save that for another day.
Now, do you know what kefir is? If you do, I have completed my mission. To share, teach, enlighten, and make you curious or excited enough that you will begin enjoying and reaping the health benefits of this time tested, life extending food. Maybe, you will grow to love it, like the centenarians and myself!
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Note: This article was written by Judy Ritsema, contributing editor Natural Balance magazine which will be available in the winter 2008 edition.
