Kefir and its origins
Kefir originates from the Caucasus and Tibet.
The Ossets lived in the Caucasus thousands of years ago and were the first to produce this product. The Osset have kept the secret of this for several centuries. Only since the nineteenth century has it become known again and many people have started eating this healthy kefir.
Yoghurt plant or kefir?
In popular parlance, it is often called yoghurt plant or kefir plant, while it has nothing to do with yoghurt or a plant. The image of a plant (with leaves, etc.) does not apply to kefir and is actually only confusing.
Kefir is the collective name for milk kefir and water kefir, both variants are very similar. Milk kebabs look like small cauliflowers and are white creamy grains, which grow when fermented with milk. Kefir can be made from any type of milk: cow's milk, goat's milk or sheep's milk, coconut milk, rice or soya.
Water kefir grains look like grains of salt, but much larger. They are white, translucent and crystalline.
Water kefir granules do not need milk to grow, but water and feed on sugar.
What makes kefir so healthy?
Kefir contains a lot of dextrorotatory lactic acid, minerals, proteins, vitamins ( B1 (Thiamine), B2, B6, B12, C,D and H ) and anti-oxidants that ensure a good metabolism.
Kefir contains a particularly unique mix of good yeasts and bacteria. Through fermentation, these living organisms produce a large number of beneficial substances that can help support normal bowel function.
And that's very important because well-functioning bowels are the basis of good health!
For good digestion there must be enough good bacteria in our intestines.
The uptake of nutrients starts in our intestines and when the intestines are not in good condition, this can bring the hormone balance out of balance.
There are a number of factors that influence the natural balance in our bowels, such as:
- Stress or overload
The immune system suffers greatly if these factors are present too much. With the help of good nutrition, we can help improve the constantly changing balance in our intestines. Drinking probiotic Kefir on a daily or regular basis is highly recommended!
Is kefir good for everyone?
Lactose is largely broken down during the fermentation process of milk kefir. However, lactase is ingested through the consumption of kefir. This is an enzyme that uses up most of the lactose that remains after the fermentation process. As a result, many people who are lactose intolerant do react well to milk kefir. If this is not the case, there is always the possibility of drinking water kefir.
It is nutritious and balanced and therefore fits perfectly into a healthy diet. For this reason, it is eaten by people who are consciously occupied with their bodies.
In addition, it will reduce the craving for unhealthy food as the body becomes better nourished and balanced after frequent use of kefir.
Water kefir is related to milk kefir and has the same advantages.
However, the drink you can make with it is not sour yoghurt like the milk kefir, but a fresh sour lemonade with a bubble and is slightly alcoholic (0.5 -2%). The water kefir is slightly better tolerated by the stomach and intestines than the milk kefir. It is absorbed into the blood a little faster and therefore does not disturb the digestive process. Water beetle is thirst-quenching, purifying and nice and fresh.
How can I make my own kefir?
MyYo has yoghurt and kefir maker that makes it very easy to make your kefir and/or yoghurt at home.