What is kefir?

Kefir is a probiotic drink produced by adding kefir grains to milk and allowing it to ferment. Kefir grains are a mixture of bacteria, yeast and polysaccharides. It is popular in many parts of the Middle East. It is believed that the word kefir means feel good in Turkish, or that it derives from kopur, meaning milk, froth, or foam. Kefir typically has a tart and refreshing flavor, is slightly carbonated because of the naturally occurring carbon dioxide and is somewhat thicker than milk. The flavor is described as sour, rich and creamy. Natural kefir is not sweet, although it may be flavored with fruit.

Kefir is believed to be more nutritious and therapeutic than yogurt, supplying complete protein, essential minerals and valuable B vitamins. The belief is that probiotic bacteria in kefir partially digest many milk proteins, making it more easily utilized by the body than other dairy products. At this time, high-quality human trials supporting the use of kefir for any indication are lacking. Better-designed clinical trials are needed before conclusions may be made regarding taking this product for any health condition.

You should read product labels, and discuss all therapies with a qualified healthcare provider. Natural Standard information does not constitute medical advice, diagnosis, or treatment.