Why Kefir Is Good for the Gut
Among health enthusiasts, the popularity of kefir is on the rise. This fermented milk product originated from the Caucasus Mountains located in Eastern Europe. To make this healthy concoction, you merely need to add kefir grains to traditional cow’s milk or goat’s milk. Kefir grains look like cauliflower. These potent grains are cultures of lactic acid bacteria and yeast. After a period of around 24 hours, the microorganisms present in kefir grains reproduce fermenting the sugars in your milk. This process transforms basic milk into kefir. Once kefir is produced, you can remove the grains to use again. If you’ve never tried kefir, the perceived health benefits of this sustainable product might prompt you to give it a taste test.
Nutritional Benefits of Kefir
A mere six ounce serving of kefir is packed with health benefiting nutrients including:
- Vitamin B12
- Vitamin K2
Vitamin K2 plays an important role in the absorption of calcium in the body. Consuming adequate calcium daily helps you preserve bone health and prevent, or slow the progression of, osteoporosis.
Kefir Contains Powerful Probiotics
In addition to the aforementioned nutrients, kefir consists of probiotics. Probiotics are powerful microorganisms that are believed to aid with digestion and provide protection from damaging bacteria. Probiotics are thought to solve digestive issues such as diarrhea, ulcers resulting from a Helicobacter pylori infection, and irritable bowel syndrome by helping to re-establish the balance of friendly bacteria in your stomach. Early research suggests the probiotics present in kefir might prohibit the growth of cancer cells. While this research is promising, more extensive studies must be completed before health professionals can make definitive assertions.
If improving your health and well-being is a priority, consider adding kefir to your diet. To learn more about this interesting product and how to incorporate it into your healthy menu plan, contact a Metabolic Research Center near you today.
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