Kefir is a fermented drink, traditionally made using cow’s milk or buffalo milk.
It is made by adding kefir grains to milk.
Over approximately 24 hours, the microorganisms in the kefir grains multiply and ferment the sugars in the milk, turning it into kefir.
Then the grains are removed from the liquid and can be used again.
In other words, kefir is the drink, but kefir grains are the starter culture that you use to produce the beverage.
Kefir originated from parts of Eastern Europe and Southwest Asia. The name is derived from the Turkish word keyif, which means “feeling good”
The grains’ lactic acid bacteria turn the milk’s lactose into lactic acid, so kefir tastes sour like yogurt — but has a thinner consistency.
A 6-ounce (175-ml) serving of low-fat kefir contains
Protein: 4 grams
Calcium: 10% of the RDI
Phosphorus: 15% of the RDI
Vitamin B12: 12% of the RDI
Riboflavin (B2): 10% of the RDI
Magnesium: 3% of the RDI
A decent amount of vitamin D
Kefir also contains a wide variety of bioactive compounds, including organic acids and peptides that contribute to its health benefits
Dairy-free versions of kefir can be made with coconut water, coconut milk or other sweet liquids. These will not have the same nutrient profile as dairy-based kefir. It is excellent for weight loss and autoimmune disorders.
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