Using Kefir

Kefir is a fermented drink which contains a diverse community of beneficial bacteria and yeasts. Kefir is produced by kefir grains. There are two different types of kefir – milk kefir and water kefir.

Kefir “grains” are not really grains at all but symbiotic cultures shaped like small cauliflower florets (in the case of milk kefir grains) and translucent crystals (in the case of water kefir grains).

Kefir is a powerful probiotic which has enjoyed well-deserved attention recently due to the beneficial impact it has on our gut microbiome. There have been a number of news articles, medical publications, TV and radio programmes about kefir, gut bacteria and our microbiome and more and more discoveries are being made that link the bacteria that live in (or are sadly absent from!) our digestive system to all manner of ailments, from mental health to obesity.

This BBC article from 31 January 2017 accompanied Dr Michael Mosley’s “Trust Me I’m A Doctor” episode on the gut microbiome and specifically probiotics and kefir:

http://www.bbc.co.uk/news/health-38800977

You can read about the findings of the “Trust Me I’m A Doctor” episode here:

http://www.bbc.co.uk/programmes/articles/5YD3qzlNrQZtTqYzvwh3d40/can-i-alter-my-gut-bacteria-and-improve-my-health