Like most people, I considered yogurt a healthy part of my diet for a long time. Even though I always saw Kefir on the same shelf as yogurt, I didn’t know its real benefits until a few years ago when I was learning about fermentation. It surprised me to find out it has many more beneficial bacteria strains (probiotics) than yogurt. Before long, I tried it and quickly switched from yogurt to kefir almost entirely, as it actually tastes great, and is easier to drink too.
Whenever I hear fellow parents complain about their children’s upset stomachs, that they can’t go to the bathroom on a regular basis, or being lactose intolerant, I try to introduce kefir to them. Most of the time I end up answering this question: “What is kefir?” Well, from all my research, I can easily explain that kefir is one of the most probiotic rich foods, and it has been used in European countries for many centuries.
Similar to yogurt, it can be made from either cow’s or goat’s milk. The magical 24-hour fermentation process transforms the regular milk into a slightly sour and thick milk when it becomes kefir. During the process, yeast and good bacteria eat most lactose, also known as “milk sugar,” from the milk. It has been proven that many people who are lactose intolerant can safely drink kefir. It’s also rich in vitamin B, calcium, magnesium, folic acid, and has a lot of good bacteria known as probiotics that help with digestion….
