Although I live in Europe, I have never tasted kefir, which is supposed to have originated from these parts. Kefir is a fermented milk product, like yoghurt, and results from the labor of lactic acid bacteria and yeasts. The most commonly used strains are Lactobacillus acidophilus and Saccharomyces kefir, although the exact combination of bacteria and yeasts may vary between.
And like yoghurt, kefir seems to have probiotic effects, enhancing the populations of beneficial bacteria in the gut, and inhibit the growth of potentially harmful bacteria. According to a new study on mice, milk kefir and soymilk kefir significantly increased the …read more