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

According to a manuscript published recently in The American Journal of Cardiology, eating a soy-protein rich diet may be good for your cardiovascular health. The meta-study compiled data from 41 randomized controlled trials published in MEDLINE from 1966 to February 2005 wherein isolated soy protein supplementation was implemented as a dietary intervention.
According to the results, soy protein supplementation helps lower total cholesterol, low-density lipoprotein (LDL, bad cholesterol), and triglycerides, but slightly increase high-density lipoprotein (HDL, good cholesterol).
These results indicate that soy protein supplementation reduces serum lipids among adults with or without hypercholesterolemia. In conclusion, replacing foods high in …read more