Milk kefir is one of the foods that has been gaining the most followers in recent years thanks to its beneficial health properties.
Similar to yogurt, it is increasingly seen in supermarket refrigerators.
But there are also many who prefer to buy this product
in its natural version, that is, in the form of granules
, to get the most out of this ancient fermented milk drink, originally from the Caucasus.
As if it were a vegetable garden, the strains of this living organism (it resembles a small cauliflower) can produce this fashionable food at home.
Here are some reasons why kefir nodules should be incorporated into our daily lives:
His properties
Milk kefir contains live microorganisms that keep the intestinal flora healthy.
According to the firm Kaiku Lactose Free, it is rich in calcium, proteins and vitamins of the B group, those that help improve circulation, produce red blood cells, regenerate tissues ... It also has vitamin A (good for the immune system), vitamin K (bone health) and minerals like calcium, magnesium and zinc.
Kefir is said to be an alkaline food capable of counteracting the acidity of foods such as meat, fish, seafood.
Contains less amounts of sugar, fat and lactose
Among its nutrients are milk's own fats, but its caloric intake is considered healthy.
Bacteria transform lactose (the natural sugar in milk) into lactic acid, so the sugar and lactose content is much lower, thus avoiding intolerances.
It is therefore a more digestible dairy than milk and yogurt.
Its health benefits
Being a probiotic, its lactic acid bacteria protect the mucous membranes of the intestine and repopulate the intestinal microflora.
It facilitates digestion, improves the health of the colon, the intestinal walls and the immune system, in addition to preventing gastritis and gastroduodenal ulcers and fighting gastroenteritis and limiting diarrhea.
It also has benefits for the skin and hair.
'Kill' hunger between meals
According to Alejandro Cánovas, nutritionist at Royal Hideaway Sancti Petri, the best way to consume kefir is by drinking or adding fruits, cereals, nuts ..., since "it is more acidic than yogurt", and it is always recommended to do so "between meals ", to get the most out of its properties.
This is perfect for people who are dieting, as it satiates.
For its benefits to take effect, it is necessary to consume it daily.
The food is not recommended for children or pregnant women because it has traces of alcohol due to the double fermentation that occurs in its preparation: lactic acid and alcoholic acid.
It is very accessible and easy to produce
The 100% natural nodules can be purchased in herbalists and on the internet (www.comprarkefir.com, Amazon ...), although, most of the time, the same owners distribute strains among friends and acquaintances.
40 g of the product usually cost about 20 euros, depending on the site.
Once at home, producing kefir is very simple.
As Cánovas says, crops "are living organisms and as such they must be fed and maintained".
Over time, they grow and produce more and more liquid.
How to get the drink?
You just have to put the kefir mushroom in a container and add milk (it can also be made with water or tea), and wait for it to ferment (about 24 hours sometimes are necessary).
If it is left at room temperature, the process will go faster than if it is kept in the fridge.
Once the liquid is produced, it is transferred to another container, straining the granules and it is ready to consume.
To continue producing food, simply put milk back into the nodules.
It has no expiration date
The more the strains produce, the bigger they get and the more benefits they bring.
According to experts, if you take good care of them (it is recommended not to put them in contact with metal or tap water), the cultures will allow you to have homemade kefir for life.
If, for whatever reason, it is decided to stop consuming for a time, the strains can be frozen for use again later.
It has multiple gastronomic uses
The most common is consumed as a yogurt, but they can also be incorporated into savory dishes accompanying vegetables, salads, creams, cold soups, desserts ... It can be substituted for yogurt in any recipe, such as to make cakes, cakes, muffins, stews or sauces to which curry and other spices are added .... "But it is necessary to know that, at the moment in which the kefir is heated or cooked, it loses all the properties that live microorganisms provide, which die , and it will only serve to give a different flavor to the dishes ", clarifies Cánovas.
According to the criteria of The Trust Project
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