The benefits of Kefir are abundant. And its nutritional value is immense. Drinking kefir regularly can boost your immune system and protect your health.
The nutritional value of kefir depends on the quality of the milk or water. It provides minerals, such as calcium, magnesium and phosphorus and is rich in B vitamins (B1, B5, B9 and B12, biotin) and vitamin K; essential amino acids, such as tryptophan and easily digestible proteins. Lactose levels are decreased and the concentration of the enzyme β-galactosidase is increased as a result of fermentation.
Kefir partially regenerates the intestinal flora, facilitates digestion and eliminates problems of constipation and bloating.
The alternative of manufacturing it with soy milk has the disadvantage of the trypsin inhibitor, an anti-nutrient that can interfere with digestion. People who can't have dairy may opt for water kefir.
Kefir is also used to regenerate the mucous membrane of the stomach and can be used topically to treat skin problems such as eczema.
There is some published literature that claims that kefir:
- Aids in detox from salts, heavy metals, radionuclide products and alcoholic beverages.
- Repopulates the gut after antibiotic treatment.
- Improves digestion; treating gastritis, pancreatitis, ulcers..
- Improves metabolism.
- Has multiple beneficial effects on the cardiovascular system (e.g. blood pressure, atheroma plaques).
- Has antioxidant and anti-aging properties.