Kefir
Kefir is a fermented milk product that tastes like a drinkable yogurt. It is made by adding kefir grains to milk, which initiates the fermentation process. Kefir grains are not actually grains, but are a combination of lactic acid bacteria and yeast in a matrix of proteins, lipids, and sugars. Kefir has been traditionally consumed for its potential health benefits and is high in protein, calcium, and vitamins.
- Category
- Fermented Foods
- Molecular Formula
- N/A
- Mechanism of Action
- The active ingredients in kefir are primarily its probiotics, which can help maintain a healthy balance of bacteria in the gut. These probiotics may have various health benefits, including improving digestion, reducing inflammation, and potentially aiding weight loss.
- Evidence Grade
- B
Other Names
- Kephir
- Bulgarian milk
- Tibetan mushrooms
Primary Benefits
- Improved Digestion
- Immune System Support
- Potential Weight Loss Support
- Bone Health Support
Recommended Dosage
| Adult |
1-2 cups per day |
| Children |
1/2-1 cup per day |
| Seniors |
1-2 cups per day |
Side Effects
Precautions
- People with lactose intolerance or milk allergies should avoid kefir
- Pregnant and breastfeeding women should consult their doctor before consuming kefir
Interactions
- May interact with immunosuppressive drugs
Key References
- https://www.ncbi.nlm.nih.gov/pubmed/27197935
- https://www.ncbi.nlm.nih.gov/pubmed/25628527
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