Kefir is a probiotic drink produced by adding kefir grains to milk and allowing it to ferment. The word kefir is derived from the Turkish word keyif, which means “feeling good” after its ingestion. The large number of microorganisms present in kefir and their microbial interactions, the possible bioactive compounds resulting from microbial metabolism, and the benefits associated with the use this beverage gives kefir the status of a natural probiotic. Several studies have shown that kefir has antimicrobial, antitumor, anticarcinogenic and immunomodulatory activity and also improve lactose digestion.
Also known as: Fermented Dairy Product, Fromage Kéfir, Kéfir, Kefir Cheese, Kefir Grains, Kefir Yogurt, Lait Fermenté, Produit Laitier Fermenté
Diseases and Conditions
Historically, kefir has been recommended for the treatment of several clinical conditions such as gastrointestinal problems, hypertension, allergies, and ischemic heart disease.
Due to fermentation, keifer may contain alcohol. Use with caution. Not recommended for children, pregnant women, or those who are breast feeding.
Due to fermentation, keifer may contain alcohol. Use with caution. Do not consume with immunosuppressants or disulfiram.
Supplement and Food Interactions
Due to fermentation, kefir may contain alcohol. Use with caution.
No typical dosage.
Kefir is consumed as a beverage.