Difference between revisions of "Kefir"
From Wikiwel
(→Benefits and uses of Kefir are) |
|||
| Line 5: | Line 5: | ||
==Benefits and uses of Kefir are== | ==Benefits and uses of Kefir are== | ||
* One cup of kefir is a source of protein, with 8 to 11 g per cup. | * One cup of kefir is a source of protein, with 8 to 11 g per cup. | ||
| − | * Kefir | + | * Vitamins or pro-vitamins: Kefir provides 10 percent of the recommended daily value for vitamin A and 25 percent of the value for vitamin D. It also contains vitamin B1, vitamin B2, vitamin B6, vitamin D, vitamin K2, folic acid, nicotinic acid. Vitamins, such as vitamin K and B-12, are produced in the gut, and the probiotics in kefir may potentially help facilitate this production. |
* Kefir is also a source of calcium, with 30 percent of the daily value per cup, based on a 2,000-calorie diet. | * Kefir is also a source of calcium, with 30 percent of the daily value per cup, based on a 2,000-calorie diet. | ||
| − | * Kefir contains certain healthy bacteria that is not available in yogurt, including Lactobacillus Caucasus, Leuconostoc, Acetobacter species, Streptococcus species, Saccharomyces kefir and Torula kefir. These beneficial microorganisms may help support digestive health and prevent the growth of harmful bacteria in the intestines. | + | * Probiotics : Kefir contains certain healthy bacteria that is not available in yogurt, including Lactobacillus Caucasus, Leuconostoc, Acetobacter species, Streptococcus species, Saccharomyces kefir and Torula kefir. These beneficial microorganisms may help support digestive health and prevent the growth of harmful bacteria in the intestines. |
| − | + | ||
== References == | == References == | ||
[[Category:Treatments]] | [[Category:Treatments]] | ||
[[Category:home remedies]] | [[Category:home remedies]] | ||
[[Category:Food Therapy]] | [[Category:Food Therapy]] | ||
Revision as of 01:46, 10 January 2014
Other names : kefīrs, keefir, kephir, kewra, talai, mudu kekiya, milk kefir, búlgaros
Kefir is a fermented milk drink made with kefir "grains" (a yeast/bacterial fermentation starter) and has its origins in the north Caucasus Mountains around 3,000 BC. It is prepared by inoculating cow, goat, or sheep milk with kefir grains. Traditional kefir was made in skin bags that were hung near a doorway; the bag would be knocked by anyone passing through the doorway to help keep the milk and kefir grains well mixed.
Special Precautions of Kefir
- According to the University of California Berkeley "Wellness Letter," certain probiotics strains, such as Enterococci, cause problems if you have a weakened immune system or certain bowel problems. The newsletter adds that you should never give probiotics to infants. Also, a 2001 study of kefir in rats found that while kefir treated diarrhea and stimulated immune function in younger rats, it provided neither of those benefits in older rats.
Benefits and uses of Kefir are
- One cup of kefir is a source of protein, with 8 to 11 g per cup.
- Vitamins or pro-vitamins: Kefir provides 10 percent of the recommended daily value for vitamin A and 25 percent of the value for vitamin D. It also contains vitamin B1, vitamin B2, vitamin B6, vitamin D, vitamin K2, folic acid, nicotinic acid. Vitamins, such as vitamin K and B-12, are produced in the gut, and the probiotics in kefir may potentially help facilitate this production.
- Kefir is also a source of calcium, with 30 percent of the daily value per cup, based on a 2,000-calorie diet.
- Probiotics : Kefir contains certain healthy bacteria that is not available in yogurt, including Lactobacillus Caucasus, Leuconostoc, Acetobacter species, Streptococcus species, Saccharomyces kefir and Torula kefir. These beneficial microorganisms may help support digestive health and prevent the growth of harmful bacteria in the intestines.
