Kefir.

Kefir is a milk cultured beverage originating in the Northern Caucasus Mountains. It has a creamy consistency and slightly sour taste and traditionally is prepared using a mother culture however many mass produced beverages sold under the label of Kefir use powder starters and only contain a fraction of the bacteria and yeasts than traditionally prepared Kefir.

Kefir grains are a spongy white bio-mass resembling small cauliflower's and contain a vast array of lactic acid bacteria and yeasts that not only reside in and on this bio-mass but also create it.

Traditionally spare Kefir grains where eaten , dehydrated and stored or shared with family members and in the right conditions Kefir grains will not only produce massive quantities of fermented milk but also reproduce themselves at an astonishing rate.

For those interested in intestinal health , immuno-disorders or with a vague passing interest in the new trendy pro-biotic yogurt drinks Kefir is something that cannot be left from your arsenal. Kefir when consumed regularly can help control (and with time decimate) "bad" intestinal flora and fauna , can sooth and assist in the repair of damaged or inflamed sections of the intestines and also readjusts the ever decreasing balance of bacteria in your intestines helping build your immune system.

Whilst store bought yogurt based pro-biotics usually contain one or two lactic acid bacteria Kefir contains a spectrum of bacteria and yeasts repopulating your intestines and protecting against infection. It is also rich in vitamin B1,B12 and is an excellent source of biotin which aids in the body's assimilation of other B vitamin's such as folic acid.

Kefir is also rich in Tryptophan an essential amino acid which is well known for its relaxing effect on the nervous system which gives it a role in anxiety disorders , and its toning and optimizing effect on the digestive system helps boost energy as well as helping eliminate cravings.

To add to this it as Kefir is fermented it is easier to digest for the lactose challenged and can be used in many forms of cooking for instance as a starter for sour dough , to make cheese , butter , ice cream and indeed even finds a role in making saurkraut (or keiferkraut). The grains can also be eaten either whole or blended with Kefir and the outer material of the Kefir grain is also reported to be beneficial in cases of severe intestinal problems .

To find your own natural Kefir grains try the international Kefir community http://www.torontoadvisors.com /Kefir/kefir-list.php

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