The media tell us: “yogurt is good for you”. Commercials tell us that, too.
Why has yogurt become one of the most popular health foods? Yogurt contains probiotics the magical good bacteria that’s great for digestion and has the power to boost the immune system.
That’s fine and good… for newbies.
There’s another fermented milk product that beats the hell out of yogurt: kefir. Yogurt contains a measly two to six strains of beneficial bacteria. Kefir contains dozens of them!
There’s calcium, vitamin B-2, vitamin B-12, potassium, and magnesium in yogurt, true. Kefir on the other hand has an abundance of vitamins (K, A, D, B2 and B12, folic acid and tryptophan), minerals (calcium, phosphorus, magnesium), amino acids and enzymes.
Since kefir has both antibiotic and antifungal properties, the list of kefir’s health benefits is so impressive, it maybe hard to believe: milk kefir helps to fight high blood pressure and high cholesterol; allergies, Candida albicans’ overgrowth (vaginal yeast infections), digestive problems including: gallbladder problems, osteoporosis, and more. For more obvious reasons, kefir is effective at relieving anxiety and sleeplessness. Better yet, because kefir is so abundant in digestive enzymes even people who have trouble digesting milk, usually have no difficulty digesting kefir.
The “Champaign of Milk”, kefir, is a true health food with incredible healing properties.
Kefir is credited for its ability to relieve gastritis, pancreatitis, complications due to kidney stones, numerous skin conditions, gum disease, IBS, and a lot more!
Those of you who already tried store-bought kefir may find its taste weird and price high. Yes, kefir is tarter than yogurt. Have you ever heard of acquired taste? Well, that’s the case here. Kefir doesn’t need to be a desert. We eat enough sugar as it is. (Did I mention that kefir is great as appetite controller?) Kefir can be delicious with veggies. Two dishes come to mind. Try grating some radishes, a cucumber, add some chopped green onions, a pinch of salt and a cup of kefir. Eat it alone or with a slice of whole grain bread. Another dish: dice a cucumber, chop some fresh baby dill, add a hearty amount of a minced garlic, a pinch of salt and voila! (Can be served with a baked potato.) Heaven on Earth!
Personally, I use kefir for cooking as well as in salad dressings (DELICIOUS!)
The cost of kefir? What are you comparing it with, the price of yogurt or the cost of healthcare? Just kidding… If you’re looking for the best of both worlds, the best quality and the best price, here is a creative solution: make your own probiotic-rich kefir!
How to make kefir? Buy high quality, preferably organic, fresh milk kefir grains. (Here is another creative idea: if you’re a customer of Green Self Care, ASK for FREE organic, fresh milk kefir grains to be included with your order.) No matter how little of them you get, milk kefir grains multiply so pretty soon, you’ll be able to make A LOT of kefir!
The bottom line is: kefir NOT yogurt, yogurt s OK, kefir is better! You’ll feel better, look better, save money… And yes, watching the grains grow is very satisfying!