The clean eating movement shows no signs of slowing. Natural foods with health promoting benefits are gaining momentum.
If kale is king, then kefir is surely the new queen. A few years’ ago, this fermented yogurt drink hid quietly on the shelves. Many of us were oblivious to the benefits of this probiotic powerhouse. As evidence of its health-inducing properties increased, so too did its availability and visibility in the mainstream supermarkets. This once shy superfood is finally coming out of the shadows.
While the term probiotic has yet to receive official approval as a health claim by the European Food Safety Authority’s (EFSA’s) Scientific Panel on Dietetic Products, Nutrition and Allergies (NDA), many in the food sector believe it is only a matter of time.
What is kefir?
Kefir is a cultured, fermented yogurt drink with a high, probiotic activity. Traditionally, whole cow’s milk is used in the fermentation process but it is possible to produce kefir using a range of different mediums – soy milk or coconut water make great alternatives.
In terms of taste and texture, kefir is similar to yogurt. It has a tart, tangy taste and a distinctive effervescence, unique to its exploding colony of bacteria and yeasts. The trend towards fermented foods is on the rise. In 2017, Niamh Michail, a journalist on the online food publication Foodnavigator.com, described growing interest in longstanding European classics such as, kefir, kvass and sauerkraut. It seems that it is not just the probiotic activity that is drawing consumers in, it’s the taste. She highlighted the growing trend across Europe for sour, tangy and bitter flavours, in what appears to be a turning of the tide against high sugar foods.
A family secret worth keeping
Kefir originates from the Caucasus region of eastern Europe. This ancient superfood was a daily staple of the nomadic shepherds living in the northern mountains of Caucasia.
Legend suggests kefir was considered a gift from the gods and that its potency would be lost if its secret was shared. As such, kefir grains were considered precious and were passed down through generations and guarded as part of a family’s wealth. Although foreign visitors were given kefir to drink – it has been documented that medieval explorer Marco Polo drank kefir on his eastern travels – the method was kept under wraps until the 19th century when the first kefir grains were brought to Moscow in 1908.
Today, it is the most popular fermented milk drink in Russia, accounting for 80% of total fermented milk sales (Seifi 2016). Its popularity has now spread to Europe, Australia, North America and the UK.
Why then, has kefir suddenly been catapulted into the mainstream food industry? Perhaps legend of old reigns true and this ancient tipple does have some magical qualities, worthy of its coveted reputation.
Health benefits of Kefir
Kefir is one of the most probiotic-rich foods available. It is thought to contain up to four times as many probiotic bacteria than standard yogurt. Kefir contains around 10–34 strains of probiotic bacteria, including variations of the Lactobacillus, Lactococcus, Leuconostoc, Pseudomonas families and Streptococcus thermophilus. In addition, kefir also contains beneficial yeast strains from the Kazachstania, Kluyveromyces, Saccharomyces families and Candida humilis.
Several studies have been undertaken on the potential health benefits of kefir. It is thought to prevent growth of certain pathogens and fungi, improve lactose digestion and help stimulate the immune system. Carasi et al (2014, 2015) have undertaken several studies into the health benefits of kefir. They concluded that the Lactobacillus kefiri strain CIDCA 8348 – a strain of lactobacillus unique to kefir – presented a great potential as a probiotic for both humans and animals, particularly in the field of gut inflammatory disease.
It is clear to see why kefir has become a firm favourite with the health-conscious consumer. Its high probiotic activity from a host of different bacteria and yeasts, make it a one-stop-shop for maintaining a healthy microbiota – a great foundation for good health and wellbeing.