Kefir came into my life a few weeks ago by chance. A kind of
serendipity put it in my path and, after tasting it and carrying out an arduous research on its history and properties, I have decided to swear eternal love, to be faithful to it and to reserve it a permanent (and preferential) place in my diet.
Non-fat plain yogurt, Greek yogurt, we need to talk. It's not for you, it's for me. I've discovered another
food to mix my granola with and I couldn't help but fall for its promising benefits.
When you make a discovery like this, you should share it with humanity because I'm sure there is more than one clueless person who, like me, lived ignorant and sadly unaware of the existence of kefir. Until today.
Before I tell you about its health benefits, I'll tell you a little about its history. I love to know the history of things, their origin, their soul. That's why, when I discover something new, whatever it is, I like to dive into its past to know it better and because knowledge doesn't take up space.
I will start with its name. It is said that the word kefir comes from a Turkish expression
meaning "to feel good". The beginning is already promising. Now that's branding and the rest is something else.
Kefir is one of the oldest known dairy products and its origins have something of a legend, spiced with a bit of mystery. At this point, I will make a clarification. Kefir is the dairy product but the fungus used for its production is also called kefir.
Its origin is in the northern Caucasus Mountains, between Russia and Georgia. There, the inhabitants of the area were the first to use kefir granules to ferment milk in leather bags.
Legend has it that it was Muhammad who gave kefir grains to the Orthodox and taught them how to produce it.
The grains, known as "Grains of the Prophet", were zealously guarded as if they were the elixir of eternal youth, and the way to use them was a top secret, something like the Coca-Cola formula of the time. The kefir grains were part of a family's wealth and were passed down from generation to generation. A true family heirloom.
Kefir (the milk product) was obtained after adding kefir grains (the fungus) to cow's or goat's milk in a sack made of animal skins to ferment.
Kefir was forgotten for centuries until Russian doctors revived the health benefits of this drink.
Today, pro-biotic products, living and functional foods, are more in vogue than ever and, with them,
kefir has returned to the forefront of healthier diets.
Kefir is a drink similar to whipped yogurt and its taste may be a bit sour. I will confess that I, for the moment, look for those containers that say "Mild Flavor". This is like everything else, it depends on whether you are one of those who jump into the sea without thinking about it or one of those who take half an hour to get in. I belong to the second group and in this kefir thing, too.
But what are the much praised benefits of kefir? It stands out especially for its
effects on the digestive system. Its bacteria strengthen the immune system and kill germs and bacteria.
Kefir is an important source of nutrients
such as calcium, potassium and phosphorus, as well as vitamins A, B2, B9, D and K . In
addition, kefir has a high lactase content, an enzyme that breaks down lactose in milk, making it a
star product for lactose intolerant people
.
It facilitates the assimilation of food by the digestive system, regenerates the flora and regulates the intestine. If your digestive system is your Achilles heel, you are late in trying kefir.
You can give kefir spoon in hand directly from the container and without any other accompaniment. However, I recommend that you give it a little joy by mixing it with fruit (I do it with blueberries), with cereals or, of course, with homemade granola.
Kefir and granola are a perfect match because of the protein and calcium content of the former and the slow-absorbing carbohydrates of the latter.
You can make your own kefir at home although, as far as I know, getting hold of kefir grains is no easy task (this has not changed much throughout history). But if you want a more accessible, and quicker, option, you can buy it in large supermarkets or, better yet, from small producers in your area. Look for a local store that sells artisanal kefir and add it
to La Newyorkina granola!
