Kefir, like yoghurt, is known as a Turkish invention all over the world and has been consumed for centuries. Kefir comes from the Turkish word for pleasure. Kefir, which is shown as the reason why the people living in the Caucasus live healthily until the age of 100-130, is consumed in many countries today, but is not sufficiently known and consumed in our country, so its production is made in limited quantities. It is important to expand the production and consumption of kefir both from a health and economic perspective. The kefir plant has a very complex microbiological structure. Kefir, whose size varies between 0.5-3 centimeters; A plant with colors ranging from white to white-yellow and the appearance of small cauliflower and popcorn. Kefir is obtained by adding kefir grains to milk and fermenting the milk. Kefir, whose taste and aroma is similar to buttermilk and watery yoghurt, has a slightly sour and refreshing taste.
Its content is very rich
Known as the 'elixir of youth', kefir gives its fame to the beneficial vitamins and minerals it contains. Kefir contains plenty of vitamins A, D, E, B1, B12, K and calcium, magnesium fluoride, phosphorus and selenium minerals in balanced and synthesized form. Kefir, which is easy to drink and digest, helps protect health when consumed regularly.
Kefir delays aging with its cell renewal feature. When used without stopping drug treatment in any disease, it reduces cholesterol in the blood, lowers blood pressure, and dilutes the urine. It facilitates the elimination of waste from the body and accelerates bowel movements. In addition, kefir, which helps eliminate health problems such as infectious diseases, joint diseases, diarrhea, constipation and blood loss, also provides complete nutrition in the digestive system.
It delays cancer
One of the most important features of kefir is that it delays cancer. It is known that the selenium contained in its composition has an antioxidant effect on cells, which is a cancer-preventing factor. Kefir increases body resistance and helps the digestive system; It also prevents cancer-causing factors in the intestine. Kefir kada that gives energy to the body It creates a natural alternative to energy drinks containing additives, which does not contain any additives.
What is kefir good for?
- It prevents the spheroidization of substances in the intestines
- Energizes the brain and ensures mental development
- It has a protective and cancer-delaying effect against cancer
- Relieves high blood pressure
- Reduces cholesterol
- Relieves arteriosclerosis
- Prevents osteoporosis
- Reduces bronchitis and asthma attacks
- Relieves anemia and blood disorders
- Against microbial infections increases resistance
- It is useful in eczema and allergies
- It treats urinary tract infections
- It dilutes the urine
- It treats liver disorders
- It increases stomach and intestinal secretions and facilitates digestion
- It accelerates intestinal movements
- It is good for stomach and intestinal disorders
- You can also do it at home
Kefir grains, passed through a non-iron strainer, are placed in a large bottle containing approximately 2 glasses of fresh milk. The bottle's mouth is covered loosely. After waiting at room temperature for 24 hours, the kefir grains are passed through a non-iron strainer to obtain kefir drink. If kefir grains are to be made again, they are placed in milk, otherwise they are placed in their own container.
Kefir products
Today, many products are produced with kefir. In addition to beverages made from kefir, tarhana, butter, cheese and soap are also produced and marketed. The most common product made from the kefir plant is the kefir drink obtained by fermenting kefir. Kefir drink is sold in a wide range of markets, from spice shops to supermarkets.
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