Tagged with 'kefir'

This amped-up version of yogurt is a great way to eat more probiotics, and both dairy and dairy-free options are available.

Article by Cultures for Health.

Many people are familiar with milk kefir grains, but what about water kefir grains? Where did that culture originate, and how does it differ from milk kefir? Although both products are made from “grains,” these are not actual grains like wheat or rye, but rather clusters of bacteria and yeast living in a symbiotic relationship and held together by a polysaccharide (dextran) produced by Lactobacillus higarii. These clusters of bacteria, yeast, and polysaccharide look like little crystals, or “grains” of jelly. The bacteria and yeasts in the grains utilize sugar to produce lactic acid, ethanol (a small amount), and carbon dioxide.

Water kefir grains are known by a variety of names, but most commonly are called "tibicos," "Japanese water crystals," and "California bees." They may also be referred to as "Australian Bees, African Bees, Ginger Bees, Ginger Beer Plant, Sea Rice, or Aqua Gems," to name a few. Different countries call them by different names. In Germany they may be called Piltz; in Italy, Kefir di Frutta; and in France, Graines Vivantes. In Mexico, tibicos (or tibi) is used to make a fermented beverage called Tepache, made from pineapple, brown sugar, and cinnamon.

Because of the highly active nature of the bacteria and yeasts, there are many variations of the exact culture that produces the fizzy water kefir drink.

It is not completely clear where or when water kefir grains originated, but speculation points toward Mexico as the most likely place of origin. According to some research, the tibicos culture forms on the pads of the Opuntia cactus as hard granules that can be reconstituted in a sugar-water solution as propagating tibicos. There is documentation from the late 1800s of water kefir grains being used in fermented drink made from the sweetened juice of the prickly pear cactus in Mexico.

There are, however, stories that place their origin, or at least their use, in Tibet, the Caucasus Mountains, and the southern peninsula of the Ukraine. Pinpointing a place of origin is made even more difficult because water kefir cultures can be found throughout the world and no two cultures are exactly the same. Lack of recorded history also makes it difficult to place an origin date, but it seems likely these grains have been used for many centuries.

Regardless of what name is given to water kefir grains, or the exact makeup of the culture, the technique for using them is basically the same throughout the world. 

If you cannot tolerate dairy, or if you are just looking for an alternative to commercial sodas, water kefir beverages can be a fun, easy, and tasty way to quench your thirst while adding more probiotics to your diet.

Kefir is a beverage made from fermented milk. Since kefir is rich in probiotics, many people consume kefir for health purposes.

Uses for Kefir

Proponents claim that kefir can help stimulate the immune system and improve digestive health. In addition, kefir is touted as a natural remedy for many health conditions, including:

• acne
• allergies
• chronic fatigue syndrome
• depression
• diabetes
• eczema
• high blood pressure
• high cholesterol
• insomnia
• irritable bowel syndrome

Benefits of Kefir

Although a number of studies show that probiotics may offer certain health benefits, research on the specific health effects of kefir is fairly limited (and most research is more than five years old). However, there's some preliminary evidence that kefir may help enhance immunity, reduce inflammation and fight bacterial infections.

Here's a look at some key findings from other research on kefir's potential health benefits:

1) Kefir and Lactose Intolerance

Kefir may help some individuals overcome lactose intolerance, suggests a small study published in the Journal of the American Dietetic Association in 2003. For the study, 15 healthy adults with lactose intolerance were fed a series of meals that contained milk and either kefir or yogurt. Results revealed that kefir helped improve lactose digestion and tolerance. In addition, both kefir and yogurt appeared to reduce abdominal pain and diarrhea among participants.

2) Kefir and Antibiotic Side Effects

Although kefir is often recommended for certain side effects associated with the use of antibiotics, a 2009 study from the Archives of Pediatrics and Adolescent Medicine indicates that kefir may fail to fight antibiotic-related diarrhea. In tests on 125 children receiving the drugs, researchers found that kefir was no more effective than a placebo in preventing diarrhea.

3) Kefir and Cholesterol

Kefir may help keep cholesterol in check, according to preliminary research in the British Journal of Nutrition. In tests on hamsters, the authors of a 2006 study found animals fed a soy-milk-based kefir for eight weeks experienced a significant reduction in total cholesterol.

4) Kefir and Breast Cancer

Kefir shows promise as a natural means of strengthening your defense against breast cancer, a 2007 study from the Journal of Dairy Science suggests. In tests on mice injected with breast tumor cells, researchers found that consumption of kefir helped delay tumor growth.

Since scientists have yet to explore whether kefir consumption can help fight breast cancer in humans, it's too soon to recommend kefir for breast cancer prevention.

Kefir Side Effects

Although kefir is generally considered safe when consumed in moderation, it may cause certain side effects (such as constipation and intestinal cramping).

Should You Use Kefir for Health Purposes?

While adding kefir to your diet may offer some health benefits, it's too soon to recommend kefir for any specific health problem. If you're interested in using probiotics for health purposes, talk to your doctor about which form of probiotics is right for you.

It's important to note that using kefir to self-treat a chronic condition and avoiding standard care may have serious consequences.

Article courtesy of Altmedicine.About.com, written by Cathy Wong, found here with its sources.