About 10 years ago I wrote an article titled “What the Heck is KEFIR?” Since then, it’s become so mainstream that that question wouldn’t be appropriate today. Most everyone knows what it is. But, I do think it would be good to chat about it still, in the off chance that some of you out there may not have tried it yet.

First, for the newbies, kefir is a cultured, creamy product with amazing health attributes. Its tart and refreshing flavor is similar to a drinking-style yogurt, but it contains beneficial yeast as well as friendly 'probiotic' bacteria found in yogurt. The naturally occurring bacteria and yeast in kefir combine symbiotically to give superior health benefits when consumed regularly. It is loaded with valuable vitamins and minerals and contains easily digestible complete proteins.

For the lactose intolerant, kefir's abundance of beneficial yeast and bacteria provide lactase, an enzyme which consumes most of the lactose left after the culturing process.

Kefir can be made from any type of milk, cow, goat or sheep, coconut, rice or soy. Although it is slightly mucous forming, the mucous has a "clean" quality to it that creates ideal conditions in the digestive tract for the colonization of friendly bacteria.

It’s made from gelatinous white or yellow particles called "grains." This makes kefir unique, as no other milk culture forms grains. These grains contain the bacteria/yeast mixture clumped together with casein (milk proteins) and complex sugars. They look like pieces of coral or small clumps of cauliflower and range from the size of a grain of wheat to that of a hazelnut. The grains ferment the milk, incorporating their friendly organisms to create the cultured product. The grains are then removed with a strainer before consumption of the kefir and added to a new batch of milk (cow, goat, etc.).

You can make your own or buy it ready-made (store-bought comes plain and in several flavors). And you might want to seriously consider making or buying it because of its many health benefits. As it cleanses the intestines, it provides the above-mentioned beneficial bacteria and yeast, as well as vitamins and minerals, plus complete proteins.

And because kefir is such a balanced and nourishing food, it contributes to a healthy immune system and has been used to help patients suffering from AIDS, chronic fatigue syndrome, herpes, and cancer. It also has a tranquilizing effect on the nervous system, so those who suffer from sleep disorders, depression, and ADHD really benefit from drinking it on a regular basis. 

Finally, kefir can also help eliminate unhealthy food cravings by making the body more nourished and balanced. Its excellent nutritional content offers healing and health-maintenance benefits to people in every type of condition.

I’ve been including it in my green smoothies and have found it lives up to its reputation! Here are a couple recipes in case I’ve piqued your interest…

KEFIR SMOOTHIE (serves 2 or 3, unless it’s me, then it serves 1!)

3 cups fresh kefir 2 bananas 2 cups cubed fresh pineapple chunks

Blend together for a delicious, nutritious breakfast, lunch, or snack and enjoy! (You can even add golden flax seed, hemp seed, chia seed, and even a few leaves of fresh greens for an extra whammo of nutrition.) And don’t hesitate to experiment with a variety of fruits, also.

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