Kefir - a step to a healthy lifestyle / Seng Hui Zanne

• Main Author: Seng, Hui Zanne
• Format: Monograph
• Language: English
• Published: Academy of Language Studies 2022
• Subjects: LG Individual institutions; Malaysia; Pulau Pinang; Universiti Teknologi MARA; Asia
• Online Access: https://ir.uitm.edu.my/id/eprint/68654/1/68654.pdf; https://ir.uitm.edu.my/id/eprint/68654/
• Institution: Universiti Teknologi Mara

Fermented foods and drinks such as miso, natto, kombucha, kimchi and tempeh have been proven beneficial to the human body. Previous studies showed that fermented products bring probiotic effects. For instance, they can reduce lactose intolerance, support the immune system, and improve digestive system health. Kefir is one of the fermented beverages cultured with kefir grains, the cauliflower-like grains with a complex symbiotic community inside. There are two different types of kefir - milk kefir and water kefir. Milk kefir is a fermented milk drink containing probiotics and yeasts. Many people think it is similar to greek yoghurt. However, milk kefir has more probiotic strains than Greek yoghurt. The consistency of milk kefir is thinner than greek yoghurt. Although milk kefir is considered a dairy product, people who are lactose-intolerant can enjoy it as the lactose is turned into lactic acid by the kefir grains. In addition, milk kefir is high in protein, potassium, magnesium and calcium other than probiotics.