A creamy probiotic dairy beverage similar to but distinct

from yogurt. Low-fat or non-fat pasteurized milk is the basic ingredient in

kefir. Its effervescent quality stems from the kefir culture, which contains

ten active "friendly" microorganisms, compared to two or three in


Lowfat Kefir has 10 live and active probiotic cultures, the good-for-you

bacteria, Lowfat Kefir is a smooth, creamy and delicious yogurt-like smoothie

the whole family will enjoy. Not only does it keep digestive and immune systems

intact, it helps prevent common side effects from taking antibiotics, helps

with lactose intolerance and weight loss. Plus, it's an excellent source of

calcium, protein and fiber.

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Kefir is a fermented milk product which contains a unique

mixture of several live microorganisms. It has all nutrients required by the

body: proteins, minerals and vitamins.

Kefir is highly digestible and due to its acidity and

enzymes, it stimulates digestion of other foods.

Kefir contains a huge quantity of lactic bacteria, which

inhibit putrefactive and pathogenic microbes.

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For children, who may benefit from digestible, nutritious,

pleasant and healthy food.

For expectant mothers who often find it hard to take any

other food.

For convalescents, aged people or those whose digestion is


For persons treated with sulfamides or antibiotics, because

their protective intestinal flora may be totally destroyed during such


For sedentary persons, who need a balanced and easily

digestible source of foods.


Kefir is the most favorable milk product for people

suffering from genetically stipulated lactose intolerance.

Kefir stimulates protein digestion and appetite, decreases

the cholesterol content in blood, improves salivation, and excretion of stomach

and pancreatic enzymes and peristalsis.

Kefir consumption stimulates microphage production and

improves immunity. It has a favorable effect on the resistance of humans to

catching colds and other diseases.


Streptococcus Diacetylactis:

Has the same properties of Streptococcus lactis

Produces diacetyl and CO2. Diacetyl is a characterictic

aroma of kefir

Leuconostoc Cremoris:

Produces lactic and acetic acid

Produces acetyl-methyl carbinol and diacetyl, two aromatic

agents of kefir.

Lactobacillus Plantarum:

Exhibits antagonistic activity against Listeria


Produces plantaricin, a bacteriocin inhibiting

microorganisms which cause spoilage.

Strong producer of lactic acid.

Tolerates high concentrations of bile salts

Adheres to intestinal mucosa

Lactobacillus Casei:

Produces L (+) lactic acid

Produces large quantities of lactic acid

Colonizes intestinal tract

Adheres to intestinal mucosa

Creates a favorable environmental for the desirable

microbial balance.

Limits intestinal putrefaction, thus controlling production

of toxins and their noxious effect upon vital organs and body cells

Inhibits pathogenic bacteria and prevents diseases caused by

intestinal infections.

Limits lactose intolerance. Contributes to Immunity.

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