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.
POTENTIAL BENEFITS OF KEFIR
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.
For children, who may benefit from digestible, nutritious,
pleasant and healthy food.
For expectant mothers who often find it hard to take any
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.
THERAPEUTIC PROPERTIES OF KEFIR
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.
UNIQUE MICROBIAL COMPOSITION:
Has the same properties of Streptococcus lactis
Produces diacetyl and CO2. Diacetyl is a characterictic
aroma of kefir
Produces lactic and acetic acid
Produces acetyl-methyl carbinol and diacetyl, two aromatic
agents of kefir.
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
Produces L (+) lactic acid
Produces large quantities of lactic acid
Colonizes intestinal tract
Adheres to intestinal mucosa
Creates a favorable environmental for the desirable
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
Limits lactose intolerance. Contributes to Immunity.