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 yogurt.
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 other food.
For convalescents, aged people or those whose digestion is sluggish.
For persons treated with sulfamides or antibiotics, because their protective intestinal flora may be totally destroyed during such treatments.
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 monocytogenes
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 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.