Gut Health 101 : Kefir
White coarse grains, which harbor bacterial colonies, are added to milk and then strained once their job is done. This results in a thick, sour liquid with a curd-like consistency. When left outside the fridge during the Indian summer, it becomes even thicker. My sister delved into gut health and discovered two intriguing things. The first is kefir grains, with their rich history and captivating stories. Some tales even describe them as more valuable than gold and precious stones. This glimpse into the world of these bacteria that ferment milk and improve our health only scratches the surface. There is also a vegan alternative that involves water kefir grains, but I haven’t tried it, so I can’t speak to its benefits. The second treasure trove for gut health was Kombucha, a drink many of us are familiar with nowadays. But I’ll cover Kombucha in a separate post.
The gut is often referred to as our second brain, known as the enteric nervous system. It exists in our gut and is recognized and acknowledged by medicine. There is a clear understanding that the enteric nervous system plays a role in regulating many bodily functions. The gut microbiome has a direct impact on these functions and maintains a link between them.
Here are some of the key aspects that drew me to Kefir, besides the fact that my mum made it at home and it was readily available after that:
- Kefir cultivates gut bacteria more effectively than kombucha, promoting the growth of diverse bacterial colonies. It also contains a higher amount of probiotics compared to curd.
2. It strengthens the immune system, improves digestion, and provides a wealth of nutrients such as calcium and vitamin B12. These benefits have a positive impact on the overall functioning of the body, including skin and hair health.
3. We can blend it into a smoothie, giving it a slightly sour taste similar to dahi. Personally, I enjoy a berry smoothie made with kefir instead of oat or regular milk. At home, in most north indian households we often use the fermented milk to prepare refreshing Lassi or buttermilk.
4. Since kefir milk can be used as a substitute for buttermilk, it opens up possibilities for adding it to any recipe that calls for milk with a touch of fizziness. Imagine using kefir milk in pancakes! The result? Fluffy pancakes without the need for baking soda (or is it baking powder? Let me call my mom to double-check).
5. Mom also informed me how she kneads the ‘atta’ (flour) for the roti (bread). The Mughals loved their bread with khameera i.e. yeast. And the answer to all of this is some kefir again.
Starter versus grains -When searching online, you’ll often come across Kefir starter packs available in stores. However, these packs may not contain grains and tend to dissolve after a few uses. Unlike the starter packs, Kefir grains have the ability to multiply, making it easier for you to prepare Kefir. Simply strain the grains using a non-metallic strainer.
Can you show me what this looks like?
Can my grains get spoilt? How do I store the grains if I travel?
Your refrigerator is essential when it comes to storing Kefir. While the grains require milk, the cold temperature of the fridge keeps the bacteria dormant, preventing excessive multiplication compared to room temperature storage.
If you’re still skeptical about the information I’ve briefly mentioned here, I recommend checking out these research articles for a deeper understanding of Kefir:
