The nobel-prize winning biologist, Elie Metchnikoff, first suggested that lactobacilli might counteract the putrefactive effects of gastrointestinal metabolism in 1908.
People from the Caucasus Mountains generally had longer lifespans compared to others so he attributed this to the consumption of kefir. Nowadays, extensive research is being done to kefir.
As the kefir culture ferments longer with the milk, it creates new grains and can then be used again and again. Kefir is a living culture, a complex symbiosis of more than 30 microflora that form into cauliflower looking grains.
Some of the friendly bacteria are lactic acid bacteria, Lactococcus lactis subsp. lactis, Streptococcus thermophilus, Lb delbrueckii subsp. bulgaricus, Lb helveticus, Lb casei subsp, Kluyveromyces, Torulopsis, and Saccharomyces.
Kefir also contains vitamins, minerals, enzymes. Included are calcium, phosphorus, magnesium, B2 and B12, vitamin K, vitamin A and vitamin D.
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