One of the key components of a strict Paleo diet is the complete elimination of dairy products. Unfortunately, this may lead to many dairy-tolerant individuals missing out on some of the most nutritious and beneficial foods on the planet. One dairy product that not only offers a wide range of vitamins and minerals, but also provides a variety of probiotic organisms and powerful healing qualities, is kefir (pronounced /kəˈfɪər/ kə-FEER).
The word “kefir” is derived from the Turkish word “keif”, which literally translates to the “good feeling” one has after drinking it. (1) Traditional cultures have attributed healing powers to kefir for centuries, but it has only recently become the subject of scientific research to determine its true therapeutic value.
What is Kefir?
It can be made from the milk of any ruminant animal, such as a cow, goat, or sheep. It is slightly sour and carbonated due to the fermentation activity of the symbiotic colony of bacteria and yeast that make up the “grains” used to culture the milk (not actual grains, but a grain-like matrix of proteins, lipids, and sugars that feed the microbes). The various types of beneficial microbiota contained in kefir make it one of the most potent probiotic foods available.
Besides containing highly beneficial bacteria and yeasts, kefir is a rich source of many different vitamins, minerals and essential amino acids that promote healing and repair, as well as general health maintenance. (2) Kefir contains high levels of thiamin, B12, calcium, folates and Vitamin K2. It is a good source of biotin, a B vitamin that HELPS the body assimilate other B vitamins. The complete proteins in kefir are already partially digested, and are therefore more easily utilized by the body. Like many other dairy products, kefir is a great source of minerals like calcium and magnesium, as well as phosphorus, which helps the body utilize carbohydrates, fats and proteins for cell growth, maintenance and energy. (3)
Kefir has positive effects on gut and bone health
It is a potent probiotic, consisting of both bacterial and yeast species of beneficial flora, and may help protect against gastrointestinal diseases. It has also been demonstrated to improve lactose digestion in adults with lactose intolerance. (4) In addition to providing the gut with healthy symbiotic microflora, many studies have also demonstrated the anti-fungal and antibacterial properties of kefir. (5) Certain bacteria strains from the kefir culture have been shown to help in treating colitis by regulating the inflammatory response of the intestinal cells. (6)
As we know, vitamin K2 is one of the most important nutrients that is greatly lacking in the American diet, but there are some vitamin k2 food sources. (7) Vitamin K2 is a product of bacterial fermentation, so kefir is a likely a good source of this nutrient, especially if made with milk from pastured animals. (8) Vitamin K2 plays a key role in calcium metabolism, where it is used to deposit calcium in appropriate locations, such as in the bones and teeth, and prevent it from depositing in locations where it does not belong, such as the soft tissues and the arteries. (9) Since kefir is high in calcium and phosphorus and also contains vitamin K2, drinking kefir is likely beneficial to bone health, providing the essential minerals needed for bone growth as well as the vitamin K2 needed to effectively deposit those minerals in the bone.
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Kefir modulates the immune system
Certain compounds in kefir may play a role in regulating immune function, allergic response, and inflammation. One study found that kefiran, a sugar byproduct of the kefir culture, may reduce allergic inflammation by suppressing mast cell degranulation and cytokine production. (10) Another study found that certain bacteria in the kefir culture inhibited IgE production, helping to moderate the body’s allergic response. (11)
Research has also demonstrated that kefir may have an anti-tumor effect. In one study, kefir consumption inhibited tumor growth and induced the apoptotic form of tumor cell lysis, suggesting that kefir may play a role in cancer prevention. (12) When applied topically, kefir and its polysaccharide compounds have even been shown to be effective antimicrobial and anti-inflammatory agents for improved wound healing. (13)
As kefir clearly has a wide variety of health benefits, you may be interested in including this fermented dairy beverage in your diet. Cow, goat, or sheep dairy are all good choices, and all types of kefir are generally very low in lactose. Raw milk kefir would be the ideal choice for anyone looking for maximum nutritional quality, but may be challenging for most consumers to find.
Kefir is becoming more mainstream for health-conscious Americans, so you may be able to find full-fat, plain kefir at your local grocery store. Look for a brand with minimal additives and extra ingredients. Good commercial products include Redwood Hill Farm’s Traditional Goat Kefir and Lifeway’s Organic Whole Milk Plain Kefir.
Making your own kefir at home
Finding high quality kefir at your local store may not be an option for you. In this case, you can make your own kefir at home. Making kefir is surprisingly simple, and Cheeseslave has a great instructive blog post on how to make kefir at home. You can buy kefir grains online at sites such as Culture for Health, and provided you take care of the culture, it should last indefinitely. Making kefir from raw dairy products is ideal, but if you don’t have access to raw dairy, you can use organic full-fat dairy, preferably from a grass-fed animal. For those who cannot tolerate any form of dairy, kefir can be made from coconut milk, coconut water, and even just sweetened water, which will provide many of the benefits found in dairy kefir.
Kefir is a great source of vitamins, minerals, probiotics, and a variety of other unique compounds that can greatly contribute to your overall health and wellbeing. I highly recommend including this nutritious superfood in your diet, even if it doesn’t fall under strict “Paleo” guidelines!
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Great article.
Is there any information on how the fermentation impacts the hormone content of the milk?
What is the best age to offer babies kefir? How much?
What’s the qualitative difference between kefir from low-fat milk vs. whole milk?
Can’t find an article on how to make kefir from kefir….plain, organic, raw, grass fed
cows. Can u help?
The only way to make “real” milk kefir is with kefir grains. Once you get some, they will propagate and you will never have to buy them again!
Based on this article, I went and bought my first carton of kefir. I was disappointed that every one in the co-op was low fat. Gah. Guess I’ll be looking for lifeway at my whole foods.
Anyone try stevia drops in a glass of unsweetened kefir?
Aggravating about the low-fat, isn’t it? It’s super easy to make, although you have to keep the grains alive by feeding them regularly, so it’s kind of like having a pet, too, haha. I personally haven’t tried stevia in kefir, but I heard from someone who did it that she liked it just plain with stevia.
I have used Stevia in plain Kefir, and I really like it. It cuts the tartness just enough. It is also a good substitute for sour cream in a baked potato. It makes a wonderful “dressing” for fruit salad.
Eric, yes I have tried Stevia, but in powdered form. I use a lot because the kefir is sour. I add a half of banana too. You get used to the sour taste and can add less of the stevia then.
This is the real kefir Bible – http://users.sa.chariot.net.au/~dna/kefirpage.html#kefiran
Dom is from Australia, he healed some “gastro” disease by putting kefir in an enema ( I do not suggest doing that) However this guy has done the most research I have ever seen on the stuff.
For those who have made their own homemade kefir or been to Poland where the drink is very popular, you know that the lifeway and other us store bought brand cultures are garbage. However in California Mark Mc affee does make store bought kefir with REAL cultures. It tastes alright but goat kefir is better in certain instances.
Also These probiotics have been known to cause some temporary illness as well. Ferment to long = diarrhea and gas. I have fermented Milk kefir for long periods of time, the strongest batch I have made smelt like Bacardi 151. ( threw it out, not even going to test my luck). I Have drinkn anywhere from1 cup a day to 3 cups a day. Depends on whether your using real milk, how long its fermented ( or even double fermented as dom mentions) so and so forth. I have eatn the grains as well, (gave me a bit of rash.Just a warning, it went away in a couple weeks but was still strange). They are living things so treat them well. They are the jewels of russia that were stolen from the mountain people and our now available to the world. (scientists can still not make a culture from scratch in a lab, kefir grains are truly unique)
Good luck to all,
Scotty
How does kefir compare to joghurt?
Much more therapeutic. Read the comments section for more on why.
Kefir contains 3 times the amount of probiotic cultures than yoghurt. To make milk kefir, milk is fermented with a mixture of +/- 20 different types of probiotic bacteria and yeasts; most yoghurts are made using only a few.
Read your article and then got some Organic dairy Kefir from WFoods in Cupertino. Good stuff, tasted like sour ‘Lassi’ that was common during the Indian Summers. Had couple of cups of worth before going to bed. No problem, tummy totally liked it.(I added a teaspoon worth Rice Syrup for palatability).
Great article. I appreciate that you included a pronunciation guide, too. Everyone around me pronounces it wrong and gives me weird looks when I say it correctly.
I’m really curious about the magnesium content of kefir. How does it get there? Because regular dairy is low in magnesium, isn’t it? I’m no scientist, but I didn’t think that culturing actually increased mineral content.
Also, I would advise people not to buy into any commercial “kefir” that tastes like yogurt. If it tastes like yogurt, then it’s probably really a yogurt drink, not kefir. I got duped by this a couple years ago.
Nice topic!
I purchased some of Organic Pasture’s kefir starter (to go with my raw milk) before the California authorities banned selling it. The original amount was approximately 1 tbsp. I just measured my latest batch and now have over 1 cup to work with. Next on the list, root beer fermented with the kefir vs. kefir whey . . . for a taste test/outcome comparison. I plan to dehydrate some for storage just in case . . .
BTW, my 6 year old loves our daily kefir smoothies with raw eggs. His health problems stemming from his early life on the SAD have improved dramatically. Amazing how nutritional preventive measures help fix our bodies. His systemic responses (and mine) are greatly improved. With tweaking still needed.
P.S. I have always made mine without the gentle heating of the milk recommended in Nourishing Traditions, and it has always turned out great. I pour the milk straight from the frig.
Kefir completely healed my eczema.
Me too. My milk kefir is always made with raw goat milk, right out of the refrigerator, and it never misses a step!
Chris, in your research did you happen to find any information on kefir and glutathione? I think I remember reading that it produces glutathione, especially if you let it sit out and ferment for an additional day (so, 48 hours instead of the more common 24 hours). I can’t find that source of information, however.
I learned from my doctor and others that kefir does not really lend itself to commercial production and the kinds in stores are not typically made with kefir grains, may not be fermented long enough, and are not nearly as beneficial as homemade. Making it is SO easy that readers should really try to make it! Also, the grains do multiply, and it’s customary to give your extra grains away to a newbie to help share the love. Ask around to see who might have some, such as your nearest Weston Price chapter leader.
Also, I think there’s a potentially confusing wording issue that could be made more clear in your post. It says: Look for a brand with minimal additives and extra ingredients. My guess is you meant to say OR extra ingredients, or WITHOUT extra ingredients.
how much of the sugar in Kefir is fermented. IOW is Kefir high in sugar for those of us on a lower carb diet.
I used to make Kefir, but found that I had to drink it daily and it was just way too much dairy for me. So I am sticking with my fermented pickles and sauerkraut for my probiotics.
Chris- I am a breast-feeding mom of a 4-month old. I’ve avoided dairy as much as possible t/out pregnancy and since his birth; any comment on how kefir might help us both?
Seems like the bone-building and immune building properties mentioned in the article would apply equally to you and the baby just as it would with the study subjects. So, then – give it a try and see how the two of you do! Maybe start with a small amount, like a 1/4 cup and increase by another 1/4 cup every 2 days. If you notice negative symptoms- either physical, mental, or emotional- in either of you then maybe not a good food for you right now.
Would coconut milk kefir contain calcium and magnesium?
Only if the calcium and magnesium are in the coconut milk to start with- and I don’t think coconut milk has a whole lot of minerals in it. But you can look it up on nutritiondata.
I teach a workshop in the bay area – Los Altos, Ca is the next one scheduled – check out my website http://www.lisascounterculture.com for more information.
I cover both water and dairy – and will have grains available for purchase – there are just three spots left for the March 24th class. I do teach using a closed air system – so undesirable yeast and bacteria do not get it….this is a traditional anaerobic ferment – Mason jars are not anaerobic – so they let air in….it does work but the ferment is not as potent or pure.
When will we see a comprehensive post on yeast/fungal overgrowth? or a podcast?
Would kefir be a beneficial food while doing a yeast cleanse with herbs and pharmaceuticals? or is the answer “it depends”.
Your post sounds rather rude and demanding. The info provided here is free y’know.
It actually should help balance candida if that’s the yeast you are talking about. Kefir contains beneficial yeast that should balance pathogenic yeast.
Add me to those who consistently experience acne with even small amounts of kefir (raw, goat). I intend to play around with different combinations to try to determine whether the problem is the yeast or the dairy, but please let us know, Chris, if you have any insights from your clinical experience into what this acne means.
Are you sure it is acne and not rosacea? I would love to hear what Chris has to say about rosacea.
Me too. I have Rosacea, which I think is linked to an unhealthy gut and yeast problems. But I’d love to hear how Chris deals with it as well.
If (IF) your gut is healthy, you probably don’t need to be constantly reseeding it with probiotics. The gut should be able to maintain proper balance just by eating healthy foods in general and not eating unhealthy ones. Not everyone likes or does well on kefir. For those that don’t seem to take well to fermented products and/or fermented milk products, another tactic to take is to eat very bland food until the gut gets a chance to heal. Bland food diets have helped everyone I have known who have had gut problems. Part of the problem is likely that each individual has a different setup and problem in the gut so that there is not just one solution that works for all.
I too would like to hear more about whether real kefir can cause migraines in those prone to them, and also I’d like to know about the alcohol content of kefir. I’ve heard it said that all these “fermented health drinks” like kefir or kombucha are really just excuses to drink addictive alcohol and that ingredient is why people “feel so good” after drinking them. what is the straight up on that?? And what if someone is a recovering alcoholic? What about children drinking alcohol?
From what I know, there is less than .5% alcohol in kefir. Sugar fuels an alcoholic fermentation, and there simply is not that much sugar in milk, or even in water kefir (made with fruit or sugar). It takes more than that!
As to children, well, historically children consumed wine, ale, mead, or beer with meals right along side of the adults. But bear in mind, it was in small amounts, possibly watered down, and with a meal. In many parts of the world and at many times, there was no reliably “safe” water supply for people to just drink water, and fermenting was a way to preserve the harvest whether it be veggies in vats, or juices, grains, etc. as wine or ale. It shouldn’t be a problem in small amounts.
Migraines are probably coming from histamines. Are you sensitive to things like chocolate? Melon?
There is a very small amount of alcohol in kefir – generally less than 1%. How much alcohol you get depends on how much sugar was in it initially and how long it ferments. However, it is much more likely to make vinegar than alcohol. As someone who consumes both kefir and wine daily, I can tell you that the amount of alcohol in kefir is negligible and I have never felt any effect. Also, my young children drink it daily and they are certainly not getting inebriated. If you are extremely sensitive to alcohol, this may not be for you, but for the majority of people there will be no effects.
Kefir really is a superfood. My family has been making it for a very long time, and everyone seems to enjoy. Kefir really is great, and like with most fermentable products made at home, every batch has different proportions of the various probiotics so drinking every day really gives you a broad spectrum biotic!
Some tips for anyone making their own:
1) Ferment your dairy kefir according to the weather, the hotter the ambient temperature the faster they ferment.
2) Let your kefir sit after removing the grains for a further 6-12 hours to get a stronger, more lactose free kefir, without the risk of killing your grains.
3) Water kefir is a great summer treat. Mix some mollases, raw sugar or just add a few fruits like grapes or apples. Keep the lid on tight and you can make a very fizzy and refreshing summer beverage.
4) You can transform dairy kefir grains to water kefir grains, but make sure you keep some extra as backup because it doesnt always work well.
5) If you need a break from making kefir, you can put your grains in a little milk inside if the fridge. This should keep them alive for about a week. You can also mix a little condensed milk with the grains and seal them tight to put in the freezer for longer storage (although this still may kill most of the grains, if even a little survives they will re-activate and grow once added to milk and the fermentation process begins again).
6) Kefir grains are delicious. inevitably the fermentation process will produce larger and larger grain quantities, and there is only so much you can give are away. So munch away! Kefir grains are normally covered in this yellowish, sticky, gel called kefirian. My grandfather would say that this was the best part of the kefir, and would claim its ability to heal almost any malady. It actually is a polysaccharide gel which in mice has been shown to lower blood pressure, cholesterol, blood glucose levels and alleviate constipation. [1] Its made from a bacteria known as Lactobacillus kefiranofaciens which i believe is only present in kefir.
If anyone has any questions on the kefir making process please feel free to ask (although save the sciency questions for Chris and is monstrous brain)
[1] http://iospress.metapress.com/content/kfk3vbda80uh2cq8/
Those are great tips, Rob! Thanks for sharing them.
I have a question that I hope you will answer. I have been making kefir since the beginning of January. It is going very well. Every Thursday I get a big gallon jar of raw goat milk. I now have enough grains to just plop them in the jar and let it ferment. I have found 24 hours in my oven with the light on works best (it’s cold here and I’ve been finding it just doesn’t seem to work without the light on). Then I put the grains in some extra raw milk in the fridge until the next Thursday.
I’m wondering if I’m harming the grains by keeping them in the fridge for a few days each week. They seem to be doing all right, but will doing this long term harm them?
Hi Marilyn,
Just don’t freeze them…
😉