LIVINGLIVING
A form of fermented milk, kefir is as old as the hills but has been
boosted by a revival of interest in the process and the product.
MAKING CARBS COUNT
With conversations
about 'gut health'
all the rage at the
moment, kefir
is a fermented
milk drink that it gaining in attention and
credibility. It is made by adding beans (or
grains) of bacteria and yeast to cow's milk
which is then left to ferment for at least
24-hours. The live cultures feed and grow
using the natural sugars in the milk. Then
the grains are removed leaving a slightly
thick drink, half-way between milk and
yoghurt. But why bother? As it turns out,
this tasty drink is high in protein, calcium
and vitamin B12. You can keep some
in the fridge and take a swig every now
and then, or slosh it on your cereal in the
morning if you wanted to use it regularly.
Kefir is believed to have its origins
in the Caucasian mountains over 2,000
years ago, and for centuries it has been
part of a daily healthy diet in a long list of
countries encompassing Eastern Europe,
Russia, Scandinavia and Asia. Today its
popularity has soared across Europe and
North America.
With average sales growth that
exceeded 20% month-on-month since
its launch in 2013, Bio-tiful Dairy Kefir
and Riazhenka (which is slightly sweeter)
are ancient cultured milk drinks. They are
naturally packed with billions of beneficial
live microorganisms and essential
vitamins such as Vitamin A, B-complex
vitamins and Vitamin D, as well as
minerals including calcium, phosphorus,
and magnesium. These contribute to
improved digestion, immune and nervous
systems, healthier looking skin, provide a
KEFIR