Yes--at least for my husband. The kefir stuff actually does work! The taste definitely "takes some getting used to," but drinking a small glass of milk kefir, over the course of about two weeks, eased many of my husband's stomach issues. He now drinks kefir every evening with dinner. Kefir is a fermented milk drink similar to a thin yogurt, and, in addition to helping with stomach upset, it has multiple health benefits (see some of the links below for explanations of the benefits). You should, of course, check with your doctor or medical professional, but, at least in my husband's case, the doctor not only gave kefir a thumbs up but said it is a nutritional powerhouse.
On the down side, kefir is pricey where we live. Most grocery stores sell a quart of kefir for between five and six dollars. Fortunately, I've found the stuff at Walmart, Aldi, Lidl, and Trader Joe's for about three dollars and a half a bottle. Can you make your own kefir? Yes, and it's easy. You need kefir "grains," which you can buy online (or get them from someone you know, if you're lucky). The homemade version includes fewer additives (like gelatin, which is often in commercial kefir), has more beneficial bacteria strains, and often is slightly fizzy. I actually like the slight fizz, but my husband, not so much. So, I use the homemade kefir to make smoothies and in lieu of buttermilk in recipes. One caveat, though, the baking process will kill most, if not all, of the beneficial bacteria in the kefir. Still, the kefir, like buttermilk, will help the texture of your baked goods and add protein.
Is it worth making your own kefir? I haven't decided yet. Sorry. Making your own kefir is definitely less expensive. You simply add the grains to regular milk (you can use regular or low-fat milk, but the low-fat version won't be as thick) and let the grains do their thing for a while (usually a day or two). So making kefir isn't that much of a hassle, and it's kind of entertaining to watch the kefir process (okay, I probably need to get a life). The finished kefir is like a thin, drinkable yogurt. If you like slightly fizzy, drinkable yogurt, it's worth making your own kefir. If you don't--like my husband--perhaps not.
One thing to keep in mind is that the commercial versions of kefir often are sweetened. If you're a diabetic, it's a good idea to avoid the sweetened kefir. Either drink the plain commercial version, or you can make your own kefir and add a little fruit puree to it, if you want it a bit sweeter. As I mentioned earlier, I like to use kefir in smoothies. I simply add frozen fruit (a banana, berries, etc.) to a blender, pour in enough kefir to cover the fruit, add a spoonful of peanut butter or almond butter, and a teaspoon of vanilla and whir everything together. The finished smoothie is sweet from the fruit but not cloyingly so, and the nut butter provides extra protein, healthy fat, and richness to the smoothie. It's good!
I did considerable research into kefir before we tried it, and reputable sources reported that kefir has many benefits. It's definitely something worth considering with your medical professionals, if you are interested. See some of the sources below for more information.
コメント