How kefir, an ancient drink, became a modern superfood
The ancient Greek physician Hippocrates, often referred to as the “father of medicine,” famously proclaimed, “Let food be thy medicine and medicine be thy food,” highlighting the connection between diet and health.
Historically, kefir, a fermented beverage, has been used to address various ailments, including tuberculosis, cancer, and digestive disorders, before the era of modern medicine. In recent years, studies have been shedding light on the numerous health-promoting properties of kefir. These effects are attributed to the presence of probiotic microorganisms within the beverage, and the diverse array of bioactive compounds generated during the fermentation process.
Naturopaths Rashmi and Ravi Singh have championed the use of nondairy kefir and its derivatives. For nearly a decade, they have provided health enthusiasts alternative options for improving digestive health. Nondairy kefir offers a delicious alternative for those who avoid milk and cheese. It’s created by fermenting kefir grains with a sugary solution, most commonly brown sugar. However, the versatility of kefir extends beyond this.
At the Legazpi Sunday Market, the Singhs’ offerings include kefir and yogurt made of coconut cream, and kefir beverages crafted from coconut water and infused with flavors such as ginger, lime, moringa, turmeric, neem, and artemisia. Because of the coconut base, the kefir goods are named Niyog-Ra. These drinks can be enjoyed as a refreshing beverage during meals. The kefir drink was an alternative to the commercial beverages high in sugar, and kombucha which is caffeinated.
Furthermore, the Singhs have encouraged Filipinos to embrace kefir sauerkraut, made by fermenting a mixture of beets, cabbage, carrots, papaya, and radish with kefir and sea salt. This tangy condiment, similar to the achara, serves as a flavorful addition to rice, salads, and various vegetable dishes. These adaptations not only cater to vegans and those with dairy sensitivities, but also provide a convenient way to increase fruit and vegetable consumption.
Bacteria and yeasts
Kefir distinguishes itself from other fermented drinks due to its unique “starter”: the kefir grains. These small, cauliflower-like grains are a complex matrix of exopolysaccharides (sticky substances produced by bacteria) and proteins, housing a diverse community of bacteria and yeasts. It is packed with Lactobacillus kefiranofaciens, Lacticaseibacillus paracasei, and Lactiplantibacillus plantarum, the good bacteria that help keep the gut healthy. Likewise, kefir also contains kefiran, a special type of sugar produced by the bacteria, which may offer additional health benefits.
Kefir has gained significant attention from scientists due to its potential health benefits, particularly its ability to help lower blood pressure. High blood pressure is a major risk factor for serious health issues such as heart disease and stroke. Kefir contains compounds that block an enzyme called angiotensin-converting enzyme (ACE). This enzyme plays a crucial role in raising blood pressure. By inhibiting ACE, kefir may help relax blood vessels and reduce blood pressure. Studies have shown that kefir can improve the health of blood vessel cells in hypertensive animals.
This fermented drink or food can potentially combat cancer through several mechanisms. Probiotics within kefir can strengthen the immune system, enabling it to better identify and fight off cancer cells. Kefir can improve gut health by balancing the good bacteria, creating a healthier environment that may play a crucial role in cancer prevention. Some components of kefir may also help protect DNA from damage, a key factor in cancer development. Furthermore, kefir may help reduce inflammation in the body, as chronic inflammation is linked to an increased risk of cancer. Studies have shown that kefir may have anti-cancer effects against various types of cancer, including blood cancers such as leukemia and lymphoma, breast cancer, gastrointestinal cancers such as stomach and colon cancer, and sarcoma, a type of connective tissue cancer.
While more research is needed, kefir shows promise as a potential supportive therapy in cancer prevention and treatment. However, it’s crucial to remember that kefir should not be considered a substitute for conventional cancer treatments.
