A high number of the Caucasian population inhabiting most of North America appears to have lost a valuable piece of its culinary tradition during the intensive colonization of the New World. However, traditional kefir, a cultured milk beverage thought to have emerged on the northern slopes of the Caucasus Mountains over a millennium ago, continues to be a healing superfood — and although it seems to have gone out-of-date for a while, the modern age is yet again seeing kefir on the comeback trail.
In terms of nutrient and probiotic content, kefir is remarkably similar to yogurt, although it is much less viscous in texture. In all probability kefir was discovered by chance. Traditionally made kefir contains a naturally fizzy taste which comes as a result of the culturing process, during which natural sugars in milk such as lactose are consumed by fresh yeast strains and thus converted into simpler sugars like glucose and galactose, which are much easier for humans to digest.
Other beneficial substances including vitamins and minerals, amino acids, digestive enzymes and billions of beneficial probiotic bacteria are produced as well during this fermentation process. These are scientifically proven to prevent various chronic illnesses including cancer. Traditional kefir is an efficient healing food, one that is highly recommended to be combined with your diet for general health and well-being.
Consuming kefir can help heal the gut, improve immune function and prevent cancer
Extensive research has discovered that kefir improves general health although science has yet to explain, in full detail, how. Kefir is believed to prevent the development of various cancers presumably by improving the gut microflora through which nutrients are absorbed into the body and this is just one area of major scientific interest.
A number of lab experiments on mice have demonstrated that kefiran, a unique polysaccharide produced by the cauliflower-like yeast strains generally referred to as kefir “grains,” shows considerable anti-tumor activity. Moreover, oral administration of kefiran to test animals actually revealed that it stimulates a positive immune response in mice which reduces inflammation.
Kefir has also proved highly beneficial for gut conditions like ulcerative colitis, along with related conditions including irritable bowel disease and Crohn’s disease.
High blood pressure, high cholesterol, constipation and diabetes are conditions that can also be treated with kefir. However this healing food really plays major role in the area of cancer as many studies show that kefir extracts can target and destroy malignant cancer cells while protecting healthy cells.
According to a Chinese study in 2007, kefir extract demonstrated anti-proliferous effects on human mammary cancer cells, as well as on normal human mammary epithelial cells. The study discovered that after just six days of exposure to kefir, cancer cells stopped proliferating.
According to the researchers “The present findings suggest that kefir extracts contain constituents that specifically inhibit the growth of human breast cancer cells, which might eventually be useful in the prevention or treatment of breast cancer.”
A similar Japanese study discovered that kefir consumption stimulates the body to produce 14 times more interferon-beta, which is a glycoprotein excreted by cells throughout the body to fight viral infections, along with possible cancer cells.
“Kefiran, and in fact kefir grains and kefir are useful as functional food to prevent or control common occurring diseases of the modern age”.