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Kefiran is an exo-polysaccharide produced by Lactobacillus kefiranofaciens, which is one of the dominant bacterial strains found in kefir. It contributes to the taste and texture of kefir, as well as the structure of the kefir grains themselves.
Milk kefir is a good source of probiotics, vitamins, minerals and essential amino acids that support healing and repair of the gut mucosa. Milk kefir is particularly rich in vitamins A, B1, D, K2, folate, B12, calcium, magnesium, and phosphorus.
Some of the health benefits attributed to kefir include, protection from gastrointestinal diseases, providing nutrients necessary for optimal bone health and regulating immune function.
Although not as widely popular as other fermented dairy products, such as yogurt and cheese, kefir has been consumed and associated with health benefits for 100s of years; originally by communities in the Caucasian mountains.
Kefir is traditionally made with cow’s milk but it can be made with milk from other sources such as goat, sheep, buffalo, or coconut milk.