The National Kefir Association
was founded in order to educate the public about the health benefits of Kefir, a yogurt-like drink that has been around for nearly 2,000 years. We want consumers to be aware of the significant health benefits associated with Kefir – most notably, improvement of digestive troubles and support for the immune system.
These benefits come from the high level of live and active probiotic cultures found in Kefir (10 probiotic strains). Kefir is also an excellent source of protein, calcium and fiber, which makes it especially nutritious for children and women.
National Kefir Association has stringent standards with regards to products it deems kefir.
Kefir must contain:
• a dairy base
• at least 7 billion units of activity per cup
• a combination of the following cultures:
Produces exclusively L(+) lactic acid
Increases digestibility of milk
Improves stomachal digestion
Inhibits the growth of most harmful bacteria in the intestine. It is used as a natural preservative in yogurt and other dairy products to extend the shelf life.
Has the same properties of Streptococcus lactis
Produces diacetyl and CO2. Diacetyl is a characterictic aroma of kefir
Kefir can only be produced from dairy.
Exhibits antagonistic activity against Listeria monocytogenes
Produces plantaricin, a bacteriocin inhibiting microorganisms which cause spoilage.
Strong producer of lactic acid.
Tolerates high concentrations of bile salts
Adheres to intestinal mucosa
Produces L (+) lactic acid
Produces large quantities of lactic acid
Colonizes intestinal tract
Adheres to intestinal mucosa
Creates a favorable environmental for the desirable microbial balance.
Limits intestinal putrefaction, thus controlling production of toxins and their noxious effect upon vital organs and body cells
Inhibits pathogenic bacteria and prevents diseases caused by intestinal infections.
Limits lactose intolerance. Contributes to Immunity.
Boosts immune system after taking a course of antibiotics
Produces lactic and acetic acid
Produces acetyl-methyl carbinol and diacetyl, two aromatic agents of kefir
Keeps the digestive system running smoothly, blocks the growth of harmful bacteria, and boosts the immune system
Modifies the intestinal flora, helps balance intestinal flora
Ferments lactose into lactic acid
Protects against some unhealthy organisms
Benefits include improved gastrointestinal function, a boosted immune system, and a decrease in the frequency of yeast overgrowth
Contrary to what some believe, Kefir CANNOT be made out of non dairy bases such as water, fruit juices, teas, and coconut water. There is no such accepted definition as “dairy-free Kefir.”
The National Kefir Association will be involved in promoting the public awareness of Kefir and ensuring that consumers know what Kefir is, what it can do for your health and where you can find it for sale.