Kefir - Preliminary Research

Preliminary Research

One can possibly change the nutrient content of kefir by simply fermenting for shorter or longer periods, possibly with each stage providing value. For instance, kefir over-ripened (which increases the sour taste) significantly increases folic acid content. One study showed that kefir also may aid in lactose digestion as a catalyst. However, the study showed that there is simply a lower amount of lactose in kefir than in whole milk, with lactose still having an effect on lactose-intolerant subjects. Flatulence, the most commonly reported symptom of lactose consumption, was shown to be lower by 50% after the consumption of kefir compared to the consumption of milk.

Researcher Steven Hertzler stated: "Both kefir and yogurt improve lactose digestion simply because some of the bacterial cells give up their lives in the intestinal tract, release their enzymes and digest the lactose. It's a one-shot deal. However, kefir has additional microorganisms that may be able to colonize the intestines and benefit health further by protecting the intestine against disease-causing bacteria."

The kefiran in kefir has been shown in one study to suppress an increase in blood pressure and reduce serum cholesterol levels in rats.

Kefir contains compounds that have antimutagenic and antioxidant properties in vitro, although it is not established that these compounds have any physiological properties when kefir is consumed.