Kephir is a drinking, which is discovered by Caucasian Turks and cultured, involves many health functions and resembles to Ayran. Kephir is similar to ayran with its sour and freshing taste, it is similar to yoghurt with the probiotic structure which is the feature of yeast and bacteriums so as to stick to the intestine system. The structures which form as a result of the simbiotic interaction of the bacteriums and yeasts which are available naturally in Kephir, contain lots of benefits for health when kephir is consumed regularly. It consists of valuable vitamins and minerals. It contains the features of easy-digestible proteins and of the natural antibiotics. Many useful yeasts and bacteriums which involve in Kephir consume almost the whole of the lactose around together with lactase enyzme which involves in their structure after the process of being cultured.
So, the people who can not tolerate lactose, can consume Kephir easily.


Kephir is made with the milks of cow, goat, sheep, coconut, rice and soya. Its feature which is similar to mucose in structure, makes the colonisation easy of the useful bacteriums in the digestion system.

Kephir consists in white or yellow particles, which are named as grains similar to gelatine. Its granular structure differs Kephir from other dairy products. These particles become a cluster by the means of kazein ( milk protein) and complex sugars which consist of the mixture of bateriums and yeasts. It is known that some particles reach to the sizes which can fit in the palm of hand as a result of fermentation processes.

Why Should We Consume Kephir?


-  It prevents the globalization of the substances in the intestines.
-  It gives energy to brain and provides mental development.
-  It is protective against cancer and it has got the effect delaying cancer.
-  It resolves high blood pressure.
-  It reduces cholesterol.
-  It resolves hardening of arteries.
-  It prevents osteoclasis.
-  It reduces the bouts of bronchitis and episodes of asthma.
-  It resolves anemia and blood disorder.
-  It increases the resistance against microbial infections.
-  It is useful in eczema and allergy.
-  It curse urinary tract infection.
-  It dilutes urine.
-  It treats liver disorder.
-  It easies the digestion by increaing the gastrointestinal secretions.  
-  It speeds up the bowel movement.
-  It is good for gastrointestinal discomforts.
 
in addition to that both Kephir and yoghurt are cultured dairy products, they contain various kind of beneficial bacteriums. The bacteriums which yoghurt contain, keep the digestion system clean and provide food for other beneficial organisms which are host in intestine. In addition to these features, as for Kephir, it has got the feature of colonizing the digestion system which yoghurt has not got. Kephir also contains beneficial bacteriums such as Lactobacillus Caucasus, Leuconostoc, acetobacter species and Streptococcus species, which are not available in yoghurt. At the same time, it contains the yeasts such as Saccharoomyces and Torula, which eliminate and take under the control of the development of the yeasts which have distructive patogen characteristics for the body. For the harmful bacteriums in digestion system, it creates the basic mucotic structure in the environment which yeasts are available and clean the environment.


Bacteriums and yeasts which are available in Kephir, helps the digestion of unfragmented foods and prevent the nutrient loss, so it keeps the colon clean and healthy. That the Kephir is in fine granular structure when it is compared to yoghurt, provides the digestion to be easier, by this way it makes easy of the use for both babies, old ages and the ones who have got the digestional disorders.

Nutritional Values

Kephir is rich in minerals and essential aminoacids which are used in basic functions and many activities of the body. The proteins which are involved in Kefir, are the structures which can make partial digestion and so which can be assessed easily by the body. Triptofanin, which is available in Kefir so much an done of the essential aminoacids; calcium and magnesium from minerals and substances which are known to have relaxing effect on nervous system. Phosphorus, which is the most available second substance in our body, provides easiness in the use of carbonhydrates, fats and proteins for cell improvement and the meeting the energy need. Kefir is rich in B12,B1, K,D,E and PP vitamins.

A Good Kefir Should be as Follow:
-  It should be homogen, in smooth consistency and with bright looking.
-  When it is drunk, it should be felt its aroma and it should ensure the yeast taste slightly.
-  It should have refreshing effect.
-  While keeping it, the amount of its acidity, carbondioxit and alcohol should increase. 

Resource: Taylankumeli.com