Kefir
Hi Dr. Rosedale,
What do you think of plain, unsweetened kefir? Many refer to it as a
miracle food. I use kefir as well as sauerkraut for the good
probiotics they are said to contain. If kefir should be avoided because
it is dairy then is sauerkraut alone just as good?
The kefir I buy is pasteurized with the kefir cultures added after
pasteurization. The sauerkraut is unpasteurized.
Thanks
Peter
Keyboard shortcuts
Generic
| ? | Show this help |
|---|---|
| ESC | Blurs the current field |
Comment Form
| r | Focus the comment reply box |
|---|---|
| ^ + ↩ | Submit the comment |
You can use Command ⌘ instead of Control ^ on Mac
Support Staff 1 Posted by Fiona on 16 Dec, 2011 12:18 AM
I believe Kefir (a middle-eastern fermented milk) is similar to sour cream only more liquid, between the two sour cream would be better as it looks like it is fermented more. Kefir reminds me a little of butter milk that we found in India maybe?
I was having a hard time finding nutritional data for kefir, though from what I found it seems like it might have less sugar than organic full fat sour cream - if that is the case then I am sure it would get the Rosedale thumbs up. Though, not always the best to load up on all things dairy, so mix it up a little. If you have the nutritional data to share would be great. The sauerkraut is great.