Biodiversity is something you expect to find in the rainforest — not so much in a smoothie. But the diversity of beneficial microbes is what attracts consumers to kefir: a tangy, fermented and sometimes fizzy milk drink.
While yogurt may have just two beneficial cultures, kefir can contain more than 50 strains of bacteria and yeast. This, when consumed, can increase microbial diversity and reduce inflammation in the gut. It’s also a good source of calcium, protein and minerals. Add all these benefits together, and you see why kefir is rapidly becoming a top health food trend.
