Olympic medalist weightlifter Dmitry Klokov fuels up with kefir
-Kefir has been credited with having antimicrobial, antifungal, and antitumoral activities (1)
-Kefir improved digestion and tolerance of lactose for adults with lactose digestion issues (2)
-Probiotic bacteria in kefir has been shown to help the body’s allergic response (3)
-Scientists have even used probiotics like what’s found in kefir and kumis in animal studies to learn about disease prevention/treatment (4)
-Kefir is a good source of protein, low in sugar, and popularly used among many power athletes
What are Kefir & Kumis? Kefir is a dairy product typically made from cow’s milk and fermented with liquid bacterial kefir grains. Kumis is similar to kefir but instead made from horse’s milk and fermented with a dry bacterial culture. Both products are native to the Caucus region of Europe (places like Russia, Greece, Turkey, and Kazakstan).
Gennady “GGG” Golovkin the current holder of the highest KO% drinks kumis a beverage native to Kazakhstan
What are the health benefits? Kefir and Kumis like most dairy products are good sources of proteins, vitamins, minerals and probiotics. Kefir & kumis are rich in minerals like calcium and magnesium which play roles in muscle contraction, fluid balance, and cardiovascular health. Vitamins like the B vitamins (energy production) and vitamin K2 (bone health). And probiotics which aid with digestion and immunity. An added benefit of kefir and kumis is that they are lower in sugar content than milk and easier to digest.
Review of benefits of Kefir & Kumis
- promotes a healthy immune system
- helps with digestion
- good source of protein, vitamins, and minerals
1) Lopitz-Otsoa F, et al. Kefir: a symbiotic yeasts-bacteria community with alleged healthy capabilities. Rev Iberoam Micol 2006; 23(2):67-74.
2) Hertzler SR, Clancy SM. Kefir improves lactose digestion and tolerance in adults with lactose maldigestion. J Am Diet Assoc 2003; 103(5):582-7.
3.) Hong, W., Chen, Y., & Chen, M. (n.d.). The Antiallergic Effect of Kefir Lactobacilli. Journal of Food Science, H244-H253.
4) Society for General Microbiology. “How Probiotics Can Prevent Disease.” ScienceDaily.www.sciencedaily.com/releases/2009/04/090401200433.htm