If you’ve scanned the dairy aisles of the grocery store lately, you may have come across this next trendy beverage: Kefir.  Kefir (“key-fur”), a sour, tangy, almost yogurt-like, fermented milk gets its name from kefir grains, which are small gelatinous beads made up of yeast and bacteria.

The grains are soaked in milk, covered and left to sit for approximately 24 hours at room temperature. During that time, the grains will ferment the milk, giving the drink its probiotic characteristics. Once done fermenting, the grains are strained out and the kefir is ready to drink. Oftentimes Kefir is also flavored with fruits, purees, flavorings, or even just sugar to make it taste more appealing.

Remember those small bottles of drinkable yogurt that you might have had in elementary or middle school? Kefir is like the grown-up version of those. Kefir contains close to 30 different strains of probiotic bacteria and yeast which come from the process of fermentation. Probiotics can help promote strong immune systems by inhibiting the growth of harmful bacteria, like salmonella, that can live within our digestive systems.

Kefir contains a wealth of additional nutrients including protein, calcium, phosphorus, riboflavin, magnesium, along with vitamin D and B12. The live bacteria in kefir also help to digest the lactose from the milk, making it a great dairy option for those with a lactose intolerance.

Kefir originated in eastern Europe and Asia, specifically the Caucasus mountains. Legend claims that the Muslim prophet Mohammed gave the kefir grain to the Orthodox Christians in the area and they’ve used them ever since. Kefir has been adopted by many people as it has been known to have many benefits and now we can find it being sold in our local grocery stores.

Try some today!

Sources:

• https://www.healthline.com/nutrition/9-health-benefits-of-kefir#section4
• https://www.russianlife.com/stories/online-archive/magical-kefir/
• https://www.bbcgoodfood.com/howto/guide/health-benefits-kefir
• https://foodandnutrition.org/july-august-2014/kefir-russia-love/

Hello Penn Staters! Today’s post is all about Kombucha. “What’s the deal with this new tea that everyone is drinking now?” you may be asking yourself. The fizzy, vinegary, fermented tea can be an acquired taste for many, but it may have some health benefits! Kombucha is literally everywhere. You can find it in the grocery store, at the local farmers market, on tap at your local coffee shop… it’s even sold in some of the dining locations on campus! 

Kombucha had periods of popularity dating back to the 90’s when it was used in hopes of boosting the immune system of those who were HIV-positive. However, Kombucha has reportedly been around a lot longer, as it has been said to have originated in China around 221 BC. Known as the tea of immortality at its conception, Kombucha is also known as the mushroom tea. Its use has been seen in eastern Europe, Russia, and Japan.

Kombucha is made starting with a combination of black or green tea and sugar.  It is then fermented with the help of a “SCOBY” (symbiotic culture of bacteria and yeast).  The SCOBY ferments the tea mixture and spawns the beneficial bacteria, which gives the drink its probiotic properties. The process is relatively simple and can be done at home.

You may be wondering if kombucha is exactly good for you?

While research is still being conducted, kombucha is a bountiful source of probiotics from the process of fermentation. Probiotics have been seen to improve digestion, lower inflammation, and even aid in weight loss.  It is a rich source of polyphenols and acetic acid which kill bad bacteria. Kombucha also contains antioxidants from the tea which may help reduce free radicals. One Study on kombucha showed the beverage reduced liver toxicity in mice.

When brewed appropriately kombucha can be a delicious and revitalizing drink. However, always remember it is a living drink and if brewed improperly, the beverage could be contaminated by harmful bacteria. The safest way to consume kombucha would be to buy it from a carefully controlled and reputable environment.

Find Kombucha at the HUB, your local grocery store, and even farmers markets! Try it today!

References:

https://www.healthline.com/nutrition/8-benefits-of-kombucha-tea#section3

https://www.npr.org/sections/thesalt/2013/09/30/226531998/kombucha-magical-health-elixir-or-just-funky-tea

https://www.theatlantic.com/health/archive/2016/08/the-mystery-of-kombucha-culture/495119/

http://www.seedsofhealth.co.uk/fermenting/kombucha.shtml