Kefir grains are a type of SCOBY.
SCOBY stands for Symbiotic Colony of Bacteria and Yeast, it’s this colony that forms the kefir grains. It’s very difficult to produce new grains, most grains are acquired from an established colony. Kefir grains are available to buy online and in health food stores and can be reused indefinitely. Kefir grains are very robust and will thrive under ideal conditions and survive under adverse conditions. Kefir grains can only be damaged by extreme heat above +85 degrees temperature. Temperatures between 65 – 85 degrees are ideal for Kefir grains.

4 main health benefits of kefir?

Improves digestion
Some people find that kefir improves their digestion, potentially due to its probiotic content. Probiotics may help restore balance in the gut, thereby improving digestion.  Those with a diagnosed condition such as inflammatory bowel disease (IBD) or irritable bowel syndrome (IBS) should consult with a GP or dietician before introducing fermented foods because, in some cases, they can make symptoms worse.

May support weight loss
Obesity has been linked to an imbalance in gut bacteria. However, which strain of bacteria has an effect is less clear. Some evidence suggests that the lactobacillus species, or LAB group, like those found in kefir are associated with changes in weight.

Promotes bone health
Traditional kefir made from cow’s milk is a good source of calcium and vitamin K, nutrients that are both important for bone health. As we get older, our bones become weaker, which can increase the risk of osteoporosis and fractures, especially in post-menopausal women. Kefir, along with other dairy products, is a useful source of dietary calcium.

Reduces inflammation
Inflammation is involved in a number of diseases such as IBD or rheumatoid arthritis. The anti-inflammatory and immunomodulatory effects of probiotics have been reported in some studies, although this is an emerging area of research. It does appear that the LAB bacteria are anti-inflammatory but whether that translates directly to kefir is still unknown.

Microbial compositions found in kefir and kefir grains of different origins.