Kefir is gaining more and more space on the shelves of Italian supermarkets, but not everyone knows what lies behind this thousand-year-old product substantial differences in quality and benefits.
Let’s find out together what really lies behind the labels and why some products cost much more than others.
The ancestral origin: a treasure of nature
Native to the Caucasus Mountains, kefir has been the secret of longevity of entire populations.
This “elixir of life” is not a simple fermented drink, but a complex ecosystem of beneficial bacteria and yeasts who live in perfect symbiosis.
How to recognize authentic kefir?
Not all kefirs are the same. Real kefir is distinguished by the presence of live granules of mother culturesimilar to small white cauliflowers.
These granules contain more 40 different strains of beneficial microorganismswhile many commercial products contain only a fraction.
The signs of quality to look for
A high-quality kefir must present:
- A slightly sparkling consistency
- A sour but not too sour flavour
- The presence of live lactic ferments indicated on the label
- A relatively short expiry date (indicating the absence of preservatives)
The scientifically proven benefits
Studies have shown that authentic kefir offers:
- Strengthening of the immune system
- Improved digestion
- Reduction of lactose intolerance
- Natural anti-inflammatory properties
Why do some cost so much more?
The price difference is based on concrete factors:
- Il traditional fermentation method takes more time
- The use of authentic mother cultures
- The quality of the starting milk
- The absence of additives and preservatives
How to choose consciously
The advice is read the labels carefully. A quality kefir should contain only milk and live lactic ferments.
Be wary of products with long lists of ingredients or preservatives. The higher price often reflects a more authentic and beneficial production process.
