The other day, once again in the same lifesaving Polish shop, I bought kefir and some other fermented milk products, as they are also very rare in England. In fact, fermented milk products are generally even healthier than regular dairy products, and today we will take a closer look at their benefits for the body.

Kefir, for example, contains a large amount of protein — the main “building block” of our body — as well as vitamins B and C, which strengthen the immune system and help to boost energy levels. In addition, all the beneficial components found in this wonderful fermented milk product are fully absorbed by the body. These include amino acids, calcium, potassium, copper, along with many other vitamins and minerals. Kefir is also beneficial for the kidneys (it has a mild diuretic effect and helps reduce swelling), the cardiovascular and nervous systems (it has a toning effect), the intestinal microflora, as well as for blood purification and the stabilisation of acid–base balance.

Kefir also has a highly beneficial effect on the brain — it is often referred to as a psychobiotic. It helps reduce anxiety, thereby lowering the risk of depression, and also improves memory and even learning abilities. When it comes to joints, kefir does not lag behind either, as it contains significant amounts of calcium and vitamin K2, which promotes proper calcium absorption. Calcium is essential not only for joints, but also for bones, and regular consumption helps to prevent serious problems related to the musculoskeletal system.

To conclude today’s short but informative article, I cannot fail to mention another remarkable property of this indispensable fermented milk product — its ability to slow down the ageing process in the body. Yes, that is right: kefir contains lactic acid in significant quantities, and this is a genuine anti-ageing component. So draw your own conclusions, friends — and bon appétit!