Have you never tried kefir before? Unlike traditional fermented milks, which only contain lactic acid bacteria, kefir is made using small gelatinous pearls called “kefir grains”. These grains are a diverse mixture of microbes: lactic acid bacteria, but also others called “acetic” (which produce vinegar), as well as yeasts responsible for alcoholic fermentation.
A varied microcosm that would promote good immunity and digestive well-being.
Problem: many drinks sold in France under the name kefir have in reality never touched the slightest grain of kefir, underlines a recent investigation published by What to Choose.
No kefir grains, but a mix containing very little yeast for certain brands
“The brands Beautiful Immunity, Naturalia and Carrefour Sensation, in particular, have confirmed to us that their products contain only lactic acid bacteria, like most other much cheaper fermented milks, therefore. This even though the Codex Alimentarius (a collection of standards serving as a guide to good practice at the international level) indicates that kefir must contain at least 10,000 yeasts per gram. At Kerguillet, a Breton company specializing in organic, no kefir grains either, but a mix containing very little yeast, we recognize. These brands are probably far from being alone in this case, several competitors also mentioning lactic ferments instead of kefir grains on their list of ingredients. details Que Choisir.
There is no evidence that it has a significant impact on health
A word of advice: look carefully at the label. It is true that the lactic acid bacteria in these drinks may differ from those used to ferment buttermilk or leben. However, without clear information on the label, it is difficult to be sure. Furthermore, there is no evidence that it has a significant impact on health…
“As for the taste, it seems that it does not allow them to be distinguished either: a blind tasting of 20 different fermented milks, half of which bear the kefir designation, was organized with three groups of four volunteers beforehand. introduced to these products, and none of the twelve testers was able to differentiate the so-called kefirs from other types of fermented milks.underlines Que Choisir.
Why not respect the traditional recipe?
Why don’t manufacturers stick to the traditional recipe? “ Working with very specific strains allows you to obtain a more stable result, which is easier to manage in terms of microbiological risk. », Kerguillet explains to Que Choisir, while other brands explain that they want to avoid the production of alcohol (real milk kefirs, like fruit kefirs and kombuchas, in fact contain small quantities of ethanol.
Finally, the yeasts produce gas, which is a constraint for production at the factory, and this gives a fizzy effect to the product, which consumers prefer to avoid in their dairy products », avance-t-on chez Beautiful Immunity.
Source: www.topsante.com
