One of the boons of our globalized, interconnected world is that we get to enjoy all those tasty foods other countries were previously hogging for themselves. My most recent discovery in this category is kefir, the traditional fermented milk beverage of the Caucasus. According to Wikipedia, “Traditional kefir was made in skin bags that were hung near a doorway; the bag would be knocked by anyone passing through the doorway to he keep the milk and kefir grains well mixed.”
While I suspect the kefir that I buy is probably produced in a more FDA-friendly manner, it’s still got some serious zip. It has a lot more character than yogurt, somehow being simultaneously sweeter and more sour. I mainly eat it on my morning cereal, but I frequently find myself standing in front of the fridge drinking it straight from the bottle. It’s startlingly satisfying and a bit addicting. I’m thinking of getting a skin bag…
It’s also good for your tummy: the bacteria that makes milk into kefir also helps maintain the “natural flora” that inhabit your digestive tract. Along with dietary fiber (from vegetables and whole grains), these bacteria, called probiotics, are a great way to keep your digestive system in good shape.
Now, go get some kefir and do something nice for your colon. When was last time you showed it that it was appreciated?