文档介绍：14FungiVolume 1:2 Summer 2008Renewed Interest in Kefir, the Ancient Elixir of Longevityby Elinoar ShavitKefir is an Old World food that has been attributed with excep-tional health promoting and curative properties since the begin-ning of recorded history. It is a tangy, slightly fizzy (about 1%alcohol), fermented milk beverage that looks a little like is rich in protein, calcium, vitamin B12, niacin, and folic and yogurt were popular at the turn of the 20th century,when scientists first studied claims about their contribution tobetter health and increased longevity. The current rise in popu-larity of these fermented beverages around the world has sparkednew research into claims about their curative properties and theirmechanisms of Much emphasis has been placed on re-search providing manufacturers of fermented milk products withthe evidence needed to support their claims about the health-promoting properties of their Many people have beentold by their physicians, at one time or another, to eat yogurtafter taking a course of antibiotics in order to help restore themicroflora in their digestive system. Claims that consuming fer-mented milk foods can boost the immune system, alleviate symp-toms of diarrhea and chronic constipation, and lower the risk ofcolon cancer have been popular, along with the perception mercial yogurt and kefir ar