Kefir is widely consumed in Russia, Scandinavia and Eastern Europe where some scientific papers have claimed it can help reduce tumours and prevent certain cancers. Although it is made from cow's milk, the fermentation process means that many of those who are normally intolerant to cow's milk can tolerate, indeed benefit from, kefir.
Deborah Carr started Nourish Kefir in 2009 in a small dairy in St Pancras in London the company after she found it effectively helped her control her symptoms of Crohn's Disease and IBS.
The traditional fermentation process used at Nourish Kefir's St Pancras Dairy, creates a product rich in bifido bacteria, lactobacillus and lactic acid bacteria, believed to be crucial for a healthy digestive system. Recent analysis shows that Nourish Kefir's unique 'brew' creates no less than seven billion beneficial bacteria in each 250 ml bottle, believed to be the some of best results for any naturally fermented, sugar free, organic product in the sector.
The tests were carried out at the Eclipse Scientific Laboratory in Trowbridge, where samples from the product range were analysed at different stages of freshness from the beginning to end of the product's shelf life.
'What's great about Nourish Kefir', says Deborah, 'is that it is completely organic, sugar free, preservative and additive free; a fresh whole milk pro-biotic drink where the cultures naturally transform the milk – we don't add pro-biotics to it.'
Nourish Kefir currently produce four products: Natural in 250ml and 500ml; Strawberry (250ml); and Blueberry & Pomegranate (250ml). It is availble from health food stores and some supermarkets around the country or direct from their site. Cost – £14.40 for 6 x 500ml bottles.
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