Milk Kefir – Will Heat Kill Kefir Benefits?
Can I cook dishes with kefir?
Milk kefir is very useful in various recipes like scones, bread, the base for pizza and cakes. Any recipe that uses yogurt, sour cream or buttermilk can be adapted and milk kefir used instead. It is also good in stews but I would add the kefir at the end of the cooking time just before serving.
It’s generally believed that heating foods kills the healthy bacteria after a certain temperature. Heat will kill some of the live enzymes in kefir, but you’ll still retain the nutrients.
Remember that kefir is a living micro-organism. Like most of living organisms, it has a top heat exposure point when they will simply stop being active.
The good news is that there are other helpful nutrients in kefir that you will benefit from, even after cooking. Do not forget that kefir is rich in sugars, proteins, lipids, vitamins, and minerals. The important nutrients in kefir that will not go away due to heating are: calcium, phosphorous, magnesium, tryptophan (an amino acid), folic acids, biotin, and Vitamins A, B2, B12, D, and K. Your entire body, as well as the nervous system, benefits from these, since the tryptophan calms your nerves, while calcium and magnesium stabilises your entire system.
If you want all the probiotic benefits from kefir, where possible, add kefir after your dish has been cooked and cooled slightly.
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