Milk BTFO: Kefir’s Based Benefits Will Leave You Shook—Kefir Is the Gigachad of Dairy (Fermentation Makes Milk Cry in the Corner)
>Probiotics: Kefir contains diverse live bacteria and yeasts, supporting gut health; milk lacks probiotics.
>Digestibility: Fermentation reduces lactose, making kefir easier to digest for lactose-intolerant individuals.
>Nutrient Bioavailability: Enhances absorption of calcium, magnesium, and B vitamins (e.g., B12, folate).
>Bioactive Compounds: Produces peptides and kefiran with potential antimicrobial, anti-inflammatory, and antioxidant effects.
>Reduced Allergens: Partially broken-down proteins may lower allergenic potential.
>Tangy Flavor: Fermentation creates a unique, effervescent taste, unlike milk’s neutral flavor.
>Immune Support: Probiotics and bioactive compounds may strengthen immunity, unlike plain milk.
>Blood Sugar Regulation: Fermentation may lower glycemic impact, potentially aiding blood sugar control.
>Cholesterol Management: Some studies suggest kefir may reduce LDL cholesterol, an effect not seen with milk.
>Anticarcinogenic Potential: Kefir’s bioactive compounds may inhibit cancer cell growth, based on preliminary research.