Kefir

Kefir is a fermented milk drink similar to a thin yogurt or ayran that is made from kefir grains, a specific type of mesophilic symbiotic culture. The drink originated in the North Caucasus, in particular the Elbrus region along the upper mountainous sections of Circassia, Karachay, and Balkaria from where it came to Russia, and from there it spread to Europe and the United States, where it is prepared by inoculating the milk of cows, goats, or sheep with kefir grains.

The fermentation process is also high in enzymes. Proteins that are difficult to digest, such as milk casein, are pre-digested. If you are sensitive to milk casein, you may be able to drink homemade kefir once the health of your gut lining has been restored and your inner ecosystem has been restored. However, it is not only the bacteria that make kefir a good choice. Another advantage of drinking kefir over other fermented drinks like kombucha is that kefir products are frequently fortified with vitamin D, which has been shown to play an important role in immune system function.