Drinking kefir, a form of fermented milk, reduces the symptoms of lactose intolerance.

People who cannot digest lactose suffer pain and flatulence if they are exposed to milk. Taking yoghurt instead supplies needed calcium and reduces symptoms. Now researchers at Ohio State University think they may have come up with an even better solution - kefir.

They studied 15 adults, having them consume either: milk, plain kefir, raspberry kefir, plain yoghurt or raspberry yoghurt. Compared to those drinking milk, those on both types of kefir or yoghurt reported far fewer symptoms of lactose intolerance. Kefir is made by adding clumps of starchy carbohydrate containing 'friendly' bacteria to milk letting it ferment, and then filtering out the clumps.

The product is slightly tart and has the consistency of liquid yoghurt. The researchers say that kefir contains microbes which carry the enzyme for breaking down lactose. It contains a wider range of bacteria than yoghurt and it's possible it could be even better for your health.

Source

Ohio State University 31st May 2003