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2026-10-24 22:39:14Lifestyle SHKRUAR NGA REDAKSIA VOX

Kefir has become one of the most talked about drinks for its health benefits, but not everything that is said about it is supported by scientific studies. Italian nutritionist Pietro Mignano, in an interview with the media Fanpage.it, explains that this fermented drink can be beneficial for the body, but should not be considered a miracle product.

Kefir is made by fermenting special grains in milk or water and can contain a variety of microorganisms that support the gut microbiota. According to Mignano, it can help support digestive health and contribute to bone health, especially in postmenopausal women.

However, the nutritionist emphasizes that there is not sufficient scientific evidence that kefir increases longevity or that it has healing properties.

"There is no study that confirms a link between kefir and increased longevity. I wouldn't even attribute magical properties to it for gut health, let alone curative properties."

Furthermore, in people suffering from irritable bowel syndrome or excessive fermentation in the intestines, its consumption may worsen the discomfort.

Another issue the expert raises is related to kefir sold in supermarkets. Some products undergo pasteurization, a process that uses heat to eliminate microorganisms and that can also affect the beneficial bacteria created during fermentation.

"The benefits we mentioned need to be viewed more carefully when talking about supermarket kefir. Many of these products are pasteurized, meaning they are heated to eliminate unwanted bacteria, but this process can also destroy beneficial microorganisms. In this way, the product can lose some of the characteristics associated with fermentation."

Also, some types of kefir contain added sugar, which makes it important to check the label before purchasing.

"It should have a relatively short shelf life, not contain sugar or other forms of it, and, in general, be white kefir."

Mignano advises consumers to choose products with the simplest possible composition, preferably white kefir without added sugar. However, pasteurization does not automatically make a product harmful, as the quality and benefits depend on the composition and processing method.

According to the nutritionist, kefir is not the first food to be declared a “superfood.” At various times, blueberries, wild berries, and goji berries have received the same attention. The rapid spread of information on social media means that the benefits of some foods are exaggerated or presented without proper scientific context.

“Information that spreads rapidly on social media is often repeated by people who are not specialists in the field and, in the process, can be misinterpreted. It’s like the game of broken telephone: the message changes every time it is passed from one person to another.”

According to him, kefir can be part of a balanced diet, but it does not guarantee longevity and does not replace medical treatment. Its benefits depend on its composition, method of preparation and individual tolerance.


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