Kefir is often hailed as one of the top recommendations from experts to get your gut health back on track. The fermented food has even received praise from the likes of Professor Tim Spector who revealed on the Zoe podcast that he tries to start every day with some kefir.
However, one expert is urging people to be careful around how they use and store this unique product. The superfood might be rendered nutritionally useless or even harmful to your health if stored incorrectly because of its live bacteria content.
Chris Hassall, food storage and hygiene expert, explained how to properly store it: “Keep kefir yogurt in the fridge, in a glass jar or BPA-free plastic container, at around 5 degrees celsius, or lower. It can be frozen, but that may reduce the probiotic value, though it will still be edible.
“Avoid major temperature fluctuations, like leaving it out too long after using it, as bacteria thrives in a warm environment. Also make sure the container is air tight – this will keep it free from contamination or absorbing odours from inside the fridge.”
Some fermented foods, like kefir, contain live bacteria called prebiotics which can be great for your gut health but also mean it doesn’t last very long and makes proper storage vital. Chris warned: “Kefir yoghurt only has a short shelf life and should be stored in line with the manufacturer’s storage instructions. Generally, this will be between 7-14 days.”
Many people describe kefir yoghurt as having a slightly tart flavour due to the fermentation process and a little fizzy texture is also perfectly normal. But the Virtual College by Netex expert warned: “You’ll know it’s bad when it’s gone past tangy, and if it’s changed colour then you should dispose of it immediately.”
Ultimately, kefir is still a dairy product so consuming it after it’s gone bad will have the similar food poisoning effects as drinking expired milk. This can include symptoms like stomach pain, vomiting or diarrhoea.
Kefir has a range of health benefits, namely that it’s low in lactose despite being a dairy product so people with intolerances may be able to digest it easier. It also boasts a high protein, calcium and Vitamin B content alongside the probiotics offered by the live bacteria.
Although fermented foods offer many advantages, particularly for boosting your gut health and immune system as a result, there are some drawbacks as Professor Tim Spector previously spoke out warning shoppers: “You can be conned very easily in this game. It shouldn’t have a shelf life of two years.
“If it’s really cheap, it’s unlikely to be the real thing. Check there isn’t a huge amount of sugars or artificial sweeteners and that it hasn’t been pasteurised, this might be in tiny little letters to give it a longer shelf life,” he advised.