KEFIR: your event’s healthy partner

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Nutrition, a sedentary way of life and a busy professional activity have a direct impact on health. Stress and fatigue caused by numerous meetings and events through the year may degrade your overall immune defenses. Thus, you may be confronted with a lack of energy and feel weaker.

In order to get your health back, you may discover an old natural drink: Kefir. This fermented drink will help you to regenerate your intestinal metabolism. Let’s have a closer look on this remarkable beverage.


Kefir is part of the fermented food category, one of the oldest way to process food in our world. Its characteristic is that it contains great amounts of enzymes, fungi and bacteria, which are probiotic enhancers for your metabolism. Fermented food, like sauerkraut, pickles or non-pasteurized cheeses, brings much more nutritive elements to your immune system and to your intestinal flora than simple fresh food.


Kefir is actually a fermented drink made with kefir seeds. Historically originating from Caucasia, it is produced in the form of milk or water. Indeed, two kinds of kefir seeds exist to create either a liquid yogurt or a natural soda:

  • Milk kefir: made out of milk kefir seeds, composed of bacteria, yeast, polysaccharide and milk proteins. They look like tiny white cauliflowers once they are fermenting.
  • Water kefir: obtained with water kefir seeds, which are translucent. They are composed of the same microorganisms.

Their roles are similar and the choice only depends on your own taste. In contact with the liquid and sugar, the seeds multiply and produce a sparkling drink, known as Kefir, as the yeast consumes the sugar to produce gas. These drinks are full of nutrients and probiotic enhancers.

Kefir is very interesting, since it can be homemade and as its seeds are indefinitely reusable.


Kefir positively affects the digestive process as it brings more probiotics than usual dairy products, which contain fewer enzymes and no yeast. Its antibacterial features help to inhibit the development of pathogenic bacteria. It offers a great supply of proteins, calcium, phosphorus, vitamin B12, and magnesium, among many other benefits.

Thus, your intestinal flora is boosted. Bacteria better assimilate nutriments and the digestive process is improved. The daily-consumption of Kefir is possible as a preventive solution. It is also advised to drink Kefir when your nutrition is not well balanced, when you accumulate stress or as you get sick and use antibiotics.


Event planners’ agenda and professional requirements demand a lot of energy. Events and meetings are a source of stress, and you may not have time to take care of yourself, your diet and your health. Your immune system gets affected, and a vicious circle is settling in. You may consume 1 to 2 liters / 30 to 70 fluid ounces every day of your homemade Kefir. You will very soon feel its beneficial effects on your health.


For planners who prefer milk, they may produce their own Kefir with all types of milks: soybean, cow milk, coco or other vegetal milks. You only need to add 1 volume of Kefir milk seeds to 10 volumes of milk and to let it ferment 24 to 36 hours at the room temperature. As it is fermenting, you must not hermetically close the container. You will then filter the liquid and keep the seeds aside in a milk base.

Those who prefer sodas may imagine many types of fruity drinks. You must mix two spoons Kefir water seeds with 3 spoons of non-refined sugar, and for example a dry and organic fig and a half lemon. You then blend it with 1 liter / 30 fluid ounces of mineral water and wait for 24 hours. Once the fig rises to the surface, Kefir is drinkable. Let your imagination do the rest for your own recipe.

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