Useful and harmful properties of yogurt

Kefir came to us from the Caucasus, where today remains the same product of the daily diet. It is worth recalling that Caucasians are famous for their longevity, endurance and keep a clear mind to a very old age. And certainly there could not have been without kefir. And the recipes for making yogurt were kept secret. Of course, secretly, by all the truths and lies, it became obvious - and, in the end, kefir learned to cook in each house a mountaineer, and then - and far beyond the auls. Today, no one pours milk into a wineskin with kefir fungi and does not tolerate it in the sun. Buying kefir in the store, we hardly know any secrets of the recipe or the technology of its preparation. Therefore, we will arm ourselves with the secrets of choosing a magic drink and learn the main useful and harmful properties of kefir.

From childhood to old age

With this sour-milk drink we get acquainted in the early childhood: it is one of the lures that helps the baby to adjust his stomach to adult food, because his basic nutrients (calcium, iron, protein, vitamin D, B vitamins, beta carotene, etc.) ) are present in the form of leukocytes. The therapeutic properties of kefir are well known in folk medicine and are explained by the accumulation of antibiotic substances produced by yeast cells. They appreciate it, first of all, for the probiotic action - it suppresses the growth of pathogens in the digestive tract, guides there order, helps prevent intestinal infections and combat dysbiosis. And our immunity, as is known, is ... in the intestine. So those who regularly drink yogurt, differ excellent health and ability to resist all sorts of misfortunes. And when the stomach is healthy, and the complexion is good, and the skin shines with health, and the hair shines. And the figure is slimmer: it is proved by Larisa Dolina and her kefir diet! And if you suffer from chronic fatigue syndrome, you are nervous or just overtired - do not part with kefir! So the Japanese, another long-known to the world, are ready to pray for yogurt Buddha. Their scientists even proved that kefir in the daily diet helps to resist cancer. Very useful for elderly people: maintaining the normal composition of the intestinal microflora, it prevents the development of putrefactive processes in the intestine and improves liver function. Kefir, like any medical product, should be drunk properly: a drink of room temperature is drunk in small sips. You can add a spoonful of honey, jam or fresh berries. But gastric acid with increased acidity from kefir is better to refuse.

Health for health

Kefir fungi represent a kind of "blending" of 22 different microorganisms that live in peace and harmony and mutually complement each other. The first violin here belongs to streptococci, including aroma-forming. They "play along" lactic acid sticks, acetic bacteria and yeast. The fact that this lactate orchestra played well, is confirmed by a specific kefiric smell, which will not allow it to be confused with either yogurt or fermented baked milk. The quality of kefir depends largely on the quality and fat content of milk, and its taste - on acidity. Choose kefir is necessary, based on their goals. If you lose weight or suffer from kidney swelling, give preference to low-fat (diuretic) kefir. With a stomach ulcer, gastritis and pancreatitis, you must give up a strong (three-day) kefir. If you have a "weak" stomach, then strong kefir is just for you, and if you suffer from constipation, give preference to a weak (one-day) drink. If you are all right, drink an average (two-day). Only here is the trouble: neither one-day, nor three-day kefir in the store you will not find - after all the majority of modern kefirs of mass production have a shelf life of 14 days.