Relatively recently, kefir was a very popular and favorite drink in our country. Today, many have forgotten about the benefits of kefir, but this is an extremely useful product. Here are just a few of its unique properties. Kefir promotes weight loss. Almost all celebrities who can boast of a beautiful figure claim that this is the merit of kefir. Indeed, kefir activates the digestion process, forcing the body to speed up the metabolism, while burning stored fats. Frequent use of kefir gradually leads to a decrease in body fat reserves. Vitamins and trace elements are absorbed much better. The lactic acid contained in kefir creates an acidic environment in which it is easier for the body to absorb calcium, phosphorus, vitamins and other active substances. As a result, the appearance of hair, the condition of the skin and nails improves, and the enamel of the teeth is strengthened. Has a beneficial effect on the nervous system. No wonder there are recommendations to drink one glass of kefir just before bedtime. It helps to relieve stress and, relaxing, sleep peacefully. Increases immunity. Our immunity lives in the gut. And he, poor, is influenced by bad ecology, low-quality food, stress and bad habits. From such an attack on the body, damage appears in the defense system. Kefir just eliminates these damages, restoring the intestinal microflora, creating a biological shield from microbes. Helps to recover after taking antibiotics. Kefir, as part of a therapeutic diet, is used for dysbacteriosis, anemia, allergies and a number of other diseases. Kefir increases the acidity of gastric juice due to lactic acid. Has an antimicrobial effect. Eating kefir in food, we populate the intestines with beneficial microorganisms that inhibit the growth of harmful bacteria and normalize the intestinal microflora. Kefir is obtained by adding a special ferment to milk, which is a symbiosis of several types of microorganisms: lactic acid streptococci and bacilli, acetic acid bacteria and yeast (about two dozen in total). The entire transformation process takes twenty hours. Is it just kefir? In addition to kefir, there are many more fermented milk products that deserve our attention. Yoghurt is a mixture of milk and cream fermented with a Bulgarian milk stick. and thermophilic streptococci. The fat content and calorie content of yogurt depends on the amount of water it contains. The less water, the higher the calorie content of yogurt. Ryazhenka – specially fermented milk and cream. The specificity of the manufacturing process requires to withstand languishing at 95 degrees for three hours before fermentation. Yogurt is the lowest acidic product of all its counterparts. Has an easy cooking method. Milk is fermented with lactic streptococcus. Acidophilus contains starter cultures of lactic acid streptococci (pure cultures), kefir fungi and acidophilus bacilli. It is known for being indestructible under the action of aggressive digestive juices. And also koumiss, ayran, biokefir containing bifidobacteria. Is there fat in dairy products? All of the above products are low-calorie and dietary. Due to the minimum amount of fat, they are indispensable when following a diet. Having the opportunity to get more food by reducing its fat content, the body experiences a feeling of satiety. Nutritionist’s Tips Despite the fact that kefir is very useful, it is impossible to completely switch to a kefir diet, to make kefir the main or, moreover, the only dietary product, even for a short time. A glass or two per day will be the optimal volume. If you have some diseases in the gastrointestinal tract, you may need to consult a doctor before taking kefir.