Kefir is widely used in medical practice. It has all the beneficial properties of fermented milk products. The drink is very useful for colitis, gastritis, diseases of the liver, kidneys, lungs, bronchitis, anemia, atherosclerosis, myocardial infarction and hypertension.

Kefir as an easily digestible product is indicated for fasting days and obesity. It is useful for people whose body does not digest lactose. In kefir, the level of lactose drops sharply due to the activity of the starter microflora.

One-day kefir has a laxative effect, so it is not recommended to use it for diarrhea. Three-day kefir, on the contrary, has a firming effect.

Alcohol and carbon dioxide contained in kefir have a tonic effect on the nervous and cardiovascular systems. As a result of alcoholic and lactic acid fermentation, the content of most vitamins in kefir increases dramatically. Calcium salts, carbonic acid and lactic acid enhance the separation of urine, contributing to the removal of toxins.

The stronger the kefir, the more it stimulates the production of digestive juices in the stomach and intestines and more actively regulates the processes of its purification.

Lactic acid not only gives the drink a certain taste, but also determines its dietary and preventive properties, activates the release of digestive enzymes in the intestinal tract and enhances their action. It also enhances the body’s absorption of phosphorus, calcium, iron and vitamin D.

One of the main medicinal properties of kefir is its probiotic effect, which favorably affects the intestinal microflora. With regard to the beneficial effect on the gastrointestinal tract, kefir is noticeably superior to other fermented milk products. Due to the symbiosis of various microorganisms and their unique combination in kefir, the drink has the ability to restore microbiocenosis in the intestine and prevent the development of pathogenic flora in it.

Due to the content of calcium, proteins, vitamins and many nutrients, kefir restores the natural balance of trace elements in the human body.

Lactic acid microorganisms of kefir are bactericidal against pathogens of some gastrointestinal diseases and tuberculosis. 2 cups of kefir a day can prevent the development intestinal infections and quickly cope with dysbacteriosis caused, for example, by antibiotics.

Lactic acid bacteria neutralize the action of enzymes that lead to the appearance of cancer cells in the intestine.

The overwhelming effect of kefir on a number of microorganisms, including pathogens, is due to the fact that, in addition to lactic acid, kefir bacteria produce substances that stop the development of harmful bacteria, such as hydrogen peroxide, acetic and benzoic acid. Putrefactive processes are inhibited in the intestines, which reduces the formation of toxic decay products.

Although kefir contains many acids, this fermented milk product is able to neutralize any stomach acid. The drink promotes the formation of enzymes, due to which less acid is produced in the stomach, leading to heartburn.

The polysaccharides contained in kefir neutralize toxins and lower blood cholesterol levels. This property makes kefir an excellent prophylactic for prolonged exposure to toxic substances and diseases of the cardiovascular system. Smokers, diabetics and people who are overweight must always consume kefir.

During fermentation, organic acids, free amino acids, enzymes, antibacterial substances and vitamins are produced and accumulated in kefir.

Recent medical studies of the properties of kefir have shown that the drink has the ability to inhibit the spread of cancer cells and activate the body’s defenses, its immune system. So, during experiments on animals, an extract from kefir, introduced into the body, slowed down the growth of tumors by 52.8%.

At the same time, the combination of kefir with a number of chemicals increased this figure to 66%.

Kefir is used in the treatment of breast and colon cancer. Daily consumption of 500 ml of kefir is considered a fairly effective measure for the prevention of cancer.

Scientific studies of the properties of kefir also show that it has an immunostimulating effect. Therefore, this fermented milk product is included in the diet of patients with AIDS, chronic infections (such as herpes), etc. A beneficial effect of kefir on the condition of people suffering from chronic fatigue syndrome has been noted.

Kefir is an indispensable component of the diet for sleep disorders and neurotic disorders, because it has a calming effect. The drink relieves tension and relaxes not only the nervous, but also the muscular system.

Low-fat kefir has some diuretic effect: it increases diuresis, affects nitrogen metabolism, promotes increased excretion of its products, removes urea, phosphates and chlorine from the body. Therefore, it is prescribed for people with overweight and edema due to kidney disease.