Kefir is a fermented milk drink obtained from milk by fermentation. People call IT yogurt
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History of This Magic Drink?
The historical homeland of kefir is the vicinity of Elbrus. The people of Karachavo-Cherkessia and Ossetia are credited with the invention of a healthy fermented milk drink. Scientists have proved that the kefir drink owes to the kumis fungus enzyme, the birthplace of which is the mountains of the Caucasus, where steppe tribes lived and were engaged in horse breeding. The enzyme began to be added not only to mare’s milk, but also to cow’s milk. This is how kefir appeared.
The first message about the benefits of kefir dates back to 1867 and is associated with the name of the Tiflis doctor Jogin. After his speech in the Caucasian Medical Society, kefir began to be made throughout Russia. Kefir fungi were brought from Kislovodsk and its production was established in Moscow.
Main benefits of kefir?
Kefir is useful due to its multifaceted composition. It contains a lot of vitamins C, A, PP, D and B vitamins (B1, B2, B5, B6, B9, B12) choline and beta-carotene. Plus a tangible set of minerals – phosphorus, potassium, copper, chromium, calcium, sulfur, sodium and so on.
calcium – 120 mg;
potassium – 146 mg;
sodium – 50 mg;
magnesium – 14 mg;
phosphorus – 95 mg;
sulfur – 29 mg;
fluorine – 20 mcg.
Vitamins and minerals have a beneficial effect on the body.
Kefir composition
Healthy food cannot be imagined without kefir. The drink is valuable as a product and as a medicine. .
Firstly, this healthy drink “rejuvenates” the body:
it cleanses the blood, normalizes the acid balance and microflora of the gastrointestinal tract.
The drink strengthens the immune system…
Secondly, it converts the protein lactose into lactic acid, which is easily absorbed by the body. Therefore, people with milk intolerance can safely drink kefir. There will be no harm in the form of side allergies.
Thirdly, a fermented milk drink with a low percentage of fat reduces the level of bad cholesterol and prevents the development of so-called plaques. But it should be borne in mind that fat-free kefir does not have such a rich set of vitamins and minerals.
The harm of kefir?
Fermented milk drink is not recommended for people suffering from gastritis with high acidity and peptic ulcer disease. The drink is harmful for poisoning and gastrointestinal infections. If kefir is stored for more than three days, then the beneficial bacterias in it die. And the drink causes unpleasant fermentation in the stomach.
How to choose and store?
When choosing kefir, study its label, which indicates the composition of the drink. High-quality kefir is produced from pasteurized milk and ferment of live lactic acid microorganisms.
Store kefir is stored for up to two weeks. It is better to take the freshest drink that was made at least three days at the time of purchase.
Do not be lazy, look at the geography of kefir production. If the drink is made thousands of kilometers away, then most likely the product is spoiled or chemicals have been added to it that extend the shelf life of the drink.
If after tasting you feel sweetness or bitterness, then the product is of poor quality or its production technology is violated.
Also My Personal Adviсe : Don’t buy low fat kefir. It is practically useless for the body.
Storage conditions. Keep kefir in the refrigerator at a temperature of 2 to 6 degrees for no more than four days. Remember, in the sun, the drink spoils in a matter of hours.
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