Is kefir good for health?

0

Studies show that kefir consumption is associated with a number of positive health effects.

Researchers from the Auburn University College of Veterinary Medicine in collaboration with the Brazilian University of Vila Velha during a study on rats found that kefir has a positive effect on blood pressure. In hypertensive rats that were given kefir, the amount of bacterial toxins in the blood decreased and blood pressure indicators improved significantly – at the same time, the balance of intestinal bacteria became healthier.

Scientists concluded that the “right” gut flora contributes to healthy blood pressure and tested the theory in humans. Participants in the experiment consumed kefir and cheese every day for twelve weeks, and as a result (compared to a control group that did not consume these products), lower blood pressure, lower levels of harmful cholesterol and lower blood sugar parameters were recorded.

“Thanks to kefir, the risk of cardiovascular events is reduced,” the authors of the study summarized.

What does kefir contain? It has many nutrients and protein. In particular, it contains calcium, iron, magnesium and iodine, which are important for building and strengthening teeth and bones.

Its protein is used by muscles. In addition, kefir contains vitamins A, B and D, as well as folic acid, riboflavin, phosphorus.

Useful for strengthening immunity.Kefir contains a lot of probiotics that have a positive effect on the intestinal flora, which, in turn, helps to strengthen the immune system, clear skin and healthy digestion. Argentinian researchers concluded that probiotics contained in kefir can improve protection against infections.

Reduces the risk of cancer. Iranian scientists analyzed studies on breast cancer, colon cancer , stomach cancer, skin cancer and leukemia.

As a result of their meta-analysis, they concluded that taking kefir provides cancer prevention due to biologically active compounds, including peptides, polysaccharides and sphingolipids.

Store kefir is different from home-made kefir. Fungi are not used in industrially produced kefir. Instead, it is created by bacteria and yeast. As a result, the taste of purchased kefir is slightly different from homemade kefir.

Besides that kefir, which is produced industrially, does not contain alcohol, but lactose. Mushroom-grown kefir contains alcohol but almost no lactose, making it a healthier alternative for people with lactose intolerance.