"Activia" is a well-known fermented milk product of the French brand Danone. Under this brand, various types of yoghurts, kefir and curds are produced, the use of which has a beneficial effect on digestion and general well-being.
Composition and useful properties of "Activia"
According to the manufacturers, the peculiarity of the dairy products "Activia" is the presence of bifidobacteria Bifidus Regularis or Bifidus Actiregularis. They have useful probiotic properties and are well tolerated by humans, as they are close to natural cultures found in their stomach. Such bifidocultures retain their vital functions for a long time in Activia products, thanks to carefully balanced components. Unlike other bacteria, they do not die in the acidic environment of the stomach and safely enter the intestines.
Thus, the products of "Activia" with regular consumption normalizes the natural intestinal microflora, cleansing it of harmful bacteria and putrefactive microorganisms. This, in turn, leads to an improvement in the digestive processes in the body and eliminates various problems with the gastrointestinal tract. In addition, normal intestinal microflora has a positive effect on the state of immunity, and therefore on health in general.
In addition to beneficial bifodobacteria, Activia also contains other nutrients: B vitamins, iron and calcium. Various additives are added to Activia that make the products of this brand more pleasant to the taste: animal gelatin, corn starch, apple cider vinegar, pieces of fresh fruit, cereals, various flavors and flavor enhancers.
There is also sugar and fructose in Activia yoghurts and curds, so you shouldn't abuse this product, especially for those whose bodies cannot tolerate these substances.
What can replace "Activia"
Despite the obvious benefits of "Activia", it is quite possible to replace it with cheaper domestic products - kefir, fermented baked milk or varenets. The latter also contains beneficial live bacteria that reach the intestines, promote its self-purification from pathogenic microbes and normalize digestion.
After two weeks of daily consumption of fresh fermented milk products, problems with the gastrointestinal tract cease to bother, and immunity is significantly increased. Of course, it is better to cook kefir or fermented baked milk yourself or to give preference to products with live lactobacilli.
The optimal amount of kefir per day is 250 ml (1 glass).
A spoonful of sugar or pieces of fresh fruit will help make kefir more delicious. And for breakfast, you can pour cereal with kefir or fermented baked milk - it will turn out nutritious, tasty and very healthy.
