Kefir is a fermented milk product that has a beneficial effect on the human body. In principle, all types of kefir have similar beneficial properties. They are distinguished only by the mass fraction of fat contained in this product. What is the healthiest kefir?
All types of kefir have a large number of useful properties. First, they are a source of calcium. Secondly, they improve the functioning of the entire gastrointestinal tract and strengthen the cardiovascular system. Also, any kefir benefits people who want to lose weight. It not only promotes weight loss, but also increases the level of hemoglobin in the blood. And this protects the weakened body while losing weight and prevents the development of anemia. Kefir is an excellent natural antidepressant and keeps the human body in good shape.
Different types of this fermented milk drink differ in the maturation time of bacteria. If it is no more than a day, then such kefir has a laxative effect. But strong kefir (the ripening time of bacteria is three days or more), on the contrary, fixes it. Such kefir is contraindicated for people with various diseases of the digestive system, such as gastritis or ulcers.
When choosing kefir, you should take into account the fat content in it. It can be fatty (above 3.2%), low fat (1 to 2.5%), and low fat (less than 1% fat content).
Low-fat kefir is useful, first of all, with various diets. But at the same time, it is poorly absorbed by the human body and may contain various harmful components. Also, such kefir contains the least amount of vitamins and beneficial microorganisms. Low-fat kefir is indicated for people with impaired renal function, as it has a diuretic effect.
The most useful is kefir with an average mass fraction of fat (2.5%). It is easily absorbed by the human body and has almost all the beneficial properties that characterize this fermented milk product.
With the right choice of healthy kefir, you should also pay attention to its shelf life and packaging. Natural kefir should have a short shelf life - up to two weeks. As for packaging, kefir is better stored in cardboard boxes or glass bottles.
Each consumer should independently choose the most useful kefir for themselves. But at the same time, you need to use general recommendations that will help you make the right choice.
