All types of dairy products contain beneficial substances that improve the overall tone of the body. Kefir is an indispensable product not only for adherents of good nutrition, but also for people suffering from diseases of the gastrointestinal tract and cardiovascular system.
Low-fat dairy products are quickly digested and do not leave heaviness in the stomach. Everyone knows that a glass of kefir is the best dinner. Due to its low calorie content, the drink is used for weight loss, and the saturation with nutrients makes it an excellent snack for athletes.
On the shelves of supermarkets you can find dairy products of different levels of fat content. Processed kefir seems to be the most useful option, but it has a number of disadvantages that should not be overlooked. In the end, many nutritionists advise giving preference to unprocessed foods.
Kefir is saturated with minerals and vitamins even more than ordinary milk, since many of them are formed during fermentation. The product is saturated with calcium, which helps strengthen bones, teeth and nails, and choline, which helps normalize cholesterol levels. In addition, kefir in small concentrations contains potassium, phosphorus, manganese, chromium and copper.
The composition of the drink includes a significant amount of vitamins A, E, H, C, D and group B. The bacteria and amino acids contained in kefir have a positive effect on the body.
The nutritional value
All dairy products are rich in healthy substances. Nevertheless, the body is better absorbed by proteins that contain low-fat kefir than those that we get through ordinary milk.
When choosing a drink, it is important to pay attention to the packaging with a table of nutritional value. There are no noticeable differences between kefir of different types, even in the amount of calories contained.
Nutrients (per 100 g)
Benefits of Natural Kefir
It is important to understand that dairy products with a low percentage indicated on the package are not necessarily useful. Fats are just as important as proteins and carbohydrates. Inadequate use of this component can lead to a deterioration in the general condition of the body, metabolic disorders and diseases of the cardiovascular system. Many experts believe that an ordinary drink has a better effect on the body than fat-free kefir. The benefits and harms of the latter have their own nuances.
The beneficial substances contained in the product have a positive effect on the state of the body and help to cope with many diseases. Regular consumption of kefir helps to eliminate toxins from the body, and the bacteria contained in it will help improve metabolism and restore microflora. For this reason, the drink is recommended for people with gastrointestinal disorders. The product also strengthens the immune system, helps to cope with sleep disorders and nervous disorders.
In particular, low-fat kefir (0-1%) has some features of influence on the body. It is much lighter than an ordinary drink and is recommended for use by the elderly, as well as patients with atherosclerosis, hypertension and obesity.
The effect of fat-free kefir on the figure
Dairy-based diets are very popular. The calorie content of low-fat kefir is low - from 25 to 35 kcal per 100 grams, and therefore it can be safely used for dinner or as a snack. In addition, the product improves metabolism and contributes to the destruction of extra pounds. There are many diets using this drink. It is also useful to arrange fasting days on which only fat-free kefir is allowed to be consumed. This is a great way to cleanse the body of excess toxins.
People involved in sports are advised to drink low-fat kefir after exercise. The fact is that dairy products contain a large number of proteins, which take an active part in increasing muscle mass.
Harm fat-free kefir
The product itself cannot negatively affect the body of an adult healthy person, however, there are a number of contraindications. In addition to allergy sufferers, kefir should not be drunk for those who have an ulcer, pancreatitis and gastritis with a high level of acidity, since it irritates the walls of the stomach. In addition, it is not recommended to give the child a drink in large quantities due to the high concentration of salts in it, especially for babies up to 8 months. It is advisable to purchase dairy products for children with a special label.
Fat-free kefir does not bring as much benefit to the body as natural, since it contains fewer vitamins, so doctors recommend drinking an ordinary drink to people who have no contraindications. In addition, during its preparation, the amount of natural substances in the liquid is reduced. Processed kefir contains trans fats, which in large doses contribute to the development of diseases of the cardiovascular system.
When is it good to drink kefir?
The product has a different effect on the body (depending on its storage time). In diseases of the stomach associated with a high level of acidity, it is important to consider that the longer kefir is stored, the more acid it becomes. A fresh drink has a laxative property, while a three-day drink strengthens. Given that kefir in packages contains various additives, this rule most likely applies to a product prepared at home.
Fat-free kefir can be used not only as a drink, but also as an ingredient for dietary dishes. The product is used as the basis for smoothies and light desserts. It can also be used as a salad dressing instead of oil and harmful additives. In addition, fat-free kefir is an effective ingredient in natural masks for hair and face. It is well suited for people with oily skin.
How to choose kefir?
When buying dairy products, it is important to pay attention to the label. If the composition of a natural drink can be predicted, then low-fat kefir may contain harmful additives. The fact is that during processing, the product loses its taste, which is often compensated by various substances - flavors and sweeteners. Together with fats, the liquid loses its thick consistency, which is why manufacturers add starch, gum, pectin and agar to the drink.
The best fat-free kefir contains only milk and sourdough. The liquid should be homogeneous - without lumps and interlayers. It is important to pay attention to the name of the product on the package - the kefir product, although it contains beneficial bacteria, has significant differences from a natural drink. The shelf life on the label should not exceed seven days - this indicates that no harmful preservatives were added to the liquid.
How to make a drink yourself?
Fat-free kefir, yogurt and other dairy products can be made at home, if you buy sourdough in the store. Instead, a cooked product is also used. It is necessary to purchase yeast exclusively based on kefir fungi. It requires certain storage conditions, which are indicated on the packaging.
To make light kefir, skim milk as a base will be enough - no re-processing is necessary. From cooking utensils you only need a pot and a jar. First you need to boil the milk and let it cool to 30-40 degrees, and then add the right amount of sourdough to the pan. The resulting liquid must be poured into a jar, wrapped in a towel and put in a warm place. Kefir will be ready in a day.