Kefir at night: benefits and harms. Fat-free kefir - a detailed description of this fermented milk drink

Today, the secret of making homemade fermented milk products has become available to every ordinary consumer. It is based on the banal fermentation process provoked by specific "kefir fungi". Modern fermented milk drinks amaze with the variety of their tastes, aromas and fat content. But the most popular product was and remains fat-free kefir.

Why is that? And how justified is such justification? Is it based on the human factor, or justified scientifically? Read all this below.

Useful qualities of kefir with zero fat content

To begin with, the calorie content of such a product is really scanty, and it is only 28 Kcal per 100 g of liquid, 16 of which are carbohydrates, and the remaining 12 are proteins.

In principle, everything that is useful for fresh food is based on these indicators. fat-free kefir, namely:

zero fat content makes it ideal for people on a dietary or healthy diet;
It is useful for the intestines, as it improves its peristalsis;
Normalizes all metabolic processes;
Removes the feeling of heaviness in the stomach and helps food to be digested faster;
Stimulates the protective functions of the human body;
Its regular consumption will ensure the body with almost all important trace elements and vitamins;
It prevents the occurrence and development of atherosclerosis and helps to get rid of toxins and toxins;
The benefit of low-fat fermented milk products is the ability to normalize the activity of the heart, blood vessels and the entire genitourinary system;
Kefir can be the basis for making homemade hair and skin care products;
Acts as a natural antioxidant that prolongs youth and provides healthy and sound sleep;
Contributes to the speedy recovery after surgery and dysbacteriosis of varying degrees of complexity.

Which kefir is more useful: fatty or not?

The degree of usefulness of this product does not depend at all on the level of its fat content, but on how fresh it is. It is because of this that before buying a new package, pay attention to the expiration dates indicated by the manufacturer. The most useful will be the product, the storage period of which does not exceed one week. Therefore, it will be logical to purchase kefir from a local manufacturer, and not from its overseas competitor. The fact is that a long storage period is the result of the use of starch and thickeners, which simply cannot be called useful.

In the event that you nevertheless purchased a “foreign” product, it is better not to consume it fresh, but to use it as a starter for fresh milk. To do this, you need to mix a liter of milk and 200 g of a fermented milk product in a bowl, put it all overnight in a warm place, and in the morning enjoy yogurt enriched with prebiotics.

It is worth noting that nutritionists still have doubts about whether which kefir is healthier, fatty or completely fat free. In some cases, the "victory" is won by the fat version, since only it can be called natural, and, therefore, beneficial to the human body.

More meticulous nutritionists claim that skimmed milk has no protein in its composition, and zero-fat kefir is a completely homogenized food.

The density of the latter is achieved by attracting starch, agar, thickeners and other delights of the current food industry.

In reality, low-fat kefir does minimal harm, since it is just as saturated with lacto-cultures and proteins as its usual, fatty counterpart. The only difference is the concentration of calories and fat.

Again, if your regular diet contains meat, eggs, cheeses, nuts and oils, then there is no point in worrying about fat content and the benefits of kefir - the body already receives all the amount of fat it needs.

Kefir "night magic"

As you already know, you should not drink and eat before going to bed. But to consume low fat kefir the coming night is a little different, as it helps to cope with morning puffiness, sleep problems and excess weight.

In the latter case, drinking gives a long-lasting feeling of fullness, without burdening the body with extra calories and the need to work all night on digesting food.

Fasting days can be added to the nightly "kefir" sessions, during which it is permissible to eat only this product.

In addition to a noticeable feeling of lightness and getting rid of a couple of hated kilograms, you can improve the condition of the skin, improve the activity of the digestive system and recharge your batteries the next day.

Harm and contraindications

Having become acquainted with the benefits of zero-fat sour milk, it will be logical to study the probable the harm of fat-free kefir. And it lies in the fact that this product contains lactose, which is contraindicated for people with intolerance to this ingredient. Moreover, he cannot enter proper nutrition people suffering from alcohol intolerance, since zero-fat kefir contains 0.2% -0.6% alcohol.

Children under the age of one year should also not consume low-fat or full-fat kefir. For the weak body products with their "personal" bacteria should not be at all, otherwise the unformed microflora of the children's intestines simply cannot cope with them. This is where infant indigestion and dysbacteriosis in a mild form come from.

More than one book has been written about the beneficial properties of kefir. Even serious scientists devoted their dissertations to this drink. By the way, some of them believe that it is in the regular use of sour-milk products that the secret of the highlanders' longevity lies.

And kefir is included in the list of "The most useful foods in the world", which at one time was distributed by the US FDA. By the way, finding decent kefir in the States is a big problem. Well, we are extremely lucky. Products of local dairies can be bought at any store.

What is useful kefir for the body

Let's see what is the use of kefir for the human body? First of all, the beneficial properties of kefir are due to the content of prebiotic lactic cultures. Good bacteria live in our gut and help us digest fiber-rich foods. The quality of digestion often depends on the state of the intestinal microflora. Some physiologists seriously believe that the "stronger" the flora, the better the person's immunity. So, flu prevention can be dealt with not only with fashionable sweet yogurt, but also with a glass of ordinary kefir. Fortunately, lactic cultures are absorbed better from it.

Doctors recommend kefir for diseases of the liver, pancreas, diseases of the gastrointestinal tract, obesity.
Kefir is a universal product for regulating the speed of digestion. Fresh kefir weakens, but the "old" - older than 3 days - on the contrary, strengthens.
Also, kefir has mild diuretic properties, so it is recommended for anyone who has problems with edema and even high blood pressure.
This fermented milk drink goes well with all grains and flour products.
And it also allows our body to get a complete protein. If you want to get more protein, look for low-fat kefir, and consume about half a liter per day.

Which kefir is healthier

The answer to the question, “which kefir is healthier?” pretty simple. Nutritionist R.V. Moisenko writes that one should buy only fermented milk products with a shelf life of no more than one week. Usually, these requirements are met by locally produced kefirs, from dairies that are nearby.

Well, if you bought a "long-playing" yogurt, it's better ... to ferment milk with it. By adding 200 ml of this product to 1 liter of plain milk and leaving the saucepan overnight in the kitchen, you will get fresh, prebiotic-rich yogurt for breakfast. But long-term storage kefir itself can contain not only lactic cultures, but also starch-based thickeners, and therefore cannot be considered an ideal healthy product.

Is fat-free kefir good for you?

The benefits of fat-free kefir are often denied. On this subject, it is said that skimmed milk contains less protein, and skimmed kefir itself is often homogenized. Simply put, in order to give the drink a more or less thick consistency, starch, agar or other thickeners are added to it.

In fact, fat-free kefir, which looks more like whey or very liquid kefir, contains the same lacto-cultures and proteins, only less fat and calories. If your diet contains red meat, butter, nuts, vegetable oils and cheeses, as well as egg yolks, it doesn’t make sense to “bother” with the fat content of kefir - you will get enough fat for health anyway. A low-fat product is very convenient to use for making cold summer soups or “filling” cereals and cereals.

When is it good to drink kefir

If you're looking to improve your gut flora, the answer to "when to drink kefir" should be clear. Drink when your stomach is as empty as possible. And use the product with a minimum of additives.

If you just use kefir for pleasure, it has a place in the morning, and in the afternoon, and even in the evening menu.

What is useful kefir at night

Kefir at night is useful as well as at any other time. In addition, kefir drunk at night improves the intestinal flora and strengthens sleep. The milk proteins that it contains are rich in the amino acid tryptophan, a key product for quality and restful sleep.

If you are losing weight or just maintaining your weight, a glass of yogurt will help kill your appetite in the most difficult evening.

Perhaps, you should not abuse kefir at night only for those people who have liquid removed very quickly. Or you should drink a glass of yogurt 2 hours before the intended sleep.

The benefits of a fasting day on kefir

Fasting days on kefir, contrary to popular belief, are more useful not for weight loss, but for speeding up digestion. For the reasons listed above, kefir normalizes the digestive tract.

But for those who have problems with overeating, kefir days, most often, turn out to be too “hard”, and provoke an increase in appetite the next day. To avoid this, after unloading on kefir, you should have breakfast with a dish that will be rich in animal fats and protein. Ordinary chicken or quail eggs are ideal for this purpose.

Harm from kefir

There will be no particular harm from drinking high-quality kefir. However, some people are "at odds" with artificially introduced microflora from outside and may suffer from indigestion after drinking this drink.

In addition, expired low-quality kefir can really poison you. Do not leave the bags warm for more than 1-2 hours, do not “warm up” kefir on the battery and follow the expiration date and everything will be fine.

Contraindications

Kefir is contraindicated for children under one year old, due to the fact that they have not formed a microflora for its absorption.
It should not be drunk by those who are lactose intolerant. However, today you can find lactose-free milk and ferment it yourself at home to get a drink similar to kefir.
Old kefir should not be drunk by people with high acidity of gastric juice and heartburn.

There is no definite answer to the question “What is more useful than kefir or fermented baked milk”. Both products are prebiotics, but thermized milk is used in fermented baked milk. So you should choose based on taste preferences.

For example, fermented baked milk is less sour in taste and many note that the feeling of satiety after it lasts longer.

Milk for making fermented baked milk “languishes” for a long time, so that there are no extraneous bacteria left in it, and then it is fermented by thermophilic streptococcus and acidophilus bacillus, which are beneficial to the health of our body.

There is no single answer to the question of whether kefir or yogurt is healthier either. Both products are good, however, if we are talking about natural yogurt with bifidobacteria, and not about sweet imitation with starch and fruit flavors.
Well, whether curdled milk or kefir is more useful, everyone decides, depending on the individual characteristics of digestion. Sometimes curdled milk is too acidic and can cause heartburn.
And finally, considering what is healthier than kefir or milk, we can say that sour-milk is traditionally better absorbed in adults, but fresh in children

Fat-free kefir is especially popular among people who watch their figure or if they decide to get rid of a couple of three kilograms. The consistency of such a drink is not thick, and it also has a white color, without any clots. You can buy fat-free kefir in the store, and it is also easy to make it at home based on skim milk.

Beneficial features

The benefits of fat-free kefir are due to the low calorie content and rich composition of vitamins and minerals. With regular consumption of the drink in moderation, metabolism improves and blood formation increases. It is necessary to include this product in your diet for hypertensive patients and people with atherosclerosis. In addition, you can see that fat-free kefir gives lightness, as it helps to remove harmful substances and toxins from the body.

The composition of this drink includes choline, which normalizes the level of cholesterol in the blood and increases the protective functions of the body. This product contains a large amount of chlorine, which reduces the swelling of the body. There is also phosphorus in fat-free kefir, which takes an active part in protein synthesis and in the formation of bone and muscle tissue. In large quantities, this product includes potassium, which favorably affects the activity of the cardiovascular system. And, of course, calcium is included in this drink, which strengthens nails, teeth and bones.

Use in cooking

Fat-free kefir is consumed like other variants of this fermented milk drink. Basically, it is used for the manufacture of dietary dishes. This product is used as a dressing for salads, as well as for the preparation of desserts and a variety of drinks.

Harm of fat-free kefir and contraindications

Fat-free kefir can harm people with individual intolerance to the product. Besides, it is worth controlling the amount of drink you drink, as if abused, you can cause problems with the gastrointestinal tract and other diseases. It is enough to consume no more than 2 glasses daily.

Kefir is a drink that we have known since childhood.

Many people love and drink it. Nutritionists advise people who are overweight to use kefir.

Some drink it at night in order to get rid of insomnia.

History of appearance

In the North Caucasus, this drink is composed of odes. It was the Ossetians who first invented kefir.

And for a long period of time, this nation was the monopoly of a miracle drink.

They kept their original recipe in the strictest confidence.

How did kefir become an affordable product for a wide range of consumers?

There is a beautiful legend that says the following:
“One powerful and famous highlander fell in love with a Russian girl who did not reciprocate his feelings. The prince kidnapped her.

After a while, the lover was put in a Russian dungeon. As a ransom for him, they demanded the cherished kefir fungi. Since then, we have had a great opportunity to taste this drink of the gods.

On the territory of Russia, kefir began to be made only at the beginning of the last century. Our country owns the rights to production. Only two countries, Canada and Japan, are licensed to produce kefir.

Secrets of centenarians

This drink is rightfully considered legendary. Its healing properties can hardly be overestimated. For preparation, a special sourdough is used, the composition of which is a successful combination of many microorganisms.

The composition of the starter includes 22 types of bacteria, of which:

streptococci lactic acid,
yeast,
acetic,
lactic acid sticks.

There is a close relationship between all these components, and this is the reason for the beneficial effects on the human body.

World-famous scientists tried to recreate sourdough artificially. But all their attempts were in vain. They never managed to create the necessary balance of bacteria, and kefir, as such, did not work.

Kefir is a fermented milk product that is obtained by double fermentation of milk.

During the fermentation of milk, another sourdough process takes place in parallel, in which fungi and microorganisms participate.

After kefir fungi are poured with fresh milk, the process of alcoholic fermentation begins.

As a result, a small amount of alcohol is formed in the composition of kefir.

It is this detail that gives the drink an unusual freshness, sharpness of taste and a frothy, creamy texture.

Dairy products should take worthy place in the diet of every person.

Chemical composition

Beneficial features

After analyzing the composition of this fermented milk product, scientists put it in the first position in terms of useful qualities. The drink has a fruitful effect on:

Kefir is endowed with a slight diuretic effect, so it is recommended to drink it to people who have problems with edema.

This product is able to regulate the speed of digestion. A fresh drink acts on the body as a mild laxative.

Then, like kefir, which is more than 3 days old, is able to hold the stool together. This must be taken into account.

People suffering from constipation should drink only fresh kefir. The drink gets along well with bakery products (about the benefits of amaranth bread it is written on the page).

Kefir is good to drink for people who are weakened after a long illness.

It helps restore the body's defenses.

The product is indicated for the elderly and infants from 8 months of age.

Before this period, yogurt should not be given to babies.

The drink has also found wide application in cosmetology:

is part of face masks (it is written about the use of amaranth oil),
improves the condition of hair () and skin.

Scientists have been able to prove That people who regularly consume yogurt are less prone to cancer (read about wax moth tincture in the article).

Kefir does not cause allergic reactions. Therefore, people who are diagnosed with allergic diseases can drink it.

Which kefir brings more benefits: fat or low fat? There is no single answer to this question.

If you set a goal - to lose weight (), buy kefir with a low percentage of fat.

If you want to extract the maximum of useful substances from the drink - drink fatty kefir.

Possible harm

Some people should stop using kefir and replace it with yogurt, fermented baked milk or sour cream.

This fermented milk product should not be used for:

disorder of the digestive process,
peptic ulcer,
diseases of the duodenum,
in case of milk protein intolerance.

In cosmetology, this product is contraindicated people with dry skin.

There are circumstances when the use of kefir is permissible only subject to certain rules.

For example, with a stomach ulcer and duodenal ulcer, you can drink low-fat and non-acidic kefir during the weakening of the exacerbation of the disease and this should be done between meals.

If after you have drunk kefir and your stomach hurts, this suggests that you should pay attention to existing problems with the gastrointestinal tract.

You should not take kefir with pancreatitis and gastritis with high acidity.

Do not abuse the drink for people prone to diarrhea.

How to define quality

If you want kefir to really become a health and longevity drink for you, you need to be able to choose it accurately.

On the shelves of our stores there are dozens of varieties and brands of these products.

Kefir is daily, designed for two days and multi-day. The longer it is stored, the higher the content of carbon dioxide and alcohol in its composition.

If kefir has a shelf life of 10 days, and it has been in the outlet for 4 or more days, then you should not take it.

Before buying kefir, make sure that there are no “E” additives in its composition. It will no longer be a natural, but a synthetic product.

Remember to look at the date of manufacture and the expiration date. The manufacturer is obliged to indicate the amount of lactic acid bacteria on the packaging.

If you find that the whey has peeled off the kefir, put such a drink aside. You can’t drink it, because during its manufacture the technological process was violated.

It is best to drink kefir at a comfortable temperature, while taking small sips.

In order to maintain your health in the norm, it is enough to drink 1 - 2 glasses of an invigorating drink a day.

What is kefir and how useful it is for the body - the answers are voiced in the video.

The fat content of kefir is one of the most important criteria for choosing this product. It is determined by the quality of the milk used for manufacturing. Naturally, using fat milk, you can get quite fatty kefir.

In general, the fat content of kefir can reach 6 percent, although the average and most common figures are 3.2 percent.

Making kefir

When kefir is produced, it is necessary to go through the following steps:

* Normalization of milk in terms of fat content, purification.
* The implementation of a heat treatment called pasteurization under temperature conditions reaching 87 degrees, after which it is kept for 10 minutes (if the temperature conditions reach 92 degrees, it should be kept no more than 3 minutes).
* Homogenization associated with the crushing of fat globules so that the fat does not settle during storage.
* Cooling to ripening temperatures reaching 25 degrees.
* Introduction of sourdough and fermentation.
* Cooling to 12 degrees, after which the product matures for 16 hours.
* Additional cooling of kefir up to 6 degrees.

Due to the fact that sourdough made with the participation of kefir fungi is used, fermentation is mixed (lactic acid and alcohol). The results of this fermentation are lactic acid with alcohol. However, the alcohol content is scanty (the exact figure is determined by the ripening time). A one-day product contains 0.2 percent alcohol, a three-day product contains 0.6 percent.

Fat content of kefir

In terms of fat content, kefir is fat-free, as well as fatty (maximum rates reach 8.9 percent). Most often, fat content is 1.5-3 percent. The required fat content can be achieved by normalizing this product. You can add cream or a low-fat dairy product to milk. To reduce fat content, separation is required.

Biological kefir (biokefir) is quite similar to ordinary kefir, however, cells of bifidobacteria, as well as strains of other probiotic organisms, are added to it. Bifidokefir is a product to which bifidobacteria have been added along with a sourdough prepared with the participation of kefir fungi. If we talk about a kefir product, its manufacturing technology is similar to the production of kefir, however, heat treatment is carried out or various technological additives are required, which are represented by stabilizers or dry sourdough.