The native land of kefir is the North Caucasus.Initially, the drink was prepared as follows: the wines were placed fungi and poured them with fresh milk, pre-cooled. From time to time the bottles were shaken. Kefir ripened, yeast of fungi developed. The drink became creamy in its consistency, and its taste acquired a peculiar sourness and sparkling. In the future, kefir was made in special tanks, as raw material using even hotter milk. Modern production technology has made it possible to make the taste of the drink softer and more tender.
What is so useful kefir 1 percent,which caloric content is extremely small, can it be used by people suffering from diseases of the gastrointestinal tract? What is the caloric content of a fermented milk product? These and other questions will be answered further.
Caloric content of low-fat kefir
There are several types of kefir.The drink can be low-fat, low-fat and greasy. The most caloric is the product of 3.2% fat content. All the rest are considered dietary. Kefir 1%, the calorie content of which is extremely small, contains only 1% fat. The food and energy value of 3.2% of the drink is about 56 kcal per 100 grams of the product. This is the highest rate of all three species. Thus, the low-fat dairy product has about 30 kcal, low-fat - about 40 kcal. The most optimal option is a 1 percent drink. In a two-hundred-ounce glass of kefir, the calorific value is only 80 kcal. I must say that 100 grams of this useful product contains almost three grams of protein and four grams of carbohydrates.
Composition of the product
All dairy products are healthy, inespecially with regard to fermented milk products. They must be eaten every day. In kefir contains a huge amount of vitamins B, A, C, E, PP, there are beta-carotene, folates.
In addition, the drink is saturated with mineralelements, organic acids and other useful elements, including calcium. After all, a liter of kefir contains the daily norm of this element. Low calorie (kefir 1%), the chemical composition and nutritional value of the product make it indispensable for humans.
Benefits of a sour-milk drink
As already mentioned at the beginning, thissour milk drink is made by fermenting milk with a ferment based on fungi. The main value of kefir is a special protein, the advantage of which is that it is absorbed by the human body very quickly. The drink helps to improve the digestive system, while it practically does not increase the total caloric content of the daily diet. The beneficial effect of sour-milk product has on the process of metabolism.
People who are allergic to milk are notavoid the use of kefir, because in this particular case, the proteins of this drink are perfectly absorbed by the body and do not cause any allergic reactions.
If you include this product in yourration, you will strengthen immunity and nervous system, lower cholesterol, stabilize the liver, kidneys and digestive tract, toxins will be eliminated from the body. Low fat kefir 1% (caloric value, useful properties, its benefits are described in detail by specialists) is recommended to use often. Of course, and they should not be abused.
Kefir for weight loss
In nutritional kefir itself is also excellentrecommended. For people who are watching their figure, this product is a must. Those who wish to lose weight can be safely advised to eat kefir and prepare delicious low-calorie dishes based on it.
But know that be content with only oneKefir is not worth it, such a mono diet can not be used for more than three days in a row. It is much more useful to follow the following diet in this case: one day you drink only 1 percent kefir (its caloric content allows it), and in the second you can eat as usual. Of course, you should not abuse all sorts of sausages and cakes, otherwise you can negate all your spent efforts. In just 14 days, you can lose up to six kilograms by eating in this way.
There are contraindications!
Of course, all dairy products are extremelyuseful for the human body, more precisely, an adult. Children should not eat kefir infrequently, and babies under one year old are not allowed to give it. Some adults may suffer from heartburn due to abuse of this product. It should be noted that the low calorie content of 1% kefir (a glass of drink contains about 100 kcal) does not mean at all that it should be drunk in large quantities. In all it is necessary to know the measure.
How to store
All dairy products quickly deteriorate,Therefore, when buying, you should pay attention to the shelf life indicated on the package. If you accidentally get low-quality kefir 1 percent, whose caloric content does not exceed 40 kcal, and eat it, you can seriously poison yourself and spend a few days in a hospital bed.
Never buy expired fermented milkproducts and do not store them outside the refrigerator. It is necessary to leave a package or a bottle of kefir on the table for only a few hours, as it will become completely unfit for human consumption. In the heat, this time is reduced to two hours. A fairly short implementation period allows you to buy only 1% fresh kefir. The calories, benefits and harms of this product are now known to you.
Interesting Facts
О возникновении кефира ходят настоящие легенды.It is believed that the prophet Magomed presented a gift to the highlanders something similar in appearance to the cauliflower. It was kefir starter. The Highlanders gave it the name "Millet of the Prophet." Residents of North Ossetia and Kabardino-Balkaria are still engaged in a dispute over where the birthplace of this fermented milk drink is.
So, Caucasians carefully kept the receiveda gift, not allowing anyone to take possession of this miracle. But at the beginning of the last century, the “gentiles” managed to seize the recipe for making kefir. The fact is that young beauty Sakharov arrived in the Caucasus in order to find out the secret of the beverage production. The local prince fell in love with her and even kidnapped her.
All gendarmerie forces have been sent to searchbeauties. Sakharov was released, but the prince was threatened with trial. The girl forgave him by asking for compensation for a dozen fungi. To produce kefir on an industrial scale began in 1913.
