Fat-free kefir: properties and tips for choosing

According to many, fat-free kefir is an ideal food for the human body, but the question of how long you can eat a low-fat product is still relevant.Despite the dietary composition and many useful properties, this dish with constant use can be harmful to health.

Low-fat kefir is a fermented milk drink, which is often a probiotic, that is, improves the microflora and increases the local immunity of the intestines, which determines the correct operation of the entire digestive system.

In the composition of the product:

• live fungi, cultures of bifidobacteria and lacto-bacteria;
• valuable mineral elements necessary for the body;
• basic vitamin compounds (phylloquinone, tocopherol, retinol, calciferol, group B);
• important essential amino acids.

Low-fat kefir can be prepared on the basis of any raw material - it is whole cow, sheep or goat milk. There are some types of soy, rice and coconut based products. For ripening symbiotic ferment, consisting of yeast fungi and lactic acid bacteria, is added to milk. The technology of direct addition of lyophilized and DVS cultures can also be used to improve the microbiological properties of the drink. As a rule, within 24 hours colonies of microorganisms process lactose into lactic acid, which determines the characteristic taste of the product.

The nutritional value of a non-fat product is 40 calories per 100 g of kefir. The ratio of BJU is 56% of carbohydrates with 41% of proteins and 2.5% of fats, that is, with a low caloric content, the drink contains a large amount of protein.

Due to the minimum caloric content, indicators ZhBU and the presence in the composition of valuable minerals and vitamins, we can conclude about the indisputable benefits of low-fat kefir for the body.

Its properties determine the following effects:

• due to the many nutritional components, it is well digested and absorbed;
• reduces the amount of carcinogens;
• strengthens the immune system;
• prevents digestive disorders;
• improves the condition of the bone tissue, preventing its fragility and fragility;
• prevents the penetration of bacterial and fungal infections;
• reduces the risk of allergies;
• has a sedative effect on the nervous system, improves sleep quality due to the content of tryptophan;
• stabilizes metabolic processes;
• removes excess fluid, simultaneously solving the problem of morning edema;
• heals the oral cavity;
• normalizes the work of the intestines, which contributes to the complete elimination of decomposition products and toxins from the body;

In addition, low-fat sour-milk drink is ideal for use by pregnant women and people suffering from overweight. Kefir with one or one and a half percent fat content is recommended by doctors for diabetes mellitus type I and II. Patients with such a diagnosis must be on a dietary basis and when choosing food, take into account such indicators as the glycemic index, which is 15 units of kefir, as well as the insulin index, equal to 90 units.

By the way, the last parameter is quite high, which does not prevent the product from stimulating insulin synthesis in the body. However, before testing for sugar, it is undesirable to use kefir - its effect increases the function of the pancreas, which is why the test results are distorted.

Like any other food that has a certain biochemical composition, kefir with zero or low fat content can be harmful to health. Its constant use, for example, as mono-diets (when such foods with fat content, like butter, eggs, meat, cheese) are not consumed, leads to a shortage of fats and can adversely affect metabolism. Lack of lipids in the body causes disruptions in the hormonal system, which results in violations of the internal organs, the unstable state of the nervous system, and menstrual disorders in women.

In addition, low-fat drink has a number of contraindications:

• increased acidity of gastric juice;
• visceral intestinal hypersensitivity;
• children age up to 1 year, since children have not yet formed their own intestinal microflora, which is why it is more beneficial for them to have fatty kefir.

When intestinal upset kefir can help or, conversely, aggravate the course of pathology, because the daily product produces a laxative effect, but if it is more than two days, can cause constipation.

To date, on sale you can see several types of this dairy products with different fat content. Usually, this is fat free (0%) and low-fat kefir (1-1.5%). There is also an average fat content (2.5%) and high (from 3, 2 to 6%). Depending on the state of health, you can choose different options:

• for dietary food, you can buy drinks with fat content of 0-1.5%, but it is important to keep the body working with meat and fish dishes, eat salads, seasoned with butter, and prepare other culinary recipes from products that include vegetable and animal fats;
• fat kefir is also not forbidden, but it is important that it is fresh and consumption is episodic;
• for people with elevated cholesterol, obesity, diabetes, diseases of the gastrointestinal tract is better to choose a drink of zero fat content;
• healthy person for daily use, you can choose kefir medium fat.

Of course, the consumption of a fermented milk drink should be reasonable - 0.5-0.75 liters per day is enough. Kefir can be used for cold first courses, used for marinating, added to muesli or dough for pancakes or baking. Maximum benefits can be obtained by drinking a drink at night. When choosing between fatty and fat-free kefir, one should remember one more important criterion - freshness of the drink.

The shelf life of this product is from 5 to 7 days, and this must also be taken into account, because a weekly drink can be poisoned, especially for those who have digestive problems. In general, such a lactic acid product is a good and useful addition to the daily menu.

On how to choose a low-fat kefir, you will learn from the following video.