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.
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.
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.
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.
In dietetics, kefir is also excellenthas proved. People who are watching their figure, this product is simply necessary. Those who want to lose weight can easily be advised to eat kefir and cook on its basis delicious low-calorie meals.
But know that to be content with only onekefir is not worth it, this mono-diet can not be used for more than three days in a row. It is much more useful to adhere to the following diet in this case: one day you drink only 1% kefir (its caloric content allows it to be done), and in the second you can eat as usual. Of course, you should not abuse all kinds of sausages and cakes, otherwise you can nullify all your efforts. In just 14 days you can lose up to six kilograms, eating this way.
Of course, all sour-milk products are extremelyuseful for the human body, more precisely, an adult. Children should also eat kefir infrequently, and children under one year are not allowed to give it. Some adults may experience heartburn from abuse of this product. It should be noted that the low calorific value of kefir 1% (a glass of the beverage contains about 100 kcal) does not at all indicate that it should be drunk in huge quantities. In everything you need to know the measure.
All dairy products quickly deteriorate,so when buying, pay attention to the expiration dates shown on the package. If you suddenly accidentally get a low-quality kefir 1%, the calorie content of which does not exceed 40 calories, and use it as food, you can seriously get poisoned and spend a few days on a hospital bed.
Never buy expired dairyproducts and do not store them outside the refrigerator. It is worth leaving the package or bottle with kefir on the table for only a few hours, as it will become completely unfit for food. In the heat, this time is reduced to two hours. Quite a short period of implementation allows you to buy only fresh kefir 1%. The caloric content, benefits and harms of this product are now known to you.
On the origin of kefir, there are real legends.It is believed that the prophet Magomed presented as a gift to the mountaineers something similar in appearance to cauliflower. It was a kefir leaven. The mountaineers gave it the name of "millet prophet". Residents of North Ossetia and Kabardino-Balkaria are still arguing where exactly the birthplace of this sour-milk drink.
So, Caucasians carefully kept the receivedgift, not allowing anyone to take hold of this miracle. But at the beginning of the last century, "heterodox" managed to master the recipe for kefir. The fact is that the young beautiful 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 abducted her.
All the forces of the gendarmerie were cast in search ofbeauties. Sakharov managed to be released, but the prince was threatened with a court. The girl forgave him, asking for a compensation of a dozen fungi. To produce kefir on an industrial scale began in 1913.
