Harmful amount of lactic acid in kefir. E270 Lactic acid

Numerous studies have revealed that kefir is endowed with a special list of chemical elements. This is what makes it so beneficial for the human body. But can the drink cause harm? Let's talk about everything in order.

Composition of kefir

Translated from Turkish, “kef” means health. Kefir is obtained from milk and a special starter; during the fermentation process, a balanced composition is obtained. It includes more than 20 different bacteria that have a healing effect on the body.

As for the list of elements included in the composition, kefir includes retinol, B-group vitamins, vitamin H, ascorbic acid, vitamin D, beta-carotene, choline. The drink is also rich in carbohydrates, protein, ethyl alcohol in small quantities, and fatty acids.

The product boasts a cluster of mineral compounds. The most popular are selenium, calcium, cobalt, fluorine, manganese, potassium, molybdenum and sulfur. Kefir also contains iodine, iron, copper, chlorine, and zinc.

The amount of alcohol in the composition varies. If the product is aged daily, this figure is about 0.06%. About 0.86% accumulates in three-day kefir.

It is known that kefir can be high-fat (up to 7.5%), low-fat (up to 1%), medium-fat (2.5-3.2%), fatty (4.5%). As for calorie content, it depends on the amount of fat in the composition. Typically, the indicators range from 30-59 Kcal. per 100 gr. product.

Not many people know that kefir accumulates several times more calcium than the notorious milk. It also contains B vitamins, which are responsible for the functioning of the peripheral and central nervous system.

The benefits of kefir

Restores metabolic processes throughout the body, promotes better digestibility of food. Responsible for sound and healthy sleep, relieves fatigue (including chronic type).
Relieves heaviness in the stomach after eating too heavy food. Does not allow carbohydrates to transform into fats, converting them into energy. Prevents esophageal cancer.
Eliminates food fermentation in the intestines, frees internal organs from stagnation and toxic substances. Neutralizes the effect of poisons on the liver structure and restores its function.
Treats and prevents dysbacteriosis. It is taken in case of food intoxication to eliminate the symptoms of poisoning. It dulls the feeling of hunger, so it is often used in various diets.
Prevents liver cirrhosis and prevents premature aging of organs and body systems. Restores calcium deficiency, therefore it is used to treat osteoporosis.
Kefir is indispensable for women who are breastfed. The drink replenishes missing protein, energizes the expectant mother, and forms the child’s skeleton and nervous system.
The fermented milk product is recommended for use by categories of people with high blood cholesterol. Kefir prevents pathological changes in the heart muscle and reduces the risk of developing atherosclerosis.
Used for hair treatment. Effectively eliminates seborrhea of all types, hair loss, excessive dryness or, conversely, oiliness. Also improves the condition of the skin.
You can rinse your mouth with kefir to relieve bleeding gums and prevent the development of caries. The drink is used to prevent seasonal diseases and replenish missing vitamins.
Due to its antidepressant properties, it is recommended for use by people with psycho-emotional disorders. This includes insomnia, irritability, apathy, and chronic fatigue.
Kefir is responsible for cellular regeneration. Thanks to this, the tissues are quickly restored. The drink is included in the diet of people with cholecystitis, diabetes, and urolithiasis. It is used for speedy recovery after prolonged illnesses and operations.
The fermented milk product improves the effect of medications, but does not allow antibiotics to accumulate in large volumes. Often used for allergic reactions.

Many people have heard that the male part of the population is more likely than the female part to suffer from heart pathologies and vascular diseases. Kefir prevents diseases, fights atherosclerosis, and removes harmful cholesterol from blood channels.
Men often suffer from nervous system disorders. The fermented milk product normalizes the psycho-emotional environment, restores sleep, and fights the effects of stress.
Kefir products are used in the dietary nutrition of people who want to say goodbye to extra pounds. Men often develop a beer belly. It is easy to cope with such a scourge if you adhere to a certain diet.
A low-fat fermented milk product (from 1% to 2.5%) is recommended for men who have addictions to alcohol and tobacco. The drink will quickly remove ethyl alcohol and toxins and improve liver function.

The benefits of kefir for women

Representatives of the weaker half of humanity can make kefir masks for hair and skin. The product effectively eliminates dandruff, treats microcracks on the scalp, and fights hair loss and dryness.
As for hair, fermented milk drink maintains water balance and copes with flaking.
The product restores the balance of valuable microorganisms for thrush. Replenishes strength, psycho-emotional environment, and the condition of the digestive system.
The composition is used for weight loss because it has the ability to cleanse the body and remove accumulated waste and toxins. In this case, it is better to take kefir at night.

The benefits of kefir for weight loss

As practice shows, kefir is considered an excellent product for people who want to lose a few extra pounds. The product has a positive effect on the digestive system, cleansing the organs of toxins.
The fermented milk composition is quite low in calories, its high nutritional value can saturate the body for a long time. In addition, the cells receive a sufficient amount of useful enzymes. As a result, you get a beautiful and healthy body.
In most cases, it is the impaired metabolism that becomes a consequence of excess weight gain. Kefir, when consumed regularly, eliminates most problems and has a positive effect on all internal organs.
When a fermented milk product enters the body, it eliminates congestion in the gallbladder. The composition normalizes blood glucose levels and restores the activity of internal organs. As a result, the body begins to function fully.

Keep in mind that consumption of fermented milk for pancreatitis is allowed only after the 10th day from the attack. If you have previously been diagnosed with such an illness, ask a specialist in advance about acceptable products.
To smooth out the consequences of an attack, take 60 ml. kefir with minimal fat content (1%). Next, the portion must be gradually increased. As a result, the daily norm should be about 250 ml.
Kefir has a positive effect on the pancreas. It is recommended to drink the composition 1 hour before bedtime. Also, the product is quite capable of replacing a full dinner, relieving the pancreas.
During the recovery period, it is allowed to consume kefir of normal fat content in the amount of 230 ml. per day. It is recommended to add a little vegetable oil to the fermented milk product during remission. You can also season fruit and vegetable salads with kefir. Abuse of the composition is prohibited.

Kefir for constipation

With prolonged constipation, serious problems begin to develop in the human body. Most often, severe headaches, lack of appetite, sweating, irritability and a constant feeling of fatigue appear.
Research has shown that fermented milk product copes well with this problem. To achieve maximum results, it is recommended to drink the drink along with garlic.
In this case, a fairly high-quality product with a disinfecting effect is obtained. This drink perfectly cleanses the intestines and destroys harmful bacteria. For constipation, it is recommended to drink 200 ml of kefir up to 4 times a day. Take the last dose 1 hour before bedtime.

Kefir for gastritis

Please note that drinking fermented milk drinks during gastritis must be done with extreme caution. It is enough to follow simple rules so as not to aggravate the situation. If the disease occurs in an acute form, then kefir should have minimal fat content.
If you have gastritis with normal or low acidity in the stomach, it is recommended to drink the product for one day. In the case of high acidity, the drink can be consumed in limited quantities, only not sour.
It is worth knowing that fermented milk drink is not always suitable for all people. In some individuals, the composition can provoke even greater acidity in the stomach. The first signs, as a rule, are heartburn, belching or an unpleasant feeling in the stomach.

According to the classical scheme, it is recommended to drink kefir just before bed. As a result, you gain healthy digestion and normal sleep. It is important to know that it is during rest that essential microelements, in particular calcium, are better absorbed.
The fermented milk product perfectly suppresses hunger, so it is recommended to consume the drink for dinner. As a result, you won't gain unwanted calories. Kefir is considered an indispensable product for liver disease.
As for the disadvantages of a fermented milk product drunk before bed, it is the presence of proteins and a low alcohol content. In this case, do not panic; such substances are not harmful to the body. The content of substances is within normal limits.

Harm of kefir

In addition to its invaluable benefits, fermented milk drink has a number of contraindications, which, if not observed, can significantly harm the body.

It is forbidden to drink kefir in any quantity if you have an individual intolerance. Use the product with caution during exacerbation of gastritis with high acidity in the stomach.

It is forbidden to drink kefir in the first days after an acute attack of pancreatitis. It is also not recommended to drink fermented milk during an exacerbation of the ulcer.

Kefir is a natural antioxidant, which is why many people love the drink. People use fermented milk products to cleanse the body, as well as prevent and treat most ailments.

Video: 10 facts about kefir that you didn’t know

Lactic acid, or scientifically known as lactate, is considered by many people to be harmful and almost dangerous to health. Sometimes you can hear from beginning athletes, as well as from supporters of losing weight through intense exercise, that after training the muscles of the whole body are very sore: “probably lactic acid has accumulated...”. Hence the questions. Where does excess lactic acid come from, and in general, what is it, and can it accumulate in the muscles? If so, how can I get rid of it?

What products does it contain?

Lactic acid can enter the body with food: dairy products, sauerkraut, cheeses are rich in it, it is found in wine, beer, kvass, “Borodinsky” bread, etc. In the food industry, this non-toxic compound - lactate, E-270, is used as a preservative, and is considered a safe food additive: it is even added to baby food.

Benefits for the body

Many people are interested in what are the benefits of lactic acid for the body? Why is it needed?

Normally, the body produces lactic acid itself. This happens during the breakdown of glucose, but it is difficult to say what amount of lactic acid is normal: scientists have not yet come to a specific conclusion, and exact data are not indicated.

It is known that lactic acid is necessary for normal metabolism, and a lack of physical activity slows down its production: a person may feel weak, the brain works sluggishly, and digestion worsens. With a lack of lactic acid, it becomes more difficult for the heart and nervous system to work, inflammation and bacterial infections occur more easily: the beneficial intestinal microflora suffers, and immunity decreases.

Diseases such as diabetes and cancer also develop faster with a lack of lactic acid, but an excess of it also threatens serious problems: for example, seizures or liver damage. This usually happens if a person already has serious illnesses: the amount of lactic acid increases 2-3 times, and in old age it can also accumulate: for example, in brain tissue.

Here, however, we will talk about the problems of sports and physical activity lovers, seemingly associated with lactic acid.

Is there any harm?

There are often statements like “lactic acid does not bring anything good”, “it makes muscles hurt”, “you need to get rid of it as soon as possible”, etc. In fact, muscle pain on the second and even third day after training occurs due to damage and inflammation of fibers in the tissues, and cramps are due to sudden overexcitation of muscle receptors.

When a “burning sensation in the muscles” is felt during exercise, this is lactic acid, and this is normal: a lot of energy is required, rapid breakdown of carbohydrates begins - lactate production increases several times. Is it possible to continue training if a burning sensation begins? Yes, for a short time, if the burning sensation is tolerable, this is part of the process of muscle growth, but increasing pain cannot be tolerated: the activity must be stopped. Beginners should stop training as soon as a burning sensation appears: exercising through pain will not bring any benefit.

Experienced trainers know that lactic acid is not a harmful “decomposition product”, but a substance that plays an important role in the formation of energy. In addition, it helps the body survive stress and serves as “fuel” for the liver. Lactate also helps the heart bear the load, and many professional athletes know this: football players, runners, swimmers, cyclists and everyone who trains regularly.

Lactic acid itself does not cause a burning sensation: it appears when its production accelerates sharply - then it breaks down into lactate and hydrogen. The latter causes a slowdown in biochemical reactions and muscle contractions, resulting in pain and a feeling of fatigue. Those who like to “lump everything together” do not understand “who is to blame” and reach a verdict: lactic acid is harmful, and we need to get rid of it.

How to remove lactic acid?

Contrary to “established stereotypes,” special attention is not required to remove lactic acid from the muscles: most often it is eliminated after training on its own, within about an hour. Lactate is not a waste product for motor oil, but the best fuel for muscles, supporting them both during and after exercise.

Does sauna and massage remove lactic acid?

However, the “well-being” of the muscles depends on the speed at which it is removed and how the body tolerates it. It is worth saying that beginners experience the most severe discomfort, and with regular training over a long time, the level of lactic acid does not increase sharply and strongly. It is among beginners and inexperienced athletes that many are sure: to remove lactic acid, you need to visit a sauna, or take a hot bath, get a massage, and then rest - then the pain and cramps will subside. There are even certain schemes for using these methods. So, you are asked to enter the sauna for 10 minutes, leave, and after 5 minutes enter again for 20 minutes; another 5 minute break and another half-hour run. Finally, swim in a cold pool or take a cold shower. It’s about the same with a hot bath: the point of the procedures is to “disperse” the blood and help the muscles recover faster. Massage is also called an excellent way to get rid of lactic acid, and the principle is the same - it accelerates blood circulation. The benefits of the mentioned methods are undoubted, but they are unlikely to have anything to do with removing lactic acid from the body.

Bicycle after training

According to the results of a study in which several groups of athletes took part, the level of lactic acid in the blood of those who used a sauna and massage after training was actually the same as those who simply rested. But for those who immediately after the lesson rode a bicycle at a calm pace, the level of lactic acid in the body decreased significantly.

It turns out that with adequate loads, the body eliminates lactic acid on its own without any problems: you just need to determine for yourself the optimal intensity of training and its nature, and plan the schedule so that the muscles have time to fully recover.

Alternate the load during exercise

Professional trainers also recommend not letting your muscles cool down between approaches. It has been noticed that muscles get tired less if you alternate intense loads with light ones: for example, after a strength machine or working with weights, walk at a calm pace on a treadmill, or just around the gym. During movement, blood does not stagnate in muscle tissue, it begins to circulate faster throughout all tissues and organs, and lactic acid is not retained.

Water normalizes lactic acid in the body

An important aid to the body is normal water balance. It protects the muscles from any aggressive influences, and is especially important during intense exercise. Drink clean water before, during and after exercise; During exercise, you should drink 200-300 ml every 10-20 minutes, and at elevated air temperatures even more often and more. During the day, don’t forget about liquids either: in the first place after water are infusions of medicinal herbs and fresh green tea, rich in antioxidants.

It's important to eat right

Excellent protection for muscles is proper nutrition. The calories needed for training must be obtained from complex, “slow” carbohydrates; There should always be enough protein - then the muscle fibers will not tear and become inflamed, and the “right” fats will ensure a normal metabolic rate.

Lactic acid (lactate) is a substance from the carboxylic group. In the human body it is a product of glycolysis (breakdown of glucose). Contained in the cells of the brain, liver, heart, muscle tissue and other organs.

general characteristics

Lactic acid, or Lactic acid (formula – CH3CH(OH)COOH) belongs to AHA substances (alpha hydroxy acids). Lactic acid was first discovered by the Swedish researcher Carl Scheele in 1780 in the muscles of animals, in some microorganisms, and also in the seeds of certain plants. A few years later, another Swedish scientist, Jens Jakob Berzelius, succeeded in isolating lactates (lactic acid salts).

Lactate is a non-toxic, almost transparent (with a yellow tint) and odorless substance. It dissolves in water (at a temperature of approximately 20 degrees Celsius), as well as in alcohol and glycerin. High hygroscopic properties make it possible to create saturated solutions of lactic acid.

Role in the body

In the human body, the process of glycolysis transforms glucose into lactic acid and ATP. This process occurs in muscle tissue, including the heart, which is especially important for enriching the myocardium with lactic acid.

In addition, lactate is also involved in the so-called reverse glycolysis, when it is formed as a result of certain chemical reactions. This transformation occurs in the liver, where lactate is concentrated in large quantities. And the oxidation of lactic acid provides the energy necessary for the process.

Lactic acid is a significant component of chemical reactions occurring in the body. This substance is important for metabolic processes, muscle function, nervous system and brain.

Concentration in the body

It is the concentration of lactic acid in the body that determines the quality of carbohydrate metabolism and the level of oxygen saturation of tissues. In the body of a healthy person, the lactate content in the blood ranges from 0.6 to 1.3 mmol/liter. Interestingly, most diseases accompanied by seizures cause an increase in this indicator. An increase of 2-3 times occurs in particularly severe disorders.

Lactic acid exceeding normal limits may indicate oxygen deficiency. And it, in turn, is one of the symptoms of heart failure, anemia or impaired lung function. In oncology, excess lactate indicates the possible growth of malignant tumors. Serious liver diseases (cirrhosis, hepatitis), diabetes mellitus also cause an increase in acid levels in the body.

Meanwhile, the presence of lactate in excess is not only a sign of serious illnesses, but also causes the development of other pathologies. For example, increased blood acidity leads to a decrease in the amount of alkali and an increase in the level of ammonia in the body. Doctors call this disorder acidosis. It is accompanied by a disorder of the nervous, muscular and respiratory systems.

It is also important to know that intensive production of lactic acid is possible in a healthy body - after intense sports activities. It is easy to understand that lactate concentration has increased by muscle pain. However, immediately after training, lactic acid is removed from the muscles.

Another reason for increased lactic acid concentrations that is not related to disease is age. Experiments have shown that in older people, excessive amounts of lactate accumulate in brain cells.

Daily norm

There is no such thing as a “daily value for lactic acid,” and there is no clearly defined amount of consumption of foods containing lactate. Although there is no doubt that people who lead a sedentary lifestyle and do not exercise should consume more food with lactic acid. Usually, 2 glasses of kefir per day are enough to restore balance. This is enough for the acid molecules to be easily absorbed by the body.

Children feel an increased need for lactate during periods of intensive growth, as well as adults during intellectual work. At the same time, the elderly body does not need to consume high doses of lactic acid. The need for the substance is also reduced against the background of high levels of ammonia, in case of kidney and liver diseases. Convulsions may indicate an excess of the substance. Digestive problems and loss of strength, on the contrary, indicate a lack of substance.

Harm of lactic acid

Almost any substance in excess cannot be beneficial for the human body. Lactic acid in pathologically high concentrations in the blood leads to the development of lactic acidosis. As a result of this disease, the body “acidifies”, the pH level drops sharply, which subsequently leads to dysfunction of almost all cells and organs.

Meanwhile, it is worth knowing that lactic acidosis does not occur against the background of intense physical work or training. This disease is a side effect of serious diseases such as leukemia, diabetes, acute blood loss, and sepsis.

Speaking about the dangers of excess lactic acid, one cannot help but remember that some medications also cause an increase in lactate concentration. In particular, adrenaline or sodium nitroprusside can cause lactic acidosis.

How to get rid of excess acid

Bodybuilders belong to the category of people in whose body (due to objective circumstances) the level of lactic acid regularly increases. The following techniques will help remove excess lactates from the body:

Start your workout with a warm-up and end with a cool-down.
Take isotonic drinks containing bicarbonates - they neutralize lactic acid.
After training, take a hot bath.

And by the way, acid levels are always higher in beginner athletes. Over time, lactate concentration increases moderately.

Lactate for athletes

Lactic acid produced during exercise serves as fuel for the body, helping to build muscle. In addition, lactate dilates blood vessels, improves blood flow, as a result of which oxygen is better transported throughout the body, including muscle tissue.

As a result of the experiments, a connection was established between the growth of lactic acid and testosterone. An intense release of the hormone occurs after 15-60 seconds of intense physical activity. In addition, sodium lactate in combination with has an anabolic effect on muscle tissue. This led researchers to consider the possible use of lactic acid as a muscle-building drug. However, these are still just guesses that need to be verified.

Food sources

If you remember that lactic acid is the result of fermentation processes with the participation of lactic acid bacteria, it becomes easier to learn a list of foods rich in useful substances. With this knowledge, you won't have to look at the label every time to find the required ingredient.

The most concentrated sources of lactate are dairy products. In particular, these are whey, kefir, sour cream, cottage cheese, fermented baked milk, yogurt, ayran, hard cheese, ice cream, yoghurts.

Other products containing lactic acid: sauerkraut, kvass, Borodino bread.

Application in cosmetology

As already noted, lactate belongs to the group of AHA acids. And these substances help exfoliate dead particles of the epidermis. Due to this and other properties, lactic acid is actively used in cosmetology.

In addition to exfoliation, lactate, as a cosmetic product, can:

eliminate inflammation, cleanse the skin of harmful microorganisms;
whiten, remove age spots;
remove cuticles without damaging the skin;
treat acne;
moisturize, improve elasticity, strengthen sagging skin;
smooth out expression lines and reduce deep wrinkles;
get rid of stretch marks on the skin;
tighten pores;
accelerate the regeneration of the epidermis;
regulate the acidity of the skin;
improve the condition of oily skin;
give a platinum tint to blonde hair;
eliminate the smell of sweat.

On women's forums, you often find positive reviews about lactic acid - as a component of home-made natural cosmetics. As a beauty product, lactate is used as a component of soaps, shampoos, creams and serums for skin rejuvenation, in peeling or depigmentation products. Lactic acid is also included in cosmetics for intimate hygiene as an antibacterial component.

Lactic acid can be added to finished cosmetics. For example, in a peeling preparation, lactate can be about 4 percent, in soaps, shampoos and balms - about 3 percent, in tonics and creams no more than 0.5 percent of the total composition. But before you improve ready-made products with lactate or create homemade cosmetics, you need to do a test for individual tolerance to the substance. It is also important to know that pure lactic acid can cause death of the mucous membranes, and excessive consumption of drugs with lactate, although it does not create a toxic effect, dries the skin.

It is safer to use the remedy of our grandmothers and great-grandmothers and use products rich in lactic acid as cosmetics. For example, a 30-minute yogurt mask will restore shine to dry hair, and a kefir face mask will prevent early aging and get rid of pigmentation and freckles.

Other Applications

Lactate concentrate has shown its effectiveness in removing warts, calluses, and tartar.

In the food industry, lactic acid is known as a preservative additive E270, which improves taste. This substance is considered safe for humans. Included in salad dressings, confectionery products, and in infant formula.

In pharmacology, lactate is used to create bactericidal agents. And in light industry this substance is used in the production of leather products.

Today you learned the most interesting facts about lactate and its effect on the body. Now you know how to use lactic acid with maximum benefit for your health and beautiful appearance. And most importantly, where to look for sources of this useful substance.

Sources

Smirnov V. A. – Food acids (citric, lactic, tartaric). – M.: Light and food industry, 1983.

Speciality: infectious disease specialist, gastroenterologist, pulmonologist.

Total experience: 35 years .

Education:1975-1982, 1MMI, san-gig, highest qualification, infectious disease doctor.

Science degree: doctor of the highest category, candidate of medical sciences.

Kefir This is made with kefir grains. Kefir should contain milk and kefir grains, if in addition to these components the kefir has added: pure cultures of microorganisms and yeast, milk protein, vitamins, minerals, polyunsaturated fatty acids, then such a product is called a kefir drink.

Types of kefir fermentation

As a result of lactic acid fermentation, lactic acid and flavor-forming substances are formed from lactose. Lactic acid is necessary for the development of beneficial intestinal microflora. Lactic acid enzymes inhibit E. coli. That is, lactic acid has prebiotic properties. With a lack of lactic acid in the body, the following changes occur: bad breath, bleeding gums.

When kefir is fermented, pyruvic acid and ethyl alcohol are formed. This acid regulates metabolism and is a link in the metabolism of carbohydrates, fats and proteins.

Microorganisms in kefir

Kefir has probiotic properties, that is, it contains 5 types of beneficial microorganisms:

Lactic acid streptococci;
Flavor-forming streptococci;
Lactic acid sticks;
Acetic acid bacteria
Yeast.

Under the influence of these microorganisms, milk proteins during the fermentation process break down into replaceable and essential amino acids, which is the benefit of kefir.

Kefir cures all ailments. Kefir benefits. What are the benefits of kefir?

Kefir is useful for people of any age, except for people suffering from gastric ulcers, pancreatitis, gastritis with high acidity. Microorganisms transform milk into a medicinal product that can cure diseases. The physiological effect of kefir depends on the ripening period. For example, one-day kefir has a laxative effect, and two- and three-day kefir has a strengthening effect.

In 1 liter of kefir for a pregnant woman contains the daily norm of vitamins B2 and B12, 70% of the daily norm of biotin, 50% of the daily norm of pantothenic acid. Kefir also perfectly quenches thirst due to the acids it contains. Therefore, women during pregnancy are recommended to drink this drink to reduce swelling.

Milk contains all the nutritional components a person needs in an optimal ratio. When milk is fermented by microorganisms, the quality of the product increases greatly.

Kefir has a strong juice-containing effect, which is explained by its content of lactic acid, casein, alcohol and carbon dioxide. Lactic acid not only gives the drink certain taste qualities, but also largely determines its dietary and preventive properties. It activates the release of digestive enzymes into the intestinal tract and stimulates their action. Lactic acid helps increase the absorption of phosphorus and calcium by the body.

The beneficial effect of kefir, prepared on the basis of Tibetan milk mushroom, is due to its suppressive effect on a number of microorganisms, including pathogens. The basis of this effect of kefir is its ability, in addition to lactic acid, to produce substances that stop the development of harmful bacteria in the intestines, namely hydrogen peroxide, acetic and benzoic acid and a number of others. This leads to the inhibition of putrefactive processes and the cessation of the formation of toxic decomposition products.

Vitamins included in kefir

During the fermentation process, organic acids, free amino acids, enzymes, antibacterial substances, and vitamins accumulate in kefir.

The nutritional value of kefir is determined by its content of proteins, carbohydrates, vitamins and mineral salts, which are in a form easily digestible by the human body.

Kefir contains about 250 different substances, 25 vitamins, 4 types of milk sugar, pigments and a large number of enzymes. The nutrients in kefir are not only well absorbed themselves, but also stimulate the absorption of nutrients from other foods.

In 100 gr. kefir contains:

1. Vitamin A from 0.04 to 0.12 mg (a person’s daily requirement is about 1.5 – 2 mg);
2. Vitamin B1 (thiamine) about 0.1 mg (the daily human requirement is about 1.4 mg);
3. Vitamin B2 (riboflavin) from 0.15 to 0.3 mg (a person’s daily requirement is about 1.5 mg);
4. Carotenoids, converted in the body into vitamin A, from 0.02 to 0.06 mg;
5. Niacin (PP) about 1 mg (a person’s daily requirement is about 18 mg);
6. Vitamin B6 (pyridoxine) up to 0.1 mg (a person’s daily requirement is about 2 mg);
7. Vitamin B12 (cobalamin) about 0.5 mg (a person’s daily requirement is about 3 mg);
8. Calcium 120 mg (a person’s daily requirement is about 800 mg);
9. Gland about 0.1 – 0.2 mg, and the fattier the kefir, the more iron it contains (the daily human need is from 0.5 to 2 mg);
10. Yoda about 0.006 mg (the daily human requirement is about 0.2 mg);
11. Zinc about 0.4 mg (a person’s daily requirement is about 15 mg), in addition, kefir stimulates the absorption of zinc already present in the body;
12. Folic acid(20% more than in milk, and the fattier the kefir, the more folic acid it contains).

In addition, kefir significantly improves absorption zinc, calcium and iron.

Kefir against cancer

Research has confirmed that lactic acid bacteria produced by Tibetan kefir grains prevent the development of cancer. Bacteria encourage the immune system to mobilize all the body's forces to fight cancer cells. Microorganisms of Tibetan kefir play a large role in the clear proportional accumulation of nutrients.

Laboratory experiments have shown that lactic acid bacteria of the Tibetan mushroom, contained in large quantities in kefir obtained from it, neutralize the action of the so-called enzymes, which are the main culprits in the proliferation of cancer cells in the intestines. These lactic acid bacteria have been proven to prevent the development of breast and colon cancer, and also contribute to the treatment of these diseases.

Doctors believe that daily consumption of kefir in the amount of 250-500 grams is an effective measure for preventing cancer.

Kefir is a living medicine

Kefir based on the Tibetan mushroom contains a huge number of living cells, mainly lactic acid bacteria - up to a billion in each gram, or up to 1-2% of the mass of the product.

Scientists have paid close attention to the polysaccharides contained in kefir. Research results indicate that kefir culture neutralizes toxins in the body and reduces cholesterol levels in the blood.

Thus, kefir is an excellent preventative against the prolonged effects of toxic substances on the body and diseases of the cardiovascular system. For this reason, smokers, diabetics, and those who are overweight should definitely include kefir made from Tibetan milk mushroom in their diet.