What advantage of kefir for a human body

What advantage of kefir for a human body

Kefir represents dairy drink. It is advised to eat many doctors and nutritionists. And in what actually the advantage of kefir for a human body consists?

The real and useful kefir is received from whole cow's milk. It can be done by means of fermentation with addition of sour-milk bacteria and microorganisms. Their existence also causes special advantage of a product for a human body.

Useful properties of kefir

1.      Adjusts work of intestines, as well as all alimentary system.

2.      Improves a metabolism.

3.      Brings toxins and hazardous substances out of an organism.

4.      Is diuretic that promotes a lowering of arterial pressure.

5.      Interferes with formation of stones in kidneys and a gall bladder.

6.      Compensates for the calcium deficiency of an organism.

7.      Normalizes sugar level in blood.

8.      Improves work of nervous system.

9.      Is a dietary product which is applied at various diets.

10.  Perfectly fights against locks.

11.  Increases protective functions of an organism, including immunity.

12.  Raises a tone in an organism.

13.  Removes surplus of cholesterol.

14.  At women interferes with failures of a menstrual cycle.

15.  Promotes fast saturation of an organism.

16.  Favorably influences work of a liver.

17.  Has the rejuvenating effect.

18.  Is a part of various restoring face packs.

19.  Interferes with a hair loss and promotes their normal growth.

20.  Brings such not really useful drugs as antibiotics out of an organism.

21.  Effectively counteracts manifestation of various allergic reactions.

All advantage of kefir is connected with existence in its composition of various vitamins and minerals. In it there are vitamins B and With and also calcium, Retinolum, potassium, sodium, phosphorus, iron, magnesium and so on. All is known that kefir contains a small amount of alcohol. But its quantity so isn't enough that can't do harm to a human body. And it turns out as a result of fermentation of natural sour-milk bacteria at production of kefir.

Author: «MirrorInfo» Dream Team


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