It is known that fermented milk products positively influence digestive processes, supply an organism with calcium and have many useful properties. Today we will consider one of such products — kefir which constantly is present at a diet of most of people.
Practically all citrus, and especially lemons, is highly appreciated for the fact that in them there is a lot of ascorbic acid. In this regard they are used at the first symptoms of cold, for fight against avitaminosis during the autumn and winter and spring period, and even to struggle with alcoholic intoxication after a festive feast. But vitamin C not the only useful component which is contained in this fruit, and a range of its application is much wider, than we think. Therefore today we will stop in more detail on such vitamin source as lemon juice, and we will find out for what and when it is shown and in what situations it is better not to use it.
