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Kefir: benefit and harm
Kefir in Turkish means "feel good." Surely such a name was given to this sour-milk drink for a reason. Zozhnik decided to figure it out and collected scientific facts and studies that reliably reveal the whole truth about the properties of kefir.
Kefir is obtained by fermentation (fermentation). Due to this process, it has probiotics and prebiotics. Probiotics are strains of yeast and bacteria that are needed for the healthy functioning of the gastrointestinal tract and immune system. Prebiotics are carbohydrates that are not digested by the gastrointestinal tract and serve as food for probiotics. And yet, in kefir, due to fermentation, there are fewer anti-nutrients - substances that prevent the absorption of minerals and useful substances by our intestines.

According to a 2011 review in the journal Proceedings of Nutrition Society, whey protein in dairy products promotes quick muscle recovery after exercise. Calcium and magnesium are essential for maintaining a healthy central nervous system and bones. B vitamins are a source of energy.