The homeland of kefir is the North Caucasus. Initially, the drink was prepared as follows: fungi were placed in the wineskins and poured with fresh milk, previously cooled. From time to time, the containers were shaken. Kefir was ripening, fungal yeast developed. The drink became creamy in consistency, and its taste acquired a kind of sourness and sparkling. Later they began to make kefir in special tanks, using already hotter milk as raw materials. Modern production technology has made it possible to make the taste of the drink softer and more tender.
Why is kefir 1% so useful, whose caloric content is extremely low, can it be used by people suffering from diseases of the gastrointestinal tract? What is the calorie content of the fermented milk product? You will receive answers to these and other questions further.
Calorie nonfat kefir
There are several types of kefir. The drink may be fat-free, non -greasy and fatty. The most high-calorie product is 3.2% fat. All others are considered dietary. 1% kefir, which is extremely low in calories, contains only 1 percent fat. The nutritional and energy value of 3.2% of the drink is about 56 kcal per 100 grams of product. This is the highest of all three species. So, skim milk product has about 30 kcal, low-fat - about 40 kcal. The most optimal option of them is a 1 percent drink. In a two hundred gram glass of kefir, calorie content will be only 80 kcal. I must say that 100 g of this useful product contains almost three grams of protein and four grams of carbohydrates.
Composition of the product
All dairy products are good for health, especially with regard to dairy products. They must be eaten every day. Kefir contains a huge amount of vitamins of group B, A, C, E, PP, there are beta-carotene, folates.
In addition, the drink is saturated with mineral elements, organic acids and other beneficial elements, among which calcium stands out. After all, a liter of kefir contains the daily norm of this element. Low calorie content (kefir 1%), chemical composition and nutritional value of the product make it indispensable for humans.
The benefits of a fermented milk drink
As already mentioned at the beginning, now this sour-milk drink is made by fermenting milk with yeast 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 functioning of the digestive system, while it practically does not increase the total calorie content of the daily diet. The fermented milk product has a beneficial effect on the metabolism.
People who are allergic to milk should not avoid the use of kefir, since in this particular case the proteins of this drink are perfectly absorbed by the body and do not cause any allergic reactions.
If you begin to include this product in your diet, your immunity and nervous system will strengthen, your cholesterol level will decrease, your liver, kidneys and digestive tract will stabilize, and toxins will be eliminated from the body. Low-fat kefir 1% (calorie content, useful properties, its benefits are described in detail by specialists) is recommended to be used often. Of course, they should not be abused.
Kefir for weight loss
In dietetics, kefir has also proven itself excellently. For people who are watching their figure, this product is simply necessary. Those wishing to lose weight can be safely advised to eat kefir and cook delicious low-calorie dishes on its basis.
But know that you should not be content with kefir alone, such a mono-diet cannot 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 only drink kefir 1 percent (its caloric content allows you to do this), and in the second you can eat as usual. Of course, you should not abuse all kinds of sausages and cakes, otherwise you can negate all your efforts. In just 14 days, you can lose up to six kilograms by eating in this way.
There are contraindications!
Of course, all dairy products are extremely beneficial for the human body, or rather, an adult. Children should not drink kefir infrequently, and children under one year old are generally forbidden to give it. In some adults, heartburn can occur from abuse of this product. It should be noted that the low calorie content of 1% kefir (a glass of drink 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.
How to store
All dairy products deteriorate quickly enough, so when buying, you should pay attention to the expiration dates indicated on the package. If you suddenly accidentally get low-quality kefir 1%, the calorie content of which does not exceed 40 kcal, and eat it, you can seriously poison yourself and spend several days in a hospital bed.
Never buy expired fermented milk products or store them outside the refrigerator. It is worth leaving a bag or a bottle of kefir on the table for just a few hours, as it becomes completely unfit for food. In the heat, this time is reduced to two hours. A fairly short implementation period allows you to buy only fresh kefir 1%. The calorie content, benefits and harms of this product are now known to you.
Interesting Facts
Real legends go about the appearance of kefir. It is believed that the prophet Magomed presented a gift to the mountaineers something similar in appearance to cauliflower. It was kefir sourdough. The Highlanders gave her the name "millet of the prophet." Residents of North Ossetia and Kabardino-Balkaria are still debating where exactly is the birthplace of this fermented milk drink.
So, the Caucasians carefully kept the received gift, not allowing anyone to take possession of this miracle. But at the beginning of the last century, “Gentiles” managed to take possession of the recipe for yogurt. The fact is that the young beauty Sakharova arrived in the Caucasus in order to find out the secret of the production of the drink. The local prince fell in love with her and even abducted her.
All the forces of the gendarmerie were cast in search of a beautiful woman. Sakharov managed to be released, but the prince was threatened with a court. The girl forgave him, begging a dozen fungi as compensation. To produce kefir on an industrial scale began in 1913.