Volgograd residents became aware that kefir is not useful to all people

Kefir does not restore the intestinal microflora on its own. In kefir, there are indeed probiotic cultures - lactobacilli, bifidobacteria and yeast. But it is not worth counting on the fact that the product will help restore the microflora or become a full-fledged treatment for dysbiosis. This is especially true for diarrhea of an infectious nature: in such a situation, qualified medical care is needed.

Kefir isn't good for everyone. The benefits of this product are not universal. Kefir is contraindicated in people with high acidity of gastric juice, with peptic ulcer of the stomach and duodenum, hyperacid gastritis and pancreatitis. Separately, it is worth saying about baby food: kefir can not be given to children under eight months. At this age, sour milk drinks can irritate the immature intestinal mucosa and even provoke bleeding, the Union of Pediatricians of Russia emphasizes.

Kefir doesn't burn fat. Yes, it’s a low-calorie product with good protein content, and sometimes it can slightly smooth out feelings of evening hunger. But kefir itself does not accelerate lipolysis - that is, the metabolic process of fat breakdown. Moreover, because of the sour taste, the drink stimulates the secretion of gastric juice and can increase appetite, so replacing a full meal with kefir for the sake of losing weight is not the best strategy.

Low-fat kefir is not always the best choice. Fats in the diet are necessary: they help to absorb fat-soluble vitamins - A, D, E, K. Therefore, the benefits of low-fat products are not as unambiguous as it seems. Often, manufacturers add sugar or sweeteners to low-fat options to compensate for the loss of taste. The optimal choice is kefir standard fat content - 2.5-3.2%. It is only slightly more caloric, but noticeably more nutritious and better balanced in composition.

There is alcohol in kefir, but in trace amounts. According to GOST 31454-2012, the ethanol content in industrial kefir is usually 0.02-0.6% – too low to have an intoxicating effect. For comparison: in kvass allowed up to 2.5%, and ripe bananas – up to 0.5%. However, it is important to remember: in case of violation of production technology or improper storage, kefir can ferment, and the level of ethanol in it will increase.

Kefir can help in the prevention of caries. This conclusion is based on a meta-analysis of 18 foreign studies. Kefir can reduce the amount of Streptococcus mutans, a bacteria that destroys tooth enamel.

There is evidence of the ability of kefir to inhibit the bacterium Helicobacter pylori. This bacterium is associated with the development of gastritis and peptic ulcer disease, and the ability of kefir to restrain its growth is an important property. However, this does not mean that kefir is able to completely get rid of the infection. It can be considered only as a possible aid in complex therapy or prevention, but not as an independent treatment.