Live Kefir grains can float on the surface of fresh milk, grow and split, and ferment the fresh milk into aromatic and refreshing Kefir yogurt. There are special nutritional health functions of Kaifir, loved by people, popular in many countries and regions, drinking history has been more than a thousand years, China's Northeast, Inner Mongolia, Xinjiang and Tibet, are drinking.
Recent scientific research on Kefir yogurt has been a hundred years, which is more influential in the Soviet Union, Mechnikov published "Kefir milk effectiveness, characteristics and longevity of the relationship". Mechenikov published research results, caused the community's concern about Kefir yogurt, since then the world are working hard to study the continuous production of Kefir yogurt process and technology, but there has been no breakthroughs, this is because the Kefir grain is made up of complex Lactobacillus, Acetobacter, yeast and other microorganisms composed of complex bacteria, which has a certain strain and proportion, if the contained strains and proportions are changed, it is difficult to make high-quality kefir grains and kefir yogurt. The Institute of Microbiology of the National Academy of Sciences of the former Soviet Union lasted 15 years, and finally succeeded in 1982 in developing the world's first industrialized production of high-standard Caucasian-type Kefir grains and Kefir yogurt technology, from which Kefir yogurt is widely used in all parties, and there have been many reports on the use of Kefir yogurt for clinically assisted treatment.
Kefir yogurt made from fresh milk fermented with kefir grains, due to the metabolism of probiotics, the protein, fat and lactose in fresh milk are degraded to varying degrees; there is a significant increase in the content of proline, leucine, lysine, ornithine and histidine, and the content of free fatty acids and volatile fatty acids is elevated; the vast majority of lactose is hydrolyzed, and the content of β-galactosidase is increased; The lactic acid generated by the spin 100% is right-handed; vitamin B group (VB1, VB2, VB6, VB12, folic acid, etc.) content increased, of which VB12, folic acid can be increased by 4?5 times; probiotic content is rich in lactic acid bacteria content is more than ten times higher than the ordinary yogurt, and also contains other yogurt does not have the yeast and Kefir polysaccharides. Regular consumption can maintain the advantageous role of beneficial flora in the human gastrointestinal tract.
1. Regular consumption of Kefir yogurt can improve digestion, improve the use of calcium
The Academy of Sciences of the former Soviet Union published data that Kefir can promote gastric secretion, but also improve the body's use of calcium and phosphorus. Kefir compared with other fermented milk, it was found that Kefir can increase the secretion of saliva by 50%, and secretion of the time is also extended for twice as long, the gastric inflammation, duodenum and other diseases. The Kefir is also known for its ability to improve digestion in patients with gastritis and duodenal ulcers. Kefir contains more types of lactic acid bacteria than other dairy products, so it has a stronger resistance to harmful bacteria in the intestines, which in turn inhibits the proliferation of intestinal spoilage organisms.
In addition, Swedish scholars have also pointed out that the lactic acid generated by Kefir is 100% L (+) type, the infant's absorption of calcium contained in Kefir and mother's milk to do a comparison of the amount of calcium, found that each kilogram of body weight can be absorbed by Kefir's calcium 142 mg, the absorption of mother's milk of calcium for the 74mg. so, for infants, adolescents, gastrointestinal malnutrition, the formation of osteoporosis is easy. Elderly people are very good. In addition to the high absorption rate of calcium, it is also easy to synthesize the body's energy source, heparanose, to prepare for the lack of energy. In the former Soviet Union, it was legally used as patient food and school food.
2. Regular consumption of Kefir yogurt can effectively prevent cerebral thrombosis, myocardial infarction and other adult diseases
Japanese research pointed out that Kefir can prevent blood clots, so that the blood flow up. There are many reasons for producing blood clots, among which there is also bleeding from antigen-antibodies such as chronic nephritis and chronic hepatitis. Another kind of thrombus is induced by endotoxin (Endoto-xin) produced by colorectal bacteria, which at this time will cause aging, colds, nervousness, immunity, lowering, and promoting cholesterol and cancer by-products production. Some scholars have used Kefir to cure this kind of thrombus in the rat test, and by analogy, it should be effective in the prevention of cerebral thrombosis and myocardial infarction of adult human diseases. Recently, overseas Kefir can improve the liver regeneration function of the report, resection of part of the liver of the rat cast with Kefir to do comparison with the control group did not eat Kefir, found that the Kefir liver regeneration and weight gain rate are faster, drink Kefir can enhance our liver function and improve the spirit.
3. Drinking Kefir yogurt regularly will activate the immune function and achieve anti-cancer effect
Professor Kubo Daode of Kinki University, Japan, specializes in the study of Kefir and anti-cancer activity, and published the report of Kefir's pharmacological activity and its anti-tumor activity in the 32nd Japanese Pharmaceutical Society in October 1985 and the 45th Japanese Cancer Society in October 1986 respectively. This is a very amazing and realistic topic. The experiment involved transplanting cancer cells into mice and then administering Kefir orally to observe the degree of cancer inhibition, and the results showed that there was more than 50% inhibition of cancer proliferation. According to the regulation of the International Cancer Society, the effect of cancer inhibition rate below 25% is no effect, the effect of 25%-50% is weak, and the effect of more than 50% is yes. The result of this experiment exceeded the benchmark value, which is very precious information. The previous anti-cancer report of Ganoderma lucidum also showed a 50% anti-cancer effect, but it was not injected into the abdominal cavity by mouth, and the effect would be much less if it was injected into the abdominal cavity by mouth, which is the difference between the two.
Regarding the anticancer effect, the research of Kyushu University in April, 1994 also pointed out that Kefir can increase the production effect of Inete-rferon.B. Prof. Kubo's experiments have been confirmed here.
Another experiment was to use Kefir together with the anticancer drug Mildmycin C. The two mixtures were injected into mice after 3 days of cancer cell proliferation, and Kefir could be orally administered at a dose of 500mg per day (for a body weight of 1kg) for the next 10 days, and the result was that the cancer inhibition rate was 66.8%, compared to 58.6% after 10 days of the use of this anticancer agent alone. However, MildmycinC is prone to side effects, so minimize the amount of injection, and increase the use of safe Kefir, and the effect is enhanced when used together.
4. Regular consumption of Kefir can enhance the activation of macrophages
When the organism is invaded by a foreign body (bacteria, viruses), the immune system will be activated to eliminate the foreign body as soon as possible. Initially, the immune system is composed of macrophages that are responsible for swallowing and eliminating the foreign matter that enters the body. There are two types of macrophages, fixed and free, and the free type patrols the bloodstream from time to time and performs the task of swallowing foreign matter when it is detected.
Measuring the activity of macrophages is done by the carbon-clearance method, which involves injecting a foreign substance of carbon into rats with cancer cells, and then determining the rate at which the macrophages swallow the carbon, and when Kefir is put into the mix, it is found that the macrophages swallow the foreign substance earlier, which means that Kefir has increased the activity of the free type of macrophage.
The secondary immune system is handled by the lymphocytes, especially the T lymphocytes, which are the main players in the immune system, and they have the ability to destroy foreign objects, and in Prof. Kubo's experiments with animals, it was shown that the T cells are also activated by the effects of Kefir.