Why yogurt is useful: scientific facts
Last reviewed: 16.10.2021
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Of all the existing fermented milk products, yogurt is recognized as the most popular. The homeland of kefir is the Caucasus, but the product considers "its" a huge number of countries - from Asia to northern states.
American scientists are interested in the use of yogurt recently. And it turned out that a positive effect on the intestinal flora is not the only useful property of this fermented milk product.
So, scientists managed to describe, at least, seven useful properties about the benefits of the drink.
- Kefir stabilizes the level of sugar.
Scientists compared the effect of kefir and ordinary milk on the condition of patients with type 2 diabetes mellitus. Those patients who consumed kefir showed a marked decrease in glucose level on an empty stomach, in contrast to those who drank milk. It was found that regular inclusion in the diet of kefir led to a steady decrease in the amount of glycated hemoglobin. This means that the sugar level can remain stable for several months.
- Kefir normalizes the level of cholesterol.
Experts have proved that kefir has a positive effect on the fat picture of blood. Volunteers, who daily drank four cups of this product, in two months, minimized the indicators of so-called "bad" cholesterol.
A group of participants who consumed low-fat milk also showed good results. But kefir "worked" at times better. Presumably, this effect is exerted by probiotics, which have the property of absorbing excess cholesterol.
- Kefir is the source of many nutrients.
The drink is rich in proteins and trace elements, and with respect to the content of calcium, this product is the most valuable.
- Kefir improves the perception of the body of lactose.
Patients who do not tolerate lactose can not drink regular milk. But natural kefir - no problem. The fact is that bacteria contained in kefir, are able to break down lactose. Moreover, it is proved that the constant use of this fermented beverage over time facilitates the acceptance of lactose by the body. True, there is one condition: kefir should be consumed without additives and sweeteners.
- Kefir makes the intestines work.
In the cavity of the intestine "lives" a huge number of bacteria - both useful and conditionally pathogenic. To keep bacterial balance is vital, as it is often disrupted, for example, after infectious diseases, after taking antibiotics, etc. Kefir allows not only to prevent, but also cure the violation of this balance.
In addition, there are data on the benefits of fermented milk products for peptic ulcer disease.
- Kefir has an antimicrobial effect.
Experts have found that kefir can inhibit the development of fungal and bacterial infections. This property allows using it as an additional therapeutic agent for gastritis and enteritis, vaginitis and candidiasis.
Experiments on rodents have shown that the drink eliminates the signs of parasitic intestinal diseases.
- Kefir normalizes body weight.
Kefir is not in vain is taken as a basis for the compilation of many diets and food rations for weight loss. Experiments have confirmed: the drink really helps to lose weight and normalize fat and cholesterol metabolism in the body.