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Why kefir is good for you: scientific facts
Last reviewed: 02.07.2025
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Of all existing fermented milk products, kefir is considered the most popular. The birthplace of kefir is the Caucasus, but a huge number of countries consider the product "theirs" - from Asia to the northern states.
American scientists have become interested in the benefits of kefir quite recently. And it turned out that the positive effect on intestinal flora is far from the only useful property of this fermented milk product.
Thus, scientists managed to describe at least seven beneficial properties of the drink.
- Kefir stabilizes sugar levels.
Scientists compared the effect of kefir and regular milk on the condition of patients with type 2 diabetes. Those patients who drank kefir demonstrated a significant decrease in glucose levels on an empty stomach, unlike those who drank milk. It was found that regular inclusion of kefir in the diet led to a stable decrease in the amount of glycated hemoglobin. This means that sugar levels can remain stable for several months.
- Kefir normalizes cholesterol levels.
Experts have proven that kefir has a positive effect on the blood's lipid profile. Volunteers who drank four cups of this product daily, after two months, minimized the levels of so-called "bad" cholesterol.
The group of participants who drank low-fat milk also showed good results. But kefir "worked" much better. Presumably, this effect is caused by probiotics, which have the ability to absorb excess cholesterol.
- Kefir is a source of many useful substances.
The drink is rich in proteins and microelements, and in terms of calcium content this product is the most valuable.
- Kefir improves the body's absorption of lactose.
Patients who are lactose intolerant cannot drink regular milk. But natural kefir is no problem. The fact is that the bacteria contained in kefir are able to break down lactose. Moreover, it has been proven that regular consumption of this fermented milk drink over time makes it easier for the body to accept lactose. However, there is one condition: kefir should be consumed without additives and sweeteners.
- Kefir improves bowel function.
The intestinal cavity is home to a huge number of bacteria – both beneficial and opportunistic. Maintaining 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 to cure disruption of this balance.
In addition, there is evidence of the benefits of fermented milk products for peptic ulcer disease.
- Kefir has antimicrobial properties.
Experts have found that kefir can slow down the development of fungal and bacterial infections. This property allows it to be used as an additional remedy for gastritis and enteritis, vaginitis and candidiasis.
Experiments on rodents have shown that the drink eliminates signs of parasitic intestinal diseases.
- Kefir normalizes body weight.
It is not in vain that kefir is taken as a basis for 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.