Pregnancy and childbirth, pregnancy calendar, birth of the child, development of the child, health of children.

Last years the statement is conventional, that health of the population and occurrence of many "civilisation diseases" is appreciably defined by a condition of normal microflora of a human body. For this reason in the developed countries in the nineties the XX-th centuries of considerable distribution were received by a new direction of medicine and food biotechnology - industrial production and mass application of the foodstuff directed on correction of normal microflora of a digestive path. Therefore, here it will be a question of sour-milk products and their role in health preservation.

Once again about a dysbacteriosis - a problem of a millenium

In normal microflora of intestines of the person useful microbes (96-99 % from total) prevail, and microorganisms which are capable to cause different diseases, are in absolute minority, and such condition is called normobiotsenozom.

If in microflora there is a quantity reduction bifido and laktobaktery, growth conditionally pathogenic and even pathogenic microorganisms then the dysbacteriosis develops is observed.

We have got used assotsiirovat a dysbacteriosis only with digestion infringement. Locks, a liquid chair, a nausea, the deterioration of appetite raised gazoobrazovanie, a stomach swelling, heavy feeling in a stomach are bright signs of a dysbacteriosis. But exists much and its latent displays, as functions which carry out useful bacteria, much more extensively.

The useful microflora interferes with development of allergies, positively influences immune system, therefore children and adults with its normal condition are ill with sharp respiratory virus infections much less often, or these diseases at them have much easier current. Useful microorganisms regulate vsasyvanie cholesterol, hence, combat an atherosclerosis. It is natural, that when normal mikrobiotsenoz it is broken, all listed above function are carried out or carried out in full. On this background diseases of all systems of an organism become more active: digestive, immune, urogenitalnoj, respiratory, krovetvornoj, serdechnososudistoj, nervous, kostno-muscular. That is, a dysbacteriosis it becomes frequent one of links in a chain of painful conditions. If someone suffers a rickets, an osteoporosis, an anaemia, an avitaminosis, an immunodeficiency, it is probable, that at it it is possible to find and a dysbacteriosis.

Together with biological products, for treatment and preventive maintenance of a dysbacteriosis and diseases accompanying it experts even more often recommend to patients a functional foodstuff. First of all, to them sour-milk products with entered in them "live" bifidobakterijami belong: bioyoghurts and biokefirs. Such products get the increasing popularity. In Japan, for example, which has come out on top in the world on average life expectancy, to 30 % of different products, up to sweets and ice-cream, it is enriched bifidobakterijami. Japanese consider, that it strengthens nation health. At us for the present bifidobakterijami enrich only sour-milk products. First of all, it is biokefirs. They differ one from another only what shtammy bifidobaktery from known five in them are brought. As a rule, add only one, a maximum, two shtamma, and more often B.bifidum.

What is the sour-milk products

Sour-milk products it is group of dairy products which, except high food value, have also medical properties. The leading role in the course of their manufacture is played by lactic microorganisms which form dairy acid. To these products carry, first of all, kefir, yoghurt, katik (a national Tatar product), sour cream, fermented baked milk and is a lot of others.

Yoghurt make by enrichment by lactic cultures of a mix which consists from natural and dried milk thanks to what this product has high density and the raised maintenance of solids - to 15 %. The fat maintenance in it of 1,5 %.

As bioyoghurt consider yoghurts which, except the basic characteristics of these products, contain still "live" bifidofloru.

Sour cream represents the cream "acidified" by pure cultures of lactic microorganisms. It has gentle taste, a dense consistence. It is swept away widely it is used in cookery and for the direct use. Thanks to the high maintenance of fat, it is a high-calorific product which is recommended to people who have bad appetite and an anaemia, to an irreplaceable component for salads, cheese, flour products, seasoning to soups, etc.

Kefir has the history

The kefir native land the North Ossetia in Russia is considered. Therefore "Caucasians" could estimate the first both fine organolepticheskie, and curative properties of this product. Inhabitants of the North Caucasus had a rule, agrees with which secret of preparation of kefir was forbidden to disclose to foreigners. Kefiric fungi could not be object of purchase-sale, an exchange, talent. The infringer of it, on modern concepts, the strange custom was expected by severe punishment. Therefore foreigners who travelled across caucasus, could try kefir, but learn secret of its preparation were unable.

But the glory of a sour-milk product with unusual medical properties has extended far beyond caucasus. And here in the XX-th century beginning when the medicamentous arsenal of doctors was, to put it mildly, very modest, the All-Russia society of doctors has addressed to molokozavodchiku to Balandin with the request to adjust kefir manufacture in Russia in any ways. Year was necessary to the businessman to solve a problem. Nobody can precisely tell, how it had confidential kefiric fungi. It is known only, that the best Russian detectives of that time took part in this operation. So since 1909 in Russia the era of kefir has begun.

What advantage of kefir

The regular use of kefir really bears to an organism big enough advantage. Physiological action of a drink is in many respects defined by its "fortress" which depends, in turn, from duration of process of "ripening" of a product. Yes, weak (one-daily) kefir will help the person who suffers locks, and strong (three-day), on the contrary, will calm unduly angry intestines. Thanks to dairy acid and carbonic acid kefir well satisfies thirst and stimulates appetite. The basic nutrients of kefir are present at the form which is easily acquired, therefore especially tsenen this product for children.

In general, it is necessary to note, as to beneficial effect on a gastroenteric path, kefir considerably surpasses other sour-milk products. Kefiric fungi represent symbiosis of set of microorganisms: lactic streptococci and sticks, acetic and aromatoobrazujushchih bacteria, yeast. Such unique symbiosis adds to ability kefir to renew mikrobiotsenoz in intestines and to interfere with settling by its pathogenic flora. The more "endurance" of kefir, the more strongly it stimulates allocation of digestive juice. "Strong" kefir is recommended at a gastritis with the lowered acidity and a chronic inflammation of thick intestines (prick), which is often accompanied by a liquid chair.

Except ozdoravlivajushchego influences on a gastroenteric path, kefir operates positively and on other systems of an organism. For example, recently have been opened immunostimulirujushchie properties of a drink. That is why this sour-milk product recommend to include in a medical diet sick AIDS, chronic infections (type gerpeticheskoj). Positive action of kefir on a condition of people which suffer from a syndrome of chronic weariness is Besides, noted. At dream infringements, nevrotichnyh conditions as one of indispensable components of a diet of patients besides recommend kefir as, among other things, it has soothing action on psychological sphere. And still, low-fat kefir owns diuretic ability. For this reason it is considered useful to people with excess weight and hypostases which have resulted from diseases of kidneys.

However at some diseases kefir use in a food demands certain care. For example, three-day strong kefir can become the reason of serious troubles at patients who suffer from a stomach ulcer of a stomach or a duodenal gut, giperatsidnogo (that is, with the raised acidity) a gastritis, a pancreatitis. It is not found out still definitively roles dairy (including, and sour-milk) products in genesis of some oncological diseases.

Kefir in a children's food

The especial role belongs to kefir in feeding of children of early age. According to modern representations, can give it the child not earlier than 7-8 monthly age. And in the first months of a life this product at all does not approach for kids as it differs from parent milk and the adapted dairy mixes. First, in kefir "rough" fiber - casein which not only is combined for mastering by an organism of the baby contains a lot of, but also is not balanced on aminokislotnomu to structure. Secondly, its fats are insufficiently various, besides, the parity of fat acids in this product is not physiological for an organism of the child. Thirdly, kefir carbohydrates are completely not similar on what are present at chest milk or its artificial substitutes. At last, if to consider, that in kefir it is much more, than in female milk, mineral salts loading on digestive and secretory systems of the child will be much more above, than at chest feeding.

Despite of the arguments named above against application of kefir for feeding absolutely small children, mums quite often use this product in a diet of kids from three-monthly age or even earlier. In such situation the organism of the child not always can cope with superfluous food loading. Gross infringements in activity of a gastroenteric path and kidneys become result of it. Besides, use of kefir for feeding of children of the first half of the year of a life can lead to hemorrhage development in podslizistyj a layer of intestines of the kid, and this process sometimes is expressed so, that becomes the reason of development in the child of an anaemia (anaemia).

The kid grows up, and parents face a new problem - an allergic diathesis. Pediatrists in that case speak: "you See at the child a diathesis, treat intestines". Initial displays of illness meet already at early age. Gneiss - golden cheshujki on a head which do not give in to any ointments, proof oprelosti, dryness of a skin, a dairy scab (lushchenie the skin of cheeks different vysypanija with an itch) - all these symptoms should guard parents. Changes in a state of health it are not limited. During combing of hair of the kid the infection is often brought, and there are different skin diseases. Problems with intestines are shown by a congestion of gases, a stomach swelling, locks or, on the contrary, the frequent rarefied chair.

From infringement of natural microflora of intestines there is its settling by pathogenic microorganisms that is quite often accompanied by rise in temperature. If in that case, wishing to help the kid, mum gives it an antibiotic to these puts still bolshy harm. For this reason treatment of a diathesis is spent only after special inspections and it is obligatory under supervision of the pediatrist and the allergist.

Despite of that a diathesis represents functional frustration of an organism, further they can lead to such serious diseases as ekzema, a bronchial asthma, a diabetes, disease of a gastroenteric path (a gastritis, kolit).
In a complex of treatment of these functional frustration, except special preparations, necessarily include sour-milk products which structure includes "representatives" of normal microflora of intestines - eubiotiki. These are bioyoghurts with bifidumfloroj.

Yoghurt history

It is considered, that to Europe yoghurt has been delivered in XVI century. The first it the king of francs Frantsisk I has tried. The regular use of an overseas product was registered to the monarch who suffered from an intestinal infection, by the doctor. Tasty medicines have successfully cured the king of disease.

Ilja Mechnikov, the Nobel prize winner of 1908, asserted, that to a sound health and longevity inhabitants of caucasus and the Balkans are obliged to favourite sour-milk drinks, in particular, to yoghurt. And ancient Turks to cajole sacred, it sacrificed to heavenly patrons.

Today yoghurt has considerably superseded many other sour-milk products.

Make it from the cow milk which condense, reaching more dense consistence. Such effect can be received and by dried milk addition. In result, in a ready product MAINtenance of fibers, carbohydrates, makro and microcells, especially calcium, kalija and phosphorus which are necessary to all - both to children and adults raises. Then milk pasteurise at temperature to 90 degrees throughout several seconds. As a result it becomes pure from the point of view of microbiology, and fibers and the majority of vitamins have not time to collapse (except some thermounstable vitamins of group). After almost instant cooling begin ferment.

Unique special ferment is applied to yoghurts: a mix of the Bulgarian stick and termofilnogo a streptococcus. They, unlike pathogenic (pathogenic) relatives-microorganisms, are very useful to the person, and, in a "live" kind. These crumbs-bacteria are very pertinent at dysbacterioses, gastritises and kolitah when the enzymes for food mastering in an organism or do not suffice, or they simply are not formed.

The Bulgarian stick and termofilnyj the streptococcus is normalised by structure and activity of microflora of a digestive path, making dairy acid which interferes with a delay in intestines of pathogenic and conditionally pathogenic microorganisms, and also suppresses growth of putrefactive microbes.

Besides, two kinds of bacteria which arrive in an organism with yoghurt, do not allow to "fall asleep" to our immunity. They stimulate development of interferon and macrophages (cages which grasp and dissolve microbes potentially dangerous to our organism), reducing risk of development of set of illnesses and transforming usual milk in a fine useful product.

In some cases yoghurts soften allergy displays. They ozdoravlivajut all organism, facilitate a life to people with diseases of a liver, a pancreas, in whom usual milk causes unpleasant sensations. It is possible to say safely, that this sour-milk product - the miracle is simple. "Live" natural yoghurt which does not contain some sugar, is considered the present dietary product, daily portion of health. At all yoghurts with exotic fruit (a banana, marakuej, kivi, a melon) and our traditionally favourite berries (a black currant, a blackberry, a bilberry, a raspberry, a strawberry) is worse are. However, caloric content of a product a little grows in them at the expense of fruit, but it is more and vitamins.

Presently the market abounds with import yoghurts of different marks. However only some of them are "live". The majority is the "long-living" products which long period of storage is provided with additional thermal processing therefore useful microbes perish also yoghurts turn to original "canned food" which can be stored even at a room temperature.

How to distinguish "live" yoghurts in which, figuratively speaking, crumbs-bacteria work, not pokladaja hands, from others? They remain only in a refrigerator and no more month. Besides, on packing you will find an inscription: "Contains" live "culture" or "Contains not less than 10 million useful lactic microorganisms". Recently appears more and more "live" yoghurts of a domestic production.

Bifidok, biokefir and others

Bifidok - the kefir enriched bifidobakterijami. It combines in itself(himself) medical properties bifidumbakterina and nutritious properties of high-grade kefir. The product is intended for a dietary and treatment-and-prophylactic food of children, since 6 monthly age, at the artificial and mixed feeding, and also for children of advanced age and adults.

Bifidok contains "live" bifidobakterii, amino acids, vitamins, enzymes and biologically active substances which promote food digestion. The drink normalises intestines microflora, suppresses growth stafilokokkov, possesses the expressed antagonistic activity rather enteropatogennyh and enterotoksigennyh shtammov an intestinal stick. Bifidokefir normalises intestines microflora - reduces quantity of putrefactive microflora, and a bacterium which contain in it, have the expressed action concerning an intestinal stick, shigell, proteja.

With the medical purpose bifidokefir should use children aged till three years on 100-150 ml twice a day, after three-year age on 150-200 ml twice a day. In case of need carrying out of the dosed out food (for example, at sharp intestinal infections), usual children's kefir can be entirely replaced bifidokefirom. The increase in a daily dose bifidokefira does not carry out negative influence on clinical displays and indicators mikrobiotsenoza intestines. At application of a drink with the preventive purpose for children about three years an optimum daily dose are elderly should make 100-200 ml, is more senior three years - 200-400 ml a day in one-two reception.

Bififrut - medical improving sour-milk product. Contains bifido and laktobakterii. Symbiosis of these bacteria regulates intestines work, interferes with formation of gases, takes part in exchange processes of an organism, suppresses activity of representatives of pathogenic and conditionally pathogenic flora, produces enzymes and other biologically active connections.

Bifilajf - a sour-milk product of new generation. Contains simultaneously five principal views bifidobaktery: B.bifidum, B.longum, B.breve, B.infantis, B.adjlescentis. The combination of these kinds of bacteria allows to keep the harmony put in pawn by the nature in a natural environment. SHtammy are picked up so that they in a complex as much as possible carried out function of protection of an organism from adverse factors.

Bifilajf has a wide spectrum of action. It raises immunity, normalises intestines work, improves a metabolism.

Bifilak - the sour-milk product enriched by mixed microflora, bifidobakterijami and laktobakterijami. Irreplaceable means for struggle against a dysbacteriosis, useful during reception of antibiotics. It is recommended as a prophylactic in the organised children's collectives (a day nursery, children's gardens, schools) and collectives of adults, whose work is connected with the harmful working conditions raised by stressful situations.

Bifilak with beta carotin - the sour-milk product recommended to all adult groups. Possesses immunomoduljatornymi properties, deduces from an organism radioactive substances, promotes an organism rejuvenation. Apply in treatment of gastritises, a stomach ulcer of a stomach, a duodenal gut, kolitov, a cataract and dystrophic changes of a retina of an eye, in pregnancy, in complex treatment of an impotence and barreness.

Atsidolakt - the sour-milk product enriched by mixed microflora - atsidofilnoj a stick and laktobakterijami. It is recommended for application in cosmetology, at ugrevyh vysypanijah, pustulous diseases of a skin (in the form of ointments), all kinds of diseases of a gastroenteric path, locks.

Bifilin - the sour-milk adapted mix with bifidobakterijami. Intended for feeding of children to three-monthly age.