Chinese scientists have studied the effects of fermented milk products on the body after prolonged alcohol consumption and have concluded that they have a positive effect not only on the digestive system, but also on the liver. The benefits of kefir, yogurt and other fermented milk products for the gastrointestinal tract have been known for a long time, but this time the scientists decided to check whether this effect extends to other organs.
For the experiment, the researchers involved laboratory mice. For a long time, the animals were given alcohol, recording changes in their condition and organ function. After that, the alcohol in the rodents' diet was replaced with kefir, which contains the bacteria Lactobacillus rhamnosus, to assess its ability to restore the body after toxic stress.
The results showed that fermented milk products not only support the functioning of the gastrointestinal tract, but also contribute to the restoration of the liver after damage caused by regular alcohol consumption. In particular, the bacteria contained in kefir help reduce the accumulation of fat cells in the liver and partially restore its functions.
Experts note that regular consumption of fermented dairy products can improve liver health and reduce the negative effects of alcohol toxicity. However, scientists emphasize that such products are not a complete replacement for treatment and do not eliminate the harm of excessive alcohol consumption.
