Microbiologist Sofya Tsvetikova stated that alcohol produced by fermentation can have a positive effect on the intestinal microbiota.
Microbiologist Tsvetikova told Gazeta.Ru that drinking small amounts of alcoholic beverages produced by fermentation can increase the body's defenses, positively affecting the intestines (more precisely, its bacterial composition). In particular, such drinks can stimulate the development of good microflora, consisting of beneficial bacteria.
“During fermentation, many beneficial substances are released that help maintain the health of the intestinal microbiota, promoting the growth of the number of probiotic bacteria,” noted Sofya Tsvetikova.< br>The specialist added that some of the positive health properties of alcohol have been repeatedly confirmed by scientific research.
What drinks are prepared using the fermentation method:
- White wine; Red wine;
- Beer;
- Cider;
- Kombucha (a drink made from kombucha).
In such drinks, according to expert, there are metabolites that provide a nutrient medium for beneficial intestinal bacteria. Thanks to their reproduction in the microflora, the body becomes less susceptible to inflammation.
Tsvetikova emphasized that alcohol intake should always be extremely moderate. With large doses, the level of aldehyde, which is toxic to the body, increases.
“Acceptable doses would be a couple of glasses of wine every two to three days, a glass of beer or cider.”
Earlier, the MedikForum.ru portal wrote that Alcohol abuse leads to the appearance of such a dangerous pathology as acute pancreatitis.
Important! Information is provided for reference purposes . Ask a specialist about contraindications and side effects and under no circumstances self-medicate. At the first signs of illness, consult a doctor.