In these products there is a connection, which can reduce the body’s levels of immunoglobulin E.
It is known that in recent years, Allergy has become one of the most common diseases.
According to scientists from Thailand, for prevention of Allergy should be regularly consumed dairy products.
In the study, they found that the composition of fermented milk products are compounds that reduce the level of immunoglobulin E in the body. Immunoglobulin E is essential to protect the body from infections and viruses, but at a higher amount provides the manifestation of Allergy symptoms. Scientists have discovered that eating fermented dairy products normalizes the level of immunoglobulin E, regardless of whether it it is excessive or insufficient.
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