Bella Adams
The benefits of fermented milk lie in the large number of bacteria it contains. They have a beneficial effect on the intestinal microflora, help cleanse the body of toxins and toxins, and boost immunity. Among the variety of such products, kefir and yogurt are the most popular. Tasty and low-calorie, they are easily absorbed by the body and have virtually no contraindications. Many people don’t see any difference between kefir and yogurt because they are equally healthy. But there is a difference.
Different taste
Kefir is a sour drink, sometimes slightly carbonated by the end of the shelf life, while yogurt most often has a thick consistency with a delicate taste.
Production process
Despite the fact that both fermented milk products are made from milk in the same way – by fermentation – the process itself is different. In yogurt, only lactic acid fermentation occurs, while in kefir, due to the presence of natural yeast, alcoholic fermentation joins lactic acid fermentation.
The difference in the starter
For kefir, the kefir mushroom starter is used, which contains several dozen lactic acid bacilli. They are able to settle on the intestinal walls, restoring the microflora well. That’s why kefir is often prescribed as a remedy for infections and antibiotics. Yogurt, on the other hand, contains only two types of bacteria: the bacterium Boris and thermophilic streptococcus. Once they enter the body, they pass through the intestines, removing toxins with them. So if you need to quickly and well cleanse yourself of harmful toxins, you should give preference to yogurt.
There is no definite answer to the question of what is healthier for the body, kefir or yogurt. Everyone decides for themselves. Today, you can see a wide range of fermented milk products on store shelves. And in all this variety, it is sometimes difficult to find a truly high-quality product.
How to choose the right kefir and yogurt
First of all, look at the label and read the composition. The number of live beneficial bacteria in yogurt and kefir should be at least 107 CFU (colony-forming units of lactic acid bacteria) per 1 g of product throughout its shelf life. The amount of yeast CFU in 1 g of kefir should be at least 104 CFU/g.
The protein content per 100 g of product in kefir should be at least 3 g, and in yogurt – 3.2 g. At the same time, the mass fraction of fat in products can vary from 0.1 to 10%.
Shelf life also indirectly indicates the naturalness of the product: the shelf life of natural yogurt and kefir is no more than 2 weeks at a temperature of t= 4 ± 2C.
It has been proven that when you consume just 200 grams of fermented milk products a day, the body’s defenses against viruses and bacteria increase significantly. At the same time, it is good if the daily diet includes several different drinks. For example, yogurt is great for breakfast or as a small snack during the day, and kefir is best for dinner. They can be consumed both in their pure form and with various additives. Kefir goes well with fresh vegetables, especially green ones, and yogurt with dried fruits, muesli, cereals, and nuts. Also, fermented milk is a good addition to cereal dishes: cereals. In this combination, they enhance the processes of cleansing the body of harmful substances. But you should not consume fermented dairy products with non-dairy proteins, as they do not interact with each other in any way. Therefore, it is better to avoid combining kefir and yogurt with eggs, fish, seafood, and meat.
In addition, kefir and yogurt are increasingly used to make desserts and as a base for salad sauces. Such dishes are characterized by their original taste and lightness.
