Fermented dairy products are an excellent way to improve gut microflora and cleanse the body of toxins and waste. This is especially important during the winter period — these products can strengthen the immune system.
Kefir and yogurt are the most popular and accessible fermented dairy products. It should be clarified right away that we are talking about natural yogurt without additives, as only in this case does it represent a low-calorie product that is easily digestible by the body.
Overall, these two products have similar taste qualities and properties; however, there are important differences between them. Kefir is a drink with a sour taste that may be slightly carbonated. Yogurt, on the other hand, has a thicker texture and a milder flavor.
The processes of their production also differ: yogurt undergoes lactic acid fermentation, while kefir undergoes lactic acid and alcoholic fermentation due to the presence of natural yeast.
Another difference concerns the starter culture. Two types of bacteria are added to yogurt — Lactobacillus bulgaricus and thermophilic streptococcus. In kefir, however, a kefir grain starter culture is introduced, containing a multitude of milk bacteria.
Nevertheless, despite the differences, the question of which is healthier remains open. Summarizing the results of studies and recommendations from nutritionists, it can be said that the answer is quite simple: everyone should choose for themselves. In other words, when choosing a product, a person should consider their taste preferences and individual characteristics of their body, as benefits can be derived from both yogurt and kefir.
