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The main differences between kefir and yogurt and what is more useful according to scientists

Kefir and yogurt are healthy fermented milk products that have many differences.

Both products are able to influence all body systems, reduce the overall risk of mortality in the population, but the effects are not the same.

The differences also relate to composition, calorie content, taste and consistency, and production method.

What is common and what is the difference?

Both yogurt and kefir are important sources of probiotics , which normalize the work of almost all systems in the human body.

However, there are a significant number of differences between the two products, which concerns not only the taste properties and energy value, but also the effects on the human body.

Consider 4 main differences:

  1. Taste and consistency. Natural yogurt has a slightly sour taste, which, depending on the starter culture used, may be weakly expressed or absent altogether, the consistency can vary significantly: from extremely thick (creamy) to liquid (drinkable yogurts). Kefir is always characterized by a sour taste, sometimes there is a taste of yeast. The difference also applies to the method of consumption: kefir is drunk, and yogurt (in most cases) is eaten using a spoon.
  2. Fermentation. Yogurt is made by fermented milk. In kefir, not only fermented milk bacteria are involved in this process, but also tremors, as a result, a small amount of ethyl alcohol is formed. Kefir, due to the presence of alcohol, has a much larger list of contraindications.
  3. Probiotic composition.  According to scientists , yogurt contains only a few types of beneficial lactobacilli, while kefir contains up to 61 (usually 30-40) different strains of bacteria and yeast. The products also differ in the number of microorganisms, in yogurt – up to 1,000,000,000,000, and in kefir 5 times more!
  4. The content of nutrients. Kefir, oddly enough, contains much more valuable protein and fat compared to yogurt. The caloric content of the products is approximately at the same level.
Thus, the products have a lot of differences, both in the production method and in the final composition.

Why is kefir still healthier than yogurt?

Both products have a wide range of useful properties.

They affect the musculoskeletal system, Improve digestion , strengthen the endocrine, cardiovascular, urinary, hematopoietic, nervous and immune systems, ensuring their more coordinated work and preventing the development of a wide range of diseases.

Kefir and yogurt are most appreciated for the presence of calcium and probiotics in the composition.

Calcium in both products is approximately the same amount &8212; about 120 mg per 100 grams of product.

But the content and effectiveness of probiotics are significantly higher in kefir, so it is considered more useful.

In addition, kefir has a much larger evidence base:

  • Canadian scientists have proved that kefir's effectiveness in preventing gastrointestinal diseases is significantly higher compared to yogurt.
  • Scientists have revealed that the bacteria contained in kefir contain a number of valuable enzymes , as well as phosphorus, lactic acid, vitamins K and group B and, most importantly, remain in a viable state in the lumen of the gastrointestinal tract for a longer period of time. This property leads to a significant increase in the effects of representatives of microbiocenosis.
  • Recent research demonstrates that lactobacillus kefiri is able to inhibit the growth of a wide range of pathogenic microorganisms (Salmonella, E. coli, Helicobacter pylori), increase the resistance of the macroorganism against pathogens of respiratory infections of the upper respiratory system.
  • Kefir is able to prevent the development of gastritis, peptic ulcer of the stomach and duodenum, as well as tumor pathologies. Similar properties are typical for yogurt, but they are poorly expressed and not fully understood.
  • Kefir can also be used for rapid healing of wounds and other skin defects. Drink, according to scientific data , increases the rate of regeneration of the skin, blocks the action of pathogenic agents from the external environment, improves microcirculation and inhibits the production of inflammatory cytokines.
  • There is a massive scientific base confirming that kefir increases life expectancy, slows down the course of natural aging processes and reduces overall mortality from pathologies of the cardiological and oncological profile.
  • Live cultures of bacteria (as mentioned above, there are much more of them in kefir, and their life expectancy exceeds that of yogurt) suppress the course of chronic inflammation in the walls of the large intestine, which reduces the effect of bacteria and their toxins on the human body.
  • Experiments have shown that the addition of kefir probiotics to the diet of rodents leads to an increase in their life expectancy. Due to the suppression of chronic inflammation, according to scientists , the intensity of telomere shortening decreases (the direct cause of aging), damage to genetic material, and degenerative diseases (Alzheimer's disease) are less common.
Thus, kefir is better researched and has a large set of proven beneficial properties compared to yogurt.

4 facts about the benefits of both products

Below we consider a number of positive effects that both fermented milk products have on the human body:

  1. Normalization of the digestive system. The benefits of probiotics lies in the fact that they inhibit the vital activity of "harmful" microorganisms in the intestinal lumen, which improves the breakdown and absorption of nutrients, accelerates the movement of food through the digestive tube. There is also a decrease in the frequency of infectious, inflammatory and autoimmune lesions of the gastrointestinal tract.
  2. Improving immunity . Due to the suppression of the vital activity of pathogenic agents and the suppression of chronic inflammation, the immune system works more smoothly. People who use probiotics are less likely to suffer from respiratory and septic pathologies.
  3. The fight against metabolic syndrome. Products have a complex effect on all components of this syndrome: they lower blood pressure, increase the sensitivity of insulin receptors, normalize the metabolism of fats and cholesterol, and provide prevention of obesity.
  4. Increasing bone strength. Fermented milk substances normalize mineral-ion metabolism in skeletal tissues (including muscle), which leads to Increase bone strength , prevents atrophy of muscle fibers, osteoporosis, fractures.

Conclusion

Both kefir and yogurt are extremely healthy foods that differ greatly both in production method and composition. Currently, there are many studies on the effects of both products on the human body. At the moment, kefir is better studied and is considered more useful.

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