The Tamesis
When you think of superfoods, the first things you probably think of are acai berries (an antioxidant-rich purple fruit that’s best enjoyed frozen and blended), kale, spinach and other leafy greens, nuts, avocados, and (luckily) dark chocolate. Are two more worthy of a spot on the list? Kefir and yogurt. Sometimes confused with each other because both are made by fermenting milk, there are actually quite a few differences between the two – from consistency to flavor to nutritional value.
All about yogurt
Yogurt is made from milk fermented by two types of bacteria: Lactobacillus bulgaricus and Streptococcus thermophilus. During this process, lactose is converted into lactic acid. Yogurt is rich in calcium, protein and vitamins, and regular consumption has many benefits, including:
- strengthen immune system
- Regulate cholesterol levels in the blood
- Anti-inflammatory effect on intestinal mucosa and regulation of bacterial microflora
All about kefir
Originating in the Caucasus (across Eastern Europe and Western Asia), kefir is made by fermenting grains (aka colonies of yeast and bacteria, not literally grains) in fresh milk. The word kefir actually refers to two grains used to ferment milk and The drink left after straining has a consistency similar to yogurt. While kefir can be made using plant milk or water, you need to add sugar to start the fermentation process. For milk, no additional sugar needs to be added. Just like yogurt, drinking kefir regularly has many benefits:
- As a fermented food, kefir can help keep your gut microbiome thriving, supporting a healthy immune system. This not only protects the digestive system, but also protects the entire body from the effects of inflammation
- Eating the right amount of probiotic-rich foods can help improve digestive function, inflammation and intestinal permeability levels (undigested food particles can pass through the intestinal wall and enter the bloodstream, causing inflammation)
- Kefir helps lower bad cholesterol levels
- Kefir contains high concentrations of vitamins (especially B vitamins, including folate, B12, biotin, and riboflavin), as well as the minerals calcium, magnesium, potassium, and phosphorus
4 major differences between kefir and yogurt
Consistency and flavor
Yogurt is creamy and has a creamier flavor, while kefir has a more liquid consistency and a fresh, slightly sour taste. Kefir also has a slightly fizzy flavor and a small alcohol content (1% to 2%), which is naturally produced during the fermentation process.
