With growing awareness on the importance of gut health, more people are learning about less talked about foods beneficial to our gut. More specifically, different sources of prebiotics and probiotics. Among the probiotics list is a food called kefir, a dairy food very similar to yogurt. Kefir is made by fermenting milk (alternatives to milk include coconut) to create healthy living bacteria cultures.
So how does kefir differ from normal yogurt?
Both provide nutrients such as calcium, protein and B vitamins. Both also use the multiplying of healthy bacteria to influence the nutrition, texture and flavour. Differences exist when comparing the bacteria types, consistencies and main ingredients.
Milk kefir is made with kefir grains in combination with yeasts and acid bacteria (a bacterial fermentation starter), creating a lot more bacteria variety. Yogurt typically uses existing batches as a starter to creating new batches, with the addition of milk.
Kefir's creamier and runnier consistency, which almost always requires a spoon to eat, has grown in popularity for milkshake or smoothie additions and breakfast cereals.
Not all types of yogurt contain probiotics and should be checked that ‘live cultures’ are present.
Kefir bacteria types:
Acidophilus (also in yogurt),
Bulgaricus (also in yogurt),
Acetobacter species,
Leuconostoc,
Lactobacillus Caucasus and
Streptococcus species
The ‘good’ bacteria found in each (probiotics) help boost immune system function and provide several health benefits, acting as soldiers against other harmful bacteria.
Kefir is recognised as producing significantly more forms (by three times) of probiotic benefits as a result of the diverse living cultures within.
Tryptophan found in kefir is known to help relax the body.
Unlike yogurt's transient bacteria which does not last long, kefir's healthy bacteria usually stick around in the gut and multiply.
Overall, most types of both yogurt and kefir will provide health benefits, although kefir may be the better option given it has a much wider variety of microorganisms present.