Yogurt Or Kefir: Which Is Healthier And How To Choose

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Yogurt Or Kefir: Which Is Healthier And How To Choose
Yogurt Or Kefir: Which Is Healthier And How To Choose

Video: Yogurt Or Kefir: Which Is Healthier And How To Choose

Video: Yogurt Or Kefir: Which Is Healthier And How To Choose
Video: Yogurt vs Kefir: An Interesting Difference | Dr. Berg 2023, May
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The benefits of "sour milk" lie in the large number of bacteria it contains. They have a beneficial effect on the intestinal microflora, cleanse the body of toxins and toxins, and increase immunity. Of all the variety of similar products, kefir and yogurt are in first place in popularity. Delicious and low-calorie, they are easily absorbed by the body and practically have no contraindications. They may even be recommended for people who are allergic to milk sugar. Many do not see any difference between kefir and yogurt, since they are equally beneficial to health. And yet there is a difference.

  • First, there is taste. Kefir is a sour drink, sometimes by the end of the shelf life it can be slightly carbonated, while yogurt most often has a thick consistency with a delicate taste.
  • Secondly, despite the fact that both fermented milk products are made from milk in the same way, fermentation, the process itself is different. In yoghurt, only lactic acid fermentation occurs, while in kefir, due to the presence of natural yeast, alcoholic fermentation is added to lactic acid fermentation.
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  • Third, the difference is in the leaven. For kefir, a kefir fungus ferment is used, which contains several dozen milk bacilli. They are able to settle on the intestinal walls, well restoring the microflora. Therefore, kefir is often prescribed as a remedy after infections and the use of antibiotics. Only two types of bacteria are added to yoghurt: Bulgarian bacillus and thermophilic streptococcus. Once in the body, they pass through the intestines, removing toxins along with them (see also: "6 beneficial properties of yogurt for radiant skin"). So if you need to quickly and well cleanse yourself of harmful toxins, you should give preference to yogurt.

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There is no definite answer to the question of what is healthier for the body, kefir or yogurt. Here everyone decides for himself. Today you can see a wide range of fermented milk products on store shelves. And in all this variety, sometimes it is not easy to find a really high-quality product.

What should you pay attention to when choosing kefir and yogurt?

“First of all, look at the label and read the composition. The number of live beneficial bacteria in real yogurt and kefir should be at least 107 CFU (colony-forming units of lactic acid bacteria) per 1 g. product throughout its shelf life. The amount of yeast CFU in 1 gr. kefir should be at least 104 CFU / g., - says Irina Salkova, head of the laboratory of the agro-industrial holding “Cheburashkin Brothers. Family farm”, - Protein content per 100 gr. product in kefir should be at least 3 gr., and in yogurt - 3.2 gr. In this case, the mass fraction of fat in products can be different - from 0.1 to 10%. Shelf life also indirectly testifies to the naturalness of the product: the shelf life of natural yoghurt and kefir is no more than 2 weeks at a temperature tо = 4 ± 2оС."

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It has been proven that when consumed as little as 200 gr. fermented milk products per day, the body's protective functions against viruses and infections are significantly increased. 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, while kefir is best for dinner. They can be consumed both in pure form and with various additives.

Kefir goes well with fresh vegetables, especially green, yogurt - with dried fruits, muesli, cereals and nuts. Also, fermented milk products are a good addition to cereal dishes: cereals, bran. In this combination, they enhance the processes of cleansing the body from harmful substances. But with proteins of a non-dairy group, you should not use fermented milk, since they do not interact with each other in any way. Therefore, it is best to avoid combining kefir and yogurt with eggs, fish, seafood and meat. In addition, kefir and yogurt are increasingly used for making desserts and as a base for salad sauces. Such dishes are distinguished by their original taste and lightness.

Recipes That May Help You

Yoghurt sauce for vegetable salad

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Ingredients:

  • 450 ml. natural yoghurt
  • 1 cucumber
  • 2-3 cloves of garlic
  • 1 tbsp olive oil
  • 1/2 teaspoon dried mint

Preparation:

  1. Combine yogurt, butter, mint and garlic. Beat in a blender.
  2. Peel the cucumber, cut into small cubes, add to the mixture and stir.
  3. Add the prepared sauce chilled to salads.

Kefir dessert (kefir ice cream)

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Ingredients:

  • 0.5 l. kefir
  • 1/3 cup low-fat sour cream
  • Half a glass of sugar
  • 1 tbsp gelatin
  • A little vanilla sugar

Preparation:

  1. Soak gelatin in half a glass of water, let it swell. Then heat over a fire, stirring constantly until it is completely dissolved, but do not let it boil. Cool down.
  2. Beat the rest of the ingredients well with a mixer (about 3 minutes). Then add the cooled gelatin and beat again the same amount.
  3. Pour the resulting mass into molds and refrigerate for 3-4 hours.
  4. Decorate the finished dessert with berries, chocolate, nuts, mint leaves

Photo: Getty Images

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