Kefir and Yogurt

The debate may continue on which is better for our health, yogurt or kefir, but the easiest test is eating it to see the results. In my experience, I found excellent improvement in my digestive system after adding kefir to my diet, and now consider it a superfood.  

Both yogurt and kefir are fermented or cultured dairy products that provide calcium, B vitamins, potassium, protein, live enzymes and beneficial bacteria. They have a tart flavour with kefir being slightly sharper. Enzymes in both plain yogurt and kefir break down lactose which is the principal sugar in milk, making them easier to digest than other dairy products. Traditional, plain yogurt and kefir work as a remedy for anyone with digestive disorders, usually including those who are lactose-intolerant.

Yogurt is made by culturing fresh milk that was previously boiled and cooled, with a bacteria starter added.  Kefir is made by culturing fresh milk with live kefir grains and contains more beneficial bacteria strains, with a major difference being that they take up residence in our intestines rather than just coating the intestinal lining, as with probiotic capsules or yogurt. Kefir, then, is in a different class of ferments than live-cultured yogurt because it contains major strains of friendly bacteria and beneficial yeasts not commonly found in yogurt. While yogurt’s bacteria help keep our intestines clean, it must be eaten each day to maintain the benefit. Kefir, in contrast, becomes a ‘resident’ bacteria that will do battle against pathogens we may ingest. If you notice increased gas on the first day of eating kefir, you can take odourless garlic capsules which eliminate odour and gas. Your system will adjust to the benefits of kefir in a day or so as it is rebalanced.

The wide range of health benefits attributed to kefir include a healthier digestive system and colon, making it beneficial for all digestive conditions including yeast problems, as well as eliminating pathogenic bacteria, helping bowel conditions, ulcers and even strengthening our immune system. Some believe that kefir may also be able to prevent serious health problems and research is ongoing regarding this claim at a number of university research sites.

It is reported that kefir can be made from soy milk, nut milk, seeds, coconut, or cereal grains, with almond or coconut milk highly recommended as a tasty treat. When it comes to buying it, the 1 kg glass jar varieties from organic grocery stores or Whole Foods organic groceries, seem more flavourful and slightly thicker. Those who make it, say there is no comparison to home-made, but that experience is still in my future.

Kefir can be used in the same manner as yogurt to become a topping, as is or diluted with water to be a milk-like addition on cereal, taken as a refreshing snack alone or with berries, served as a side-dish with spicy foods, used to marinate meats, or as a topping with the addition of cucumber or dill to enhance any meal. Pronunciation seems to be k-feer’, but it’s more important to try it than worry about how you say it!