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Both kefir and yogurt are
cultured milk products, but
they contain different types
of beneficial bacteria.
Yogurt contains transient beneficial
bacteria that keep the digestive
system clean, but kefir can
actually colonize the intestinal
tract.
Kefir contains several
major strains of friendly bacteria
not commonly found in yogurt:
Lactobacillus, Leuconostoc,
Lactococcus, Acetobacter, and
Streptococcus species. It also
contains beneficial yeasts,
such as Saccharomyces, Kluyveromyces
and Torula species, which control
and eliminate destructive pathogenic
microorganisms in the body.
Kefir's active yeast and bacteria
provide more nutritive value
than yogurt by helping digest
the foods that you eat and by
keeping the colon environment
clean and healthy.
Kefir contains a little amount
(less than 0.5%) of alcohol
and carbon dioxide. These create
the unique taste and flavor
of kefir different from those
of yogurt.
The outstanding advantage
of kefir over yogurt is that
kefir contains the polysaccharide
called kefiran which shows anti-inflammatory
effect and anti-tumor
properties.
Kefir not only prevents the
diseases of digestive organs
while harmonizing circulatory
organs, but also helps clean
skin and maintain its elasticity
if applied to skin. With a very
little effort, kefir can be
used at home in a form of soap
or cream.
In addition, since the curd
size of kefir is smaller than
yogurt, it is also easier to
digest, which makes it a particularly
excellent, nutritious food for
babies, invalids and the elderly,
as well as a remedy for digestive
disorders.
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