In general, yogurt arose after it turned out that milk could sour. Today, this oxidation is carried out using certain crops. Yogurt and kefir are even more useful than the milk itself. Yogurt contains many useful sour -milk bacteria that strengthen the flora of our intestines and thereby, the immune system as a whole.
Kefir is different than yogurt: in the cow, goat or sheep milk, a mixture of fermented milk bacteria, streptococci, micrococci and yeast is introduced. Due to fermentation, kefir, unlike yogurt, may contain a small percentage of alcohol – 0.2 – 2%. By the way, kefir is suitable for those who suffer from lactose into permissibility.
Kefir and yogurt are cultivated products, but they contain various types of beneficial bacteria. The bacteria in yogurt helps to break down intestinal bacteria to bended ballast substances into short -chain fatty acids. They protect the mucous membrane of the intestine from changes and, thus, strengthen the immune system. But unlike bacteria contained in kefir, they do not live long.
Healing “kefir bacteria” can even settle in the digestive tract and have a beneficial effect on the body for a long time. Therefore, kefir is even more useful than yogurt.