Chefir or yogurt: Which product has more health benefits. Bacterial stems make the difference
Yogurt and chefir deserve, from many points of view a place in the list of “superfoods. Between the two products, both obtained by fermentation, there are visible differences, not only in terms of texture and taste, but in terms of nutritional value. One of them has greater benefits for health.
Yogurt and chef have important health benefits. Photo shutterstock
The yogurt is obtained from fermented milk, with the help of two bacteria, Lactobacillus Bulgaricus and Streptococcus Thermophilus. In the case of yogurt, during the fermentation process, lactose is transformed into lactic acid. In the case of yogurt, during the fermentation process, lactose is transformed into lactic acid, however, it is obtained by fermenting special cereals in fresh milk, notes the Ukrainian publication TSN.UA, which has made a nutritional comparison between the two foods.
The benefits of yogurt
Yogurt is rich in calcium, protein and vitamins, and its regular use brings many benefits, including: maintaining and strengthening the immune system, normalizing the level of cholesterol in the blood, anti-inflammatory effect on the mucous membrane of the gastrointestinal tract and balancing its microflora.
The benefits of chef
The term “chefir” – with roots in the Caucasus region – refers to both the grains itself for fermentation and to the drink that is obtained after filtration. Few people know that it can be made of vegetable milk or water, but in such cases, sugar must be added to start fermentation, the source said.
In case of use of cow's milk, no additional sugar is needed. Like yogurt, regular consumption of chefs brings many beneficial effects to the body. It helps, first of all, maintain healthy intestinal microflora, which strengthens the immune system, thus protecting not only the digestive tract, but also the whole body De inflammatory processes.
Chefir also contributes to lower cholesterol “river”. In addition, it is a source of many vitamins (including vitamins B, such as folic acid, B12, biotin and riboflavin), as well as important minerals: calcium, magnesium, potassium and phosphorus.
That is more indicated: yogurt or chefir
While the yogurt has a creamy texture and a gentle taste, the chef is more liquid and has a more sour taste and a more refreshing effect. In addition, the chef contains a small amount of alcohol (1-2%) naturally formed during the fermentation process.
While yogurt contains only two types of beneficial bacteria, Lactobacillus Bulgaricus and Streptococcus Thermophilus, Chefir has more than ten. One of these is Lactobacillus acidophilus, a “good” bacterium, which maintains the health of the intestinal mucosa, protecting it from harmful microorganisms. This is especially useful for people suffering from inflammatory diseases.
Chefir contains probiotics, important for normal digestion and maintaining the immune system. Compared to the lactic bacteria in yogurt, the chefo probiotics are able to maintain their activity during the gastrointestinal tract, which makes their effect on the intestinal microflora.
According to the quoted source, yogurt enzymes only contribute to their own absorption, while the chefir enzymes help to improve digestion not only the chef itself, but also to other foods.
By balanced all these properties and benefits, the chef easily prevails on the yogurt, mainly due to the bacterial strains and the additional enzymes that help to improve the general digestion process.
Both products are excellent options for regular use, notes TSN.UA.
