Standing in front of the store shelf, many people wonder what to buy – or yogurt. At first glance, they look similar – They are white, with denser (but still liquid) consistency, known as beneficial to health. The packaging often has slogans about live bacterial cultures, probiotics, a small number of calories or easily digestible. Although he suggests that Each of these products is a good choicein practice they differ from each other in the way of production, nutritional values and influence on the body. Understanding the differences between kefir, buttermilk and yogurt will help create a better daily menu.
Natural yogurt arises as a result of milk fermentation with special bacterial strains – above all Lactobacillus bulgaricus i Streptococcus thermophilus. They are responsible for a thick consistency, acidic taste and unique health -promoting properties of yogurt. Fermenting bacteria transform lactose (milk sugar) into lactic acid, making Natural yogurt is better tolerated by people with lactose intolerance (There is 20 percent less lactose in the yogurt than in milk).
The nutritional value of the product can be included primarily high -quality proteinsbut also minerals (calcium and phosphorus). There are also yogurt composition B group vitamins (especially B2 and B12) and probiotics beneficial for intestinal microflora.
Regular consumption of natural yogurt Supports the digestive system and bone health, strengthens immunity And it helps in the fight against infections. It also has a positive effect on metabolism and helps in regulating too high cholesterol. Seniors who want to take care of good intestines, bones and strengthen their immune system should often reach for yogurt.
Although kefir and buttermilk are also made of milk, they differ in both production and health -promoting properties. Kefir is created through the fermentation of milk with the so -called kefir grainsi.e. a mixture of lactic acid, yeast and other microorganisms. Thanks to this has a characteristic, sour taste And it’s slightly sparkling. The presence of yeast makes it Kefir contains trace amounts of alcoholwhich distinguishes him from other dairy products.
Buttermilk is a side product created in the production of butter. When fat separates from the cream, the liquid remains – just called buttermilk. Then it is raised with lactic acid bacteria. Taste buttermilk is more delicate than kefirand its consistency remains more fluid.
Kefir exceeds buttermilk with the content of various micro -marshes and its probiotic properties. It not only supports the digestive system, but also has antibacterial, strengthens immunity and has a positive effect on blood sugar. Buttermilk is easily digestible, low -calorie (it also has the least fat) and rich in calcium. It works great as a regenerative drink on hot days or after physical exertion.
If you care about the most versatile health support, the choice is simple – buy kefir. It is he who contains the most strains of bacteria and yeast that greatly improve digestion and strengthen the intestinal microbiot. As a consequence, they affect better immunity and help protect the body against some chronic diseases.
Kefir will work especially for people with digestive problems, after antibiotic therapy and those who want to strengthen immunity. Natural yogurt is also very valuable (although also the most caloric), especially for people with lactose intolerance or those who want to support bone health and metabolism. It is worth reaching for it in the morning. Buttermilk is the most delicate choice – it is light, refreshing and low -calorie. However, he has fewer probiotics compared to kefir. You can drink a scholar diet.
So let’s have all three products in the menu and reach for them interchangeably, depending on the needs of the body. Kefir is considered to be the most comprehensive support for the body.
Source: NowowoPuje.pl, ekologia.pl
