The power of yogurt - in Urgant
Every day Vanya Urgant assures Russians on television about the benefits of a certain lactic acid product. So once upon a time my grandmother tried to persuade me, when I was little, to eat half a glass of yogurt. And although she didn’t dress up as Batman, her compliment to sour milk absolutely coincided with the TV commercial: “The best protection for the body!” So I got worried: why is grandma’s yogurt worse or better? - the advertised drink?

More than alive

Some of my friends completely deny the healing effect of “old generation” fermented milk products. They say that in classic kefir, acidophilus or yogurt there is no trace of noble living microorganisms. But in the advertised drinks, which are produced, as a rule, with the participation of foreign capital, there is living microflora.

The explanation is simple: they say, unscrupulous domestic business ruins useful invisible products either in the process of illiterate preparation of the product, or on the way to the store, without ensuring low storage temperatures. Whereas a foreign business is responsible, and its product is corresponding.

A pure delusion. I bought - at random - products from six different manufacturers: kefir, yogurt, acidophilus, yogurt and a couple of TV-advertised products. And she took them to the St. Petersburg Institute of Experimental Medicine. There, in the laboratory of the genetics of pathogenic microorganisms, specialists tested them for the presence of the living microflora declared on the label.

And what? Every single product met the international quality standard - each jar contained a trillion living microorganisms per gram of deliciousness.

And yet, classic products are pushed into the corner of the display case, while their fashionable counterparts occupied all the advertising space and two-thirds of Russia's fermented milk production. Why?

Strain is no friend to strain

“But because bacteria are different,” the manufacturers of the advertised jars will answer. “The lactic acid microflora contained in our products works in the intestines much more effectively than microorganisms from classic drinks.”

There are two reasons. First: special strains of bacteria are used to prepare fashionable products. Those that have been tested by researchers for strength. Indeed, on the way to the intestines, most living bacteria die - from body temperature, from stomach acid and bile. And only the most “steadfast soldiers” can reach the immediate battlefield with intestinal enemies alive.

Actually, with the discovery of these “steadfast soldiers” - special strains of bifidobacteria and lactobacilli - rivers of bifidokefirs, bifidoks, bifilifes, and bifidoyogurts began to flow. Even biotsoni (from matsoni) has already appeared!

Reason two: bifidobacteria and lactobacilli are not only found in milk, but are also natural inhabitants of the human intestine from the first days of life. And if so, then they probably have an advantage over bacteria that do not settle in the intestines. That is, they can not only destroy pathogens that cause dysbiosis, but take their place on the intestinal lining, thereby ensuring stable order.

These reasons are beneficial for the fermented milk business - sales volumes are growing. However, scientists are skeptical: there is little medical evidence! It is extremely difficult to cause a stable change in the intestinal microflora. And it is completely doubtful to populate the intestines with bacteria from the outside. If industrial strains from yoghurts end up there, it’s only as lodgers.

The use of lactic acid bacteria is necessary for TEMPORARY replacement of the functions of one’s own normal intestinal inhabitants that have failed, says Alexander Suvorov, Doctor of Medical Sciences, a specialist in the genetics of microorganisms. - Thus, microorganisms introduced from outside will contribute to the restoration of the intestinal microbiocenosis that was characteristic of humans before the onset of the disease.

Each has its own benefit

So, fashion products have their trump cards. What about the good old “classics”? Alas, its microflora cannot boast of high resistance to digestive juices and claims to colonize the intestines.

Kefir microorganisms, for example, do not live long in the gastrointestinal tract. And the Bulgarian bacillus, which is included in the ferment of curdled milk and yoghurt, also dies en masse and does not settle in the intestines. It turns out that traditional products are being pushed into the shadows for good reason?

Not at all. They just have different healing properties.

Let the kefir starter die inside us. But she did a great job at the milk fermentation stage - she synthesized enzymes and antibacterial substances that are important for intestinal health. And the composition of kefir starter contains about two dozen types of microorganisms! This means that the range of biologically active substances they produce is wide.

Acidophilus contains lactobacilli of the acidophilus group, which develop at a temperature of 36-42 degrees. This means that the acidophilus microflora inside us actually comes to life and begins its sanitary activities. At the same time, acidophilus bacillus - hello to fashionable products! - is also a native inhabitant of the intestines.

What about curdled milk and yogurt? Yes, the Bulgarian bacillus, which ferments milk into these products that are different in name but essentially homogeneous, does not settle in the intestines. But it kills dysentery bacillus, staphylococcus and promotes better absorption and utilization of nutrients.

What about sour cream? Employees of the St. Petersburg Institute of Experimental Medicine isolated a lactic acid bacterium from an ordinary factory sour cream starter, which has a vitality superior to Western strains, as well as great destructive power against pathogens.

Urgant effect

So, you shouldn’t get hung up on any one product. Let a variety of lactic acid bacteria enter the body. After all, different parts of the intestine have different microflora.

And then, if people suffer from dysbacteriosis, then each has its own “own”, with a specific set of pathogens. And science has not yet been able to determine which bacteria will best cope with your or my disorders.

And further. All lactic acid products are good in moderation. If there are a lot of some bacteria - even the best ones - they will begin to establish their own rules in the intestines. After all, the love of “good” bacteria for us is the same myth as the hatred of “evil” microbes. In the intestinal community, as in politics, there are no friends, but only state (strain) interests.

Product advertising is a good thing. The bad thing is that the “Urgant effect” can work - consumers will give in to the advertising and decide that these jars are good for everyone. Not for everyone! Everyone must find “their” bacteria, “their” products for themselves. How? Science doesn't know. But our body knows for sure. Let's listen to him!

What microorganism

Today, doctors cannot say which types of lactic acid bacteria are most effective and what is the real mechanism of their action. Nevertheless, the therapeutic effect of some bacteria is considered proven. The name of such microorganisms is probiotics. Bifidobacteria and lactobacilli are among them.

The list of probiotics is growing slowly. Scientists first need to recognize the most effective invisible device, and then prove its power. It's difficult and long. After all, there are hundreds of species of lactic acid bacteria, and each species has varieties - strains.

There are about 400 types of bacteria in the human intestine, of which no more than 20 can be identified in modern clinics.

Another problem is where to look for probiotics. Lactic acid bacteria are not exclusive to milk. These ancient microorganisms appeared at a time when there was no milk on Earth yet. Their primary habitat is plants, the extracts of which they feed on. And they got their “milk” name because they were first isolated from milk.

Ode to sauerkraut

As a thrifty and economical housewife, I always remember about alternative sources of lactic acid bacteria. Today, for example, I won’t spend money on live yogurt, since I brought a piece of hard cheese, oranges and cabbage from the store.

Cheese - especially if it is well-ripened - contains both beneficial bacteria themselves and the results of their activity: enzymes, vitamins. Just don’t take processed cheese - when melted, all living things die.

What about fruits and vegetables? They also contain the necessary bacteria. The same as in salted ones - but not sterilized! - cucumbers, tomatoes, mushrooms.

But the best thing is sauerkraut. In sauerkraut you can find 8 types of lactobacilli and the same number of other beneficial microorganisms, essentially probiotics.

And one more consideration. There is no point in spending money on lactic acid bacteria if you are not feeding the inhabitants of your intestines correctly. The intestinal microflora “loves” to eat boiled vegetables, oatmeal, buckwheat, and coarse bread. But meat is more to the taste of putrefactive microbes. Although proteins, if consumed in moderation, do not affect the number and diversity of lactic acid bacteria. But excess fat and alcohol are harmful.

And further. I have a dacha, and there has never been a time when I threw away weeds from the garden. I bury every last blade of grass with my stingy hand deeper into the ground. For what? And then, what do I know about the discovery of scientists from the Institute of Nutrition. They discovered that lactic acid bacteria have an amazing ability to break down pesticides. But all the gardens are poisoned with these pesticides used to control pests! And they do not decompose for centuries. Only lactic acid bacteria can decompose them into non-toxic components.

That's why I organize free environmental cleanup of the soil. After all, plants, especially succulent ones, are a favorite place for lactic acid bacteria to settle.

Tatiana Maksimova

Everyone has heard about the benefits of fermented milk products, and in Russia, kefir has long been considered the leader in this area: more than one generation has grown up on it. Yogurt, an overseas guest, which at first was perceived exclusively as a delicious dessert, over time began to be positioned as an alternative to kefir. There is no clear answer to the question of what is healthier – kefir or yogurt.

What is the difference between kefir and yogurt? Just a variety of microorganisms that are used to ferment milk. Yogurt will be obtained if a protosymbiotic mixture of two pure cultures is added to milk - the so-called Bulgarian bacillus and thermophilic streptococcus. The mixture of microorganisms necessary to produce kefir is more extensive: these include streptococci, lactic acid bacilli, acetic acid bacteria, and yeast. And one more nuance: kefir can be made from both skim and whole milk, and yogurt is prepared mainly from low-fat raw materials. A type of kefir grain is.

What is healthier: kefir or yogurt?

Both products have a beneficial effect on the functioning of the digestive system and, when included in various diets, help to quickly and effectively get rid of extra pounds. But, taking into account the fact that real live yogurt is very rare, and stores sell sterilized and flavored ersatz, simple kefir is still healthier.

Actually, live yogurt, about the merits of which so much is said and written, is nothing more than biokefir. It is then given a “marketable appearance” using thickeners such as starch, synthetic flavor and odor enhancers, dyes and preservatives. In theory, any high-quality “live” fermented milk product should not be stored in a refrigerator for more than one week. The same applies, for example, to the benefits and harms of which force nutritionists to engage in endless discussions. If the shelf life is extended to almost a month, then you can be sure: the substance in a beautiful plastic jar has nothing in common with natural yogurt. By the way, in Bulgaria, which is known as the birthplace of yogurt, the quality criteria for this lactic acid product are quite strict: sugar, thickeners, milk powder and other excesses are completely excluded from the recipe. But Russian yogurt producers use these components all the time.

So, what benefits will natural kefir bring to the body?

1. It is one of the best products for the immune system, as it stimulates the functioning of the intestinal microflora - in the language of professional doctors, this is called “probiotic effect”. Improving metabolism is inextricably linked with such processes.
2. Regular consumption of kefir at night, according to many doctors, helps improve immunity. The benefits of acidophilus, another effective fermented milk product produced on a fungal basis, are usually assessed from the same perspective.
3. There is a slight calming effect of kefir.
4. It has a barely pronounced diuretic effect.
5. Lactose, a valuable carbohydrate from the group of disaccharides found in milk and dairy products, is best absorbed from kefir.

All over the world, dairy products are popular as easily digestible, affordable and tasty food. And I can't imagine my diet without them. Representatives of the “dairy” team, such as yogurt and kefir, contain a lot of calcium and also help normalize digestion. Perhaps an unexpected question occurred to you at the supermarket shelf in the dairy section: What to buy: yogurt or kefir? Especially if you are a lover of both.

If both kefir and yogurt are available on the modern market, then this, of course, may be the result of artificial marketing, when marketers strive to cover more market segments (if you don’t like yogurt, then buy our kefir/Snowball/Acidophilus). But is this true in the case of yogurt and kefir? More likely no than yes. After all, yogurt is a fermented milk product made from milk (both powdered and whole) by adding a starter culture (lactic acid streptococci and Bulgarian bacillus). However, yogurt allows the addition of fillers. However, in Bulgaria (considered the birthplace of yogurt), yogurt cannot contain sugar or other additives by law. It is necessary to understand that regulations controlling the production of dairy products vary from country to country. Initially, both products tasted unsweetened, namely sour. Kefir is a fermented milk drink, for the preparation of which a starter is used, consisting of two dozen different yeasts and microorganisms. Therefore, kefir is a more complex product than yogurt. In general, the protein content in the finished product for kefir is slightly lower than for yogurt.

As we have already seen, the opinion “yogurt is sweet and kefir is unsweetened” is irrelevant.

Conclusions website

1. To turn milk into yogurt or kefir, different starters are used;
2. On average, the protein content of yogurt is higher than that of kefir;
3. Fillers are quite rare in kefir.

Fermented milk products are tasty, very healthy and easily digestible food that almost everyone likes. One of the advantages of such products is the wide variety of types. A modern consumer can go to a nearby store and buy kefir, yogurt or other fermented milk products, taking into account their taste preferences.

Kefir and yoghurt help people who want to have an ideal figure and normalize weight. Fasting days on fermented milk products are the safest and most effective. Many people are interested in questions: what is the difference between kefir and yogurt, which products are healthier?

Similarities between yogurt and kefir

The products are made from milk with the addition of starter. As a result of the fermentation process and under the influence of microorganisms, kefir or yogurt is obtained. In this case, certain technological conditions and technologies must be observed. Some manufacturers of yoghurts and other fermented milk products comply with GOST standards.

Both kefir and yogurt have beneficial effects on the body:

• products contain a large amount of vitamins and valuable microelements;
• products help normalize the functioning of the gastrointestinal tract;
• kefir and yogurt help strengthen the immune system and optimize metabolism;
• products help remove toxic compounds and waste from the body;
• yogurt and kefir help prevent the formation of certain diseases.

Fermented milk products promote weight loss, so they are an integral part of numerous and most common diets.

Main differences

Manufacturers and suppliers of kefir use a complex starter culture to make the product, which includes more than twenty ingredients: various types of yeast, streptococci, various bacteria and other components. Skimmed or whole milk can be used in production.

To make yogurt, mainly skim milk and a starter culture are used, which contains two cultures: thermophilic streptococcus and Bulgarian bacilli.

As a result of the use of different technologies and components, kefir has a more complex composition with a low protein content. It contains microorganisms that can take root in the intestines and normalize the microflora there. It is worth noting that microorganisms in natural yogurt do not have this effect, but are able to cleanse the intestines of harmful compounds and bacteria. The products also differ in taste from each other. Various fillers are often added to yogurt.

Looking around the store shelves with fermented milk products, every time we find ourselves faced with a difficult choice: what to buy - yogurt or kefir? Everyone knows that both products are extremely useful. But perhaps the benefit of one of them is still greater? What criteria are used to evaluate the effect of kefir and yogurt on our health? Let's try to resolve the dilemma between kefir and yogurt.

Due to their healing properties, both kefir and yogurt are essential elements of proper nutrition. Made from natural milk, they contain all its beneficial substances in a form more accessible to humans. They take much less time to digest. Vitamins and microelements from yogurt and kefir are absorbed much faster than from milk.

Kefir and yogurt are recommended even for those people for whom milk is taboo due to lactose intolerance. They have no analogues in dietary nutrition, there is nothing to replace them in health-improving diets, they are equally useful for both adults and children.

Kefir is called a gift from heaven, and the ancient translation of the word yogurt means long life. The fact that the age of centenarians in the Caucasus often exceeds the century mark is largely due to the traditional fermented milk products that form the basis of local cuisine.

Preparation of yogurt and kefir

Irina Salkova, head of the laboratory of the Cheburashkin Brothers company, tells the story. Family Farm":

— To obtain kefir, a kefir starter based on live kefir grains is added to whole or skim milk after pasteurization and cooling to fermentation temperature. It is a symbiosis of lactic acid microorganisms and milk yeast. They are the ones who trigger the process of lactic acid and alcohol fermentation, which results in kefir containing lactic acid, carbon dioxide, B vitamins (B2, B3, B6, B9, B12), micro- and macroelements, enzymes, easily digestible proteins, polysaccharides and other beneficial substances.

It is important that kefir can be used for the treatment and prevention of gastrointestinal diseases, since the microorganisms that make up the kefir starter are antagonists of pathogenic and opportunistic microflora.

When producing yogurt, a starter containing Lactobacillus bulgaricus and Streptococcus thermophiles is added to whole or normalized pasteurized milk. Bulgarian stick is an essential component of real yogurt. During the fermentation process, Bulgarian bacillus microorganisms produce vitamins and amino acids that are involved in the processes of suppressing pathogenic intestinal microflora.

Kefir and yogurt: which is healthier?

So, the differences in the processes that kefir and yogurt cause in the body are dictated by the different composition of their starter cultures. In yogurt, lactic acid fermentation occurs, and in kefir, due to the presence of acetic acid bacteria, alcoholic fermentation is added to it.

The carbonic acid and acidity of kefir give it tonic properties and an invigorating, pungent taste, but make it unsuitable for people with high stomach acidity. For those suffering from gastritis or stomach ulcers, yogurt is the best option. Its delicate creamy taste and the absence of yeast microorganisms neutralize the acidic environment and calm the stomach.

Yogurt and kefir have equally positive effects on the immune system. They stimulate cardiac activity and metabolic processes, calm the nervous system and reduce cholesterol levels in the blood, improve the condition of the skin, nails and hair.

With the help of beneficial bacteria that can settle on the inner surface of the intestine, kefir restores its microflora and eliminates dysbiosis acquired, for example, as a result of treatment with antibiotics.

Yoghurt bacteria, unlike kefir bacteria, do not form colonies of beneficial microorganisms, but they excellently cleanse the intestinal tract of harmful pathogens, such as dysentery bacillus or a strain of Staphylococcus aureus.

More than a hundred years ago, microbiologist and Nobel Prize laureate Ilya Mechnikov experimentally established that the Bulgarian bacillus is the most active and resilient of all known lactic acid bacteria. Thanks to its effect, acid is produced that suppresses putrefactive processes inside the intestines.

Considering the Bulgarian stick to be the main remedy in the fight against aging, Mechnikov still believed that it was necessary to alternate kefir and yogurt. He explained this by the fact that long-term use of one product leads to “acclimatization” of one type of bacteria in the intestine and, accordingly, to a weakening of the therapeutic and preventive effect.

How to buy natural yogurt and kefir: read the label

The number of living beneficial bacteria in real yogurt and kefir must be at least 107 CFU (colony-forming units of lactic acid bacteria) per 1 g of product throughout its shelf life.

The number of yeast CFU in 1 g of kefir should be at least 104 CFU/g. The protein content per 100 g of product in kefir should be at least 3 g, and in yogurt - 3.2 g. At the same time, the mass fraction of fat in products can be different - from 0.1 to 10%.

Shelf life also indirectly indicates the naturalness of the product: the shelf life of natural yogurt and kefir is no more than 2 weeks at a temperature of 4±2°C.

When choosing products, many people focus on texture. As kefir is stored, it becomes more heterogeneous, but the more homogeneous consistency of yogurt does not change over time, maintaining a constant thickness.

The calorie content of yogurt can reach up to 90 kilocalories, and the energy value of kefir usually does not exceed 60 kcal.

When choosing between kefir and yogurt, you need to remember that both products improve health, but their sweetened versions reduce this positive effect to zero. For example, the beneficial substances of kefir and yogurt strengthen gums, and the sweetener in yogurt destroys tooth enamel.

Kefir is often produced without additives, and yogurt producers like to “decorate” it with dyes and flavor improvers, thickeners and emulsifiers, sweeteners and additives from pieces of berries and fruits.

A reasonable and thoughtful buyer will never buy a kefir product, yogurt maker or biogurt instead of real kefir and yogurt, no matter how original the jar or bright box the product itself is packaged in. The same marketing ploy - the words “eco”, “super”, “max”, “fresh”, “green”, “rustic”.

When making your choice between kefir and yogurt, take the advice of the authoritative “kefir guru” Ilya Mechnikov - alternate these products in your diet, and then their total benefits will increase.

Discussion

Indeed, why decide which is better, you have to buy both. The more varied the diet, the better.
My son really loves the plant, it is really healthy and tasty. But lately I’ve started to agree to kefir if I add sugar. So let's grow and move towards a varied diet :)

08/18/2016 21:41:57, vita4i

I don’t like kefir, since childhood I can’t stand its smell and taste, so I only buy regular and drinking yoghurts. I choose yoghurts with minimal sugar content, so they are not harmful to my body.

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