Kefir is a mesophilic culture, which means that it can be cultured at room temperature. It is also the easiest raw fermented milk product to make.
Yogurt Only Contains a Few Transient Based Probiotics
You should always choose to ferment kefir instead of yogurt due to the differences in the bacterial cultures each contains. For instance, yogurt only contains 2-7 strains of beneficial bacteria, called probiotics. It also doesn’t contain any beneficial yeast. Everyone who is surprised by the term beneficial yeasts should know that such yeasts exist and they are very helpful for the health (they can keep pathogenic yeasts in the gut such as Candida at bay).
A traditional yogurt starter contains these strains of probiotics: Bifidobacterium lactis, Lactobacillus acidophilus, Lactobacillus bulgaricus, and Streptococcus thermophilus. Ironically, the popular Greek yogurt is the least beneficial of all yogurts because it only contains Lactobacillus bulgaricus and Streptococcus thermophilus. Another flaw of traditional yogurt is that the probiotic strains do not colonize the gut. Instead of that, they just pass through, and this requires a permanent intake in order to maintain the same health benefit.
According to Jordin Rubin, the author of Restoring Your Digestive Health, people who suffer from autoimmune diseases can aggravate the symptoms if they consume more than two cups of yogurt that contains Streptococcus thermophilus. In addition to this, Mr. Rubin claims that Streptococcus thermophilus can cause a shift in the immune function known as a Th2-dominated immune system. People with Th2-mediated immune systems are less resistant to allergies and other illnesses.
The List of Beneficial Microbes in Kefir
The strains of Milk kefir colonize the intestinal tract and they don’t pass through with limited effects. They attack and destroy the pathogens in the intestines easily.
According to the Journal Food Microbiology, this is the list of the typical strains of probiotics and beneficial yeasts in properly fermented kefir:
· Lactobacillus acidophilus
· Lactobacillus brevis
· Lactobacillus casei
· Lactobacillus delbrueckii subsp. bulgaricus
· Lactobacillus delbrueckii subsp. delbrueckii
· Lactobacillus delbrueckii subsp. lactis
· Lactobacillus helveticus
· Lactobacillus keﬁranofaciens subsp. keﬁranofaciens
· Lactobacillus keﬁri
· Lactobacillus paracasei subsp. paracasei
· Lactobacillus plantarum
· Lactobacillus rhamnosus
· Lactobacillus sake
· Lactococcus lactis subsp. cremoris
· Lactococcus lactis subsp. lactis
· Lactococcus lactis
· Leuconostoc mesenteroides subsp. cremoris
· Leuconostoc mesenteroides subsp. dextranicum
· Leuconostoc mesenteroides subsp. mesenteroides
· Pseudomonas fluorescens
· Pseudomonas putida
· Streptococcus thermophilus
· Candida humilis (yeast)
· Kazachstania unispora (yeast)
· Kazachstania exigua (yeast)
· Kluyveromyces siamensis (yeast)
· Kluyveromyces lactis (yeast)
· Kluyveromyces marxianus (yeast)
· Saccharomyces cerevisiae (yeast)
· Saccharomyces martiniae (yeast)
· Saccharomyces unisporus (yeast)
In addition, due to the higher potency of kefir, you can drink less than 2 cups daily (recommended by Jordin Rubin above) if you are sensitive to the Streptococcus thermophilus probiotic strain.