The benefits of yogurt are many and varied, and while this doesn’t necessarily apply to the commercial variety which is pasteurized (heat-treated, to provide longer shelf life) and packed full of sugar, cultured yogurt is delicious and nutritious!
Yogurt is a fermented milk
product created with “yogurt cultures”. During fermentation, the lactose (sugar
in the milk) is turned into lactic acid. This gives yogurt its tangy taste and
While yogurt doesn’t contain as many probiotics as milk kefir, it does contain plenty. These include;
yogurt commonly contains approximately 60 million CFU (or colony forming units)
per gram. Some probiotic yogurts roughly reach 1 billion CFUs per serving.
Yogurt is rich in nutrients and minerals, and depending
on the culture used contains;
Yogurt can also be tolerated by some lactose intolerant
individuals, assist in the prevention of osteoporosis and, as with all cultured
foods, can aid with weight loss.
Kefir and yogurt are both cultured milk products.
The main difference is the amounts and strains of probiotics they contain.
Another important difference is that the beneficial bacteria in yogurt
are only transient.
While they most certainly assist in keeping the digestive system in balance, being transient means that these bacteria only remain in the intestines for a short period of time.
Kefir, however contains probiotics which are more likely to colonize the
This means that probiotics provided by kefir establish a colony and multiply and remain in the intestines (or “gut”) for a longer period of time.
As with kefir, there are a variety of benefits of yogurt. Both are beneficial probiotic products and both can play a role in the maintenance of our digestive systems (or “gut”) health.
Yogurt and Kefir provide different beneficial bacteria, nutrients and
minerals, and as we always say here at Gut Instinct, go with what works best