Of course, the best kefir and yogurt in the world is made of whole-fat raw milk from pastured animals. Both kefir and yogurt are wonderful sources of enzymes, probiotics and nutrition. People who are lactose intolerant can most often tolerate cultured dairy–especially if it is from raw milk, as the lactose is nearly gone.
However, kefir has some benefits that yogurt lacks. The beneficial bacteria in kefir will colonize better in the intestinal tract where that of yogurt tends to move through the system. Also, kefir has a beneficial yeasts that eat candida such as Saccharomyces Kefir and Torula Kefir, which help balance the intestinal flora by penetrating the mucosal lining. They form a virtual SWAT team that housecleans and helps strengthen the intestines. Kefir is therefore an incredible partner in overcoming compromised gut flora.
Kefir’s active yeast and bacteria may provide more nutritive value than yogurt by helping digest the foods that you eat and by keeping the colon environment clean and healthy. The curd size of Kefir is smaller than yogurt, so it’s also easier to digest
It’s very easy to make your own yogurt and kefir with a good source of whole raw milk–see www.realmilk.com. If you cannot obtain that, you can use a high quality whole organic milk–preferably unhomogenized. You can obtain fantastic cultures from www.bodyecology.com. Just follow the instructions on the package. Our book, Performance without Pain, has recipes as well.
For more information on a healing diet and nutrient-dense foods, see www.performancewithoutpain.com.
Best in health,
Kathryne Pirtle