After this last article on ikivuguto, I have been receiving a lot of questions about the difference between the three. In this post I attempt to explain exactly that, as well as include some links to recipes and techniques to make it yourself.
Fermented foods have been a part of human diets for centuries and have become increasingly popular due to their health benefits. Kefir, ikivuguto, and yogurt are all fermented dairy products that offer numerous health benefits. In this blog post, we’ll explore the differences between these three products and their health benefits.
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Kefir
Kefir is a fermented dairy product made by adding kefir grains, which are a combination of yeast and bacteria, to milk. Kefir grains are not actually grains but rather a combination of bacteria and yeast that look like small clumps of cauliflower. The kefir grains ferment the milk, resulting in a tangy, slightly carbonated beverage that is rich in probiotics.
Kefir is a rich source of probiotics, which are beneficial bacteria that live in the gut and help to maintain a healthy digestive system. Probiotics have been linked to a variety of health benefits, including improved digestion, immune function, and mental health. Kefir is also a good source of calcium, vitamin K, and phosphorus, which are all important for bone health.
Some studies have suggested that kefir may have anticancer properties due to its ability to strengthen the immune system and reduce inflammation. Additionally, kefir has been shown to have antimicrobial properties and may help to fight against harmful bacteria in the gut.
Make Kefir in your own home by following the link.
Ikivuguto
Ikivuguto is a traditional fermented dairy product from Rwanda that is similar to kefir. It is made by fermenting milk with a combination of bacteria and yeast. Unlike kefir, which is made using kefir grains, ikivuguto is made using a specific bacterial culture.
Like kefir, ikivuguto is rich in probiotics and has been shown to have numerous health benefits. In one study, consuming ikivuguto was associated with a reduced risk of hypertension and improved blood lipid profiles. Another study found that consuming ikivuguto increased the activity of natural killer cells, which are important for immune function.
Yogurt
Yogurt is a fermented dairy product that is made by adding specific strains of bacteria, usually Lactobacillus bulgaricus and Streptococcus thermophilus, to milk. The bacteria ferment the lactose in the milk, producing lactic acid, which gives yogurt its tangy taste and thick texture.
Yogurt is a good source of probiotics and has been shown to have numerous health benefits. Studies have suggested that consuming yogurt may help to improve digestion, boost immune function, and even reduce the risk of certain chronic diseases such as type 2 diabetes.
One of the main benefits of yogurt is its high protein content. A 6-ounce serving of yogurt can contain up to 9 grams of protein, making it a great option for those looking to increase their protein intake. Yogurt is also a good source of calcium, vitamin B12, and potassium.
Make your own at home buy following this Yogurt recipe.
So there you have it, kefir, ikivuguto, and yogurt are all fermented dairy products that offer numerous health benefits. Kefir and ikivuguto are rich sources of probiotics, which are important for gut health and immune function. Yogurt is also a good source of probiotics and is high in protein, making it a great option for those looking to increase their protein intake. All three of these products are excellent additions to a healthy diet.
Give it a go Kigali!
References:
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Leite AM, et al. Microbiological, technological and therapeutic properties of kefir: a natural probiotic beverage. Braz J Microbiol. 2013;44(2):341-349. doi:10.1590/S1517-83822013000200001
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Uwamahoro JC, et al. Antihypertensive and antioxidant