Kombucha has changed my life. It helped improve my digestive system and subsequently cleared my skin. But just when I thought it couldn't get any better than this magical drink, someone told me about kefir. What?! Two drinks that seem to offer similar benefits and start with a "K"—like the Kardashians? I had to know more, so I turned to registered dietitian Shira Lenchewski in Los Angeles to help me decipher the difference between the two.
What is kombucha?
Simply put, kombucha is fermented sweetened tea. Typically, the fermentation is initiated by a combination of beneficial bacteria and yeast (known as SCOBY). The end result is a sour, effervescent tonic, which tastes similar to a pungent sparkling apple cider.
What is kefir?
There are two different types of kefirs: water-based and milk-based. Water kefir is really just a carbohydrate-containing, nondairy liquid (like coconut water) that's been fermented. Milk kefir, on the other hand, is made from goat's milk, cow's milk, sheep's milk and camel's milk (which I've actually tried and I'm not mad at.)
Both water and milk kefirs are loaded with beneficial bacteria but, as would be expected, have different properties. Milk-based kefir is loaded with tryptophan, an amino acid affectionately known as "nature's Prozac," because of how it soothes the nervous system. Milk sugars are broken down during the fermentation process, so kefir naturally contains less lactose than milk, and goat, sheep and camel milk kefirs have even less. Kefir also contains active lactase enzymes, which is why even some people with lactose intolerance digest it with ease.
Are they good for everyone?
The GI tract is one big ecosystem, made up of over 500 diverse bacterial species. And we're finding that the quantity and diversity of beneficial bacteria have a much bigger impact on overall health than the medical community initially presumed. The goal is to make the GI tract an inviting place for beneficial bacteria to settle down and procreate. One of the best ways people can do this is with healthful fermented foods like raw sauerkraut, kimchi, and beverages like kefir and kombucha.
