As one of the most popular fermented dairy products, yogurt is pretty ubiquitous in our homes and our grocery stores. With its inherent bacterial cultures, many people think that a daily dose of yogurt is the same as taking a probiotic. 

While we are never here to disparage the consumption of fermented foods, we are here to dispel some myths.

“Is drinkable Bio-K+ the same as a yogurt?”

The answer to that is no.

Yes, both drinkable Bio-K+ and yogurt undergo a fermentation process. Yes, both drinkable Bio-K+ and yogurt have a mildly tart taste, and yes, both can be a great way to start your day (or make an appearance in your morning smoothie), but that is about where the similarities end.

What is Yogurt?

Yogurt is a fermented milk traditionally regional to South Eastern Europe, Turkey and the Middle East, although its preparation and consumption spread via the travels of nomadic people.

While the yogurts of the past may have been fermented with complex communities of bacteria, today’s yogurts are fermented using the cultures Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus.

As previously mentioned, yogurt has become pretty ubiquitous in western culture. Just a trip down the dairy aisle is enough to make your head spin. There you will find everything from ‘fat-free’, to ‘dessert’ to ‘Greek-style’ yogurts and promises of increased regularity, added fibre, and immune support.

These claims may seem alluring (either to your taste buds or healthy-living sensibilities) but the majority of yogurts you find on the market are loaded with sugars, sweeteners, artificial flavours, colours, or fillers designed to make them thicker or creamier. 

Probiotic content also varies wildly. While all yogurts have bacteria, not all are designed to act as probiotics. Some yogurts own this – you won’t find them listing their colony forming units (aka CFUs a measure of active bacteria) or making health claims around improved digestive health. Other’s try to hang their hat on their bacteria cultures and what they can do for your health. Ultimately, however, they are a yogurt first and foremost and don't live up to the potency of a 100% probiotic product.

Understanding Drinkable Bio-K+ 

Bio-K+ is a 100% probiotic. It was created with the purpose to improve the health of your microbiome.

The three unique strains of bacteria you find in every bottle (L. acidophilus CL1285^®, L. casei LBC80R^® and L. rhamnosus CLR2^®) have been clinically proven to work synergistically together to create a healthy environment for good bacteria to grow, keep populations of bad bacteria in check, and support both gut integrity and your immune system.

What’s unique about Bio-K+ is that for over 20 years, we have been perfecting the art of fermentation. So not only are you getting 50 billion CFU in each bottle (that’s the equivalent to eating 50 yogurts!) you can consume it in a delicious, drinkable dairy or non-dairy format.

Bio-K+ Probiotic Guarantee

Eating yogurt can definitely be a part of your healthy diet. But ultimately it is not the same as consuming a probiotic. If you are looking to maintain your immune system and digestive health, support chronic digestive issues, or restore balance to your gut after a round of antibiotics, illness, or an acute digestive flare-up, you need the assurance that comes with a research-proven probiotic.

Every bottle of drinkable Bio-K+ has proven track record to improve the health of your microbiome. We have done the research, not just on each of our unique bacteria strains, but on the finished product, so we know that the bacteria are working synergistically together and can survive the harsh conditions of your digestive tract. We also guarantee 50 billion bacteria to the time of expiry (not manufacture) so you can feel confident in the dose of probiotics you are getting with every sip.

If you’re looking to stock up on Bio-K+, head to our store locator. For more information on Bio-K+, probiotics and digestive health, contact us, find us on Facebook and Instagram or join our community.

Reference

Katz, S. The Art of Fermentation. Chelsea Green Publishing. 2012.