Kefir benefits
Kefir is a fermented milk drink containing live cultures and key nutrients such as calcium and protein. It is commonly included as part of a balanced diet, with calcium supporting normal digestive enzyme function and fermentation helping reduce lactose content.
How Kefir Works
Kefir is produced by fermenting milk with kefir grains — a living culture of bacteria and yeast. This creates a fermented food containing live cultures and a range of nutrients.
- Learn more about kefir → What is kefir
Digestive Function
Kefir is often included in diets that focus on digestive health.
It is a source of calcium, which contributes to the normal function of digestive enzymes. Digestive enzymes help break down food so nutrients can be absorbed and used by the body.
As a fermented food, kefir is commonly consumed alongside other foods that form part of a varied diet.
Read more → Is kefir good for IBS?
Nutrient Support
Kefir contains a range of nutrients that play recognised roles in the body.
Chuckling Goat kefir is a source of:
- Calcium – contributes to normal muscle function, neurotransmission, digestive enzyme function, and the maintenance of bones and teeth
- Phosphorus – contributes to normal energy metabolism and the maintenance of bones and teeth
- Potassium – supports normal nervous system and muscle function, and helps maintain normal blood pressure
- Iodine – contributes to normal cognitive function, nervous system function, and thyroid hormone production
- Protein – contributes to the growth and maintenance of muscle mass and bones
- Linoleic acid and alpha-linolenic acid (ALA) – help maintain normal blood cholesterol levels
- Vitamin B12 (in Kefir Light) – contributes to normal energy-yielding metabolism, nervous system function, and red blood cell formation
Why kefir is good for you?
Our kefir contains 27 different strains of live and active cultures. Each bottle contains billions of these cultures, which go on to populate your microbiome.
Testing was done independently by Atlas Biomed, CABI (Centre for Agriculture and Bioscience International) and Aberystwyth University, and the following diverse range of naturally occurring live cultures were found:
- Acetobacter fabarum
- Acetobacter lovaniensis
- Acetobacter spp.
- Dipodascus geotrichum
- Enterococcus durans
- Issatchenkia orientalis
- Khazachstania exigua
- Khazachstania unispora
- Kluyveromyces lactis
- Kluyveromyces marxianus
- Lactobacillus diolivorans
- Lactobacillus helveticus
- Lactobacillus kefiranofaciens
- Lactobacillus kefiri
- Lactobacillus otakiensis
- Lactobacillus parabuchneri
- Lactobacillus paracasei
- Lactobacillus parakefiri
- Lactobacillus plantarum
- Lactobacillus sunkii
- Lactobacillus ultunensis
- Lactococcus lactis
- Leuconostoc garlicum
- Leuconostoc lactis
- Pichia fermentans
- Saccharomyces exiguus
- Saccobolus spp.
Microbiome & Fermented Foods
The gut contains a complex community of microorganisms, often referred to as the microbiome. Diet plays a role in shaping this environment, and fermented foods are commonly included as part of a varied diet.
Kefir is one of several fermented foods people choose to include alongside yoghurt, kimchi and sauerkraut.
Is Kefir Easy to Digest?
Kefir is naturally lower in lactose than regular milk due to the fermentation process.
During fermentation, microorganisms break down much of the lactose in the milk. Goat’s milk also naturally contains slightly less lactose than cow’s milk.
This means kefir is often better tolerated than regular milk, although individual tolerance can vary.
Learn more → Does kefir contain lactose?
How to choose kefir?
When selecting kefir, some people look for:
- Products made using real kefir grains
- Traditional fermentation methods
- Minimal or no added sugars or flavourings
These factors can influence how kefir is produced and its overall characteristics.
👉 Explore traditionally fermented kefir → goat’s milk kefir made with live grains
