Kefir is the most potent of all fermented milk products, containing over 30 strains of beneficial micro-organisms.
It is a rich source of Calcium, Protein, and B vitamins, which are made more bio-available due to the fermentation process.
It has potent anti-bacterial properties and can protect against infections from harmful bacteria including Salmonella, H. Pylori and E. Coli. Since most of the Lactose in milk is pre-digested during fermentation, Kefir can usually be tolerated by people who are lactose sensitive.
Made from full cream milk from organically raised, grass fed Indian breeds of cows.