FAQs


KEFIR

Q: Is Dairy good or bad for you? 

A: Dairy products are good sources of Calcium, Protein, Vitamins (A, D, B1, B2, B6, B12, K2), Potassium, Phosphorus, Selenium, Zinc and Magnesium. In addition, pasture raised dairy products have Omega-3 and Conjugated Linoleic Acid. However, not all dairy products are created equal. In fact, It is important to chose the minimally processed (eg. Whole Milk). Reduced fat or fat-free dairy products are deprived from most of their benefits and in most cases are highly processed and contain high amounts of sugar.

 

Q: What are Probiotics?

A: Probiotics are part of a larger system called microbiome. Surprisingly, the majority of the cells in our body are not human, those are the bacteria cells. There are 1,000 Trillion of them to 10 Trillion of you. Hence, those are the majority that controls our body and the life we experience on a daily basis. It influences our weight, immune system, mental health, and even our choice of partner. Latest research argues that so many of our modern diseases—obesity, autism, mental illness, digestive disorders, allergies, autoimmune afflictions, and even cancer—have their root in our failure to maintain the healthy microbiome. Unlike our human cells, we can change our microbes for the better. Probiotics are key for that. 

 

Q: What is Kefir? 

A: Kefir has been originated over 2,000 years ago and has been renowned for its health and longevity properties. Recently, Kefir had became a rage in the natural health community for its benefits on digestion and gut health. The consistency is similar to that of drinkable yogurt but it’s at least 10x more concentrated on probiotics. Unfortunately, not all Kefir are created equal and it requires not only the high quality ingredients but also a professional understanding of microbiology to craft a high quality product that would result in its renowned health benefits. 

 

Q: What are the differences between Yogurt and Kefir? 

A: The standard industrial yogurt bacteria strains are created to grow well in milk, but don’t survive inside the human gut. Yet, professional probiotic strains do find home in our microbiome. The probiotics will work in harmony acting as a shield against the most common disease, improve digestion and promote brain functionality.

 

Q: What is the difference between Dairy Kefir and Alternatives?

A: The main probiotic strains are Lactobacillus and Bifidobacterium. As you can understand from the word Lacto - the most natural environment for probiotics to thrive is milk. They consume lactose and produce lactic acid (enzyme). Hence, kefir is virtually lactose-free and contains enzymes that helps to break down the lactose even further. However, many kefir alternatives contain large amounts of sugar as there is no lactose to ferment the Lactobacteria.


KEFIR LAB PROBIOTICS

Q: What type of milk do you use? 

A: We use the highest quality milk we find locally. It is Organic Pasture Raised Milk from our Californian friends in Straus Family Creamery. 

 

Q: Which Probiotic Strains are present in your Kefir? 

A: We carefully select each probiotic strain one by one creating a custom blend of the most important probiotics for our gut. In our Kefir we have 24 Live and Active Probiotic Strains:

BIFIDOBACTERIUM: LACTIS(4), INFANTIS. LACTOBACILLUS: DELBRUECKII (2), ACIDOPHILUS (3), CASEI (2), PLANTARUM, PARACASEI, RHAMNOSUS (3), BREVIS. LACTOCOCCUS: LACTIS (4). STREPTOCOCCUS: THERMOPHILLUS. LEUCONOSTOC: MESENTEROIDES.

 

Q: Which Probiotic Strains are present in your Probiotic Shots? 

A: We have an option of vegan and original probiotic strains creating a custom blend of the most important probiotics for our gut. In our shots we have 52 Live and Active Probiotic Strains:

BIFIDOBACTERIUM: BIFIDUM (3), LACTIS (5), ANIMALIS, BREVE (2), LONGUM (3), INFANTIS (2). LACTOBACILLUS: REUTERI, DELBRUECKII (2), SALVARIUS, GASSERI, ACIDOPHILUS (4), CASEI (2), PLANTARUM (3), PARACASEI (2), RHAMNOSUS (9), FERMENTUM, BULGARICUS, HALVETICUS (2), BREVIS. LACTOCOCCUS: LACTIS (4). STREPTOCOCCUS: THERMOPHILLUS. LEUCONOSTOC: MESENTEROIDES.

 

Q: Where do your probiotics come from? 

A: Our probiotics come from France, Austria, Switzerland & Germany.

 

Q: How is your Kefir fermented? 

A: Our Kefir is fermented in a completely sterilized contamination-free laboratory using the art of quality and healthy food and the science of microbiome. We practice small-batch slow fermentation approach and culture our Kefir at low temperature and for longer time than the conventional Kefir companies on the market. We let probiotics grow at their own pace without rushing them by applying higher heat. This result in a high-quality fermentation and thinner drinkable product.

 

Q: How do you reach such high probiotic amount compared to other Kefir companies on the market? 

A: Kefir Lab has at least 10x the probiotic amount than most Kefir companies currently on the market. The secret is the professional scientific approach in the selection of probiotic strains and the best environment to grow them. In addition, we use a combination of typical kefir strains as well as more functional professional strains that yield significantly higher probiotic count. Needless to say that we use a custom probiotic blend that no other company on the market has.

 

Q: Isn’t Trillion of Probiotics too much to take?

A: Yes! Trillion of probiotics are a lot to take! Yet, considering all the health benefits probiotics has to offer, why not? Jokes aside, probiotics are highly functional but are not considered as medicine. As with all natural organisms, consuming a little will not yield any substantial health benefits. If we want to achieve noticeable results we need to amplify the bacteria count as well. In the reality, some probiotics will get lost before reaching the gut. Hence, If we want to achieve the functional benefits - the more there are the higher the chances!

 

Q: How much sugar there is in your Kefir?

A: It’s completely against our values to add any sugar to our products. Hence, speaking of added sugar there is none! Yet, there is some naturally occurring sugar from milk which by the end of the fermentation mostly turns into enzymes.

 

Q: How long does the Kefir last after opening? 

A: Probiotics are living organisms. We recommend consuming the product within 3-5 days of opening.

 

Q: Does your Kefir contain any Preservatives, Thickeners or not-natural ingredients? 

A: Eating real is the core value and founding principle of our company because WE ARE WHAT WE EAT, so absolutely not! Our Kefir contain only the most natural ingredients the way the nature intended them. It’s minimally processed and REAL!

 

Q: Why the shelf-life is only 90 days compared to an average of 6 months of other brands?

A: Real products don’t stay fresh for months! We created our kefir to deliver its maximum benefits. The probiotics in our Kefir are live and active and they continue to replicate at a slower rate even after the product is bottled. We do not add any stabilizers as it will greatly compromise the quality of the product.


HEALTH

Q: If I am lactose intolerant, can I drink Kefir? 

A: Although we recommend consulting with your doctor, in most cases lactose intolerant people can drink kefir. During the fermentation most of milk’s lactose turns into the enzymes. It means not only that there is virtually no lactose, there are even the enzymes that will help you to digest lactose better in the long run. 

 

Q: Is Kefir gluten free? 

A: Yes

 

Q: Could you please tell me more about the gut-brain connection and why it is so important to keep our microbiome healthy and strong?

A: Gut-brain connection revolutionized medicine's understanding of the direct link between the gut microbiota to your digestion, mood, health and even the way you think. We have the second brain called the enteric nervous system (ENS) which consists of more than 100 million nerve cells and located in our gut. Scientists now have a new approach to treating depression and anxiety by changing the gut’s microbiota.


CONSUMPTION & NUTRITION

Q: How much Kefir can I drink every day? 

A: The recommended serving is 1 cup. But in the reality you can’t go wrong drinking too much of a good thing!

 

Q: Can I bake or cook with Kefir?

A: You can cook with Kefir. It will help to digest the proteins and complex carbohydrates better and absorb most nutrients from food. Keep in mind that big portion of probiotics would be lost after cooking, but when you have Trillions of it you sure to get some anyway!

 

Q: Is It better drink Kefir in the morning or evening? 

A: Kefir consists of both Lactobacillus and Bifidobacterium. According to research in the morning we get the most of the Lactobacillus and in the evening we get the most of the Bifidobacterium. Hence, both morning and evening has it’s benefits and if you really want to get the most of it - drink both morning and evening!


SUSTAINABILITY

Q: Why did you switch from Glass Bottles to PET1?

A: We constantly look for ways to be a better business for the world we are living in. 

Hence, we made a tough decision to switch from glass bottles to BPA - Free and Highly Recyclable PET1 plastic bottles. We want to be fully transparent with our customers and share all our major decisions. 

While it was ideal at the smaller scale, back when we started at farmers markets and local stores in the Bay Area, it wasn't as effective and sustainable when we scaled. 

Producing, transporting and recycling glass is CO2 intensive. In addition, the enormous amounts of hot water waste to sanitize bottles before use wasn’t at all sustainable for the citizens of beautiful California, where the water is scarce. 

Because we are perfectionists, when it comes to health we have absolutely no compromises. That is why we switched to special IMS Dairy Certified Bottles which account to only 10% of all PET1 bottles on the market. These are made special for dairy use and are certified not to leach any chemicals. We made sure you won’t feel any difference vs. glass (except for the lighter grocery bag and lower price!). 

We believe in saving the water and carbon emissions and encouraging our Probiotic Fans to recycle the bottles.

 

Q: What about the impact of dairy on the CO2?

A: We care about the environment and source our product only from like minded businesses. 

Our Milk comes from our friends at Straus Creamery - the pioneers of sustainable dairy farming. They employ Water Conservation, Carbon-Free energy and Biodiverse farming. Albert Straus is an inventor who continually improves the lives of Californian dairy farmers and protects the local soil. As a business we believe that we are voting with our dollars and choose to support quality local dairy products among all.