Real products don't stay fresh for months! Kefir Lab created their kefir to deliver maximum benefits.

The probiotics are live and active and continue to replicate at a slower rate even after bottling. The company does not add stabilizers because "it will greatly compromise the quality of the product."

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!

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

It's completely against our values to add any sugar to our products. Hence, speaking of added sugar there is none!

Yet, there are some naturally occurring sugars from milk or coconut milk which by the end of the fermentation mostly turn into enzymes.

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 have their benefits and if you really want to get the most out of it – drink both morning and evening!

You can cook with kefir. It helps support the digestion of proteins and complex carbohydrates and improves nutrient absorption from food.

Keep in mind that a portion of the probiotics will be lost during cooking, but starting with trillions of CFUs means you'll still get meaningful benefits.

People with lactose intolerance can tolerate kefir. Lactose intolerance is a common digestive problem caused by too little production of an enzyme called lactase in the small intestine, which the body needs to digest lactose (milk sugar). Without lactase enzyme, lactose is hard to digest and break down by our gut.

During the fermentation, most of milk's lactose turns into lactase enzyme. The result is a 99% lactose-free kefir with the lactose replaced by lactase enzymes that help you digest the lactose in the long run.

Yes. Kefir is gluten-free. Even though the starter culture is called kefir grain, it doesn't derive from grain, and the gluten content is zero.