Kefir is a fermented milk drink containing 30-50 unique microbial species (far more diverse than yogurt's 2-3). Contains: Lactobacillus kefiri (unique to kefir), kefiran (anti-inflammatory polysaccharide), and bacteriocins (antimicrobial peptides). A 2015 meta-analysis found kefir improved lactose digestion, bone density markers, and lipid profiles. Kefir grains also produce vitamin K2 (MK-7) during fermentation. Water kefir is the dairy-free alternative. The microbial diversity is kefir's unique advantage over commercial probiotics. --- *Reviewed by the Dose AI Research Team and Clinical Advisory Board* *Last updated: 2026-04-06*
Reviewed by the Scan Dose Research Team and Clinical Advisory Board | Last updated:
Not medical advice. Based on published clinical research and systematic reviews.