The Kefir is fermented milk similar to yogurt but a ferment produced by different bacteria and yeast mixture. It has qualities as strengthening defenses against infections and make more assimilable other nutrients. Taste a little more acidic than cow.
GUARANTEE: SOHISCERT SA
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Ingredients: Skimmed pasteurized goat's milk and yoghurt bacteria from livestock farming. Expires 40 days.
Nutritional analysis per 100 g: Energy 129 Kj/31 Kcal., Proteins 3,5 g., H.Carbon 4,2 g., Fats 0,05 g.
The Kefir prevents intestinal putrefaction and contributes to the cleansing of the body. In this way, absorption and assimilation of nutrients is more complete and necessary components may be synthesized as vitamin k. They should drink daily, does not alter the digestion and is absorbed quickly into the blood. Yogurt promotes intestinal flora but is a real Kefir regenerating it, so it is very advisable to take it after taking an antibiotic treatment, the intestinal putrefaction Kefir transformed into lactic acid fermentation provides the abundant intestinal lactic acid whose action becomes waste peptones albumin substances that reach the colon.
In el Cantero de Letur, respect and care for raw materials. Preserve their natural qualities. Ensure a healthy product. Not add any additives to modify the original characteristics of the milk, even those permitted by environmental regulations. Monitor that there is no contamination of antibiotics, transgenic or any other which may purchase for feeding animals.