Kefir
Kefir is a fermented milk drink rich in probiotics. It is a well-tolerated source of live cultures with reasonable evidence for digestive benefits (including lactose tolerance), while claims about mood and the gut–brain axis remain preliminary. It is safe for most people.
Too little may be associated with
Less probiotic diversity.
Too much may be associated with
Bloating; dairy intolerance.
Informational only — not medical advice.
Neurotransmitters
Related
Research (5)
- New plant-based kefir fermented beverages as potential source of GABA Scarpelin et al. (2025)
- Combined Metabolomic and NIRS Analyses Reveal Biochemical and Metabolite Changes in Goat Milk Kefir under Different Heat Treatments and Fermentation Times Sánchez-Rodríguez et al. (2024)
- Evaluation of the probiotic, technological, safety attributes, and GABA-producing capacity of microorganisms isolated from Iranian milk kefir beverages Moghimani et al. (2024)
- Potential Probiotic Strains From Milk and Water Kefir Grains in Singapore-Use for Defense Against Enteric Bacterial Pathogens Tan et al. (2022)
- Probiotic Properties, Prebiotic Fermentability, and GABA-Producing Capacity of Microorganisms Isolated from Mexican Milk Kefir Grains: A Clustering Evaluation for Functional Dairy Food Applications Hurtado-Romero et al. (2021)
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