Kefir, Probiotics, and Gut Microbial Balance
The intestine is not merely a conduit for food; it is a complex ecosystem inhabited by over 100 trillion microorganisms, chiefly in the small and large intestine. This microbial community plays a pivotal role in digestion, nutrient absorption, and the regulation of up to 70% of the body's immune system. The balance of this community — known as eubiosis — is the foundation of sustainable health.
When this balance is disrupted, a condition called dysbiosis can lead to bloating, constipation, diarrhea, or even chronic inflammation, affecting both body and mind. Supplementing with probiotics has become a natural approach to restoring this equilibrium.
Kefir is a fermented drink distinguished by being not merely a probiotic source but a symbiotic microbial ecosystem. Using heritage tibicos grains, a 24-hour double fermentation yields a depth of quality beyond ordinary fermentation.
36 Strains of Probiotics You Can Drink Every Day
Our kefir contains a diverse array of 36 strains, including Lactobacillus, Bifidobacterium, Streptococcus, Saccharomyces, and Kefiranofaciens. Each strain plays a specific role: Lactobacillus helps inhibit pathogens in the gut; Bifidobacterium supports carbohydrate digestion and strengthens the intestinal barrier.
The probiotic concentration is approximately 12 billion CFU per milliliter — a stable, verified value representing the density of live microorganisms per unit volume, not a calculation based on the 280 mL bottle. This ensures that with every serving, you receive a sufficient number of live microorganisms to reach the intestine.
The product's pH of 4.32 is optimal for microbial survival through gastric acidity, enabling the microorganisms to travel effectively to the large intestine without being fully destroyed.
Subtle Nutritional Value
Each 280 mL bottle contains only 2.1 grams of sugar. This is the result of the deep double fermentation, during which the microorganisms consume nearly all the glucose and fructose. It is therefore suitable for those managing blood sugar levels or maintaining body composition.
The 24-hour double fermentation not only reduces sugar but also stimulates the production of short-chain fatty acids (acetic, lactic, propionic), which are vital energy sources for colon cells and help reduce gastrointestinal inflammation.
Our kefir is more than a drink — it is part of a living health culture. It is available in a variety of flavors — Original, Sakura, Yuzu, Matcha, and Thai Herb — that reflect both Thai and Japanese traditions.
A Living Culture of Drinking
Drinking kefir is not mere consumption; it is the cultivation of a habit in harmony with nature. The lengthy fermentation process embodies respect for natural processes, and drinking it daily is a practice of mindful, ongoing self-care.
We produce our kefir in Nonthaburi, blending Japanese simplicity with the warmth of Thai culture under the concept of Neo-Wabi Bio-Lab — a philosophy centered on balance, simplicity, and naturalness.
A subscription allows you to receive kefir every week, with a 15% discount, making the daily intake of probiotics easy and sustainable.
Begin the ritual
