Gut Microbes and Energy Metabolism
Gut health is far more than digestion—it is the epicentre of the body’s entire metabolic system. The microorganisms living in the intestine, collectively known as the microbiome, play a pivotal role in breaking down food, absorbing nutrients, and regulating energy storage. A growing body of research suggests that the balance of these microbes directly influences weight control, even when diet and exercise are consistent.
Kefir made from heritage tibicos grains undergoes a 24-hour double fermentation process that enriches the gut with microbial diversity. It introduces strains that specialise in fermenting dietary fibre and producing short-chain fatty acids (SCFAs)—efficient energy sources that do not promote fat accumulation.
Each 280 ml bottle contains living microorganisms at a concentration of approximately 12 billion CFU per millilitre, a figure verified through rigorous testing. This high density ensures that a single serving delivers enough probiotics to support ongoing microbiome equilibrium.
36 Strains of Unmatched Diversity
Our kefir contains 36 distinct strains, covering both bacteria and yeast, including Lactobacillus, Bifidobacterium, Streptococcus, Saccharomyces, and the unique Kefiranofaciens. Each strain serves a specific purpose: some break down sugars, others produce lactic acid, and many inhibit undesirable microorganisms.
This diversity is key—a gut with a varied microbiome tends to have a more stable metabolism and responds better to food intake. Studies have shown that individuals with stable body weight often possess higher microbial diversity than those who experience weight gain.
The double fermentation process allows each strain to express its full potential. Notably, Kefiranofaciens produces kefiran, a polysaccharide that reinforces the intestinal barrier and may help reduce chronic inflammation.
Balanced pH and Controlled Sugar
The pH of our kefir is maintained at 4.32—an ideal acidity that favours the growth of beneficial bacteria such as Lactobacillus and Bifidobacterium, both of which thrive in mildly acidic environments.
Sugar content is remarkably low: only 2.1 grams per 280 ml bottle. During the 24-hour double fermentation, the microbes consume most of the sugar, leaving a pleasantly tart taste without excessive sweetness. This makes the kefir suitable for those managing blood sugar levels or pursuing sustainable weight loss.
By precisely controlling both pH and sugar, the product remains safe for general consumption while also supporting individuals with insulin sensitivity or metabolic concerns.
A Culture of Gut Care That Starts Simply
Drinking kefir is not merely a probiotic supplement—it is the cultivation of a sustainable habit for gut wellbeing. With flavours ranging from Original, Sakura, Yuzu, Matcha, to Thai Herb, it becomes a daily ritual rather than a chore.
We believe gut care should begin with something both simple and meaningful. Produced transparently in Nonthaburi without preservatives or pasteurisation, our kefir preserves living microorganisms at full potency.