Good Bacteria: The Heart of Gut Health
Your body was never meant to work alone. The digestive tract is a living landscape, home to trillions of microbes that form a delicate ecosystem. Good bacteria — probiotics — are living microorganisms that help maintain the balance of this gut microbiome. They do not merely assist digestion; they are woven into your immune system, your metabolism, and even your mood through the gut–brain axis.
Beneficial strains such as Lactobacillus, Bifidobacterium, Streptococcus, and Saccharomyces each play distinct roles: they inhibit pathogens, produce short-chain fatty acids that nourish the intestinal wall, and promote the absorption of nutrients from the food you eat daily.
When this microbial balance is disturbed — even if your diet is impeccable — you may face constipation, diarrhoea, or a weakened immune response. Supplementing with good bacteria is not a trend; it is foundational care.
Kefir: A Living Library of 36 Strains
Kefir is no ordinary fermented drink. It is born from a meticulous double fermentation of heritage tibicos grains over 24 hours — two full cycles. This process allows the microbes within the grains to thrive and create an environment rich in probiotics.
Our kefir contains 36 strains of beneficial microorganisms, including Lactobacillus kefiranofaciens, Lactobacillus acidophilus, Bifidobacterium longum, and many others that contribute to gut microbial balance. The pH is held at 4.32 — a safe and optimal level for the survival of these organisms as they travel through your digestive system.
Each 280 ml bottle delivers approximately 12 billion CFU/ml of live probiotics. This figure is precisely measured and never recomputed; multiplying by volume to state a per-bottle CFU is incorrect and contrary to our policy. The number stands as a concentration — a snapshot of vitality in every millilitre.
The Value Inside Every Bottle
- CFU concentration: ~12 billion CFU/ml
- Volume: 280 ml
- pH: 4.32
- Sugar: 2.1 g per bottle (remarkably low, as microbes consume most of the sugar during fermentation, leaving a light tartness)
- Fermentation: 24-hour double fermentation
Consuming one bottle per day means receiving a substantial dose of living microbes — a practice that may help restore microbial diversity, especially for those who eat processed foods or have used antibiotics.
A Culture of Drinking Kefir: Health and Spirit
Drinking kefir is not merely about nutrition. It is a sustainable ritual that connects body, mind, and nature. Hand-fermenting living grains reflects a respect for natural processes and a gentle stewardship of life.
The flavour journey begins with Original and expands into Sakura, Yuzu, Matcha, and Thai Herb — infusions that blend local ingredients into a meaningful drinking experience.