What is Kefir? The Medium of Internal Body Care
Kefir is not merely a fermented drink; it is the product of a complex microbial ecosystem, born from a continuous fermentation with heritage tibicos grains over two 24-hour cycles. This process does more than convert sugar into lactic acid—it creates an environment where beneficial microorganisms thrive. Our kefir, produced in Nonthaburi, comes in 280 ml bottles with a pH of 4.32—a level that ensures probiotic stability while maintaining a gentle, palatable taste.
Caring for the body from within is not a new idea, but a return to what was once overlooked: the gut, the center of the immune system, metabolism, and even mental health. The gut microbiota, comprising over 100 trillion microorganisms, plays a role in digestion, vitamin synthesis, and inflammation control. Kefir is therefore not just a drink, but part of a subtle and sustainable culture of body care.
The Diversity of Microorganisms in Kefir
Kefir contains 36 strains of beneficial microorganisms, including bacteria and yeasts such as Lactobacillus, Bifidobacterium, Streptococcus, Saccharomyces, and Kefiranofaciens. Each has a specific role. For example, Lactobacillus kefiranofaciens, a strain unique to kefir, produces antifungal compounds and strengthens the intestinal barrier. These microorganisms work in harmony, not only competing with harmful microbes but also conditioning the gut environment to support beneficial ones.
The probiotic concentration is ~12 billion CFU/ml—a high, consistent value measured under tightly controlled fermentation conditions. This CFU is a measure of density per unit volume, not a calculation based on the 280 ml bottle, reflecting the quality and consistency of the fermentation process.
The Unique Fermentation Process
The double fermentation over 24 hours is not merely for flavor; it is a strategy to allow every strain to proliferate fully. The first cycle accelerates sugar breakdown and acid production; the second cycle enriches the diversity of bioactive compounds such as amino acids, B-complex vitamins, and antioxidants. All this occurs within a single bottle, without any added chemicals, making kefir nutritionally dense and safe for daily consumption.
The heritage tibicos grains used as the origin of this kefir have been passed down for generations. They are resilient to repeated fermentation and maintain microbial balance even in changing environments. This process is not only sustainable but also aligns with the Neo-Wabi Bio-Lab philosophy, blending Japanese simplicity with Thai warmth.
Kefir in Daily Life
Kefir need not be complicated. Its flavors range from the mild tang of Original to Sakura, Yuzu, Matcha, and Thai Herb, each blending the distinctive aromas of Thai ingredients. Every bottle contains just 2.1 grams of sugar—lower than typical fermented drinks—and is suitable for those mindful of health without sacrificing taste.
Drinking kefir daily is more than adding probiotics; it is building a habit aligned with the body's natural rhythm. With daily consumption, the body receives a continuous supply of live microorganisms, helping to fortify the intestinal barrier and potentially supporting better digestion. While not a cure for any disease, it is a long-term investment in genuine health.