KEFIR

How it scored 90 / 100

Nutrition snapshot

Ingredients 12 listed

• 1 Whole Milk
  Unmodified cow's milk containing approximately 3.25% milkfat with naturally occurring proteins, lactose, vitamins, and minerals.
  Low
• 2 Liver
  Organ meat (e.g., beef, chicken, pork liver), the body's primary metabolic organ.
  Moderate
• 3 Microbial Culture
  Live or active cultures of bacteria/fungi used for fermentation (e.g., Lactobacillus, Streptococcus thermophilus, Bifidobacterium).
  Low
• 4 Streptococcus Thermophilus
  A lactic acid bacterium used as a starter culture in fermented dairy products such as yogurt and certain cheeses.
  Safe
• 5 Lactobacillus Bulgaricus
  Lactic-acid bacterium (Lactobacillus delbrueckii subsp. bulgaricus) used as a starter culture.
  Safe
• 6 Lactobacillus Rhamnosus
  Probiotic lactic acid bacterium used in fermented foods and supplements.
  Safe
• 7 Lactobacillus Casei
  A species of lactic acid bacteria used as a probiotic and starter culture.
  Safe
• 8 Lactobacillus Lactis
  Lactic acid bacterium (correctly Lactococcus lactis); a starter culture used in fermented dairy and many other foods.
  Safe
• 9 leuconostoc cremoris —
• 10 Bifidobacterium Lactis
  Probiotic species Bifidobacterium animalis subsp. lactis; gut-resident bacterium used in supplements and fermented foods.
  Low
• 11 Cream
  The fat-rich liquid separated from milk. FDA standards of identity (21 CFR 131.150 / 131.155 / 131.157) classify by milkfat content: heavy c…
  Safe
• 12 Lactobacillus Acidophilus
  Probiotic lactic-acid bacterium used as a starter culture and live probiotic.
  Safe