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Other research indicated that kefir grains are carbohydrates of bacterial origin produced by lactobacilli from within the matrix, forming sheet-like structures that become a grain.
en.wikipedia.org Kefir contains compounds that have antimutagenic and antioxidant properties in vitro, although it is not established that these compounds have any physiological properties when kefir is consumed.
en.wikipedia.org Variations that thrive in various other liquids exist, and they vary markedly from kefir in both appearance and microbial composition.
en.wikipedia.org The book also discusses some foods that are not, strictly speaking, wild ferments such as miso, yogurt, kefir, and natt.
en.wikipedia.org People with lactose intolerance are able to tolerate kefir, providing the number of live bacteria present in this beverage consumed is high enough (i.e., fermentation has proceeded for adequate time).
en.wikipedia.org