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Kefir:
A set of bacteria for preparation KEFIR from milk, also plant milk
Contains cultures of bacteria:
Lactococcus lactis subsp.
Lactobacillus subsp.
Leuconostos subsp.
Streptococcus thermophilus
Typical yeast and microflora of kefir
Does not contain any GMO components.
Does not contain the sugar, food thickeners and chemical additives
Recommended:
-as support weight loss
- As an adjunct treatment in detox
- Disorders of metabolism
- For athletes (alternating with yogurt + L)
- Indigestion, heartburn, flatulence, intestinal disorders
- Constipation
- Chronic diseases and allergies (alternating with yogurt + L)
- The tendency to mycosis
- To strengthen the resistance (alternating with yogurt + L)
Traditional product of sour milk and a refreshing drink in the next lactic acid fermentation takes place a slight growth of CO2. Because the bacteria break down lactose, the product can be consumed by people with lactose intolerance.
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