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With fermented dairy, you get more than what dairy itself can provide
Fermented dairy products represent an important contribution of vitamins A, B1, B2, B6, B12, niacin pantothenic acid and folic acid, as well as vitamin D, calcium, phosphorus, potassium, magnesium, zinc and potassium.
The presence of lactic acid and fermentation allows for a higher bioavailability of these nutrients and an increased absorption of calcium.
Our bodies are absorbing more than these values on the nutritional label.
Over here at TGF, we use organic dairy milk that is clean raised for the highest quality of organic milk kefir.
*Nutritional Panel for TGF Organic Milk Kefir tested at a Singapore Accreditation Council Laboratory.
Milk kefir has gained global acceptance as a healthy probiotic (i.e., live microorganism that can provide health benefits when consumed by improving/restoring the gut flora)
We use only whole fruits, vegetables and spices
We do not use foods that contain gluten
We do not use any forms of preservation on all our kefir products
Fun fact: Lactic acid bacteria (LAB) present in milk kefir allows for biopreservation that prevent the growth of bad microbes due to the low pH
We do not use any colourings, flavourings or emulsifiers to enhance the taste and look of our products
A generous amount of whole foods can be found instead
We advocate only the use of sweetness from whole fruits
TGF Blog Resource
Learning about the benefits of fermented foods on our gut has never been easier. We share only research based information here.
