Evidence-based nutrition, in plain English — every entry sourced from clinical research.
A fermented milk drink with a far more diverse probiotic profile than yogurt. A landmark Stanford trial found fermented foods like kefir increased microbiome diversity and lowered inflammation markers.
Ten weeks of a diet high in fermented foods (yogurt, kefir, kimchi) increased gut microbiome diversity and decreased 19 inflammatory markers.
Read the study →
| Total Fat | 3 g |
|---|---|
| Saturated Fat | 1.8 g |
| Sodium | 40 mg |
| Potassium | 164 mg |
| Total Carbohydrate | 4.6 g |
| Dietary Fiber | 0 g |
| Total Sugars | 4.6 g |
| Protein | 3.3 g |