Last update: Sept. 19, 2019
Minimal risk for breastfeeding and infant.
Product which is obtained by fermentation of milk and originated in Caucasus area. It contains a probiotic lactobacilli and a type of yeast (Saccharomyces).
Since the last update we have not found any published data regarding breastfeeding.
During lactation kefir should be consumed moderately as it contains between 0.2 and 2.5% (2.4 to 20 g / L) of alcohol, depending on the type and amount of sugar added and time period of fermentation.
Widely used in many cultures for thousands of years. Given its lack of toxicity, moderate consumption during lactation would have little or no risk.
Suggestions made at e-lactancia are done by APILAM´s pediatricians and pharmacists, and are based on updated scientific publications.
It is not intended to replace the relationship you have with your doctor but to compound it.
Your contribution is essential for this service to continue to exist. We need the generosity of people like you who believe in the benefits of breastfeeding.
Thank you for helping to protect and promote breastfeeding.
e-lactancia is a resource recommended by Academy of Breastfeeding Medicine from United States of America
Would you like to recommend the use of e-lactancia? Write to us at corporate mail of APILAM