Last update Sept. 19, 2019
Very Low Risk
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 team of health professionals, and are based on updated scientific publications. It is not intended to replace the relationship you have with your doctor but to compound it. The pharmaceutical industry contraindicates breastfeeding, mistakenly and without scientific reasons, in most of the drug data sheets.
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e-lactancia is a resource recommended by Asociación Pro Lactancia Materna (APROLAM) of Mexico
Would you like to recommend the use of e-lactancia? Write to us at corporate mail of APILAM