I milk my own Jersey, eat my own eggs and meat beef, chicken goat; grow many of my own veggies year round, eat lots of cream and butter, the fat on my meat, bone broth; within the last year
have given up vegetable oils except olive; gluten free for 2 years; very little organic cane
sugar say
less than 2 - 3 T. daily, many days none; wine and cheese of my own making, mostly my own and daily; milk and / or water
kefir daily; work at home is my exercise along with stretching; 90 % organix in everything.
For some it is the lactose (
sugar) which does break down in
Kefir, The longer it ferments the
less lactose it will
have and the sourer the taste.