KEFI'

KEFI'ASHWA ORGANIC is a freeze-dried ashwagandha powder fermented by KEKOM ferment (symbiosis of living yeast-bacteria from kefir and kombucha). The KEKOM fermentation releases active plant molecule, increases their intestinal bioavailability and amplifies their medicinal effects. Kefi'Ashwa modules your intestinal microbiota indispensable to your optimal health. Kefi'Ashwa helps the body manage stress and maintain mental balance and emotional stability. Kefi'Ashwa makes it possible to recover the optimal energy that leads to a better intellectual and physical well-being.Kefi'Ashwa contributes to optimal relaxation that helps recover strength and serenity for a happy life.

KEFI'CUR ORGANIC is a freeze-dried powder of turmeric fermented by live yeast-bacteria. The fermentation developed tetra-hydro-curcumin which are directly assimilable and therefore more effective than curcumin. KEFI'CUR ORGANIC contains tetra-hydro-curcumin 1000 times more than the original curcuma. This fermentation also developed symbiotic molecules which have the capacity to restore a lasting balance to the intestinal microbiota.

KEFI'DIGEST is a freeze-dried milk kefir powder fermented by kefir grains contening a symbiosis of living yeast-bacteria. Thanks to kefir, the proteins are more easily digestible and their peptides better assimilated (without allergies). The directly active lipids and free carbohydrates do not cause lactose intolerance. Minerals, especially calcium, magnesium and B vitamins (B6, B9 and B12) are rapidly absorbed. Fermentation developed symbiotic molecules that have the capacity to restore a lasting balance to the intestinal microbiota.

Le KEFI'SOYMILK ORGANIC is a freeze-dried powder of soya milk fermented by kefir grains containing by a symbiosis of living yeast-bacteria. Proteins are more easily digestible and free rapidly essentials amino acids (L-glutamine, lysine, tryptophan...). Polyunsaturated lipids are directly antioxidant action. Anti-nutritional factors are inhibited and minerals (calcium, magnesium...) are better assimilated. B vitamins (B6, B9 and B12) are rapidly absorbed. Fermentation developed symbiotic molecules that have the capacity to restore a lasting balance to the intestinal microbiota.