Product which is obtained by fermentation of milk and originated in Caucasus area. It contains a probiotic lactobacilli and a type of yeast (Saccharomyces). 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.