Burumart Commerce S.L., Sanitary registration 31.003004/SS on Manufacturing, Processing or Transformation. - Enzymes.

Our Kefir, guarantee of quality with food hygiene monitoring, the most economic and natural way to take probiotics

Not all kefir or yoghurt cultures are same, the difference is invisible but very important, the quantity, activity, diversity and the types of probiotic microorganisms are the most important factors that have a visible effect on health.

Although our cultures seem somewhat expensive, the various costs that are involved such as taxes, laboratory analysis and facilities required to comply with the health regulations oblige us to set prices a bit higher than what we would have liked. One can find stores or individuals on the internet who sell cultures at a much lower price (including some similar to ours) and yet we do not have any proof that they meet the health requirements far from having any kind of probiotic quality criterion.

Commercial kefir and yoghurt

Unfortunately the majority of yoghurt’s or kefir that we can find at a supermarket are of a dubious probiotic quality. Apart from the amount of industrial processing involved, the activity of their microorganisms, their types, as well as the amount needed to colonize different parts of the digestive system hardly meet the minimum criteria. Its nutritional composition, also tends to be different and the industry is more focused on the organoleptic qualities or economic benefits that make customer’s loyal (by adding sugars, sweeteners, preservatives, etc.). Even if we consider the few potentially probiotic products that we can find at a supermarket, their cost spiral upwards, week after week, and many contain additives and their microdiversity is very low

Apart from the final count of each bacteria type, the diversity of microorganisms used to ferment is also important. The probiotic benefits are only a part of kefir, and also its nutritional composition with different fermentation types and processing by the micro-organisms will also determine the richness of the obtained food such as enzymes, organic acids, etc. Commercial kefir and yoghurt’s use few strains and especially optimised for industrial production, to ensure that its taste is replicable, and easy to mass produce.

Probiotic pills

You can also consider the cost of probiotic pills from health-food shops. Depending on the brand the price ranges between 10-50 Euros per 30 capsules. Based on the dose, it would cost you 10 to 100 Euros per month. With a traditional kefir culture, there is only the initial cost and the cost of the raw material used, that is, milk or sugar, depending on the type of kefir chosen. Also, depending on how they have been stored, the amount of live bacteria when the product reaches our home could be greatly reduced, therefore, its quality without knowing its storage conditions well could be much lower than expected. As mentioned previously, in addition to its potentially beneficial microorganisms, kefir also provides an interesting nutritional composition.

However, our kefir cultures can produce high-quality probiotic bacteria for long periods of time, without intermediaries that make them lose quality and above all in the comfort of your own home with the ingredients of your choice. A well taken care of culture without cross-contamination can last for years or a lifetime with the same probiotic quality.

Sincerely, from the passion for natural food, Gorka González