Some feel that home made kefir is the only way to go. Home made can be fermented a longer time than the store bought stuff is. This means that the lactose (milk sugar) will be very reduced, lower than the amount typically found in store-bought, and the probiotics will be increased. With yogurt and kefir, the more acrid or bitter the taste, the more probies it has, and the milder the taste, the more lactose it has. Also, one can make kefir from coconut milk or even just plain water.

Kefir contains a lot of benefical organisms (bacteria and yeasts), and acids resulting from fermentation of the Sugar by these organisms. Therefore is it a great help to building the flora and help them control the pathogenous yeasts and bacterias in the intestines. The acids also help to restore a proper pH in the bowel, otherwise candida for example can grow and mutate, if it it too alkaline.
It contains a very little amount of lactose due to the fermentation if you let it ferment a sufficient time (24h at least). It is even suitable for diabetics or galactose intolerants.
It has many other benefits!

In addition to what several other people have said.

Homemade kefir has almost no "sugar" in it, in the transformation from milk to kefir, the bacteria transform the lactose into lactic acid, predigesting it for you.

The "sugar" in kefir in stores is likely due to the shit they put in it to make it taste better. In other words, HFCS (high fructose corn syrup) or perhaps the "fruit" they add in.

Kefir, homemade from raw milk, is exceptional for anyone with Candida. I have a friend with leaky gut who 50% resolved her issues with only using kefir, raw milk, and the GAPs diet. (Hopefully she takes some of my suggestions and gets to 100% soon.)

If you have raw milk, the raw fats help you detoxify in time. The bacteria helps your intestinal flora over time. The probiotics in raw milk kefir are amazing and do the same over time.

When I had Candida, there was a point where I couldn't drink pastuerized milk anymore. My body knew... it wasn't good. I can drink raw milk all day long with no problem however.

Note: Some people with Candida also have mercury issues. Some people with mercury issues will have problems consuming milk and egg products until they've had some rounds of chelation, because they are sulfur foods and ultra mild chelators. I feel for these people because their real chelation must be rough (and taken extremely slow!).

It's NOT the dairy part which is weird... it's the kefir=fungi part which makes no sense whatsoever. It's a bloody yeast, after all.

Yeah, I guess I can see how it might - MIGHT - just compete with candida and outcompete it or something, but wouldn't that be trading one fungal infection for another?!

...and, in any case, any antifungals will get at least partially diverted to killing kefir if you're drinking it. Which does not seem to sound like a good idea.

...is it, though? A good idea? I mean, really, is anyone cured 100% and happy-healthy on a steady diet of massive amounts of candy, pasta, and beer after a kefir regimen?!?!!!