Re: Why is Keifir so good?

According to this study, 20-40% of bacteria in a fermented product like kefir survive the stomach. There doesn't seem to be too much concrete research beyond that. However, given the fact that Lactobacillus bacteria produce lactic acid, it would seem logical that they would be well-suited to thrive in an acidic environment like the stomach. In all honesty, the whole notion of stomach acids killing off 99% of probiotics seems to be a complete myth. I can't find any hard evidence to back it up.

Probiotics: determinants of survival and growth in the gut

http://ajcn.nutrition.org/content/73/2/399s.short


Survival of Yogurt Bacteria in the Human Gut

http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1489325/
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