To make lactose free Kefir, it is necessary to add the enzyme lactase. Simple sugars such as glucose and galactose after the lactose breaks down are fuel for candida.
It is a mistake to drink Kefir with an active candida intestinal infection. Until more I research, I realize why people get worse drinking it. I blame many candida dedicated websites for it. They advice Kefir without having any support but the theory.
See what they do to make a Lactose Free Kefir :
To create our lactose-free Green Valley Organics yogurt, kefir and sour cream, we add the enzyme lactase. People that are lactose intolerant do not produce this enzyme and therefore cannot digest the milk sugar, lactose, in dairy. When added to the milk the lactase breaks down the lactose into easily digested simple sugars (specifically, glucose and galactose). No chemicals are used and the nutritional composition of the milk is not altered in any way. You still get all of the great taste and good nutrition – calcium, protein, B vitamins – of real dairy. What you don’t get are the unpleasant symptoms of lactose intolerance.
Lactose amount left after 24 hours of fermentation and 24 hours of storage :
a There is some room for debate regarding energy value of kefir, which is derived not only from the fat content [which is slightly changed and reduced especially during the initial fermentation with kefir grains, with continual reduction if kefir is ripened at room temperature for a given period], but also from protein and the carbohydrate of ready-to-drink kefir. The majority of digestible carbohydrate of kefir is milk-sugar [lactose], of which at 24 hour fermentation followed by 24 hour storage seems to be approximately 3.5%, going by the figures available. This is about 50% reduction of the original lactose content in fresh milk.
The lactose amount keeps constant during a long storage period. Those web places claiming leaving Kefir to ferment longer eliminate the lactose are wrong.
Characteristics and Evolution of Milk Kefir During Storage
Changes in microbiological, physicochemical, including sensory parameters of kefir were studied during cold storage. Batches of kefir were prepared with 1% and 5% added kefir grains as per the traditional method. Samples for analysis were taken 24 hours after inoculation of fresh milk with kefir grains, followed by 2, 7, 14, 21, and 28 days of the liquid-kefir stored at 4° to 6°C. After fermentation for 24 hours with kefir grains [inoculation], lactobacilli and lactococci were found at levels of 100,000,000 colony forming units per millilitre [cfu/ml]. Yeasts and acetic acid bacteria were present at levels of 100,000 and 1,000,000 cfu/ml, respectively.
Lactic acid producing microflora decreased by approximately 1.5 log units between days 7 and 14, and stabilised at that level. Yeast and acetic acid bacterial counts, lactose, and pH remained constant over the storage period. However, the total fat content and dry matter decreased. The percentage of kefir-grains for fermentation did exert an influence. Sample batches prepared using 1% added kefir-grains had higher lactic acid bacterial counts, lactose, and pH [not as acidic]. The sample batches prepared with 5% added kefir-grains had higher yeast and acetic acid bacterial counts and viscosity a lower pH [more acidic]. The total fat and dry matter contents were similar in both sample batches.