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Upon fermentation, kefirs produce a variety of fermentation by-products which include lactic acid, acetic acid, acetaldehyde, ethanol, acetoin, diacetyl, carbon dioxide and several micronutrients, contributing to unique taste and aroma properties (Guzel-Seydim et al., 2000
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doi:10.1016/s1353-8020(02)00013-0
The most common side effects include nausea, diarrhea, vomiting, constipation, and abdominal discomfort, which are typically mild to moderate in severity and tend to diminish over time
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