Does anyone know how the beneficial bacteria in kefir survive after being bottled up in an airtight container? I thought they were living things that needed oxygen for sustenance. I admit to having been a bit skeptical about the efficacy of the bacterial culture in yogurt and kefir, as I suspected most of them probably die off while sitting on grocery store shelves for weeks/months. However, tonight I drank some plain kefir to see if it would help with my indigestion (thank you, overly greasy calamari from Leona's
) and I feel so much better all of a sudden!