Any of the foods you eat can be synthesized in a terrible installation from stinking disgusting abominations using all kinds of algae and acids that are terrible for you. The fact that it is much easier, cheaper, faster and further in the text to extract food products naturally does not cancel the fact that they can be artificially synthesized. The strawberry from the bed synthesizes the same substance that you are in the laboratory, using your enzymes for this. There are no more differences in essence. Let us remember all kindly that kefir is a result of heterogenic fermentation that has collapsed under the action of products of the vital activity of lactic acid bacteria. If you suddenly decide to synthesize kefir, you can make it from milk and lactic acid in a bunch of stages. The milk acid itself is also made from handmade means. All this will be a terrible chemistry and absolutely similar to conventional kefir. There are no chemistry textbooks on you, panicers.

____________

What do you want from people who are sure that there is no alcohol in beer: after all, they know that when brewing beer no alcohol is poured there. And even if the beer in the store with the label "4*" (four degrees), then it is not the content of alcohol, but the strength of the drink" (sic).