That's an interesting question, whether kefir made from unpasteurized milk has lactoferrin or not. Logically it would, unless the kefir yeasts or bacteria process it. A quick google reveals many references to kefir containing lactoferrin, but I'm not sure how reliable these opinions are. I think unpasteurized milk contains about a gram of lactoferrin per litre, so potentially kefir might contain a similar amount.

The thing that I'm curious about, is how lactoferrin allows the kefir yeast to multiply. After all, lactoferrin inhibits yeast! However I think the origin of kefir is based on the fermentation of unpasteurized milk, which would contain lactoferrin, so maybe the kefir yeasts are immune to lactoferrin. I've added lactoferrin to bakers yeast in a Sugar solution, and it dramatically inhibited yeast growth. Interesting. Don't know the answer to this one.

I've been increasing lactoferrin up to 2.4g/day, which has kept the die-off pretty constant, so this makes it difficult to assess any progress just yet. My eyesight has improved though. Every morning I do a random eye test on my computer, and the number of errors have steadily reduced since taking lactoferrin. When I up the dose the errors increase for a while (die-off), but then they reduce, and the trend is certainly towards fewer errors.

I think this improvement in my eyesight is due to lactoferrin killing some pathogenic bacteria, because the amphotericin I'm taking seems to have no effect on my eyes at all, even though it's causing lots of yeast die-off. I think a lot of people with yeast problems may also have pathogenic bacteria.