I'm cookoo for Water Kefir!

Zizzle · Post by **Zizzle** » Thu Nov 14, 2013 1:37 pm

My rash is flaring at the moment because I started tapering prednisone, dropping to 12.5 mgs from 15. I'm hoping it adjusts within a few days. I also had a terrible weekend of eating while visiting San Antonio, TX. I had no idea one of the city mottos was "all junk-food, all the time." Finding a vegetable or decent salad in a restaurant was very difficult, so I survived the long weekend mostly on beef brisket and fish, and cheated on my autoimmune paleo diet by eating eggs, cashews and potato chips in starving desperation. I also swam in a heavily chlorinated pool, and spent time outdoors in UV light, so my current setback is no surprise. Also didn't have my WK with me!

sunny · Post by **sunny** » Thu Nov 14, 2013 8:55 pm

Zizzie, that link you posted was so interesting! Thanx for posting it. I learned some new things, and noticed repeats of other ideas. Hoping that flare flares out soon!

DebE13 · Post by **DebE13** » Sat Nov 16, 2013 6:12 am

I was intrigued by your post Zizzle and a bit bored since my garden is at rest for the season. I thought I'd order some kefir grain and give it a try. I have my first batch that's been brewing for about two days now. I read that it may take a few brews to get them acclimated and I'm interested in making them grow..... I'm getting ready to change the water and have a few questions:

Is there a difference between the grains that float and those that sit at the bottom of the jar?
Is there a limit to how much you should drink in a day? It smells quite sweet so I plan to dilute mine.
Do you add trace minerals to the water all?

I've never really had a problem with probiotics but they've never made much of a difference before either so I stopped taking them a long time ago just to save a few bucks. Have you heard of anyone having a bad reaction to the kefir?

Zizzle · Post by **Zizzle** » Sat Nov 16, 2013 11:28 am

Deb,
I don't think there is a difference between the floaters and those at the bottom. My floaters tend to be fatter and more bloated than the small grains at the bottom, so maybe they're the healthiest? I make my kefir with turbinado sugar and palm sugar, which are both brown and therefore full of minerals compared to white sugars. Every couple of batches I add a small pinch of baking soda, real salt, and small bits of boiled egg shells to hasten their growth. If you are using a lighter sugar, I would add 1/4 tspn molasses to each batch, more if you like the taste.

Regarding reactions, some people claim to experience "die off" (whatever that is - I haven't seen scientific evidence of it). Headaches, rashes, D, fatigue are mentioned but I only had mild D. I think some people are having histamine reactions and attributing them to "die off".

I stop my brews at 48 hours or they get too vinegary for my taste. I suspect the histamine content increases with time too. After I strain them, I let the "2nd ferment" happen at room temp for 12 hours, then into the fridge until its drunk.

Zizzle · Post by **Zizzle** » Sat Nov 16, 2013 4:37 pm

Meant to say I use organic coconut sugar, not palm sugar. I do 2 parts organic turbinado cane sugar and I part coconut sugar, but it really doesn't matter. Just don't underfeed them. My friend just killed her grains bc she was using a teaspoon sugar per cup instead of one tablespoon per cup.

DebE13 · Post by **DebE13** » Sun Nov 17, 2013 7:03 am

I am unusually stuffy in my sinuses today. I wonder if that has anything to do with it? Hard to tell. Is it theoretically the yeasts, bacteria, etc. die off that causes the histamine reaction? Have you read if it's a temporary reaction at first or on-going? If it is true at all?

I've been giving mine 3T regular table sugar (refined as the directions say) plus 1T organic pure cane sugar with the four cups water. I added a drop of trace minerals and a pinch of baking soda last time. I'm intrigued with getting them to grow. I guess we find our amusement in strange places sometimes.

Thus us only my second batch, so I'm interested in how the taste may change as they get acclimated to their new home. I'll have to try the second ferment with this batch. I don't like vinegary flavors either.

It's almost like having the sea monkeys I never had. I could never quite convince my folks as a child that it was something I couldn't live without.

Zizzle · Post by **Zizzle** » Sun Nov 17, 2013 9:39 am

Most people believe that they have significant candida overgrowth if they experience substantial die off symptoms. WK is known to "cure" people's candida problems, so I guess they don't get crowded out without a fight

. Symptoms should be temporary, like a few days to 2 weeks max. I had mild D in the first 4 days, then my colitis symptoms were completely gone by week 2.

My only reaction now is belching after a full glass.

If you are using mostly refined sugar, I would add molasses to each batch if you want them to grow.

I just made a delicious 2nd ferment adding sliced ginger and lemon. Yummy.

DebE13 · Post by **DebE13** » Sun Nov 17, 2013 10:15 am

I believe I had a candida issue before I adopted my new diet. I recall even my sweet tooth took over common sense. I would eat 6-8 cookies for lunch and eat them first with the reasoning that I didn't want to fill up on my lunch and have no room for dessert.

crazy. So I often filled up on processed foods and was already full by the time I got around to anything healthy. I had absolutely no willpower whatsoever. I also topped out at 163 pounds during that time. I'm 5'3".

How much do you drink in a day?

gluten · Post by **gluten** » Sun Nov 17, 2013 12:45 pm

Hi Deb, They recommend starting off in small dosages and build up to the recommended amount /day. That allows the the body to adjust to the probiotic. Jon

Zizzle · Post by **Zizzle** » Sun Nov 17, 2013 11:46 pm

I usually drink a cup in the morning and one in the evening. I started with 1/4 cup servings at first but quickly jumped to a whole glass. Some people start with tablespoons full.

I noticed it helped eliminate hunger pangs and craving for sweets pretty quickly, but so does eating paleo, although I'm not low-carb paleo.

DebE13 · Post by **DebE13** » Tue Nov 19, 2013 12:24 pm

Making my third batch. Added molasses this time but was unsure of the proportions. One Tablespoon seemed too much so I only did about 1/8tsp or so and reduced the refined sugar a bit and still used 1T cane sugar. I won't kill them will I? I should have asked before I did it but I'm home on lunch right now and in a hurry.

So far, had a cup in the morning and one at dinner. I seem more stuffy and itchy but that comes and goes so I can't say for sure it's related to the kefir.[/img]

Post by **tex** » Tue Nov 19, 2013 2:00 pm

Deb wrote:I seem more stuffy and itchy but that comes and goes so I can't say for sure it's related to the kefir.

That's because kefir is a high-histamine drink.

Tex

DebE13 · Post by **DebE13** » Tue Nov 19, 2013 5:49 pm

Haha, thanks for being so polite about it.

Maybe better phrased as Well, duh!

Interesting though, I've been focusing on high histamine foods too but never knew if I actually had issues. I guess this is a good indicator. I was hoping to give the kefir a try to see if there was any noticeable change in my bowel habits. I've tried probiotics with no success. Didn't seem to help or hurt in any way- just nothing with a lot of money going down the toilet. A test I had done years ago showed I had no good gut flora production at all so I thought maybe this might help. In my case, it might be simply adding to my annoyances.

I still like watching them grow.

Zizzle · Post by **Zizzle** » Wed Nov 20, 2013 9:17 am

Deb,
You really took off quickly, drinking 2 cups a day at the outset. You might want to slow down until your body adjusts. Do you like the flavor? Not to sweet? Are you adding fruits or juices? I made one with ginger and lemon -- yummy. DO NOT add mint leaves -- disgusting!

I get immediate itchiness from wine, but nothing at all from water kefir, so I'm guessing I've adjusted to the histamine levels of it. Too much molasses won't hurt. Most people add 1/4 tspn, more if they really want their grains to reproduce. I'm trying to grow mine so I've added bits of eggshell (from boiled eggs), a pinch of real salt and a pinch of baking soda.

Zizzle · Post by **Zizzle** » Wed Nov 20, 2013 9:21 am

When you add molasses, do not reduce the sugar. It's tempting to slightly reduce the sugar content, but it starves the buggers. My friend killled the batch I gave her because she was using one teaspoon sugar per cup instead of one tablespoon.