kefir

ldubois7 · Post by **ldubois7** » Tue Jun 10, 2014 6:03 am

I am looking into making water or coconut water kefir. This product says it is dairy & gluten free, but on the label it states that it's produced in a facility that also produces gluten, dairy, soy & eggs. Does anyone have a better source for a starter, or is this a common occurrence? This one was recommended by Chris Kresser.

http://www.culturesforhealth.com/coconu ... fir-recipe

ldubois7 · Post by **ldubois7** » Tue Jun 10, 2014 9:04 am

This is the reply from Cultures For Health. Do many out there use non-dairy kefir recipes to repopulate good bacteria? I can't seem to tolerate the OTC probiotics. I have been drinking beet kvass, with success!

Hello Linda,

We are required by law to state that the products we manufacture or repackage are manufactured or packaged in a facility that may process wheat, dairy, soy, nuts, eggs and fish. We use dedicated equipment and we are meticulous about cleanliness. Cultures are separated to avoid cross-contamination for the sake of the cultures' health as well as to reduce allergens. In the case of water kefir, it is cultured in a separate room from the other cultures, and we do not have any nut- or gluten-containing products being processed in the same building. We do package soy products in teh same building, in a different room, and again, on dedicated equipment.

Generally speaking, a customer could expect that the risk of allergen exposure from a non-allergenic source would be about the same as if they bought something in a store that also sold products containing the allergen, or ate in a restaurant that also served foods with the allergen.

Of course, you as the customer must make the final decision, and we can not guarantee 100% that there will be absolutely zero exposure. That's why we have to have the label.

Suzanne
Customer Support

Cultures for Health LLC
1801 N Louise Drive

Sioux Falls, SD 57107

800-962-1959 (phone)

605-231-4239 (fax)

customersupport@culturesforhealth.com

www.culturesforhealth.com

nerdhume · Post by **nerdhume** » Wed Jun 11, 2014 3:57 am

Water kefir is simple to make, and very inexpensive. Those of us intolerant to dairy can benefit from this. I'm not certain about the sugar content, supposedly the bacteria eat all the sugar if you let it ferment long enough.

I started with these water kefir grains (below url) and have been producing 2 quarts of kefir each day. We like to add a lemon to the 2nd ferment and make lemonade. Occasionally I will add a VSL #3 probiotic capsule to the mix.

https://www.etsy.com/listing/179095133/ ... e_active_2

ldubois7 · Post by **ldubois7** » Wed Jun 11, 2014 4:39 am

Thanks! I'll check into your source!

nerdhume · Post by **nerdhume** » Wed Jun 11, 2014 4:49 am

This video shows how easy it is to make water kefir, takes about 2 minutes....
https://www.youtube.com/watch?v=OJsRJtQMH48

JFR · Post by **JFR** » Wed Jun 11, 2014 5:10 am

I eat low carb and consume no sugar or any other sweetener, natural or artificial. The sugar content of water kefir worries me. I imagine that it is lower than just sugar and water because of the fermentation but probably still higher than I would want to consume. I do make beet kvass and sauerkraut for my fermented food fix. Does water kefir taste sweet?

Jean

ldubois7 · Post by **ldubois7** » Wed Jun 11, 2014 5:28 am

Jean,

I read that about 80% of the sugar burns off of the the kefir. I don't like 'sweet' either. I don't add sugar to anything. My husband makes kombucha tea with sugar and he likes it. It has a fizz to it and is not too sweet.

I can't tolerate cabbage, so I can't get my probiotics from sauerkraut, and was looking for a way to get more probiotics than in the beet kvass...which I love, as you know! :)

JFR · Post by **JFR** » Wed Jun 11, 2014 5:34 am

ldubois7 wrote:Jean,

I read that about 80% of the sugar burns off of the the kefir.

This may be true but as far as I can tell no one has actually tested it. What I worry about is the effect of water kefir on blood glucose levels. There is too much diabetes in my family and I am trying to avoid the fate of some of my unfortunate relatives by staying low carb. You can ferment virtually any veggie. My favorite fermentation book is "Wild Fermentation" by Sandor Katz.

Jean

ldubois7 · Post by **ldubois7** » Wed Jun 11, 2014 5:43 am

Thanks, Jean. I'll look into that book, as I'm a newbie to fermentation. :)

nerdhume · Post by **nerdhume** » Wed Jun 11, 2014 6:02 am

The sugar content depends on how long you ferment and at what temperature. When you first learn you can taste a sample after so many hours until you get it to taste the way you like. The sugar is necessary for the kefir grains to survive. I put 1/2 cup sugar to 2 quarts of water and 1/2 cup of grains. I let this set for 24 hours. Then I strain out the grains add one lemon cut in half and let that set another 24 hours. Then I squeeze the lemon and put it into the refrigerator to chill. By rotating 3 glass containers each day I have 2 quarts ready to drink each day. The finished product tastes like watered down lemonade. Not really sweet or acidic.