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I had heard of water kefir and had been told it was fiddly to make and hard to get right,  but as I really wanted the probiotics I decided to give it a go. Fran at says, `We all know that yogurt is really good for the health of our guts right? This really is quite simple, but it is important to have the right equipment to make it easier.
Water – most tap water contains chlorine and fluoride, both of which may kill the grains.
Molasses – I found that most of the molasses on supermarket shelves contains sulphur. As I said earlier I have done quite a bit of experimenting to get this right – for our climate!
The strained kefir is ready to serve, but it is more nicer if left in the fridge to mature for a day or so.
As you begin your adventure with water kefir you will no doubt have lots of questions and you will find a HUGE amount of information on the internet.
Now that you have the basics of making your own water kefir, you can have a ready supply of natural probiotics to help keep your digestive system healthy. While certainly variation will exist between batches, generally speaking approximately 20% of the sugar you start with will remain following a 48- hour culturing process and almost all that sugar will have been converted to fructose from its original glucose-fructose state. I’ve been making water kefir for a while and inspired several family members to join on the brewing.
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The most useful, most powerful, 30 Billion CFU Probiotic – 15 Strains of Good Guy Bacteria! She talked a lot about the health benefits of fermented milk products, so I came home ready to learn more about it.

It is made from kefir grains, also known as sugar grains, tibicos, tibi, or Japanese water crystals. It knocks the socks right off yogurt, and even those little inner health plus tablets you get from the health store.
The most important thing is to never use metal utensils to handle your kefir grains as they really don’t like metal. It is good to add some of the darker sugars such as rapadura or coconut sugar as these are rich in minerals.
I have found that most recipes have fig as the first preference because of their high mineral content.
I had some problems with the original recipe I was given and found that the grains were developing a slimey feeling and the kefir was tasting `not quite right’. Share your comments (or questions) so that we can all benefit form one another’s experience. Information on this blog is provided for informational purposes only and is not intended as a substitute for the advice provided by your doctor.
A war is going on inside gut The peoples GI tract contains significantly more than 500 types of bacteria which are imperative to meals digestion, disease fighting capability health insurance and even kcalorie burning & weight reduction.
I knew about probiotics and was already taking a probiotic supplement, but didn’t know much about natural probiotics that occur in fermented foods.
There were some initial glitches in the system, but with some experimenting and adjustments to the recipe, we now have a `brew’ we really like. Don’t, however, switch to all rapadura or coconut sugar as the grains don’t do well with that. I initially used lemons from the supermarket – far from organic and definitely with wax on the skin. Very soon you will have a lot more than you can handle and, like me, will be looking for ways to use them.
They keep it simple and have some fantastic videos demonstrating the how to’s of making fermented products. One can simply add juice like pomegranite or cranberry and let it ferment once the grains have been removed.

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Whenever bad bacteria flourishes you fall victim to Irritable Bowel Syndrome, endocrine system infections & obesity.
PureNutria’s 30 Billion CFU Probiotic (colony-forming devices) of 15 various ‘good’ germs to revive stability towards human anatomy.
The microbes feed on sugar and produce lactic acid, alcohol (ethanol), and carbon dioxide, yielding a fermented carbonated beverage. Making it has become part of the routine and what took ages at the beginning is now quick and easy. Put Simply – It’s the absolute most potent mixture of probiotic organisms available Lactobacillus Acidophilus, Lactobacillus Rhamnosus and Bifidobacterium Longum, in addition to 12 other organisms, are recognized for their hardy resistance to digestive enzymes for them to thrive in the gut & have reparative results. And when I want a little more bubble, I add a splash of sparkling water a la SodaSpring to the finished product.
Antioxidative properties will counteract free radicals to lower cholesterol levels and reduce the risk of many problems. Winter time, they ferment a little slower and I use a easier to digest sugar such as agave or light brown sugar. The only utter failure as far as my palate is concerned has been using coconut water rather than water and sugar. By removing bad germs & making the most of the capability of one's urinary tract system to flush toxins, your defense mechanisms is going to be more powerful. Dangers of allergies, colds and disease-causing pathogens will probably be a great deal reduced.
Shelf-stable germs keep their energy PureNutria’s 30 Billion Probiotic requires no refrigeration to put up its potency so it can get anywhere with you and generally are as potent as these people were when they left our FDA-registered facilities. These facilities adhere to strict Good Manufacturing Practice (GMP) procedures for quality control & persistence.

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