History of water kefir
Water kefir has been used by numerous cultures dating as far back as the 1800s. Kefir grains, the key component of making water kefir, are a form of SCOBY (symbiotic culture of bacteria and yeast). The grains eat sugars and produce “… pre-digested nutrients, amino acids, vitamins, minerals, calories/energy and billions of probiotics” (http://www.yemoos.com/faqwahealth.html). Kefir is known for it’s numerous health benefits, especially those in the gut.
4 Benefits of Water Kefir
- Increases the beneficial bacteria in the gut, promoting a healthy micro flora which kills harmful bacteria and viruses that enter the gut.
- Builds a stronger digestive tract lining preventing toxins from seeping through into the bloodstream and causing health issues.
- Improves digestion of food through increased levels of healthy micro flora.
- Liver Cirrhosis is one of the top 3 health problems in NZ. It has been linked to increased harmful bacteria growth in the gut. Kefir helps to regulate and supply good bacteria in the gut, possibly preventing from harmful bacteria from reproducing. (http://www.cmghjournal.org/article/S2352-345X(15)00064-8/pdf & http://www2.stats.govt.nz/domino/external/web/nzstories.nsf/092edeb76ed5aa6bcc256afe0081d84e/11caee935d8de67ccc256b180004d765?OpenDocument)
Water Kefir Dosage
Kefir can sometimes have a laxative effect if too much is drunk too quickly. We recommend that dosage starts small, around 50-100 ml, and increases overtime. When your body adapts to