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Coconut Kefir Faq

Water Kefir (pronounced keh-FEER). The word Kefir is derived from the Turkish word ‘Keif” describing a state of ‘feeling good’. Water Kefir is a wonderful mildly zesty fermented sugar-water beverage. It can be likened to a natural, light and refreshing soda – perfect for a healthy drink alternative. It can also be used to make Tepache. It has a low glycemic load and no caffeine either. It is fermented at room temperatures in a sugary water with lemon and dried fruit for about 24-48 hours. It has many wonderful health benefits and is also a great option for those sensitive to milk. Most speculate it originated in Mexico where it thrived in the sugary water of the Ountia (prickly pear) cactus. There is also a similar story of water kefir originating in Tibet much further back, when monks gave Mother Teresa of Calcutta the grains as a gift. They were later introduced to Europe (the Ionian Islands) and the west by the British Soldiers after the Crimean War in the 1800’s. This story however most likely refers to the Ginger Beer Plant which is extremely similar to water kefir, but it is still a separate culture. Some suggest that one might have evolved from the other.
Kefir grains are an amazing symbiotic matrix of bacteria and yeast that work together to feed off the natural sugars (and sometimes proteins and fats too, especially in the case of milk kefir) found present in the sugar-water and dried fruits. The yeast and bacteria co-operate, making the nutrients that are inaccessible to one digested into accessible nutrients for the other. Yeasts break down the simple sugars like glucose and fructose, turning them into ethanol and acetic acid. Lactic and acid-producing bacteria (such as lactobacilli) convert sugars (such as sucrose) and complex carbohydrates (starches, etc) into simpler sugars and lactic acid. Lactic and acetic acids naturally preserve as well as stave off harmful foreign bacteria. The result is a drink that has had much of the sugar converted to simpler sugars, lactic and acetic acids, carbon dioxide and ethanol. It also contains millions of probiotics and is more nutritious in some regards because of the more bio-available and digestible nutrients from the sugars and dried fruits including an increase in vitamin C and many B vitamins.
• Tibicos (Tibi)• Búlgaros• Bees• Japanese Water Crystals• Japanese Beer seeds• Graines Vivantes (French)• Wasserkefir• Sugar Kefir Grains• Piltz, (German)• Kefir di Frutta (Italian)• Kefirs/Keefir/Kephir• Aqua Gems• Sea Rice• Sugary Fungus, Graines Vivantes• Kefir d’acqua/aqua• Kefir d’uva (grape juice is used)• Bébées• African bees• California Bees• Australian bees• Vinegar bees• Ginger bees• Ale nuts• Balm of Gilead• Beer seeds• Beer plant

• Ginger Beer plant (though not to be confused with actual GBP, which is a different strain). Bakers yeast in sugar water is also referred to as Ginger Beer Plant. Overtime the name has come to represent the process and drink more so than the culture that creates it, which causes some confusion.

• It can also be referred to as the Tibetan Mushroom, which is also interchangeably used to refer to milk kefir and kombucha. As you can see, it has adapted many nicknames from being around for so long, and shared by so many cultures around the world. Some of the names are similar to milk kefir because of the lack of distinguishing between the two through history (just as we call both ‘kefir’ but only distinguish by saying milk or water).