Sentences with phrase «water kefir because»

I always use water kefir because I tend to stay away from dairy.

I am currently on milk kefir and need to try water kefir because milk products do have inflammatory properties which affect me.

Kombucha, which many of you are likely familiar with, differs from water kefir because kombucha is specifically cultured in a tea and sugar medium, and water kefir can be cultured using just water and sugar.

Not exact matches

Water kefir grains are described as grains simply because of their appearance.

Foods like sauerkraut, coconut water kefir, kimchi and pickles are excellent for intestinal health because of the healthy bacteria they contain.

I can't really answer your question because I have never tried converting dairy grains to water kefir.

I have water kefir and I will love to share some because I ended with a lot!!!

However, adding yogurt, kefir, or whey to your soaked flour is actually worse than soaking the flour in plain warm water because of the calcium content of those foods.

Unless I am using coconut water, which seems to have no ill effects, I prefer to do two ferments because I like to keep my kefir grains pure.

This is brewed exactly like water kefir, though the sugar can be reduced to 25 % because coconut water is naturally sweet.

i used to take enzymes capsuals before food due to my intestinal problems and my naturapath advised me that i wont need to take them any longer because i drink water kefir twice a day before food do you think that makes sense.....

But if the whey (the «water» at the bottom) is bitter or extra sour, then you may not be able to save it (by the way, this can sometimes be strained and used to make soft or even hard kefir cheese (so don't toss it just because it looks unappetizing.)

Kefir changes dairy in some very beneficial ways but it doesn't do anything for water — so if you're gonna drink it, drink it because you like it and know that it is an added - sugar drink.

I just fermented some milk much too quickly, it separated, and because I have only just started, I got in a panic and did nt know if I could differentiate between the «cottage cheese» type lumps and the kefir grains, someone told me to look for them with my fingers, I found them, and then washed them in spring water.

At the moment I try to take more coconut water kefir like the beginning (I took less the kefir and lemon water recently because I am oversentisve to many food i.e. iodine food even spinach).

* If you use white sugar, be sure to add a little molasses to the water because white sugar is devoid of the minerals kefir loves.

Because water kefir can be flavored any way you want, it's much more fun to drink than plain water, so you're more likely to sip it throughout the day.

I haven't tinkered too much with different flavors — I prefer my kefir plain because I enjoy the flavor of it naturally — but you can find lots of recipes for flavoring water kefir on Pinterest.

Because of this factor, it is important for mothers to have a healthy microbiome before pregnancy, eat plenty of lacto - fermented foods, and avoid antibiotics, artificial sweeteners, oral contraceptives and other substances that damage the friendly bacteria.4 For those who are lactose - intolerant and can not ingest yogurt, kefir and other dairy products, raw sauerkraut, pickles and other mixtures, as well as kombucha, water kefir and other products containing probiotic bacteria can be consumed.5

Water kefir is very versatile because you can do so many thing with it experimentally.

My favorite ferments include cultured vegetables like raw kraut (I like Farmhouse Cultures because I'm too lazy to make my own); coconut water kefir; miso paste; pickles; kimchi; and beet kvass.

Because of the many strains of bacteria in Kefir, living in symbiosis, it doesn't matter which medium is used to grow it in: raw or processed milk, soya milk, coconut juice or even in sugar water.

Water kefir doesn't have that white, creamy look that makes kefir popular because water kefir grains are not white and flWater kefir doesn't have that white, creamy look that makes kefir popular because water kefir grains are not white and flwater kefir grains are not white and fluffy.

I read you can use milk kefir in water and just revive them in milk (because it has more strains than true water kefir grains, 50 + vs 15 +, and milk is cancer / acid - forming).

This is because the water kefir grains have broken down the sucrose into fructose and glucose, making it easier for your body to digest.