Thursday, December 16, 2010


Ive started to read up on Kefir as I had heard of its great benefits for anti-candida.  Kefir comes from the Turkish word "Keif" which means "good feeling".  Kefir is a polysaccharide structure where several non-pathogenic, but friendly or healthy bacteria and yeast live in symbiosis. 

Depending on the fruits used to culture Water Kefir, we may be adding new friendly yeast and bacteria to our grains. Typical composition of Water Kefir grains is: Lactobacillus brevis, Lactobacillus casei rhamnosus , Lactobacillus alactosus, Lactobacillus casei casei, Lactobacillus pseudoplantarum, Lactobacillus plantarum, Streptococcus lactis, Streptococcus cremeris, Leuconostoc mesenteroide, Saccharomyces florentinus, Saccharomyces pretoriensis, Kloeckera apiculata, Candida lambica, Candida valida.

Kefir works by slowly regulating the organism and helping it become healthier. Water Kefir can help in the treatment of nervous disorders, internal ulcers, bronchial catarrh, sclerosis, myocardial infarction, liver and gall bladder disorders, kidney problems, stomach and intestinal diseases, diarrhea or constipation, anemia, allergies, dermatitis and other skin problems such as eczema. It’s use on an ongoing basis proves to have excellent effects in convalescence after serious diseases. It can also help regulate blood pressure and weight control, and has good results during pregnancy and abdominal feminine discomfort.  Kefir prevents intestinal putrefaction, which is the cause of multiple disorders, and contributes to the body’s depuration. It doesn’t alter the digestive process. It should be drunk on a daily basis, and depending on the condition, once or more times a day. In chronic conditions, great quantities of Kefir should be drunk, 3 times daily, about ½ a liter (approx. 2 cups) each time.

To make a kefir drink you need the following:
1 large broad opening glass container with lid - exact size depending on the amount of liquid per batch you want to make. If you make the basic recipe exactly as listed below, probably a 1.5 liter capacity container will suffice. If your glass container does not have a lid, you can simply cover it by placing a plate on top or with some plastic wrap or cloth tied with a rubber band around the opening.

3 tbs. Water Kefir grains

50 g. Brown Sugar or Honey - you can use any preferred type of honey, and can also use white sugar or molasses as long as it is from sugar cane. (Don't worry about the sugar content if you have candida or are worried about the calories, the kefir grains eat the sugar and you don't consume the kefir grains)

1 or 2 dried figs – or any other dried fruit you prefer like dried prunes, apricots, dates, raisins, etc. Fresh fruits are also suitable, but need to be changed daily ones weekly, make sure the dried fruit is unsulfured.

½ lemon sliced

1 liter mineral or spring water – water without any chlorine should be used, so tap water is not suitable unless it’s filtered.

Put all the ingredients in the glass jar.  It will start to ferment over time.  You can leave it for 24 48 or 72 hours.  72 hours is the maximum time you can leave it.  The longer it is left to ferment the stronger it becomes and the carbonic acid increases every day so if you container is air tight sealed it could explode (more details on my own personal experience of this later!)  Make sure that the glass jar you are using has enough space for the gas to build up.  The jar should only be 3/4 full.

It is said that 24-hour Water Kefir acts like a laxative and 48-hour kefir regulates and replenishes the intestinal function.  The jar should be kept at room temperature but kept away from direct sunlight and heat.

Once the fermentation time has passed you can strain the liquid and squeeze the lemon that was in it.  The drink is best drank cold from the fridge and will keep in the fridge for 3 days in an air tight container. Wash the grains with mineral or filtered water and clean the jar but do not use soap.  You can then begin the process again.

I got my water kefirs from a woman on,  I put them in a jar with the water, sugar, lemon and sultanas.  After the 1st day I was not sure if the kefirs were still alive as they had been sent during the very cold weather and also my house was very cold at the time.  I changed the liquid to young coconut water(from cans got in an Asian shop) and left for 24 hours in a warmer house.  The next day I was not sure if this was working so put in some more sugar and marked that glass with some tip ex to indicate the level of water.  This way i would know if the kefir were alive as they would eat the sugar and the water level would drop.  I think i might have gone a little crazy with the sugar though as it exploded, the whole bottom came off the jar!!  Pity really cause this meant the really were alive and kicking!

So I still have not managed to drink the kefired water or tell of my experience of health improvements etc but I am determined to make this drink and have ordered more kefirs as those were destroyed.  Has anyone else has success with kefir grains?

1 comment:

  1. I heard good things about kefir and tried some store bought (with very little sugar)and it didn't go over well for me. I may have tried it too early on though. If you have good success with it I would love for you to let me know. Maybe I would try it again if it is successful for you.