You may already be familiar with dairy kefir, which is available in the dairy aisles of a number of national grocers. Water Kefir is a close relative of dairy kefir and contains many of the same strains.
Water kefir cultures originate from a variety of different plants in nature in areas where sugar and water converge. One of the most popular sources for water kefir is Central American Cactus. This reputed probiotic has been consumed by our ancestors, all over the world, for thousands of years because of its plentiful health benefits. The semi translucent “grains” (actually polysaccharides (dextran) produced by Lactobacillus higarii) are fermented in a sugar solution where the probiotics grow along with a range of beneficial acids.
You can measure the efficacy of probiotics in two ways: 1. The number of strains (different types of probiotics) 2. CFU’s, or Colony Forming Units, (the total number of probiotics – usually measured in billions). Our gut contains hundreds of different types of probiotics, so the more variety in the strains you consume the better. Nutritionists recommend kefir because it is a highly complex culture with over 20 different strains. Our kefir has been genetically tested to verify all 20 probiotic strains.