kefir

Water kefir is made by adding kefir grains to alkaline water. The mixture is then fermented at room temperature for 2 to 3 days and can be flavored with lemon and dates, for example.

In the early 20th century, water kefir became known in Europe. The kefir grains resemble sugar grains in structure and contain both yeasts and lactic acid bacteria. The yeasts are responsible for producing alcohol, carbon dioxide and flavor. Adding fruit is important because it provides a growth factor for the microorganisms in the kefir.

Water kefir is known for its beneficial effects on various health conditions, including gastrointestinal problems, high blood pressure, skin conditions, Candida and anemia. It contains a wide range of vitamins, including B1, B2, B6, B12, C, D and H, as well as a high content of essential amino acids.

However, the main benefit of water kefir is its millions of good bacteria and yeasts, such as lactobacilli, Lactococcus lactis, streptococci and the yeasts Kluyveromyces, Candida and Saccharomyces, which contribute to healthy intestinal flora and balanced digestion.