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Water Kefir Versus Kombucha
Kombucha | Recipe for Weight Loss or Total Myth? – Thomas DeLauer
Water kefir is a carbohydrate-containing liquid that has been fermented, such as coconut water, for 1 to 2 days.
A colony of bacteria and yeast known as water kefir grains (does not contain actual grains) are added to the liquid in order to facilitate fermentation
Traditionally water kefir is made from water with 8% sucrose, dried fruits (usually figs), lemon slices and kefir grains.
Kombucha is a tea, usually sweetened black tea, that has been fermented for up to 30 days.
● Less fermentation time yields a more mild kombucha
● Greater fermentation time yields a more acidic-tasting kombucha
A colony of bacteria and yeast which resembles a mushroom cap are added to the tea in order to facilitate fermentation (referred to as a SCOBY – symbiotic colony of bacteria and yeast).
Fermented foods help to keep our gut microbiome diverse and healthy
Both water kefir and kombucha contain healthy bacteria, however they contain different bacteria which make them serve different purposes
Kefir is full of lactic acid bacteria (LAS)
● Contains more strains of bacteria than kombucha
● It does contain acids and enzymes like kombucha, but these are not as strong
● Great for probiotic effects
● Contains bacteria, acids and enzymes that help the body break down food
● Generally contains caffeine from the tea
● Functions moreso as a digestive aid than a strong probiotic
Those with candida or a bacterial overgrowth should avoid kombucha, however some with candida have found a positive impact with coconut water kefir.
Coconut water kefir also has the additional benefits of coconut water, such as electrolytes, including high quantities of potassium.
1. Kombucha: A systematic review of the clinical evidence
2. Current Evidence on physiological activity and expected health effects of kombucha fermented beverage.
3. The microbial diversity of water kefir
4. Water kefir vs. kombucha
5. Kombucha and kefirs: hype or healthy?