1

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need help determining whether i should make water kefir

Answered on August 19, 2014
Created October 22, 2012 at 2:12 PM

i am interested in purchasing

http://www.culturesforhealth.com/water-kefir-grains.html

HOWEVER, i have insulin resistance and it says: Ingredients: Organic Rapadura (sugar), Water.

sugar makes me nervous, however under "one cup prepared" it says 0 sugars?

can prediabetics drink this stuff or not? I'm not going to add sugar or anything to make it more palatable. tasting bad is not an issue for me. thanks!

F5a0ddffcf9ef5beca864050f090a790

(15515)

on October 22, 2012
at 04:46 PM

I have read from some website when I was researching it that water kefir is not recommended for insulin-dependent diabetics. If you are not insulin-dependent, could you try it and tell me if it works for you or not?

194d8e8140425057fe06202e1e5822a7

(3979)

on October 22, 2012
at 02:35 PM

Negligible to you and negligible to her are different things, however. Undoubtedly some of the sugar gets left behind. They can say 0g sugar as long as it's less than .49g (490 milligrams) of sugar. Can you tolerate that much, Holly?

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3 Answers

3
61844af1187e745e09bb394cbd28cf23

(11058)

on October 22, 2012
at 02:28 PM

Most of the sugars are consumed during the fermentation process. Unless you are going to drink a gallon a day, the sugar amount is negligible at worst.

194d8e8140425057fe06202e1e5822a7

(3979)

on October 22, 2012
at 02:35 PM

Negligible to you and negligible to her are different things, however. Undoubtedly some of the sugar gets left behind. They can say 0g sugar as long as it's less than .49g (490 milligrams) of sugar. Can you tolerate that much, Holly?

2
3491e51730101b18724dc57c86601173

(8395)

on October 22, 2012
at 04:43 PM

My husband is a wine maker by profession so he runs a lab that can measure the residual sugar in water kefir and determine the glucose/fructose ratio.

I don't have water kefir grains but I used my milk kefir grains to make a batch of water kefir (I did not like the water kefir I made but need to experiment with real water kefir grains). In that batch he found 5% residual sugar and I don't know how much was fructose. If I can get my hands on some real water kefir I'll have him run labs on it.

There's a local business making kefir ( the Kefiry, Sebastopol. CA) and I asked them at a tasting what the residual sugar is. I got a cagey answer, meaning either they don't know or they don't care to state. I'm planning to buy some of their bottled stuff to find out.

ETA: I've been making beet kvass using my milk kefir whey because there is nutritonal data in that and very little sugar or fructose--it's deicious! Probably better for my insulin resistance than water kefir anyway.

1
Bd271299b2d4d9b2e3da9c252fef058c

on October 22, 2012
at 04:28 PM

purely anecdotal...

i've recently started making water kefir, and tho i'm not diabetic, i don't eat sugars so this is something i was concerned with. to make water kefir, you basically put the grains into a liter of sugar water- the kefir is made as the grains eat the sugar. if you don't put in sugar, they will die.

i've been doing 2 fermentations for each batch, trying to go as long as possible before the grains could die. after 3 days of a first fermentation, i've noticed that bubbles stop forming and my (totally guessed) thought is that the grains have started to run out of food. so i've been regularly doing a 3-day first ferment followed by a 3-day second ferment. BUT... it still tastes sweet to me. like GT's kombucha.

my suggestion to you is to use coconut water instead of sugar-water. i don't love the taste of coconut water kefir, but it is definitely sour, not sweet. and purely based on my taste, it seems there is much less sugar, if any, in coconut water kefir.

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