Water Kefir - Ingredients and Effects of Water Kefir Grains
Ingredients and Effects of Water Kefir (Japan Crystals)
Attention, Science! What is Water Kefir and how does it work?
The beneficial effect of Water Kefir (Japan Crystals) which supports our digestive system is mainly due to the large number of living microorganisms contained on the one hand, and also due to the many ingredients the vital bacteria and yeast cultures have produced on the other hand.
Just like the legendary Kombucha tea fungus and the Milk Kefir, our Water Kefir as well lives in a community, a so-called symbiosis: Different organisms live together while providing each other the right living conditions and nutrients. Valuable lactic acid bacteria do need various substances and vitamins for their survival and reproduction which they get from the yeasts. On the other hand, the bacteria produce lactic acid which is used by the yeasts as food. The effect of Water Kefir is precisely based on this complex interplay which may support our well-being.
Please notice: In consequence of this complex interplay exact quantities of the ingredients cannot be given since they are subject to individual fluctuations that are common to an all-natural product like Water Kefir.
For legal reasons we cannot guarantee that your ready fermented Water Kefir will contain certain ingredients in certain quantities.
But undoubtedly the most interesting vitamins produced by the yeasts in the Water Kefir are vitamins of the B group including vitamin B12 which makes the Water Kefir a valuable food in particular for vegans and vegetarians. Vitamin B12 naturally occurs mainly in meat, fish and dairy products. While only 7 percent of the population suffers from a vitamin B12 deficiency in the industrial nations, it is between 60 and 90 percent among vegans depending on the scientific study. Even vegetarians who eat dairy products and eggs still have a high risk of vitamin B12 deficiency – the figures vary between 20 to 70 percent, depending on the study, but are clearly above the population average. In addition to appropriate dietary supplements, Water Kefir may therefore be a valuable source for pure natural vitamin B12 for vegans and vegetarians alike.
With continuing fermentation, your Water Kefir becomes sourer while the level of sugar decreases. In general there is an increasing acidic environment where also the pH value goes down. This is good because putrefactive bacteria and other pathogens cannot reproduce that easily anymore – also a striking parallel to the Kombucha tea fungus.
Both the Water Kefir and Kombucha are fermented by yeasts in combination with bacteria although the chemical processes are quite different. The Japan Crystals focus on the lactic acid fermentation which takes place without further air supply (anaerobic fermentation) whereas the Kombucha tea fungus fully relies on extra oxygen for its growth (aerobic fermentation). There is not only lactic acid being produced in the Kombucha but also a great number of various organic acids. And while the Kombucha usually needs about 10 days or more to finish a drink, its “little brother” the Water Kefir (just like Milk Kefir) only needs 1 or 2 days for similar work.
Which one of the three “brothers” tastes best and is healthier may be splendidly discussed. All three - Kombucha, Milk Kefir and Water Kefir - can have a positive effect on our digestion and well-being as healthy, biologically active foods. However, the one thing for sure is that the level of sugar is somewhat higher in your finished Water Kefir when compared to ready fermented Kombucha. So if you rather want to forgo on the sugar, then you are definitely on the safe side with long fermented Kombucha. Milk Kefir is actually completely free of sugar when you allow for a longer fermentation time. In summer, Water Kefir is a perfect tingling treat and taste experience Kombucha fans should also give a try. A 100 % no sugar diet is virtually impossible (with the exception of serious diseases) and not necessarily desirable. A moderate consumption of sugar is important as part of a balanced and varied diet. Fresh fruits also contain a great deal of fruit sugar (fructose) – but the advantages prevail as long as nobody tries to solely eat banana, apples or grapes. The mix makes it!
Ingredients of the Water Kefir / Japan Crystals
In the following you will find some of the ingredients Water Kefir may have as you also find in applicable literature and the internet.
If you would like to learn more about the possible effects Water Kefir, we recommend that you consult the applicable literature and also that you get in touch with your health care professional or family doctor for individual advice on the consumption of Water Kefir drinks. As a manufacturer and direct distributor, we are unfortunately strictly prohibited from making any statements about the possible health effects of Water Kefir drinks. The strict EU food law and the competition law require elaborate and expensive medical studies for really any such statements given.
According to various sources (Guenther W. Frank, Wikipedia), the following bacteria and yeasts occur in Water Kefir:
- Lactobacillus brevis
- Streptococcus lactis
- Saccharomyces cerevisiae
As well as:
- Betabacterium vermiforme,
- Saccharomyces pastorianus and
- Saccharomyces Radaisii,
although further types of bacteria and yeasts may occur. And since it’s a mixed culture, the composition of your Japan Crystals may vary depending on the origin, type of preparation and living conditions which of course also alters the effect of your Water Kefir.
Note: All information and tips on our website have been selected and verified by us with great care. Nevertheless, we cannot guarantee for the currency, completeness and validity of the given data. We assume no liability for any damage and or accidents.
When following our recommendations, tips, and notes, please also use your own personal judgment and experience in the proper and safe handling of food.