Water kefir is a centuries-old, fermented beverage made from water kefir grains which consist of bacteria and yeast existing in a symbiotic relationship.  The term “kefir grains” describes the look of the culture only.  Water kefir grains contain no actual “grains” such as wheat, rye, etc.  We refer to the grains as crystals to avoid confusion.

They may share the same name, but they are two completely different fermented beverages. Milk Kefir is drinkable yogurt with a tangy taste, and Water Kefir is a non-dairy/vegan Probiotic Soda. The flavor is lightly sparkling, tasty and refreshing (low acidity, no vinegar bomb). Water kefir contains fewer strains of bacteria and yeasts than milk kefir. They share some common strains of bacteria but have many unique ones of their own. Water kefir contains far more than other cultured products, like yogurt or buttermilk. Each can of our Probiotic Soda has over 2.5 billion living, vegan probiotics in it! And it must be kept refrigerated to stop fermentation (and explosions).

Yes, absolutely.  They do share some common strains but have many unique ones of their own.

No, and it’s vegan.

No.

No. Our Lemonade Iced Tea flavor does have trace amounts of caffeine due to the kombucha in the ingredients.

The kefir culture is left to ferment for 24 – 48hrs in water with organic sugar.

Ours is a Water Kefir and Probiotic Soda is traditionally fermented, not manufactured in a lab and then added to a drink. This is why you will only ever find us in a refrigerator, we do not pasteurize and by keeping our products chilled we can keep the bacteria alive and powerful. Water kefir requires sugar to ferment; it will not survive or continue the fermentation process with sugar substitutes. So only use the amount of sugar necessary for the ancient culture to work its magic.

While similar in concept (a fermented beverage made from a bacterial culture) and process, they are completely different cultures therefore contain different strains of probiotics and different digestive enzymes. Kombucha is a fermented tea, and is often brewed with caffeinated tea, water kefir has no caffeine. Kombucha is slightly higher in digestive enzymes and water kefir is higher in probiotics.  While both fermented drinks are great digestive aids, they each contain different levels of acids and bacteria.  Kombucha is much more acidic than water kefir. The flavors are quite different also; kombucha has a slightly sweet, tart zing to it and depending on the brewing time can range from having a mild taste to having a strong-vinegar-like taste while water kefir has a mild, more mainstream natural soda flavor.

The final sugar content depends on how long you let it brew.  As it ferments, the culture consumes the sugars and converts them to carbon dioxide (carbonation), acids, bacteria, and yeasts. Because of this process, the sugar arrives in your gut “pre-digested”, making it more bio available. For the record, Squamish Water Kefir does not add any additional sugar beyond what the culture requires to work its magic.

Some diabetics have no problem as the bacteria and yeast produce enzymes that break down the sucrose (the double sugar that sugar is composed of) into fructose and glucose.  Fructose is digested by the liver and does not spike the blood sugar in diabetics like sucrose or glucose. Because of the fructose, it makes this drink a lower GL.  Also, the added acetic acids and carbonation from the fermentation process lower the GL.  

 With all this said, we would advise diabetics to check with their doctor before drinking water kefir if there is cause for concern.

Water kefir is loaded with billions of probiotics, valuable enzymes, easily digestible sugars, beneficial acids, vitamins and minerals.

There are roughly 15 strains of probiotics and billions of active bacteria in every bottle. Give or take. A study found in the International Journal of Food Microbiology on the microbial diversity of water kefir can be found here.

The origins aren’t known for sure though there are many ideas. One interesting concept is that they originally grew underneath the branches of cactus trees.  There are also stories that place their origin around the late 1800s, or at least their use, in Mexico, Tibet, the Caucasus Mountains in the former USSR, and the southern peninsula of the Ukraine.  Water Kefir also goes by many other names including: tibicos (tibi), Tibetan water mushrooms, Japanese water crystals, aqua gems, and the list goes on.

Fermented products such as kefir are considered functional foods because they offer enzymes, pre-digested nutrients, amino acids, vitamins, minerals, calories/energy and billions of probiotics.  Probiotic pill supplements contain just one or a select variety of bacteria, and usually that's it.  It's always better to eat something in its whole form, when possible, because each part makes the other more digestible.  This is why companies are now adding fiber back into cereals and fruit juices, and citric acid into calcium - you often need all the parts to assimilate nutrients correctly.

Most people are concerned with caffeine and alcohol in fermented products.  Water kefir is caffeine-free and well below the 1% alcohol levels required by Canadian health authorities.  The probiotics and digestive enzymes however are extremely beneficial and healthy for these life stages and often recommended by doctors.   When in doubt, check with your doctor.  

Fun facts:  We often hear from expectant Mom’s that our Lemon-Ginger flavor was their saving grace during morning sickness.  And one Mom reported that she was able to wean her daughter from breastfeeding by offering her our water kefir instead.

Yes, it’s been found in a couple studies to contain between 0.038%-0.08% (for a 48-hour ferment), which is below Canadian health regulations which state it must be below 1%.

1/4 cup a day is a great start, then slowly work up as your gut adjusts to the bacteria rebalancing. As a replacement for a supplement, even this small amount contains millions of probiotics, the perfect amount for a daily dose.