AquaKefir
The Extraordinary Thylbert Water-Kefir
Originally, the kefir ferment was used to turn raw, full-fat goat’s milk. However, the refreshing, cleansing and healing effect can also be noticed whilst drinking water-kefir. The Organic kefir we produce is a water-kefir. On a microbiological level, kefir grains of milk cultures and water cultures remain the same. The ingredients we use are globally the most common ones for the preparation of water-kefir: sun dried figs and lemons, both stemming from controlled organic crops. Organic kefir does not contain any additives, hence it does not have any harmful constituents either.
Organic kefir is harvested when the degree of acidity indicates an optimal composition. The kefir is aired upon bottling, which can result in light carbonisation whilst fermenting in the hermetically closed bottles. The drink stabilises at the peak of its efficacy. It is stored alive, without preservatives or heat treatment. In an unopened bottle, the flavour will remain unaffected for years.
The finished Organic kefir contains the optimal kefir cocktail, with no sugars remaining and a pH value of approximately 3. All active yeasts and bacteria remain alive in this liquor of optimal vitamin content and its alcohol fraction is limited therefore causing no damage. The Organic kefir is self-preserving due to its production process of complete fermentation, therefore once opened it’s flavour will remain for a long time if stored in a cool place. Unopened bottles have an endless shelf-life.
Organic kefir is produced in varying environments throughout the year. The culture occurs in anaerobic conditions (isolated from the air and almost without oxygen). In this way kefir follows the living rhythm of nature, an attribute that causes variance in the cultures and thus additional benefits to the regular user.
Thanks to the stability and shelf-life of our Organic kefir, we can even mix all seasonal variants within the same batch which, even straight after harvesting are already at their best and will remain so for months, even years.
Composition and qualities
Finished kefir contains an exceptionally high amount of dextrogynal lactic acid and vitamins B1, B2, B3, B6, B12, C and D occur in high concentration. Other constituents include numerous aromatic compounds which determine the flavour and interestingly a unique soluble polysaccharide complex named ´kefiran´.
The different substances are formed in kefir through the symbiotic culture of yeasts (Kluyveromyces: K. lactis, K. marxianus, K. bulgaricus and K. fragilis; Candida kefir, Candida pseudotropicalis, Saccharomyces Torulopsis holmii) and bacteria (Lactobacillus: L. brevis, L. cellobiosus, L. acidophilus, L. casei, L. helveticus, L. delbrueckii, L. lactis, L. fructivorans, L. hilgardii, L. kefir, L. kefiranofaciens, L. kefirgranum and L. parakefir. Lactococcus lactis: lactis, diacetylactis and cremoris. Streptococcus: salivarius and lactis. Leuconostoc cremoris and mesenteroides. Enterococcus durans. Acetobacter aceti and rasens).
These yeasts and bacteria remain present to a large extent in the harvested drink (some are only to be found in the kefir grain), and when drunk they enrich and replace the intestinal flora. For that reason, kefir should not be pasteurised, nor heated as this will denature these cultures.
Kefir is much more than a warming drink
Kefir is all too often viewed as a medicine in our parts of the world however, it would be much more beneficial to take on the habit from the Caucasus and drink a large glass of kefir on a daily basis. You can never drink too much of it. Little is known about the minimal doses required to obtain an optimal effect. But all in all, we would be better off with consuming more living lactic acid fermented drinks such as kefir and kombucha. Feel free to replace all synthetic or alcoholic drinks with kefir and kombucha. When water-kefir is warmed and mixed with elderberry syrup, you obtain a potent alcohol-free mulled wine.
Water-kefir is thought to target and dissolve all free-radicals and toxins in our deepest physical fibres, thanks to the unique kefiran and the exceptionally high amount of lactic acid contained in its formula. Upon use, you should take on significant amounts of water to expel these dissolved substances.
No kefir formula however can substitute prescribed drugs-do not believe miracle stories told by any producer. Kefir can never be submitted to protocol tests for drugs, because it does not have a fixed composition. However, every kefir, including Organic kefir, does contain a number of known healing substances and a remarkably high concentration of lactic acid. What is more, there is an exceptionally large amount of testimonials and reports on very diverse healing effects. Simply trust your personal judgement and drink the kefir which suits you best.
Cleansing and vitalising
Due to differing opinion, research and statistical results it is difficult to decide which has the more potent effect-milk-kefir or water-kefir. Whichever may be the case, water-kefir is known as a pleasant, refreshing, vitalising and cleansing health drink.
Sufferers of high cholesterol and diseases such as sclerosis, arthritis and rheumatism report the benefits of water kefir and its body-cleansing effect. It is shown to stimulate digestion and intestinal flora and it has a regulating or harmonising effect on the balance of substances and acids in blood and other bodily fluids.
Water-kefir - vegan yoghurt
Originally, kefir grains were used to prepare goat’s milk yoghurt. In our recipe for water-kefir, we only use vegetable based ingredients. Still, we obtain a drink with an exceptionally high amount of dextrogynal lactic acid and lactic acid bacteria. What is more, water-kefir contains the entire vitamin B complex. Hence, it is an ideal completion for vegan or vegetarian diets and an excellent vegan replacement for yoghurt.
How does the human body respond?
Kefir or Organic kefir are thought to be hypo-allergenic, with no allergic reactions having ever been reported. However, the body can display an overreaction upon first use possibly an indication of an urgent need for cleansing. If this occurs the user should start by taking small amounts and then increasing dosage gradually. During the first period of use, temporary diarrhoea can occur if the user has a dysfunctional digestive system. Diabetics can start using Organic kefir without any concern, since we do not use a gram of sugar. Organic kefir does not pose any problems either for Candida patients, and infact has an extremely beneficial effect.
Drink at least one bottle per day, preferably to quench your thirst. After all, thirst also indicates the need to remove waste substances. Drinking less would reduce the cleansing effect and most other drinks add more waste substances than they can excrete. Organic kefir is the ideal drink to replace less healthy drinks. There is no restriction in consumption, not even for children as it is easily tolerated. Drinking it before retiring to bed can also aid a restful nights sleep despite of its highly vitalising nature.
