Over the recent Memorial Day weekend Mr. Scienticklish and I were lucky enough to participate in not one, not two, but THREE barbecues! There was a lot of corn, burgers and sweet treats to go around, but probably the most interesting food we consumed was Water Kefir, thanks to a new friend met at BBQ #2. While in conversation, this new friend was referred to as the "King of Fermentation" - a title that I'm sure only a small demographic is excited to have. Our new friendship resulted in him offering up various bacterial and yeast cultures, including a sourdough bread starter and Kefir grains. Similar in theory to the fermented Kombucha beverages, Water Kefir uses various bacteria strains (together called Kefir grains) to break down sugars. When you make Water Kefir yourself you add table sugar or fruit juice to feed the bacteria, which they use to produce CO2 and a small amount of ethanol, making the drink bubbly and about 0.5% alcoholic. In the end you get a fruity, carbonated drink that is very low in calories, high in active bacteria cultures and absent of the vinegar taste you find in Kombucha. The one we sampled the next day was so good in fact that we wondered why the producers chose to market the drink as a pro-biotic, fermented drink as opposed to a healthy alternative to soda? Anyway, if you can find some you should try it for the taste alone, if not for any health benefits you may get from the bacteria.
|Don't be fooled by those good-for-nothing amateur biotics|
|The war in your colon?|
Bifidus Regularis will be necessary. As for now I'm going to leave you all to digest this fecal-filled post, just like those poor mice.
Zimmer, J. et al. A vegan or vegetarian diet substantially alters the human colonic faecal microbiota. European Journal of Clinical Nutrition (2012)
Penders J. et al. Factors Influencing the Composition of the Intestinal Microbiota in Early Infancy. Pediatrics (2006)
Turnbaug, P.J., et al. An obesity-associated gut microbiome with increased capacity for energy harvest. Nature (2006)