Re: My Water Kefir is Working!

We can clearly note the initial amount of Sugar and the resulting reduction of more than 80% of the original Sugar content. The fact is that the less-than 20% Sugar left in the water kefir after a 2 day ferment, is mostly fructose, a mono-saccharide [single sugar]. Fructose is extremely easy to digest, compared to the original sucrose. We also need to consider that the residual syrup in the photo contains some water, so in effect there is even less sugar content compared to what we see in the photo. To explain again, sucrose or regular table sugar, including any sugar-type derived from sugar cane, is made up of a molecule consisting of 2 single sugars-- Glucose and Fructose. This sugar is known as a disaccharide [di means 2, saccharide means sugar= two sugars]. The organisms of SKG break down the disaccharide sucrose into its 2 basic units, glucose and fructose. The grain itself is synthesized from just the glucose alone. Hence the reduction of sugar of water kefir with good growing SKG, for the grains are separated by straining the water kefir-- they are not consumed, taking the glucose that the grains are made of with them. Even if SKG were consumed, they are not easily broken down if at all through gastric digestion, for the glucose that the grains are made up of is a dextran, similar to a polymer or a natural plastic that gastric enzymes are unable to break down. To conclude, we can rest assured that if your SKG are growing well, by at least 50% per each batch, then sugar reduction is just as good, and the resulting water kefir contains a much smaller percentage than what you began with. Water kefir prepared with good growing grains is quite suitable for Diabetics and those on a low carb diet.


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