Coconut Kefir Water

Just like the various kefir water concoctions, coconut kefir water is a magnificent strategy for getting valuable flora (the good bacteria) into the digestive tract.

First and foremost, it is said that we need to intentially ingest beneficial bacteria in one form or another in an effort to balance our gut flora. It is suggested that with all the antobiotic use (or misuse) we are exterminating bacteria both good and bad.

Next, supporters of beneficial bacteria and kefir have claimed to observe health benefits in the following areas after consuming them often: endocrine system cleansing, liver cleansing, calming benefits, increased energy, fighting of food cravings, body nourishing and balancing, combating sleep disorders, assisting with ADHD, fighting depression, as well as antifungal properties. It is also viewed as a all-natural antibacterial against just the "unhealthy" bacteria. Many health leaders are even introducing kefir into the treating methods towards Autism!

I made the assumption that when making coconut kefir water, one would naturally use coconut water rather than spring, well, mineral, or raw water in any sort of water kefir concoctions, although that method should work, the widespread preparation solution for making this wholesome bacteria drink is slightly different.

Preparing coconut kefir requires, of course, a number of coconuts (use about nine or ten to prepare a gallon), and also some kefir starter.

The approach is quite hassle-free... open the coconuts and then pour the contents into a gallon mason jar, place the jar in a large pot of water and warm it until the water approaches a temperature just under 100°F (which is normal body temperature for that reason you would probably not feel the water... indicating it's at the correct temperature). Remove from the stove and stir in a pouch of kefir starter, cover and let sit for 12-48 hours.

Taste the water every 6-12 hours or so... you are interested in a tangy or tart taste, definitely not a really sweet taste. The water is going to look a little murky and not clear as when you began.

Bit of advice: It's recommended to avoid coconut water which carries a tint of pink or purple to it as it is said to be rancid. If it is too challenging to tell, the normally white portion of the rancid cocunut is going to be agrey-ish colour instead of a profound white. This "rancid" analysis is debatable however... many do report that the pinkish color is the signal of a younger but healthy coconut. I actually dump it to be cautious, but it's for you to decide!

Learn more specifics in regards to how to make kefir at the health food blog: http://RawFoodHealthWatch.com