Water Kefir is a very old fermented drink that is made from a symbiosis of bacteria and yeasts that are our granules and that live in a symbiotic relationship. When we talk about 'water kefir grains' we are referring to the shape they have, their appearance.

Probiotics are live bacteria and yeasts that, in appropriate amounts, can have a beneficial effect on the microbiota or intestinal flora, that is, the set of microorganisms that live in the intestine and that perform essential functions, since they intervene in immunity, digestion and vitamin production. According to AESAN: 'the term “probiotic” is used in a general way and refers to bacterial species, bacterial strains or species of live microorganisms, such as Lactobacillus helveticus, Lactobacillus rhamnosus, etc.'.

At Ké Water we analyze probiotic bacteria: Lactobacillus and Bifidobacterium. The result is 25 billion of these types of bacteria in just one bottle. Perfectly, a natural daily dose of probiotics. Although you will have many more since water kefir has about 15 different types of probiotics and trillions of active bacteria. We leave you a study on the microbial diversity of water kefir by the 'International Journal of Food Microbiology'.

Many ferments like kefir are considered functional foods because they not only offer millions of probiotics, but they contain enzymes, predigested nutrients, vitamins, amino acids and minerals, and energy. Probiotic supplements, on the other hand, contain only one or a specific variety of bacteria, which is why we consider it important to prioritize natural foods.

• It is responsible for the absorption of nutrients that we ingest in our diet. These nutrients are essential for our proper functioning.
• The intestine is a barrier that is in direct contact with the outside world, with what we eat and with the bacteria that we ingest in our daily diet. It protects us from infections and keeps us in a better state of health when we take care of it.
• It is full of neurons, the intestine has its own nervous system.
• On the other hand, the intestine is home to colonies of microorganisms, our microbiota. These microorganisms communicate with our cells and have the power to regulate hormones, mood, stress, and much more.
• It is the place where the vast majority of our cells belonging to the immune system live.

The microbiota is the set of microorganisms that are generally associated with healthy tissues (skin, mucosa, etc.) of the human body. Microorganisms reside in these places more or less permanently and in some cases perform specific functions. (AESAN)

No. We like to say that they are cousins, despite being both fermented drinks from a culture of bacteria and yeast, the process and said culture are completely different. Fermentation times are much longer in Kombucha and it tends to be more carbonated. In Kombucha the tea is fermented, and for this reason, it can sometimes contain caffeine, on the other hand, in Water Kefir, tea is not used in the fermentation and therefore does not contain caffeine. Kombucha tends to have a sweeter and more sour flavor while Water Kefir has a much smoother and lighter flavor that will make it seem like you are drinking a soft drink, the flavors are quite different from each other. On the other hand, both fermented beverages contain digestive benefits, but the bacteria and yeasts are different, which is why Kefir has a very high content of probiotic bacteria and Kombucha has a very high content of digestive enzymes.

The stories about the origins of water kefir are quite diverse, so it is unknown where it initially came from. There are stories dating back to the 19th century, that Maria Teresa of Calcutta introduced it to the American continent to improve people's health, that English soldiers advocated its benefits during the war, that it grew on a specific cactus in Mexico and others. In addition, it is known by different names around the world, names such as: ibis, tibiches, water kefir, water Bulgarians, granillos, hail, Chinese mushrooms, water kefir grains, "Marinos (Central America)", sugar grains of kefir, Japanese water crystals, tibicos, Tibetan water mushrooms, Japanese water crystals, little birds and fornia bees. In other languages ​​kephir, kewra, talai, mudu kekiya, water kefir, among others.

Our recommendation is to consume within 5 days after opening.

Not! All Ké Water products are vegan and lactose-free.

We can take a Ké at any time, whenever you feel like it. After a Yoga class, during your breakfast, lunch or dinner, for a snack with a piece of fruit, during your bike ride... EVERYWHERE AND ANYTIME :) FEEL FREE TO DRINK IT!

No.

Yes, our products are 100% natural and perishable. Refrigeration is needed. However, a couple of hours out of the fridge shouldn't be a problem. But we recommend drinking them fresh.

Kefir Water ferments in Kefir Water instead of milk. It does not contain dairy and has less sugar. Kefir Water is light, refreshing, flavored with natural fruits and herbs.

No. Although it is true, they share species in common but have their own characteristics.

Not! All our products are gluten-free.

There are diabetic people who have no problems when consuming water kefir because bacteria and yeast produce enzymes that break down sucrose into fructose and glucose. Since fructose is digested by the liver, it does not raise blood sugar levels like sucrose or glucose. Because of this, the Glycemic Load (GL) is much lower. On the other hand, both the acetic acids produced and the carbonation that may occur reduce the GC. Our recommendation: consult your doctor before taking water kefir.

They are low in sugars, 2 g/100 mL. We only use organic cane sugar to feed our granules during the fermentation process, they consume the sugar to produce carbon dioxide (carbonation), bacteria, yeast, and acids. In addition, these sugars are mostly eliminated after fermentation. As a curiosity: as the storage time of our drink passes, fermentation continues to take place since it is a living food, so the residual sugars continue to decrease and each time it will contain less sugar than the initial one. We do not add additional sugars after fermentation.

Freshness is important to us. It is better to make sure to consume your Ké before the date so that you can enjoy the real flavors.

The bottom sediment is the natural result of using whole organic ingredients. We don't use emulsifiers/preservatives/additives to bind our ingredients together, so the separation is natural. Spin smoothly!

Yes, it contains its own alcohol after fermentation (24-48h) between 0.2-0.8%. In Spain, below 1% is not considered an alcoholic beverage.

As long as it is refrigerated, we recommend consuming it before 6 months of packaging to preserve all the properties that we want to offer you.

If this is your first time taking probiotics, we recommend that you start with ¼ bottle a day and gradually increase as the intestine adapts to the bacterial rebalancing. The amount of probiotics that exists in just one bottle is so great that with this dose it would be perfect. Then we would move on to a bottle and so on until we see what feels good to us. We recommend a maximum of 2 bottles of 250 mL a day once our intestine is balanced.