Re: The Nature of Probiotics: part 4

http://www.bodyecology.com/coconutkefir.php


The idea behind coconut kefir is that it starts out sweet, but when you add the friendly bacteria to the coconut water (it's water, not milk, when you're using young green coconuts) the bacteria consumes all the Sugar in the water which turns it sour (like yogurt and dairy kefir) so you've got a product with happy little friendly bacteria but no dairy. I have come to really like the stuff - it's also a great vehicle for powdered green supplements.


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