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How much sugar am I consuming in my water kefir?

post #1 of 6
Thread Starter 
I usually use 1/4 cup of raw organic cane sugar for 2 qts. of water. Plus fresh lemon or grapefruit juice. Sometimes a handful of raisins, too. My question is, how much of this sugar remains (unconsumed by the grains)? It doesn't taste too sweet, sort of like diluted juice with seltzer, a bit of fermented bite to it.
I can't decide if the benefits (probiotics) outweigh the negatives (refined sugar consumption). I know I could use fruit juice, but it's expensive, plus I don't do well with too much fructose.
Any thoughts?
post #2 of 6
Thread Starter 
Please? Can't someone venture a guess, or at least make something up, so I don't have that sad little zero next to my post?:
post #3 of 6
That's not a very easy question to answer, since it all depends on how long you brew and what amount of grains you have.

Given you don't taste it too sweet, you could experiment and start with a glass of water or seltzer and add a little bit of sugar at a time until you get it as sweet as your water kefir and then you'd know. I know it's a roundabout sort of way but I can't think of a better way to find out exactly how much.
post #4 of 6
Well, it's tough to say how much actual sugar is left, but from what I can tell, all the carb is still there.

Here's how I know. Ds has type 1 diabetes, and so is insulin dependent. We give him a certain amount of insulin for a certain amount of carbs. I was worried about figuring out how many carbs were in the water kefir, so I could figure how much insulin. Well, I decided to figure the number of carbs that went in, and start with that. And that worked fine. So I'm pretty confident in saying that none of the carbs "go away".

Now, the question that is left is whether or not the kefir grains do something to the sugars to make them act differently in your body. A woman I know, who doesn't have diabetes but is watching her blood sugar, says that she has no rise in her blood sugar when she drinks water kefir (she uses milk grains, though, don't think that matters, but...). So, there must be some change to the sugar, but I don't know what.

Not sure if this was very helpful, but there it is, our experience.

Christie
post #5 of 6
Thread Starter 
Thanks for the suggestions. Quietserena, that makes sense. Interesting to know about the diabetes thing. Maybe I'll give the water kefir a break and just stick with milk kefir!
post #6 of 6
Quote:
Originally Posted by ChristieB View Post
]Now, the question that is left is whether or not the kefir grains do something to the sugars to make them act differently in your body.
Yup, kefir grains produce a polysacharide called kefiran that isn't metabolized like sugar.

It's somewhere on this page but I can't seem to find it atm, there's a little pair of hands fighting for the keyboard:
http://users.sa.chariot.net.au/~dna/kefirpage.html
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