Can you break down the basics of kombucha vs. kefir for me? - Mothering Forums

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#1 of 6 Old 09-09-2008, 06:59 PM - Thread Starter
 
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Someone mentioned in another thread about how it's not a good idea to start drinking kombucha during pregnancy/BFing, but that kefir was ok. That got me thinking... what are the differences between the two? I know only that they are both a fermented drink.

I've been drinking kombucha for a couple months, and am totally addicted. I just started brewing my own, and my next step is to try making water kefir (we are dairy-free), which I've never even tasted. But we're working on some serious gut healing for food allergies, yeast issues, etc... so I'm working on getting more fermented foods into my diet.

So hit me with some kombucha/kefir knowledge mamas!

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geek.gif I blog about our life with food allergies and eosinophilic disorders.
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#2 of 6 Old 09-10-2008, 10:56 AM
 
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: I'd like to know too!
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#3 of 6 Old 09-11-2008, 12:03 PM
 
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I read somewhere that the difference is the species of bacteria.

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#4 of 6 Old 09-11-2008, 12:21 PM
 
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Quote:
Originally Posted by aaronsmom View Post
I read somewhere that the difference is the species of bacteria.
This.
Also, kefir would be something you used for nutritional value, to colonize the intestinal tract, and more of a food than kombucha. Kombucha always produces detox symptoms in me and I have been drinking it awhile, so it may not be the best time during pregnancy to drink too much of it. I think of it more of a supplemental food.

I did drink it while pregnant however, and occasionally now during nursing. But there is a natural rest period between brewing batches that occurs anyway, and it is longer than a batch of kefir. I tend to use that as a guide on how often to drink mine.

here is a great site on everything kefir!
http://users.sa.chariot.net.au/~dna/kefirpage.html

Due with number 5 in August. We do all that crunchy stuff.
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#5 of 6 Old 09-11-2008, 03:21 PM - Thread Starter
 
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So kefir is perfectly safe to drink while nursing? Is there any limit to that?

I'm still just really curious how they differ. Does anyone know the different strains that are in each?

Mom to DD1 (10/07) and DD2 (3/11)
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#6 of 6 Old 09-11-2008, 05:25 PM
 
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The Happy Herbalist site says that all these may be present in kombucha but normally not all of them.
typical composition
may [not always] include:

Bacterium gluconicum
Bacterium xylinum
Acetobacter xylinum
Acetobacter xylinoides
Acetobacter Ketogenum
Saccharomycodes ludwigii
Saccharomycodes apiculatus
Schizosaccharomyces pombe
Zygosaccharomyes
Saccharomyces cerevisiae
Acetic acid
Acetoacetic acid
Benzoic acid
propenyl ester
Benzonitrile
Butanoic acid
Caffeine
Citric acid
Cyanocobalamin
Decanoic acid
Ethyl Acetate
Fructose
d-Gluconic acid
Glucose
Hexanoic acid
Itaconic acid
2-Keto-gluconic acid
5-Keto-gluconic acid
2-Keto-3-deoxy-gluconic Lactic acid
Niacinamide
Nicotinic acid
Pantothenic acid
Phenethyl Alcohol
Phenol, 4-ethyl
6-Phospho gluconate
Propionic acid
Octanoic acid
Oxalic acid
Riboflavin
d-Saccharic acid
(Glucaric acid)
Succinic acid
Thiamin
plus 40 other acid esters in trace amount.


On a bottle of GT's, they list:

Lactobacillus Bacterium and S. Boulardii, L-Theanine, Glucorunic Acid, L(+)Lactic Acid, Usnic Acid
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