Yemoos Blog

Most people have heard of prebiotics and probiotics and the subsequent benefits of both. But there’s another category called “paraprobiotics” that is newly studied. Incredibly it may be just as important as prebiotics and probiotics.

Vegetable juices are typically not as sweet or as tasty as fruit juices, but they have their own host of health benefits. Combine that with the power of water kefir fermentation and those vitamins and benefits can become even more readily accessible.

Does Homemade Kombucha have probiotics? The surprising answer is that experts are not really sure if it does have probiotics or not.

In the battle between kefir and kombucha and which is healthier, it sometimes comes down to the difference between Lactic Acid Bacteria (LAB) and Acetic Acid Bacteria (AAB).

Homemade cultures don't really go bad. If you notice any kind of mold (something usually colorful and fuzzy on the surface), its best to throw away. Or if it just smells and taste bad to you (beyond just being extra sour), then its also best to throw away.

Arguably, the best part of water kefir is doing a 2nd ferment with fruit juice. If you are yet to try it, you are definitely missing out. It creates a super fizzy, refreshing, tangy, semi-sweet, semi-alcoholic cocktail.

As a parent of 2 young children I know how difficult it is to know what is healthy and what may be potentially harmful. There is a lot of hype and pseudo-science out there when it comes to kombucha and cultures in general.

All cultures have an amazing ability to adapt to their environment. Milk kefir naturally does very well in the colder months, but the other cultures can adapt quite well as well. Surprisingly, the cold is not the biggest obstacle to good fermentation, but rather its the fluctuation of temperatures.