FAQ

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WHERE SHOULD I STORE MY KEFIR WHEN I TAKE IT HOME?

We recommend you keep your kefir refrigerated after you purchase it. This is because our cultures are living and it slows down the fermentation process. The bacteria are quite hardy so should not be adversely affected if kept unrefrigerated for short periods.

CAN I GIVE KEFIR TO MY CHILDREN?

Yes children can consume kefir. It's a great way to supplement their diet, especially after antibiotic use.

CAN I TAKE KEFIR WHILE PREGNANT?

Our kefir is natural and is made using good quality ingredients. However, it is a raw and unpasturised product. There have not been any studies that specifically show it to be safe when pregnant, and therefore we can't recommend using kefir during pregnancy. We advise you seek the advice of your health care practitioner before using it.

SHOULD FERMENTED FOODS BE AVOIDED WHEN DEALING WITH CANDIDA?

There is a difference between products that contain strains of wild yeast (such as kombucha) and products that are safely fermented with a starter culture. Foods that are fermented with a starter can repair leaky gut and combat yeast overgrowth. All of The Kefir Co’s products are fermented using a starter culture that contains specific strains of helpful bacteria. There is plenty of research to show that the good bacteria in these safely fermented foods can help to fight candida.

DOES YOUR COCONUT WATER KEFIR CONTAIN FLAVOURING?

Yes lime, pineapple and watermelon kefir contain natural flavours to help beginners get used to the tarty flavour. They are in very small percentages. The flavours are derived from natural products and are manufactured in Christchurch. They are approved by the New Zealand Food Safety Authority in the Food Safety Programme.

WHERE DO YOU SOURCE THE INGREDIENTS USED IN YOUR COCONUT WATER KEFIR?

We source our young coconuts from the South Pacific and work with approved importers who employ sustainable practises. We use Body Ecology Kefir Starters by Donna Gates. We source our natural flavours here in New Zealand. Our packaging, including our boxes, bottles and lids, are all sourced from New Zealand businesses.

WHERE DO YOU MANUFACTURE YOUR PRODUCT?

The Kefir Company proudly manufactures its kefir in Auckland, New Zealand. It is all small-batch brewed and we inspect all of our ingredients before they touch your lips.

WHAT IS THE BEST WAY TO TAKE KEFIR?

Kefir can be taken on an empty stomach or with food. It can be taken straight, or mixed into a smoothie for breakfast or a mid-morning/afternoon snack.

WHAT IS THE RECOMMENDED SERVING SIZE?

Adults with a typical gut should start on 30ml a day, with women increasing slowly to 60ml and men to 80ml. You can add a tablespoon each week until you reach your recommended serving size. If you have issues when you increase the amount of kefir you are consuming go back to your previous serving. It takes time for your body to repair and it’s not a race. Children, aged 3 months plus, can start on 1.25ml.

WHAT ARE THE WHITE FLOATIES IN MY KEFIR?

The white floaties, which can look like cauliflower, are the kefir. These are good for you and you don't need to strain them from your drink. The more the merrier!

SHOULD I MIX MY KEFIR?

Yes you can rotate your bottle to spread the good bacteria before opening it. Do not shake the bottle. Open your bottle over a clean container.

MY KEFIR IS NOT FIZZY. IS IT SAFE TO DRINK?

Absolutely. The fizz is a by-product of our two-step fermentation process and is not a necessity. You may find the drink gets fizzier the closer the kefir gets to its best before date, when the probiotics have had more time to feed on the prebiotics. Some of our customers prefer it to be fizzy, while others prefer no fizz. If you would like to increase the fizz you can try leaving it out on the bench for the day to speed up the fermentation process. If you would like to get rid of the fizz you can try releasing the cap often until the fizz diminshes.

I HAVE RECEIVED MY BATCH. WHAT DO I DO WITH IT?

You can read all about what to do with your batch here.

I'M ON ANTIBIOTICS. SHOULD I STILL TAKE KEFIR?

Yes, take it two hours after your antibiotics so that the medications don't kill the probiotics in the kefir.

DOES KEFIR REPLACE A PROBIOTIC?

Our coconut water kefir contains probiotics (the good bacteria) and prebiotics (food for the good bacteria). So for some people, Kefir may be enough to keep their gut on track. Others, however, who have specific digestive issues may need concentrated forms of probiotics or other strains. Kefir is excellent to use alongside a course of specific probiotic strains.

Our kefir is fermented coconut water. Fermented foods are foods that have been through a process of fermentation in which natural bacteria feed on the sugar in the food, creating lactic acid.