The Dark Side of Water Kefir – Water Kefir Side Effects
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Sometimes my ferments don’t go over too well with the kids. They’re just not into the tangy, sour flavors of a good kraut or relish. Getting them to get plain asparagus is tough enough, let alone trying to get them to eat lacto-fermented asparagus. But there is one lacto-fermented beverage I’ve tried that has consistently been a hit with kids and adults alike – root beer water kefir.
Quick and Easy Root Beer Water Kefir
I haven’t tackled brewing with actual roots yet, although I did track down some of the needed ingredients. For now, I’ve just been using root beer extract.
To make root beer water kefir, follow the basic instructions for water kefir. To one quart of finished water kefir, add one teaspoon of root beer extract combined with one tablespoon of sugar dissolved in 1/4 cup warm water.
Bottle and let sit on counter for a day or so to increase carbonation, and then refrigerate. We prefer it cold or served over ice. We have an ice shaver, and the boys used it quite a bit when they were younger. It’s an economical way to make a fun treat, and doesn’t take up much room in the cupboard.
If you’d like to try brewing your own water kefir, I recommend Kombucha Kamp for fresh water kefir grains. Their cultures ship fresh, not dried.
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Problems with Water Kefir
While I’m talking about water kefir, I’d also like to mention one health “problem” that I have run into from drinking water kefir. I haven’t seen this mentioned anywhere else. I probably should have thought of it sooner myself, but it never occurred to me until it happened.
Most of the recipes I’ve seen for water kefir suggest putting a piece of clean eggshell in during your ferment, to make sure you have enough minerals for your kefir grains to eat. I usually put in an entire egg shell.
Welllll…like I said, given that I get quite a bit of hard water buildup on my faucets, I should have known better. I really didn’t need to add the eggshells in my water kefir. My well water has plenty of calcium and minerals already. When it was warm outside (there were three days this season that were warm – seriously), I started slugging down water kefir. The effects were very obvious. Instead of my usual 4-5 number on the Bristol Stool Chart, I moved into the 2-3 range. Too much calcium causes constipation.
So just be warned – if you have hard water, you probably don’t need to add extra minerals to your brew. Also, if I drink larger quantities of water kefir, it tends to unsettle my stomach (possibly because of the excess calcium?). For me, kombucha has the opposite effect. Around here, we regularly use kombucha to settle an unsettled stomach after eating out, or when someone is just feeling “a little off”.
Water kefir and kombucha drinkers, what effects have you noticed since you started drinking your brews? Has anyone else run into this? Let me know.
More Home Fermenting Posts
You may also enjoy:
- How to Brew and Flavor Water Kefir “Soda Pop”
- How to Homebrew Kombucha – Save Money and Enjoy a Healthy Drink
Originally posted in 2011, updated in 2017.
Does water kefir cause black stool?
Not in our experience.
We have recently jumped on the band wagon and started making water kefir. Same as years past when I made Kombocha we start coughing and having tons of extra mucus. Why? I know fermented things are so good for you. we don’t seem to have a problem with kraut. But what is so different about water kefir or kombocha?
It’s hard to say for sure. It could be a Herxheimer Reaction, where you feel worse before you feel better. It could be that you’re sensitive to specific strains of bacteria, yeast or other microbes found in the ferments. Both water kefir and kombucha have a winder array of microbes than a basic veggie ferment. Fermented foods are also high in histamines (especially those you mentioned). It’s ironic, as fermented foods are promoted to heal gut health, but they can sometimes trigger reactions that make symptoms worse.
Here are some more links on histamine reactions and fermented foods:
All About Histamines from Paleo Leap
Fermented Food Allergy • Reveal Hidden Causes from ProbioticsCenter.org
Everything You Need To Know About Histamine Intolerance from Amy Myers MD
I’m using water kefir for 4 month, drinking every day about 300 – 500 ml. My stomach pain was gone after using kefir for 2 weeks… Love it!
No more water kefir for me. My UC has gotten worse with bleeding and constipation even with less than 16 oz a day. If I ferment less than 2 days then the sugar content wrecks my bad knee. I had such high hopes since it is so much easier than making the kombucha. Oh, well, back to the bucha. One good thing about my bucha is my hair went from white to blonde again☺ I’m 61.
Have you tried the continuous ferment option for kombucha? That may be a little easier to manage. Thanks for sharing your experience, and interesting note about the hair.
16 oz?!?!?!?!? You should try something around 2 to 4 oz!!!!! 16 is too much!
This is such a great comment trail! I have been making water kefir several years now. I am relatively lazy with the schedule. Typically I brew it 2-3 days with 1/4 c organic sugar or sugar in the raw in the first fermentation and then drain out the grains, switch it to a lock-jar and add fruit and 1/4-1/2 c juice for the second fermentation another 2-3 days. I then strain the fruit out and pour it into individual lock-top bottles for 1-3 days depending on when I get around to putting it in the refrigerator. My kefir is almost always bubbly. I have more problems with too much fizz because of my laziness abd overbrewing! I think 3-2-2 days works best for the fermentation for the ideal fizz.
I drink about 1/2 24 oz bottle a day. Without kefir I am constipated regularly. Kefir does a good job of keeping things moving. If I dont drink it for 2 days, I am back to constipated. Two days back on the kefir and things are good again.
I tried kombucha also. I didn’t have the same luck in helping my constipation. Once I had drank it consistently for months, I was stable. But it didn’t help as quickly. I also am sensitive to caffeine (keeps me up at night) so I like the kefir better(yes, i could use decaffeinated tea, but just haven’t).
When I fermented both water kefir and kombucha at the same time, I went back and forth between the two. I noticed drinking both in one day made me ill. Diarrhea, stomach cramps, with residual impact for 2-3 days. I thought it was a coincidence, but it happened twice. I won’t do that a third time!
In the past, I recall drinking too much of one and getting a stomach ache, but I dont overdo it anymore.
My brother has ulcerated colitis. I have been making water kefir for him however he is finding that he is going to the washroom quite a bit. He is also on prednisone and Remicade. I believe he is drinking 1 to 2 quarts a day. Do you think that might be too much?
Yes, that is a lot to consume on a daily basis. 8 ounces or less is more typical.
We are new to water kefir. A friend I trust shared her grains. I have a question that will sound off.
I avoided cultured products like kumbacha and kefir for a long time. And I still feel odd about it. I had a dear friend who made her own kumbacha and drank it faithfully daily. She suddenly fell ill with Bile Duct Cancer and died within 2 months. Its a rare, not often seen cancer. I was told kumbacha works on the liver to cleanse? Could she have grown “bad” bacteria in her kumbacha? Im little scared to drink water kefir or give to my family. How can I make sure its safe?
If you start with healthy culture of kombucha or water kefir and grow it out under correct conditions, risk of contamination by problem microbes is minimal. The healthy microbes usually populate the food source first. That said, it is still possible for contamination to happen. As far as I know, there’s no easy home test kit for kombucha or water kefir to analyze the microbe populations in the brew. Most folks I know just watch for any off flavor, aroma or appearance.
Even though kombucha is supposed to act as a liver tonic, the human body is a complicated organism. This is the first I’ve heard of a regular kombucha drinker developing bile duct cancer. There are likely other factors involved.
If you’re looking for a consistent product in every ferment, you could use powdered cultures for making dairy kefir. Instead of grains, the powder is mixed into your choice of milk for each batch. (Cutting Edge Cultures Easy Kefir Starter Culture is one example.) This method is more expensive, since you need to keep buying powder instead of cultivating reusable grains, but it produces a uniform product every time.
I’ve been a home-made yogurt, and kefir fan for several years.
1. any prohibition to enjoying yogurt and kefir at the same meal?
2. I find that culturing kefir at room temp takes about three days, at which time the whey separates from the curd, but when manually mixed prior to using a plastic sieve to extract the grains to re-cycle, the kefir I place in a separate storage jar is fairly uniform in density and positively delicious. Just don’t use metal implements on kefir.
3. excellent user and moderator guidance…but, I suspect the loose BM’s after kefir, or ANY probiotic, may be a consequence of friendlies eradicating “hostile” bacteria or yeasts. While this is NOT a bad thing…unless you’re on the train, going from NY to Miami, it can be challenging.
Thanks for sharing your wisdom!
Bob M.
I don’t see any reason not to enjoy yogurt and kefir at the same meal, although I would caution people to start slowly and see how your body reacts.
Many people do have die off symptoms when started cultured foods or even commercial probiotics. As you mentioned, not necessarily a bad thing, but inconvenient if you are on the job or in the middle of a task that’s best not interrupted by frequent bathroom breaks. I figure it’s best to slow down and give your body a chance to adjust, at least for most people. Things should level out after a while.
I tried the dairy keifer first. I totally could not stand it.
I have been making water keifer for about 6 months now. My husband was bitten by a brown recluse spider, of course the antibiotics they gave him killed the good bacteria in his gut and he developed C.diff. He was told it was bad and may require IV antibiotics if it returns. That was when we started the probiotic water keifer. My gosh what a wonderful little bacteria!
We have experimented with different liquid flavor additives, raspberry peach strawberry ECT we love them all. We got some diet lemon soda for the fizz, add about 1/4 of the can to your drink it’s delicious. I haven’t tried the root beer yet but I think I will it sounds really good thanks for the good ideas.
I hope your husband makes a full recovery. C. diff. can be very challenging.
I had c diff at the very end of a pregnancy. Required two rounds of different antibiotics, was still being treated after birth, Immediately started drinking kefir, then making my own milk kefir. Per a gastroenterologist Added VSL3 probiotics, also added S bouldari probitoics. Has not returned in over 2 years. I am going to start making water kefir as well. I have severe asthma and allergies that makes me a target for infections so I have to be vigilant about not getting to the point of needing antibiotics and am hoping if I do need them one day these amazing probiotics will help. I truly believe c diff can be fought with probiotics, and powerful fermented foods.
Thanks for sharing your experience.
Hello!
I´m starting with water kefir.
And I´ve got questions about fermentation an botulism.
Is there a possibility of botulism in water kefir?
Thank you very much!
Lila (from Argentina)
A healthy water kefir brew should have a pH below 4.6, which is below the range where botulism spore will germinate. For more info on botulism, see Botulism – Causes, Symptoms, Treatment, Tips for Safe Home Canning.
How can we test our kefir? (Im new to fermentation.)
What do you want to check it for? To perform a microbial analysis, you’d need to send it to a lab. Alcohol content can be measured with a hydrometer, which should include instructions for use.
Ok. Without sounding snarky. If we can grow good bacteria wouldn’t it be plausible that bad could grow too?
So with that said, does bad bacteria not grow in certain ph environments?
Of course a lab would be able to test it. We all know that. How do moms and dads know it’s safe for their small children? Pregnancy?
I’m very health conscience and not a naysayer. Or don’t believe it can or is helpful. I just want to be safe.
Bacteria and other microbes grow from somewhere. They don’t simply appear out of the aether. If there are abundant healthy microbes dumped into their preferred living conditions, they will have the advantage. It’s a simple matter of numbers.
Yes, lower pH will make any food item less hospitable to bad bacteria. This is why it is safe to water bath can jams, jellies, fruit and pickled foods.
If you don’t feel it’s safe for children or to use during pregnancy, don’t use it. Neither I nor anyone else is forcing you to do so. I cannot personally guarantee anything is safe outside of the items under my direct control. I don’t advise the use of large quantities of fermented beverages for kids or pregnant women, or for most people, for that matter. Just because a little is good doesn’t mean more is better. Some people swear by ferments, some won’t touch them. It’s largely a matter of personal preference, but it’s also body chemistry. Every person is different, so they may react differently to different foods, fermented or otherwise.
If you want something that is absolutely sanitary that meets rigid quality control criteria, I don’t recommend home fermenting.
Just wondering about my grains. When I got them from another water kefir enjoyer they were large. Now, after 5 months, they have slowly but surely reduced in size. They multiply but they are not the plump gems they were when I got them. Any idea about why this might be so? This batch I am trying an egg shell in with the grains. I just used an egg shell from the eggs I had in from the grocery store. I boiled up some water and gave it a good rinse once the egg was out of it. Could I be using the wrong water? the wrong sugar? Any suggestions about how to get my grains plump again would be appreciated. Thanks for the root beer tip! My kids will love this, especially as the weather hopefully turns warmer and they are looking for a refreshing and special drink.
You might try a less refined sugar, like demerara or sucanat. Does your water have contaminants like fluoride? A good water filter may help. If your water is low in minerals, the egg shell may help. A supplement like liquid Trace Minerals is another option.
Thanks for the prompt reply. I have been reading about different sugars. I have always used organic cane but am open to trying another. I will look for one that you mentioned the next time I am out. I believe the water I am using (bottled spring water / sometimes boiled and cooled tap water) must be low in minerals. Perhaps getting the trace minerals you are suggesting might help if the eggshell or switching sugars does not. Cheers!
I hope you find a solution. Good luck!
Been wanting to try the root beer water kefir for awhile now. Right now all I have is liquid stevia root beer flavor but not sure if that’s enough root beer flavoring and too much stevia can be bitter. If it doesn’t work, I’ll try to find that root beer extract! As to the egg shells, we use well water but it’s filtered through a whole house water softener which removes most of the minerals. I usually add raisins or prunes to my water kefir brew for some minerals and I also use demarera sugar instead of white refined sugar. Demerara is less refined and still has minerals it in. Just a thought. Love your page!
Thank you for you kind words. I bet the demerara flavor would compliment the root beer flavor, too. Do be careful with the softener water for fermenting, as the softener salts may be hard on the kefir grains.
i have noticed a terrible stomach ache since drinking water kefir for 1 week
Yes, not every probiotic brew sits well with every person. Best to cut back or try another live culture food.
Commercial konbucha makes my legs all numb for a few minutes.
I don’t like the sensation. Could the alcohol content be doing this?
I also take medication for seizures and anxiety. Thanks!
Do you medications interact with alcohol, or is you condition affected by alcohol? If so, that could be the issue. Either way, I’d probably skip kombucha for now.
When adding eggshells to your water kefir how do you clean them?
I only used pastured eggs shells from a neighbor that I trust. They are washed with water and air dried.
Will the Rootbeer syrup work in the WK ? Anyone else tried it?
I don’t see why it shouldn’t.
I’ve been drinking water kefir and jun kombucha for 6 months. The kombucha gives me the energy in the morning and afternoon and kefir relaxes me at night. If i drink coffee, kombucha or wine after a glass of kefir I feel sick. If I drink too much kefir I get gassy and my blood alcohol goes up. Once it went to 1.2 after a quart of kefir. I use an airlock which reduces the alcohol in the second ferment but alcohol content can be unpredictable. Never have this trouble with the kombucha. The water kefir usually has little to no alcohol, but still I feel more relaxed and focused and sleep great. It pulled me out of a bad case if the flu too and does wonders for any systemic infection. Also use it as a hair rinse and have gotten many compliments. I put the excess grains on a burn and it really soothed it. Great for your skin.
I hadn’t heard of it being used as a hair rinse. Interesting.
My hair is thicker shinier and no frizz for the first time in 20 years
Great information!
I too have IBS. I had to have a colonoscopy a few weeks ago. I think the pico salax really messed me up.
10 days ago I bought some kombucha to see if it helped. 8 days ago I started making water kefir. I have been drinking the water kefir for 6 days.
Everything was great. I went from an IBS attack last Saturday to normal by Tuesday. Yesterday was constipation. BUTT today is better. I am going to continue with the water kefir. Usually I can be stopped up for a few days. So I am going to continue with the water kefir to see if things will balance out. I drink about a cup a day.
How does the kefir cause constipation?
Either way the stuff is great. I really want to try the rootbeer.
If you water kefir is too high in calcium (like mine with the added egg shells), and you drink too much (this will vary from person to person), it may cause constipation.
I have IBS and have been taking proboitic capsules for years and am trying to make my own water kefir. My diarreha has once again increased since I have been drinking the kefir.
Is my body getting used to it or can it be causing me to be sick?
It’s impossible for me to say, as I have no way to test what’s going on in your guts. You may want to check with your health care provider, or try reducing your dosage to see what effect it has.
I make water kefir all the time. Every time I drink it I get gassy and bloated within hours. I must have great grains! They ferment and double in size quickly, I have a fizzy beautiful beverage when I’m done. I think I may be getting too strong kefir. Need to start making it in a larger glass with less grains to see if that helps. When I buy it in the store, it doesn’t upset my stomach. I also make kombucha but it takes so long to make a batch that it’s painstaking and sometimes I end up forgetting about it. The Kombucha doesn’t bother my stomach one bit.
Interesting. I always felt that kombucha was the easier option as I just set it and forget it for a week or more instead of brewing daily or every other day like kefir.
I rotate 3 jars of Kefer grains. At the end of the third day the first jar is ready to drink and then I start another jar. After the initial set up of three jars there is a constant stream of fresh kefir to drink. It only takes minutes a day and doesn’t have to brew for 10 days before I can drink it.
I’ve been doing the same. Love my kefir and now I’m not worried about running out. It has also help my son who was having a lot of problems with his stomach and that was causing vomiting. Now he feels great and no vomiting after his 2nd week of drinking kefir.
I googled stomach pains and water kefir and found these comments. But just had to note that in addition to random sharp pains in the stomach, I also started having eye issues similar to the poster above. For many days my eyes felt like I had an eyelash stuck in them..first one eye, then the other. My eyes would be very gummy in the morning.
When I googled the eye symptoms, I found that this scratchy eye problem could be caused by a build-up of yeast behind the eyes! I quit the water kefir two days ago and today my eyes seem to be getting better.
Thanks for sharing what you found out.
Strange..
I’m using water kefir for 4 month, drinking every day about 300 – 500 ml. My stomach pain is gone after using kefir for 2 weeks… Love it!