pat Hatfield

I guess time will tell, but that is a puzzle.  Maybe even something healthy you've been eating is causing a build up of toxins in your body.  Everything is so contaminated now.

Maybe you are detoxing.  Have you been eating a lot of processed food?  It should disappear eventually if you are detoxing. 

Kefir grains seem to thrive on minerals so be sure you are using a natural sugar and not white sugar.  I use "Sugar in the Raw" which is turbinado sugar, a half cup per half gallon of water.  You could use brown sugar or agave or pure maple syrup.  I'm sure each would give it a different flavor.  Be sure your water doesn't have chlorine, and don't dare use distilled water.  I really think the seaweed gives them a lot of minerals.  If you don't have any, a pinch of sea salt might help.  After straining the grains, rinse them in cool water before starting another batch.  Hope this helps.

I do, that's my favorite.  I've tried concentrated cherry juice and lemon/lime. I keep going back to ginger.  A little lemon can be added to the ginger too.  But I always put some seaweed in for the minerals.  When I strain everything to bottle it, I add a little bit of Stevia (the concentrated kind from Trader Joe's) just to make sure it not too sour or yeasty tasting. 

Try putting an inch or two of dried Kombu in the water kefir when you set it up so the grains will get lots of good minerals and I assume you will too when you drink it.  It doesn't make it taste any different.

I make water kefir too and love it.  I happen to add an inch or two of dried seaweed (Kombu) to the kefir when I set it up to brew and the grains seem to thrive on it.  They like minerals.  I can't tell any difference in the taste and I'm hoping it's giving me minerals like iodine from the seaweed.

Is anybody out there making water kefir anymore?  I searched and couldn't find the subject but I think it's related to fungus.  I love making it and I thought I would give this suggestion to anyone already making it.  The kefir grains thrive on minerals so when I'm brewing it, no matter what flavor, I add an inch or two of dried seaweed (kombu).   It doesn't affect the flavor and I'm sure it adds a lot of valuable minerals and vitamins to an already wonderful probiotic drink.