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<blockquote data-quote="RedruthRFC" data-source="post: 1132150" data-attributes="member: 58362"><p>Being I tightwad, I've only ever tried my own homemade version. The grains I bought needed a bit of nursing back to health when I got them first, which meant that I had a gentle introduction to the flavour, which got stronger as the grains got healthier, by which time I'd developed a taste for it.</p><p></p><p>The standard advice for homemade kefir (and other fermented products) is to build up the amount you drink slowly. Even though the bacteria it contains are good, having too much, too soon can upset your microbiome and cause an upset stomach. This may be less of a concern with commercial kefir, which contains less of the good stuff. Did the kefir you bought come with any sort of warning along these lines?</p></blockquote><p></p>
[QUOTE="RedruthRFC, post: 1132150, member: 58362"] Being I tightwad, I've only ever tried my own homemade version. The grains I bought needed a bit of nursing back to health when I got them first, which meant that I had a gentle introduction to the flavour, which got stronger as the grains got healthier, by which time I'd developed a taste for it. The standard advice for homemade kefir (and other fermented products) is to build up the amount you drink slowly. Even though the bacteria it contains are good, having too much, too soon can upset your microbiome and cause an upset stomach. This may be less of a concern with commercial kefir, which contains less of the good stuff. Did the kefir you bought come with any sort of warning along these lines? [/QUOTE]
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