Why is Kefir “Gassy” or Taste Fizzy?

The Taste of Kefir is Fizzy (or Gassy) On My Tongue. Is It Bad?

Both Milk Kefir and Water Kefir have an effervescent quality. They get fizzy, just like pop (soda). In fact, if you cover it nice and tight for a second ferment, it can get so fizzy that a pressure build up can pop a top! Milk Kefir that you buy in the store is often like drinkable yogurt with no fizz, but that is because they use inhibitors to stop that action. Otherwise they would be blowing tops all over the place! This is another reason why I love home made kefir.

Gas and Bloat: Are they the Same?
Before we talk about how to stop toots in their tracks, it’s important to make the distinction between gas and bloat.

Gas is just what you think it is – extra air trapped in your body. We swallow air every time we eat, drink and chew gum. Daily movements (especially regular exercise) help move gas through your system and ward off build up. Belching and yes, even flatulence, are natural ways your body copes with excess gas.

Bloating is a symptom of excess gas and is typically defined by the feeling of tightness swelling in the abdomen. Stomach pains and constipation can accompany bloating, but generally it’s just really uncomfortable. Gas can occur without bloat, but bloat is almost always accompanied by gas.

Gas and Bloating Side Effect:

The use of probiotic supplements is considered generally safe for most people when used as directed. If you develop adverse reactions after taking a probiotic supplement, call your doctor for evaluation. Common side effects for some people who are taking one to two billion probiotic cells daily are gas, upset stomach and diarrhea, according to the University of Maryland Medical Center. These side effects are the result of the sudden increase of bacteria in the digestive system. Common side effects should subside within a few days, once your body becomes accustomed to increased dosage.

1 thought on “Why is Kefir “Gassy” or Taste Fizzy?”

  1. hi,
    I take it that the fizzy process is the starting of the fermentation process and alcohol is what comes next and that this occurs with growing either type of Kefir grains?

    Obviously alcohol is one of the bad things to avoid if suffer from GORD or reflux; so therefore when taking a probiotic to try and remove the alcohol from going in one’s body one doesn’t want to create alcohol in the fermentation and as far as I can tell if you do not let the Grain starve that this fizziness may only be slight and then obviously gains in momentum when the milk Kefir gets thicker, so again if maintaining a low alcohol preference in growing a probiotic is the key to getting the best health benefit, how does one determine how much fizz is safe? It’s a common question coming up in the kefir Australia Facebook page…?

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