Guest guest Posted July 4, 2010 Report Share Posted July 4, 2010 Is it the sourness that breaks down phytates and not the bacteria? Water kefir is cultured and fermented, not soured, so can it still be used to reduce phytates in grains nuts seeds legumes or not? What about the ability of water kefir to ferment vegetables or fruits? Must it also be acidic in order to enable fermenting? If so can something sour simply be added to the water kefir like whey, acetic acid, lemon juice? eco Sent on the Sprint® Now Network from my BlackBerry® Quote Link to comment Share on other sites More sharing options...
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