Probitea Kefir uses Water Kefir Grains (Japanese Water Crystal).
It tastes lightly sweet and fizzy and primarily helps to boost immune system and support gut health.
Contains a type of carbohydrate called kefiran that may act as a prebiotic, and prebiotics act as food for probotics so they can survive and thrive.
It's both caffeine and dairy-free.
Kombucha uses SCOBY culture.
It gives a sweet tart and fizzy taste and primarily helps to promote digestion and support liver health.
Rich in phytochemicals that may help prevent cancer.
It contains caffeine.
Milk Kefir uses Milk Kefir Grains.
It tastes creamy and tangy and primarily helps to to boost immune system and support gut health.
It contains dairy.
Fermented dairy is an acquired taste; tastes sour if over-fermented
Although kefir and kombucha both contain healthful microbes, kefir is a richer source of lactic acid bacteria (LAB). So you could think of kefir as a drinkable probiotic supplement, and kombucha as more of a digestive aid. Another big difference is that kombucha typically has caffeine, since it's made from tea. Milk kefir also contains a good amount of calcium, while water-based kefir and kombucha do not.
They also may have different sugar contents. Many kombucha companies add more sugar or artificial sweeteners to kombucha to make them taste sweeter, hence remember to ask and check the ingredient list, while Probiotea Kefir doesn't add more sugar other than required during the fermentation stage, which explains our lighter and less-sweet taste.
Probiotea Kefir, Kombucha, Milk Kefir
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