What’s the Difference Between Goat’s Kefir and Coconut Kefir? : Renegade Health Q & A

Wednesday Mar 2 | BY |
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kevin gianni baby goat
I wish I had a coconut in the other hand…

It’s Q & A day at Renegade Health…

Today, I’m going to answer a great question that was asked by more than a handful of you last week about goat kefir and coconut kefir.

Here’s what Sheri Silver asks:

“Is there a difference between the nutritional value of coconut kefir and goat kefir?”

This is a great question that was asked by a bunch of readers the last few weeks, so it warrants some attention.

I want to start by saying that comparing goat’s kefir and coconut kefir is like comparing apples to oranges (or maybe apples to sunflower seeds) – since they’re fundamentally different in many ways.

The common assumption is that since they’re both called kefir they have many similarities.

In fact, the ONLY similarity that they may have is that they’re called kefir – which means they’re fermented with specific bacteria and yeasts.

But since they are fermented, this means they do have some commonalities.

I’ll start with those first…

Goat’s kefir and coconut kefir both are:

– A healthy source of good bacteria.
– Good for digestion.
– A source of more readily available amino acids.
– Lower in sugar (due to the fermentation process.)
– Supportive of the immune system.

Here’s the thing, you don’t even have to eat coconut kefir or goat’s kefir to get these benefits, you could also eat sauerkraut, drink kombucha or rejuvelac or any other fermented product (uncooked.)

Now, let’s talk specifically about goat’s kefir and coconut kefir.

For those of you who don’t know what either of these foods are, goat’s kefir is a fermented goat’s milk product and coconut kefir is fermented coconut water.

Like I said before, they’re both fermented products, so they have all the benefits of a fermented food, but otherwise they differ greatly in nutrient content.

I’m going to show you exactly how with a breakdown of nutrients that I’ve gathered from NutritionData.com.

Since I was unable to find an accurate nutrition table for kefirs, I used the nutrient values of the raw product (goat’s milk and coconut water) before fermentation. The serving size is 1 cup or 240 grams.

By using this method there are two limitations.

1. The sugar content changes when the food is fermented, so there will be less sugar in both. I will not compare sugars or carbohydrates because of this.

2. The fermentation process adds additional nutrients, which are the by-products of the metabolic processes of bacteria and yeast. I will assume that these are somewhat similar in both because they’re both kefirs and contain similar bacteria.

So let’s see what we have here:

Total Fat:

Goat Kefir: 10.1 g
Coconut Water Kefir: 0.5 g

Coconut Kefir is definitely much lower in fat.

Saturated Fat:

Goat Kefir: 6.5 g
Coconut Water Kefir: 0.4 g

Coconut kefir has a little saturated fat, but goat’s kefir has more. Some saturated fat is needed to produce cholesterol. You can get vegan saturated fat from coconut meat as well as coconut oil.

Omega 3 Fat:

Goat Kefir: 97.6 mg
Coconut Water Kefir: 0.0 mg

There are more Omega 3 fatty acids in goat milk.

Omega 6 Fat:

Goat Kefir: 266 mg
Coconut Water Kefir: 4.8 mg

Again, there are more Omega 6 fatty acids in goat milk. The ratio of fatty acids in the goat milk is not great. It’s actually not great in the coconut water either. What this proves is that you can’t look at one food and decide if you’re going to eat it or not based on its nutritional contents. This is why we eat a variety.

(NOTE: I don’t what goat milk product was used here, so the numbers may be higher in Omega 6 because of what they were fed.)

Protein:

Goat Kefir: 8.7 g
Coconut Water Kefir: 1.7 g

Clearly goat kefir has much more protein and more amino acids – which is not a good nor bad thing. I wouldn’t suggest coconut kefir as a source of plant protein anyway.

Vitamin A:

Goat Kefir: 483 IU
Coconut Water Kefir: 0 IU

Goat kefir contains fat soluble vitamins like A, D and K, while coconut kefir does not. This may be one of the biggest distinctions between the two.

Vitamin C:

Goat Kefir: 3.2 mg
Coconut Water Kefir: 5.8 mg

As expected, coconut kefir has more vitamin C. (Or at least coconut water does – some Vitamin C may be denatured in the fermentation process.)

Vitamin D:

Goat Kefir: 29.3 IU
Coconut Water Kefir: 0.0 IU

Goat Kefir has more Vitamin D, but I wouldn’t recommend it just to raise your levels.

Vitamin K:

Goat Kefir: 0.7 mcg
Coconut Water Kefir: 0.0 mcg

Folate:

Goat Kefir: 2.4 mcg
Coconut Water Kefir: 7.2 mcg

Coconut kefir has more folate, which is generally true across the board when comparing plant to animal food.

Calcium:

Goat Kefir: 327 mg
Coconut Water Kefir: 57.6 mg

Goat Kefir has more calcium, but coconut water has some too.

Potassium:

Goat Kefir: 498 mg
Coconut Water Kefir: 600 mg

When it comes to minerals, coconut kefir starts to overshadow goat’s kefir.

Sodium:

Goat Kefir: 122 mg
Coconut Water Kefir: 252 mg

Coconut water is a good place to find non-sea salt sodium.

Magnesium:

Goat Kefir: 34.2 mg
Coconut Water Kefir: 60 mg

Phosphorus:

Goat Kefir: 271 mg
Coconut Water Kefir: 48 mg

Goat kefir is higher is phosphorus, but this may not be a good thing. Less phosphorus is better in the long run.

Cholesterol:

Goat Kefir: 26.8 g
Coconut Water Kefir: 0.0

Obviously an animal food will have cholesterol.

As you can see from the comparison, both foods have benefits that are much different than the other – which is why comparing them doesn’t accomplish too much.

What it does tell us, is that if you were replacing goat’s milk with coconut kefir or vice versa, you would not be getting the same nutrients.

So why would you use either food?

What you eat is a very personal decision as you know. There are more factors than just nutritional content for some.

As you know I’ve chosen to eat some goat’s kefir to rebuild my body. Some people would argue violently that I didn’t need that food. I’ve used it to replenish my fat soluble vitamin stores as well as provide a source of energy that I could not find with supplements or any other vegan food.

I also chose to drink coconut kefir for completely different reasons, the main reason is because it is a mineral rich food that also contains good, healthy bacteria – for me it’s a two for one deal – you can get your electrolytes and your bacteria in one.

So each has its benefits and can be used for different reasons. It’s up to you to decide what foods you eat based on your blood tests, your own research, how you feel and preferably with the help of an experienced health professional.

Doing so will determine what is working for you regardless of dogma, beliefs or guru speak.

I want to know your thoughts: Do you drink either one? Both? Neither?

**

Live Awesome!
Kev

Kevin Gianni

Kevin Gianni is a health author, activist and blogger. He started seriously researching personal and preventative natural health therapies in 2002 when he was struck with the reality that cancer ran deep in his family and if he didn’t change the way he was living — he might go down that same path. Since then, he’s written and edited 6 books on the subject of natural health, diet and fitness. During this time, he’s constantly been humbled by what experts claim they know and what actually is true. This has led him to experiment with many diets and protocols — including vegan, raw food, fasting, medical treatments and more — to find out what is myth and what really works in the real world.

Kevin has also traveled around the world searching for the best protocols, foods, medicines and clinics around and bringing them to the readers of his blog RenegadeHealth.com — which is one of the most widely read natural health blogs in the world with hundreds of thousands of visitors a month from over 150 countries around the world.

56 COMMENTS ON THIS POST

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  1. Leam says:

    Love kefir – drink it everyday. Not coconut nor goat. Kefir and chia seeds make a lovely “porridge”.

  2. Doug from Dallas says:

    I drink sugar water kefir and coconut water kefir every day, love the stuff. Did raw (cow) milk kefir for a while, never got used to the dairy. Sugar & coconut water have many of the same bacteria benefits without the dairy issues.

  3. I literally just made a great batch of local coconut water kefir! At the restaurant we always make a creamy coconut kefir out of the meat which we use in the fruit parfait, but I rarely make one with just the water. After a recent trip to LA and tasting one of the new bottled brands I decided to start making my own, especially as I have all the the fresh coconuts right here! Love it!

  4. Kevin,
    Sounds like our bodies may need them both. Kind of like we need shoes and socks for our feet, but both serve a different purpose.
    Dale

  5. Marisa says:

    I take and love both. I’m an omnivore. I eat everything lol.

  6. OMG! Please do not steal the baby goat milk from a baby goat! She deserves her mama’s milk! Humans drink naturally from human milk until age 2 or so…so why the cruel taking of another species milk?
    Stop it.

  7. Jo Tyler says:

    The most important difference between coconut milk and goats’ milk is that no animals are harmed or killed in the making of coconut milk. That’s pretty compelling.

    Health is more than just physical nutrition — it is also about choosing compassion, spiritual wellness, and not causing harm to animals when we don’t need to.

    Choose the coconut milk and leave the mother goat’s milk for her babies — it is for them that she makes the milk. Not for us.

  8. Pat says:

    Would like to try Coconut kefer & Coconut yogurt but am a little confused as to the dairy content of the bacteria packs. Most I can find locally have dairy. The web sites with the Body Ecology brand don’t specify on either the dairy or vegetarian packs whether or not they have dairy. One thing I am wondering is – if we are adding bacteria to foods, and B12 is made by a certain bacteria, why can’t we add that bacteria to our fermented foods?

  9. Veronika says:

    I drink coconut water kefir often, I love it!

    It looks like you got your numbers from here: http://nutritiondata.self.com/facts/nut-and-seed-products/3115/2

    Regarding the omega 3 content of coconut kefir, be careful when reading the tables. If you see this symbol: “~” it doesn’t mean 0.0 grams! It means the USDA didn’t study that nutrient in the food yet. The website says this at the bottom:

    “Each “~” indicates a missing or incomplete value.”

    You’ll find that symbol listed for a ton of foods, especially the ones less common in western cooking. That doesn’t mean it’s missing the nutrient.

    For example, if you go to dandelion greens on nutritiondata.com, it shows a couple grams of total protein, but lists “~” for ALL the amino acids! Another example: cooked lentils shows a level for tryptophan in the table, whereas it’s “~” for sprouted lentils. The 160mg didn’t disappear in the sprouts, they just haven’t studied every single food yet.

    Vitamin K and cholesterol however, are indeed 0.0 grams in coconut kefir. It’s true that comparing coconut water and goat’s milk is like comparing apples to sunflower seeds.

    A more appropriate comparison would be goat’s milk to something like thin coconut yogurt (young coconut meat + lots of water), so it has a similar fat content as goat’s milk, and then look at the rest of the numbers.

    Thanks for doing this break down though, it was fun!

  10. Veronika says:

    In case my comment was confusing, here’s a summary:

    “0.0 mg” means it doesn’t contain the nutrient (or at least not a significant enough amount in the specified serving size)

    “~” means an incomplete or missing value from the USDA database.

  11. Jeni says:

    We have goats and eat goat kefir frequently, I’ve heard about coconut kefir and want to try it. Making Kombucha now and fermented foods too. I like the idea of moderation, I came to that after the great Health Debate which was so awesome, thanks Kevin! Moderation and not getting too stuck in a food rut, but rather regularly mixing it up some and exploring new areas seems like a great plan. Now if I can just get motivated, since I’m not really a Foodie in the common sense of the word…but I guess that means I’m easier to please and not too attached to certain flavors. I was glad to see some stats on the goat milk though, thanks again!

  12. Dianne says:

    I drink water kefir daily, it is make with japanese water kefir grains. Yum…I have some in the morning and usually drink 1 litre in the course of the evening (between 8 – 10:00). It relaxes my digestive system, I sleep like a baby, and get a good cleansing in the morning! It is very hydrating.

  13. Do you make your own kefir with live grains? I understand coconut milk kefir is harder to make that way and the grains will quit growing due to lack of milk sugar to feed them. Curious.

  14. Keith R Dearborn says:

    I am following Bates and Wabamaker’s Superfood Beauty Elixers. Several of their liquids call for Coconut Kefir. I got the coconut water from Amazon but had to ferment the CK by adding the Kefir to the coconut water overnight. Is there a Coconut Kefir that comes already fermented and mixed? If so where can I get it via the internet? If not where can I get Kefir to ferment the coconut water? Thanks!

  15. s.celsen says:

    Hey Veronika- thanks for the nutritional information info!
    And I drink kefir almost everyday! I love it! But I happen to male it out of raw, grass fed cows from a small farm near me. And it’s from “Guernsey” cows not Jersey, which have the superior “A2” milk instead of “A1”.
    And I make the kefir myself. I got kefir grains from a cool guy, and the more kefir I make the more the grains produce and I eat the extra ones (they are super healthy cultures to eat on thier own).
    And I also vary my kefir, sometimes I make cheese or cream cheese- which is heavenly in a raw cheesecake.
    In the future my husband and I want to make ginger beer and coconut kefir!

  16. Lynn says:

    Did you find out anything about the b12 content? Some people think that the fermention process produces it. I was just wondering your take on that.

  17. Paul says:

    It is incorrect to state that our body needs saturated fat. Check your facts and the scientific literature. Humans have no biological need for saturated fat in their diet and can produce all the necessary cholesterol. This is a dietary myth pushed by the Atkins, Primal and low carb crowds.

  18. David Barriga says:

    My daugther drank goat milk daily at age 2, she did’t catch colds. made home made strawberry ice cream with home grown strawbeerries and goat milk. But I love coconut oil,juice and plain coconuts. Good informative and useful article.

  19. Tam says:

    My goats are about to give birth soon ! 🙂

    In the meantime, I do have some coconut kefir going and it gets really strong tasting if I leave the scooby in any one batch for more than 48 hours… THe coconut kefir is perfectly sweet after just 24-36 hours, but if you like it ‘strong’ it will just get stronger and more fermented and healthy, at least that is my belief…~I have an awesome scoobie that has been compatable with coconuut water and goats milk… raw goats milk of course. 🙂
    I love love love raw goats milk~*~ It does take alot of effort to get the milk and the animals sure do have to go through alot, including the babies born. That being said, I treat my goats so good and give them herbal supplements and leave them to openly graze in the yard.
    These girls are happy. Still, it is going to be a lot of work to get their milk, and I have a newfound appreciation for all females giving milk in the industry.
    Really, if you have never had goats or cows I suggest looking into milking for yourself, or getting in touch with the animals you hope to suckle (from a bottle) from.

  20. Lori says:

    I make raw goat milk kefir and drink 4 ounces daily. I also make cultured veggies and eat them daily. I look forward to trying the coconut kefir when the Renegade store has it in stock. Unfortunately I can’t purchase young coconuts here in the north. Thank you Kevin for the great health debate and endless information, you have a new follower!

  21. Kevin why would you think you need goat’s products to “re-build your body”? Did your body “colapse” in some way? I am being facetious. I know that it has not. But why eat animal products? Especially for the inflamatory and carcinogenic effects of animal protein. I don’t understand why anyone would choose to do this. We live in a time of abundance. Getting more than sufficient protein, nutrition and calories from whole plant sources is the best choice by far. Why would you opt to “add” something that you do not need, and that causes runny nose, congestion, less than perfect healht overall? I know. I’ve been vegan 25 years and raw for eleven, and I have tested food back and forth within an extremely contolled environment. (I am not one of those “internet researchers” or “just book-read” researchers or an “armchair” athlete or raw foodist/ vegan diet “follower” or such. I am an educated and experienced vegan, raw vegan, and experienced health and fitness coach for over 30 years, so I am not just posing this as a “cocktail party” question. I just don’t get why you would want to “go backwards” in health when you know, as a certified personal trainer, that proper CALORIES are the main issue when one wants to “re-build” or “build” their health or physical prowess up. You are aware of this.

  22. barbara says:

    Thanks so much for the info Kevin

    I drink only the coconut kefir. My purpose to drink it is as another fermented product, the other being sauerkraut. I get my protein elsewhere and my fats from avocados and coconut oil.

    It was nice to learn about the pros of each. I didn’t realize there would be so many beyond the benefits of fermentation. Non-salt sodium,good.

    I will stay with the coconut one as I am vegan.

  23. Donna says:

    Thanks for the comparison Kevin, great job. I live in the caribbean and is surrounded with coconuts, please let me know how to make the coconut kefir as well as the fermented coconut water and the sugar water…

    Would love to also know how to make the goat kefir.

    Thanks again

  24. Yvonne says:

    I can not get goat kefir or coconut kefir where I live. Do you know if Whole Foods might have it? I live in So Cal. Also for making yogurt would you use pasturiezed ultra homoginized goat milkf? This is the only product offered at the local heath food stores in my area.

  25. Sue says:

    I bought a coconut to make coconut kefir. Now I just have to do it! I’m not able to have a goat, so won’t even be trying goat kefir!

  26. zovipoey says:

    I want to know if there is any type of alcohol in any type kefir as kefir is a fermented product; if there is how much?

  27. Tera says:

    definitely coconut, because I’m a vegan. I just don’t trust anything from an animal (I LOVE ANIMALS!!!! just not the stuff they make).

  28. oreganol says:

    Great summary of the differences. I haven’t tried either, but I do drink lots of coconut water here in Thailand. It seems to hydrate you much better than plain water, which is just what you need in a climate like this. I am going to order some kefir and give the coconut kefir a go and see what happens.

  29. Heather Her Oni says:

    Neither, yet do drink Kombucha and eat kimchee. Love cocnut water, juice, and milk though.

  30. I do coconut kefir mixed with chia over my fruit in the morning. Makes a great non-dairy porridge. I am not completely vegan or vegetarian for that matter, but I try to avoid dairy whenever possible. I suspect that I (and some of my kids) have dairy allergies. I like the fact that I’m getting some live cultures with the coconut kefir and obviously do not drink it for the protein value. I also eat a lot of sauerkraut and kimchi – YUM!!!

  31. Veronica says:

    I was wondering this myself Kevin. Since I am really put off by dairy and have bad reactions to it, I really don’t think I would ever want to drink it, even raw or fermented. Thanks for giving the nutritional info for it. I can see if people are undereating or not getting enough nutrients why they might feel better eating goat kefir. I think its good to get a blood test first tho to see if a vegan diet is not working first, because it is pretty easy to get most nutrients and then just use vitamin d and b12 if you’re low.

    I have enjoyed coconut yogurt before, have not tried coconut kefir but was wondering about it. Maybe it would be good for bacteria. I can’t stand other fermented foods though, saurkraut is way too vinegary for me, kimchi is spicy, rejuvelac doesn’t appeal to me.

  32. Kym says:

    Great show, Annmarie. Yes, basil here too (http://spezzatino.com/vol-7-basil/) and Italian parsley. Not so keen on that curly parsley — tickles when you eat it. 😉

  33. Kym says:

    Sorry, posted on the wrong page! That comment was meant for the video.

  34. Pamela says:

    This might sound like a stupid question, but is it possible to make cocconut kefir at home?
    I live in Norway and Kefir made from cow’s milk is a traditional food here, but I haven’t yet seen cocconut kefir in the shops. We don’t have a lot of cocconuts in the shops either, but I have seen cocconut water in some of the more up-market health food stores.

  35. julia says:

    Comparing the mammary gland secretions of goats mixed with bacteria, to coconuts in any way is frightening, and a great example of CARNISM, which is the belief system that makes your exploitation of animals seem reasonable to you. Your belief that eating animals is normal, natural and necessary is an ideological myth; not objective fact. Leave nursing mothers and babies in peace, no matter which species they belong to, and no matter how sick or thirsty you may be. If you want to drink some “milk”, try getting it from your own mother!

  36. Cool. Nah never tried either, dont touch animal products but would love to get my hands on some coconut kefir!

  37. Elin Hayes says:

    Great information! Thanks

  38. Wendy says:

    I drink the coconut kefit when I can find it. Calories are a consideration for me and the bacteria and yeasties are what I’m looking for. Thanks.

  39. Jo Tyler says:

    I love the euphemistic term: “giving.” These mothers don’t GIVE their milk to humans…we TAKE the milk from their bodies (and from the mouths of their babies).

  40. Cathy says:

    I agree with Kevin that we each have individual dietary needs and there is not a one size fits all. After about 9 months on a low fat vegan diet I had low energy and too much weight loss. I am very active and exercise is important to me. I now drink cow milk kefir and meat maybe once a week or every other week and feel MUCH better.

  41. Sarah says:

    I’ve never tried coconut kefir. I use to make my own goats milk kefir. I really miss it. I think I’ll start making it again. Thanks for the article.

  42. Rhianna says:

    I love the photo of Kevin lovingly holding the baby goat!!! The goat looks quite relaxed. And I am quite fascinated with the nutritional comparisons between goat kefir and coconut kefir.

    I had read about the nutritional benefits of raw milk. Years ago I joined a cow share, and then a goat share in order to get raw, grass-fed milk in my state. It was delicious of course, and I fermented much of it into yogurt. However, whatever health benefits it could have been giving me were obscured by digestive annoyances, body odor, and acne. These symptoms were not just detox reactions as my body cleaned out; they were getting progressively worse over time. And now my body is so sensitized to it that consuming just a little of it will send my body ballooning into immediate reactions. It is very hard to live without raw cheeses!! I don’t know what my body is reacting to since it happened with both cow and goat milks.

    So I make and drink kombucha, drink coconut and other non-dairy kefirs, and make and eat a lot of sauerkraut, kimchi and other fermented veggies. My body and mind and taste buds loves all this stuff with a passion. And I still feel the need for animal foods, so pastured eggs and some pastured meat (bison and some wild-caught seafood) fills the need. I have tried high raw veganism yet I feel tired and depressed (emotionally needy) after a few months, although in the beginning it feels good. This lackluster weakness disappears within hours and days of adding animal foods back in. I am grateful that my body is quite insistent in letting me know what it needs and what it doesn’t.

  43. Ann H. says:

    Interesting Kevin. I’ve been on a track very similar to yours – was vegan/veg for 12 years, did the raw foods and 80-10-10 for a while, but my teeth and health were deteriorating very rapidly so had to do something else. I now have my own milk goats (and we don’t take milk from the mouth of the babes – as they wean we start milking them). We couldn’t tolerate dairy for a long time due to allergies/intolerances, but have healed our guts using the GAPS diet (Gut And Psychology Syndrome diet), and are now able to tolerate yogurt and kefir.

    The one comment about cholesterol above seems off base to me too – I now believe that cholesterol is absolutely essential, especially for growing kids. If the person who wrote that comment read Weston Price’s book “Nutrition and Physical Degeneration”, I suspect he might change his mind. Especially if he had or planned to have kids.

  44. QC says:

    I believe we should stop commenting on how Kevin has used goat kefir to correct his hormonal issues. It is just a personal choice.

    I personally don’t support any kind of animal products but when someone decided to use it for their “health”, no one can/should really say anything.

    Especially, he had tried to use plant based products to correct his health issues without success.

    Try to put yourself into someone’s shoe, if it was your son/daughter that requires some kind of animal products to heal, would you still say no?

    Please just leave Kevin alone!

  45. Leslie says:

    Kevin;
    I admire your honesty and guts to go forth and speak your truth. It is obvious by the comments that many people are coming from a place of judgment, even if they ‘think’ they are not. i make my own cow kefir with raw, grass-fed milk and love it; do not have issues with dairy. However, as a note: I was a vegetarian for 25 years and had tremendous health issues as a result. Please people, listen to your body and get out of your heads/opinions/dietary blinders. Look at traditional people, they are eating what is in their environments. WE are SO spoiled to have access to whatever we want; case in point: COCONUTS in NORWAY???

  46. Lorien says:

    I raised goats for 30 years. I always dam raised my kids. Milk is a supply and demand deal. I milked my does twice each day so the supply would not decrease as the kids needed less. And when it was time to wean the kids I had plenty of milk for my family. It’s easy to make judgements about what other people do, especially when you rely on media for your information. There are as many ways to take care of dairy animals as there are folks who do so. Feel free to judge the ones you personally know if you need to make someone wrong so you can feel good about the choice you have made and leave the rest alone.

    I never made keifer but I made lots of yogurt. I have also never tried coconut keifer but would love to. Learning to make my own ferminted foods is on the list.

  47. Donna Miller says:

    I drink a liter of water kefir daily, I love it. When I can get fresh coconuts (mature brown ones) I often make coconut water kefir. I’m looking forward to experimenting with making and fermenting my own coconut cream/coconut milk.

    For Pat: Coconut water can be fermented with water kefir grains, they are completely non-dairy, and not used to ferment dairy. They are also commonly called sugar kefir grains (SKG), and Japanese Water Kefir grains.

    For Carol: it’s true if you use milk kefir grains continually to ferment coconut kefir the grains will stop growing. They have evolved to ferment dairy products (mammals milk) and they will fail to thrive in other mediums. I have read of people using them successfully for coconut kefir by alternating with batches of dairy milk to keep them healthy and growing. The best kefir grains for fermenting coconut water are the water kefir grains – see my note to Pat above.

  48. Pamela D says:

    Thanks Jo Tyler for your comment (#7). My sentiments exactly.

  49. PE says:

    QC#44 and Leslie#45: yes.
    Paul#17 raises a serious point: since there’s no established ‘need’ to eat saturated fat, what causes the seeming too-low cholesterol (so low hormones and D) in some high raw people? Are some pathways others use shut down or lessened,and how? What nutrients are low (or high), enhancing the effect?
    Also, though USDA is a blessing with their database, ever improving, some entries are not improved and a few get worse over time, with no clear explanation. Spirulina remains contrary to any other analysis I’ve seen. Sprout, yeast and raw cacao data are incomplete, fragmentary or absent. If a comprehensive study hadn’t been done of herbs and spices, we’d lack data.
    Maybe we’re being saved money to do this sort of thing by the Party of No cutting things multinational corporations don’t need.
    And on a larger scale, maybe it’s time for sleeping Merkins to wake up as Egyptians did and others are beginning, even in Britain with UK Uncut! It’s time; Share the World!

  50. Susan Laing says:

    That was a nice little summary Kevin! I liked that info(; I ve just had my 1st coconut Kefir today and I loved it. And I had yogurt made from the flesh too~ which might have more beneficial nutrients?(;
    I think its great how you are spreading the word on what is working for you guys re your health and blood test results! People need to feel more secure about what is working for their body and use their body wisdom instead of their heads(;
    Keep up your lovely blogs and videos Kev (;(;

  51. B~ says:

    I love all the comments in favor of leaving the animal out of dietary needs. Kevin, you have access to one of the greatest vegan doctors who was recently on your show, Dr. Cousens who has an almost 100% success rate with anyone who wanted to be vegan. Why then would you feel the need to include goat’s milk especially knowing about the bacteria involved that opens you up to other problems? I am not judging but asking because you seem to be comfortable putting it all out there and I am saddened by this new choice in light of Dr. Cousens findings.

    When people say it is a personal choice to be vegan or not, I say it is only personal until you impose your diet upon an animal and then it is no longer a personal issue but stealing in my eyes. Human milk IS available, even in NYC and I would think it is much better for you anyways that is if you really need it.

    I’m going to find out more about this from Farm Sanctuary and Dr. William Tuttle who authored The World Peace Diet because from my understanding what some farmers consider a happy life for their animals they are still seeing the animals as a product and not as in individual with individual needs. The one size fits all approach does not work for dogs, cats, goats, sheep, cows chickens etc. I work with a lot of dogs and cats, and just like I could not provide one lifestyle for all of them that would benefit them, neither can you with more intelligent life such as cows and pigs. You are talking about forcing pregnancy on animals many through artificial insemination and just a whole lot of weird circumstances.

    I’m not comfortable keeping them from their own family members and doing their family planning for them. I am an certified canine behaviorist and rescuing an animal is the only reason I can see for forcing them into situations that are anti-social to their particular personality and nature.

  52. Gail says:

    Geez..
    Kevin – thanks for your honesty. You’re smart, you know what you’re doing, and who are we (all) to comment, question, or pry? So, you know what’s best, and you have plenty of people to refer to so I think that ought to be an ‘open and shut case’ for GQPublic.

    As for goats – nobody’s harmed or short changed. My friend has a farm and everybody’s happy and all babies are with their mom’s and all is good. And there’s plenty of milk for her to make cheese, yogurts and kefirs.
    The goats have a wonderful life.

    Chill..

  53. Diana says:

    Hi Kevin,
    Thanks for the comparison, but I don’t understand why do you first clarify that you are actually comparing the milks and not kefirs because you couldn’t find any data on kefirs, and then you write under each nutrient compared Goat’s kefir, coconut kefir?
    There is a lot of assumptions here because as we know bacteria will feed from the nutrients in milks and then produce other goodies, so the nutritional structure in both kefirs could be very different from the milk.
    I understand people who can’t understand that not everyone is ok on vegan food. I couldn’t either until I compromised my health to a point where I finally started listening to what my body needs.
    Raw lifestyle is all good, but doing it in a cold (read no walking bare foot) no-sunshine climate, no ripe fruits or coconut water, hard to find non-irradited vegetables and living a high stress lifestyle in a polluted metropolis is a whole different ball game.

  54. gayla says:

    Kevin,

    You are so kind to share what you have learned with us, making it especially helpful by sharing your own challenges!

    Your honestly and compassion shows! Real help for real people.

    So glad you did what was best for you and have benefited.

    Looking forward to your continued work.

  55. maca says:

    I am vegan and have just ordered kefir to make coconut water kefir here in Thailand. If the results aren’t great I’m going to try goat’s milk kefir, assuming I can find goat’s milk in Thailand.

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