Why is Cocomilk Kefir not always the same consistency? Why is it sometimes runny and sometimes thick? Cocomilk Kefir is made runny. Since the kefir is a live active food, It will still grow, fizz & thicken as it sets further in the tub. This thickening depends on the time passed since it was made; it also depends on any warming that occurs with handling. The thickening will just make more of the probiotics. If you like it thinner, just add a little of clean water (preferably spring water) and mix it well. If you like it thicker, leave it out of the fridge overnight; it will then thicken over the next few days.
Why don't we supply to larger supermarkets? We do supply to smaller supermarkets & food barns, but these are usually family own businesses that will allow fortnightly deliveries. This supports our decision to make fresh items which means that we hold minimum stock (1-2 weeks). This is not practical for larger distribution where products maybe warehoused for months. These types of products need processing which we believe reduces nutrition for example - processing with preservatives, fillers/bulkers, dehydration, hydrogenation of fats, milling, high sugar/oil content, extreme dilution or unripe harvesting.
Is saturated fat a problem when eating cocomilk kefir? The obfuscation (deliberate confusion) over macro nutrients (fat/sugar/protein) has been a problem leading to an epidemic of disease. The fat hypothesis has been discredited - please see the NIH file of a JACC article by the American College of Cardiologists. So, if coconut items are consumed with moderation in a low carbohydrate regime then they are part of a healthy diet. We suggest a dessert-spoon of cocomilk kefir with a meal. However, where there is a metabolic issue, then individuals need to get advice from a practitioner who can give a 'systemic' overview of consequences. Please see our article on "glycation" found in our health pages.
What are common causes of bloating & reflux? In many cases, bloating occurs when foods such as starch or sugars are fermented at too quickly for dispersion &/or absorption - this causes gas/foam to build up (bloating) which may then promotes simple reflux (heartburn). Long term heartburn may also lead to incompetence of the esophageal sphincter & then, acid reflux. Commercial medicine usually prescribes a proton-inhibitor drug (acid inhibitor). These inhibitors have consequences. Relief is often found with dietary changes. One simple way to limit this cause of bloating is to limit the starches & sugars in your diet. The second way is to retard fermentation in the gut (especially the stomach) by speeding up gut actions. Eat a little more soft fiber AND avoid mixing your starches & sugars with dense proteins or heavy fats in the same meal. Also, don't overeat (overfill) as it impedes the physical & chemical break-down of stomach contents. It also slows gas from gathering together & being 'burped' out easily. By not over-eating the stomach often empties before much gas is trapped. These simple ways have been known & documented since 1893. The following link displays a very early medical article describing fermentation during digestion. It's quaint but relevant - Click here (1893, Allan A Jones MD)