Kvass is considered a healthy drink, but only if you know exactly what ingredients and in what quantities it contains. Store-bought kvass is, at a minimum, too sweet.
As gastroenterologist Ekaterina Kashukh said, industrial kvass is considered non-alcoholic, despite the presence of alcohol. If production standards are not met, the drink may ferment.
“It happens that due to violations in production, kvass continues to ferment in the container, in which case there is a risk of buying an intoxicating drink,” Kashuk noted.
At the same time, even fermented kvass is more likely to “hit” through the digestive organs, and not to the head.
According to the doctor, even homemade kvass is less useful than other fermented products (kefir and pickled vegetables). She advises diabetics, allergy sufferers, and children under seven years old not to drink kvass.
A couple of glasses of kvass a day won’t do any harm, but you shouldn’t get carried away with it.
What they say about the benefits of homemade kvass ?
- Probiotics. Kvass made with lactic acid bacteria cultures contains probiotics that may promote gut health. Probiotics help maintain the balance of microflora in the intestines and improve digestion.
- Vitamins and minerals: such as vitamin B, iron and magnesium.
- Antioxidants. Some research suggests that kvass may contain antioxidants that help protect the body from free radicals and inflammation.
Fermented foods— foods that have undergone a fermentation process in which microorganisms such as bacteria, fungi, or yeast break down carbohydrates and other food components. This results in the formation of new compounds that give the product its distinctive flavor, texture, and nutritional properties.
1. Fermented milk products: yogurt, kefir, and cottage cheese, which are made using lactic acid bacteria.
2. Kimchi: Korean fermented cabbage.
3. Sauerkraut: A fermented cabbage that has a sour taste and a crunchy texture. C
4. Miso: A Japanese paste made from fermented soybeans and other ingredients. 5. Kombucha: A drink made by fermenting sweet tea using the kombucha mushroom.
6. Tempeh: an Indonesian fermented soy product that has a rich flavor and high protein content.
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Important! Information is provided for reference purposes. Ask a specialist about contraindications and side effects and do not self-medicate under any circumstances. At the first signs of illness, consult a doctor.