Kvass - Benefits, Harm, Varieties, Use

2024 Author: Rachel Wainwright | [email protected]. Last modified: 2023-12-15 07:39

Kvass

Kvass is one of the most nutritious and healthy drinks. In Ancient Egypt, back in the 6th century BC, a drink was prepared that was similar in composition to our modern kvass. Even then, people understood the benefits of kvass, as they felt it on their health. But Russia is rightfully considered the birthplace of real homemade kvass. Ancient Russian chronicles testify that kvass was used everywhere in Kievan Rus. In Russia, bread kvass was an everyday drink, and its presence in any home was a symbol of prosperity. The benefits of homemade kvass have long been known to people, and therefore this drink is actively used for the prevention and treatment of many ailments.

Varieties of homemade kvass, composition, useful properties and calorie content

This drink has long been attributed great importance, even then a special respected profession called "kvassnik" appeared. Such specialists made a traditional Russian drink of various types:

• Sweet;
• Sour;
• Mint;
• Apple;
• Beetroot;
• Raisin;
• White;
• Red;
• Okroshechny;
• Fragrant;
• Daily;
• Thick;
• Kvass-cabbage soup.

Traditional Slavic kvass contains a volume fraction of ethyl alcohol not more than 1.2%, it is made by incomplete alcoholic and milk fermentation of wort. According to the modern classification, bread kvass is included in the category "Historical, traditional, local". And in Russia, homemade kvass is an independent national drink and has the following varieties:

• Bread kvass;
• Fruit kvass;
• Berry kvass;
• Milk kvass;
• Okroshechny kvass.

The composition of real bread kvass contains the following useful substances:

• Water;
• Carbohydrates;
• Mono - and disaccharides;
• Alcohol;
• Organic acids;
• Starch;
• Ash;
• Proteins;
• Alimentary fiber.

The benefits of kvass become obvious if you find out what valuable vitamins it contains:

• Vitamin PP;
• Vitamin E;
• Vitamin B1;
• Vitamin B2.

Most famous and widespread is bread kvass made from rye flour and malt. But it should not be confused with synthetic surrogates of kvass, kvass drinks, which include a solution of carbon dioxide, sweeteners and flavorings.

Real bread kvass has a pleasant refreshing taste. It has a high energy value, quenches thirst due to the content of acids (lactic and acetic). The carbon dioxide contained in kvass helps the digestion of food, its absorption and raises the appetite.

Homemade kvass involves the use of only natural products:

• Malt;
• Rye or barley bread;
• Raisins, dried apricots, etc. (as additives).

The calorie content of bread kvass per 100 g of product is 27 kcal. Thus, there will never be any harm from kvass, and the benefits of kvass for a person can hardly be overestimated.

Drinking kvass

Real bread kvass is an excellent help for artificial vitamins and food additives. Bread kvass made exclusively from natural products can have the following effects:

• Strengthens the body with vitamins;
• Relieves pustular skin diseases, thanks to yeast;
• Improves the functioning of the gastrointestinal tract;
• Relief in the case of atherosclerosis of the arteries of the legs;
• Strengthens the enamel of the teeth;
• Strengthens potency.

Bread kvass has a beneficial effect on the cardiovascular system, and therefore is recommended for patients with such health disorders. The use of kvass lies in the property of stabilizing the metabolism in the body, and therefore it is very useful to use it for obesity, to include it in the diet. Moreover, this applies not only to diets, the purpose of which is to lose weight, but also therapeutic diets. In addition, a significant benefit of kvass, consisting in the regulation of metabolic processes in the body, is in the debugging of the gastrointestinal tract. The substance that is part of kvass (during its fermentation) prevents the development of pathogens.

In terms of its effect on the body, bread kvass is similar to natural fermented milk products, and it can be used as a staple food product. Since ancient times, bread kvass has been considered a good folk remedy in the fight against vitamin deficiency and scurvy, due to the content of important vitamins and microelements in it.

Thus, the use of kvass lies in its many properties:

1. Kvass quenches thirst and saturates in the hot season, stimulates vital activity, helps the digestion of fatty and meat dishes, normalizes the balance of fluid and salts in the human body;

2. Kvass has a sufficient amount of vitamins and minerals. The formation of organic acids during fermentation in kvass stimulates the acidity of the stomach. Therefore, the use of kvass is its effective use in atrophic gastritis;

3. Kvass contains enough vitamin C, and it is used as a medicine against scurvy and exhaustion of the body;

4. In the process of fermentation, lactic acid and some other acids are formed, therefore, kvass, like yogurt or kefir, kills harmful flora in the intestines, and maintains useful ones. The use of kvass is an excellent prevention of any intestinal disorders;

5. Kvass heals ulcers, strengthens tooth enamel. It is a preventive and dietary drink, therefore it promotes weight loss, reduces fatigue and stimulates performance.

Contraindications and harm of kvass

There are no harmful substances in real homemade and fresh kvass. There will be no harm from kvass made using the correct technology. But since kvass is a fermentation product, after a while it tends to turn sour.

In industrial production, bread kvass is pasteurized or canned, and, as a result, the drink loses its useful properties. When pasteurized, bread kvass half loses its useful qualities, and when preserved, it also acquires harmful properties. It is in this case that the harm from kvass is possible for the body.

The content of a small proportion of alcohol in bread kvass requires careful use. After drinking kvass, it is not recommended to immediately get behind the wheel, it is better to wait an hour. It is not recommended to use homemade kvass for pregnant women and small children. The harm of kvass in this case is also associated with the presence of fermenting elements that can cause slight intoxication.

Kvass has potential harm when this drink is consumed by people with certain diseases:

• Cirrhosis of the liver;
• Gastritis;
• Hypertension.

The conclusion from all of the above is the following: fresh homemade kvass can be drunk with pleasure. Besides the fact that it is tasty, the body will receive significant benefits from kvass, but not harm. Excessive use of any product, as everyone knows, does not bring any benefit. Therefore, with unlimited use, the harm from kvass is obvious.

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