Cold, refreshing kvass, excellent thirst quencher in the summer – this drink is undoubtedly a favorite at this time of the year. In addition to the fact that in the heat this drink is a real “ambulance” for an organism exhausted by high temperatures, it also has special healing properties. Thus, the consumption of kvass has a beneficial effect on the activity of the gastrointestinal tract, the effect of its consumption is similar to that of kefir and curdled milk. But is all kvass useful? Learn from the article on estet-portal all about the benefits and dangers of kvass, as well as how to make homemade bread kvass.
The benefits of kvass for the human body
Kvass is able to regulate the activity of the gastrointestinal tract and prevent the reproduction of harmful microorganisms.
When consuming kvass, digestion processes are activated, which improves appetite.
Kvass helps to restore the balance of fluids and salts in the body.
This drink contains a large amount of vitamins and microelements, in particular vitamins of group B and vitamin C, therefore in Ancient Rus' kvass was used as a cure for scurvy and general exhaustion.
Lactic acid and some other acids are formed during the fermentation process, therefore, when it enters the intestines, kvass has the same effect on it as kefir or yogurt – kills harmful flora and supports its own, useful. Therefore, kvass can be used to prevent intestinal disorders and dysbacteriosis.
In addition, ancient manuscripts indicated that homemade kvass can enhance male potency. This drink was prepared according to a special recipe and given to men on their wedding day so that they would give healthy offspring.
Due to the high calcium content in kvass, this drink helps to strengthen tooth enamel, and due to the yeast it contains, it helps in the treatment of skin ulcers, boils and acne.
Harm of kvass and contraindications to drink
Home-made kvass (if it is fresh) a priori cannot contain any harmful substances. When making kvass, it is important to adhere to the technology, so it is possible to avoid harm to the body, because this drink – a product of fermentation, so after a certain amount of time it tends to turn sour.
Since the drink can be preserved or pasteurized in industrial production, such kvass does not have useful properties.
During pasteurization, bread kvass loses its useful qualities by half, and when preserved, it also acquires harmful properties. Thus, only kvass that has succumbed to conservation can harm the body.
Kvass must be consumed with caution, as the drink contains a small amount of alcohol, so you should not drive for an hour after drinking a glass of this drink. It is not recommended to drink kvass for pregnant women and young children, as fermenting elements contained in the drink can cause slight intoxication.
With some ailments, kvass can irritate the stomach mucosa, increase inflammation and can cause severe pain. The use of kvass is contraindicated in such diseases:
- hypertension;
- gastritis;
- cirrhosis of the liver.
In general, homemade fresh kvass is useful, but you need to know the measure in everything.
Homemade kvass: step-by-step preparation
You will need:
- 5 liters of hot water;
- 15 g fresh yeast;
- 300 g sugar;
- 500 g bread or 300 g crackers.
Cooking:
1. Cut the bread and fry in the oven until golden brown, pour into the pan.
2. Crackers pour 3 liters of boiling water, cover the pan with a lid and wait until it cools down.
3. Cover the colander with gauze and strain the crackers, leave the resulting liquid. Pour the crackers again with 2 liters of boiling water and leave for an hour.
4. Strain the crackers again through gauze and drain all the liquid into one container. Add sugar, yeast, mix and leave at room temperature overnight. To diversify the taste, try adding a few slices of lemon or blackcurrant leaves.
5. Pour kvass into bottles and store in a cool place.
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