Kvass is a fermented bread drink that has numerous he alth benefits. Kvass strengthens immunity, regulates digestion and even promotes weight loss. However, it is most famous for the fact that it quickly quenches thirst and refreshes, which is why it works well in hot weather. Check what other properties kvass has.
Kvassis a drink that is obtained by fermenting bread.The he alth properties ofkvass are most appreciated in Russia and Ukraine, where it has been a national drink since the 16th century. In Poland it became widely known during the times of Władysław Jagiełło. It was then that the kvass made in rural huts made its way to noble manors for the first time. When it was harvested, weaker kvass was made - one that only quenched thirst. On the other hand, for fairs and indulgences a bit stronger, to cheer up people having fun. In order to satisfy the thirst of all comers, the acid was transported in large barrels - the so-called acidovice. It is worth knowing that "Kvass sapieżyński kodeński" is on the List of Traditional Products of the Ministry of Agriculture and Rural Development. Today, kvass in Poland is called a "rural" orangeade.
Kvass - quenches thirst, regulates digestion, strengthens immunity
According to folk tradition, kvass was the best drink for thirsty reapers, as it quickly quenched thirst and refreshed in hot weather, as the folk song says: acid and the peasant ready to go to the field. Into hot dryness. " Therefore, today it can be considered a he althy alternative to sweetened, artificial drinks containing additives.
In the past, kvass was also a healing drink, as it soothed ailments that plagued the nobility after lavish feasts. Also today, kvass can be used to eliminate acidity, flatulence and other digestive disorders - especially after eating fatty and hard-to-digest foods. The he alth properties of kvass result mainly from the fact that it is a probiotic, i.e. it contains lactic acid bacteria, thanks to which it supports and regulates the intestinal microflora, supports digestion and metabolism. Due to the fact that it works well for metabolism, it can be included in a slimming diet, especially since it hasalso the body cleansing properties.
CHECK>> Due to the fact that kvass is a probiotic, it also strengthens immunity, protecting against diseases. There is a belief in folk medicine that people who regularly drink kvass are three times less likely to get the flu. Additionally, a probiotic in the form of kvass reduces the level of "bad" LDL cholesterol and can be used in the prevention of atherosclerosis. Kvass is also a treasury of B vitamins, which have a beneficial effect on the nervous system. In addition, the fermented bread drink contains vitamin C and many minerals - especially selenium and zinc. Before buying kvass, carefully read the label! Some kvass available in stores is only colored water with sugar, so before buying it, carefully read the label and check what it was made of. The composition should include barley and rye m alt (sometimes wheat or with an admixture of wholemeal flour) with the addition of sugar or yeast. Kvass should not contain preservatives or dyes. Pregnant women should not drink kvass, whether it is bought in a store or made according to a traditional recipe. Real kvass contains alcohol ( although in small amounts - an average of 0.7-2.2% alcohol by volume). The commercial one, on the other hand, is alcohol-free, but there is a risk that it may contain fixatives and preservatives. Therefore, it is certainly not beneficial for the he alth of the mother-to-be. The basis of a successful kvass is good bread - ideally it should be homemade. Water is also of great importance (traditionally, the spring kvass is used to make kvass) and raisins. Then the real kvass is formed, which is golden to dark brown in color, has a sweet-sour taste and a pleasant m alt smell with a delicate essence of bitterness. Some people describe that it smells like grains and raisins. It is good to know that kvass is used to create a Russian cold soup called okroszka (with the addition of cucumbers, eggs, beetroots, but most of all boiled beef), as well as a Moldavian soup called czorba. Kvass - recipe Ingredients: 2.5 liters of water (preferably spring water), 30 grams of real wholemeal bread, half a glass of sugar or natural honey (multiflower), 25 grams of yeast, a dozen or soraisin. 1. Boil the water and preheat the oven. Diced double bread and bake in the oven until golden brown. 2. After the bread has cooled down, put it in a bowl, pour it over with warm, boiled water and set aside for 3 hours. 3. Dissolve sugar and yeast in lukewarm water, add to the solution, stir and leave everything for 24 hours at room temperature. 4. After this time, strain the solution and pour it into previously scalded bottles (up to 3/4 of their height), adding a few raisins to each of them. Leave the bottles in a cool place for 3 days in a lying position. Once they're solid, the gas that is produced in the fermentation can explode and burst the bottle. For this reason, you should also be careful when unscrewing the bottles. This prepared kvass can be stored from a week to a month. A natural deposit may form at the bottom of the bottle which will disappear easily if the bottle is shaken. In summer, due to the progressive fermentation, it can become too sour in taste, so it is recommended to keep it in the refrigerator, especially since it tastes best when chilled. Source: Ministry of Agriculture and Rural Development http://www.minrol.gov.pl/Jakosc-YWnosci/Produkty-regionalne-i-tradycyjne/Lista-produktow-tradycyjnych/woj.-lubelskie/Kwas-chlebowy-sapiezynski -kodenskiKvass - contraindications. Is it possible to drink kvass when pregnant?
Kvass - how to make?