Kvass is one of the most popular Russian drinks which appeared in immemorial times. The mention of kvass occurs in the ancient records dated 989. It excellently satisfies thirst and also can form a basis of cold soups (okroshka, botvinye). And how consumption of kvass influences a figure?
Advantage of kvass
Thanks to malt, kvass contains group B vitamins and also such minerals as phosphorus, calcium and iron. In yeast which is beverage composition besides B1 and B6 vitamins there is a RR vitamin, it well influences a condition of skin and mucous. Kvass perfectly satisfies thirst as contains useful organic acids which constrain reproduction of pathogenic organisms. Also kvass strengthens tooth enamel and favorably affects the chilled organism.
Harm of kvass
No hazardous substances contain in the home-made correctly made kvass. However such drink quickly turns sour. Besides, as a result of processes of fermentation, a lot of carbon dioxide is emitted therefore too large number of drink can lead to heartburn and strong gas generation in intestines. Also with kvass the people having gastritis and diseases of a liver need to be more careful.
Kvass and weight loss
There is a popular opinion that consumption of home-made kvass promotes weight loss. Nevertheless, it is sacchariferous drink therefore with its quantity it is necessary to observe moderation. However, from one glass of kvass if to drink it periodically, but not every day for breakfast, a lunch and a dinner, nothing terrible happens. By the way, in 100 g of kvass 27 kcal contain
How to make home-made kvass
It is required to you:
- 150 g of a rye bread
- 4-5 tablespoons of sugar
- 3 l of water
- 10 highlights
- 5 g of a fresh yeast
1. Cut and fry bread in a frying pan without oil or dry in an oven. The stronger bread will be fried, the more dark kvass will turn out.
2. Boil and cool water to 80 wasps. Place bread to a 3-liter jar, fill in with water. Leave for 4 hours.
3. Add the sugar, yeast divorced in a small amount of water and raisin. It is important that water in bank cooled down approximately up to 30 wasps, otherwise yeast will cook. Leave in the warm place for 8 hours for fermentation.
4. Filter in a clean container, add couple of highlights. Храниь in the fridge in the corked ware.
Important! "Live" kvass is stored all day, then drink can turn sour. Store kvass has an expiration date about two months, but in it there are no useful bacteria any more.