Nutritionist warned about the dangers of kvass

Ekaterina Alexandrova, a nutritionist and endocrinologist, PhD, stated that kvass does not have beneficial properties.

In an interview with Radio 1 on Tuesday, June 17, the specialist warned that the abuse of this drink could negatively affect health.

"There's a lot of sugar, and we don't drink it in 100 ml, but in liters, so we get a lot of sweetness in total. There is constant stimulation, insulin releases of sugar," she explained.

According to the expert, even with natural fermentation, sugar is used in the production of kvass.

"Any tricks about kvass bring us back to sugar. There is no benefit in the drink, especially if you drink it between meals. These are fast carbohydrates that surround us everywhere and all the time. It is better to limit the consumption of this drink," the nutritionist added.

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Experts have told us in which cases you should refrain from your favorite soft drink.

Earlier on June 17, doctor Ekaterina Kashukh, in an interview with RIAMO, stated that it is better not to drink more than two glasses of kvass a day. It is not recommended to drink the drink too cold, as a sharp temperature drop in the heat can damage tooth enamel.

On June 4, expert Irina Lyalina, in an interview with Izvestia, named the risks when buying kvass from imported barrels. According to her, violation of sanitary standards during its storage and sale can lead to serious health problems.

On May 30, nutritionist Elena Solomatina, in an interview with RT, told how to choose kvass that does not harm the figure and benefits the body. The specialist noted that natural kvass with a minimum shelf life and low sugar content is most useful. Homemade rye bread and raisins are best. Drinks with flavorings, colorings, and large amounts of sugar should be avoided in the store.

On the same day, nutritionist Margarita Koroleva called for choosing okroshka on kvass. In an interview with NSN, she noted that when buying kvass, it is important to take into account the composition and shelf life. The composition of the okroshka depends on the tastes: traditionally, poultry meat, vegetables and herbs were added to it.

On May 23, Margarita Koroleva called for making kvass for okroshka on her own. This way you can get a healthy product with probiotics. The specialist also suggested replacing sausage with boiled meat, and using potatoes at a minimum, notes 360.ru .