The nutritionist called the difference between good kvass and fake

Nutrition consultant Maria Verchenova said that the amount of sugar in kvass is directly related to its production technology.

In an interview with Radio 1 on Thursday, June 19, the specialist noted that in kvass prepared by fermentation, sugar is almost completely processed.

"Kvass does have a high glycemic index, but all the sugar there has already been fermented. If we're talking about normal kvass, not synthesized kvass," the specialist noted.

Verchenova emphasized that kvass—flavored drinks and a real fermentation product are different categories.

"Initially, there's water, sugar, and yeast all around, but the technologies are different," she explained.

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June 18 website survey kp.ru It showed that 29% of Russians consider kvass to be their favorite summer drink. The leader of the vote was ordinary cold water. 53% of respondents preferred it, considering that it quenches thirst in the best way in hot weather, notes 360.ru .

On June 17, Ekaterina Alexandrova, a nutritionist and endocrinologist, PhD, stated that kvass does not have beneficial properties. According to her, there is a lot of sugar there, and we drink it not in 100 ml, but in liters, respectively, we get a huge amount of sweetness in total.

On June 4, Acting Dean of the Faculty of Natural Sciences of the State University of Education Irina Lyalina advised to pay attention to the smell and taste of the drink — fresh kvass has a slight sourness and refreshing taste, and foreign odors and sharpness may indicate spoilage, writes NSN.