Advantages kvass due extractive and aromatic substances, formed in kvass at various stages of its preparation - insisting, fermentation, etc. Kvas regulates the digestive tract, preventing reproduction of harmful and pathogenic microbes, increases energy, improves metabolism and a positive effect on cardiac function.
The beneficial effects of kvass processes of digestion due to the presence of lactic acid bacteria in it through which is formed during the fermentation of lactic acid. Therefore kvas has the same effect as dairy products: yogurt, kefir, fermented baked, fermented boiled milk, etc.
Bread soup nutritious and healthy beverage. It contains carbohydrates, proteins, vitamins E, C, B group, minerals - calcium, manganese, phosphorus and magnesium, which are easily assimilated by the body.
Yeast, Saccharomyces and lactic acid bacteria enriched kvass vitamins B1, B2, PP, L, lactic acid, so it taste and aroma, very thirst quenching, invigorates and refreshes.
In many countries kvass is the most common soft drinks. It is traditionally Slavic drink. It was used as the basis for many well-known Slavic dishes: hash, Botvin, cold soups, etc. It is drunk as a good dessert drink. It is noticed that after "a good and tickling" bread soup does not appear to drink hard liquor and intoxicating beer.
