Bread drink has been known and sought after for centuries in Russia and Eastern Europe. While the Russian variant “kwass” contains alcohol, the German bread drink does not contain any alcohol, which makes it very healthy. In 1981 , the bread drink was invented by the German master baker Wilhelm Kanne. Despite the health effects , which have now been scientifically proven, the drink is still relatively unknown to us. That’s why we’re going to tell you what the sour drink is all about and why it’s worth it.
Table of Contents
Bread drink – a true vitamin bomb
First of all, bread drink is a drink made from the liquid of fermented whole grain sourdough bread. Naturally occurring lactic acid bacteria ensure that the drink ferments and lactic acid is formed. This lowers the pH, which in turn creates a sour taste. In addition to lactic acid bacteria, also known as probiotics , bread drink contains numerous vitamins, minerals and trace elements. One could also speak of a true supplier of vitamins, since bread drink contains vitamins A, D and K, the B vitamins B1, B2, B6 and B12 as well as vitamin C and the minerals sodium, potassium, calcium, magnesium, iron and zinc.
Probiotics – Beneficial bacteria for the gut
Probiotics are lactic acid bacteria, eg lactobacilli, which are able to reach the intestines alive. Normally, bacteria ingested with food are killed by stomach acid. Probiotics, on the other hand, are resistant to stomach and bile acids, so the “good” bacteria get into the intestine alive. There they displace pathogenic germs, support the immune system and strengthen the protective function of the intestinal barrier. The little helpers not only ensure that the intestinal flora remains stable or is rebuilt, but also help to lower high cholesterol levels and alleviate diseases such as neurodermatitis and psoriasis.
Consumption recommendation
Since the pH value of bread drink is 3, the drink tastes very acidic. For orientation: the pH value of vinegar is also 3. Contrary to what one might expect despite the sour taste, bread drink has an alkalizing effect, so that over- acidification is ultimately counteracted. In order to strengthen health in the long term, an amount of 100 to 200 milliliters a day is recommended. If you find the bread drink too difficult to get used to, you can help with water or juice and dilute the drink. Alternatively, bread drink can also be used instead of vinegar for salad dressing. Even soups and stews can be wonderfully seasoned with a dash of bread drink.
Bread drink is available in health food stores, drugstores or health food stores. 750 milliliters cost just over 2 euros.