05.05.20
On may 2, the next kvass season is opened. Despite the capricious weather and the desire of some officials to prevent this. And of course, the real challenge is the fight against the pandemic. This year we refused to sell kvass in cups and pour it from kegs only in bottles of different capacities (0.5 l, 1.0 l, 1.5 l, 5.0 l) also produced by ZAO Istok. The price of kvass remained the same, i.e. unchanged since 2019. The booths themselves comply with the requirements of the Russian Agency for Health and Consumer Rights. So buying kvass at a booth is quite safer than going to a store.
It is also useful to drink natural, unpasteurized kvass, and not bottled from the store. It has an antibacterial effect on the body.
Kvass has a beneficial effect on the activity and microflora of the Gl tract, suppresses the growth of pathogenic microflora, normalizes metabolism, boosts the activity of the endocrine system.
According to bacteriologists and infectious disease specialists, kvass has antibacterial properties. In 1891 A. I. Uspensky investigated the survival capacity of typhic, Koch's bacillus and anthrax bacillus in bread kvass. It turned out that in kvass with an acidity of 0.32-0.42 % upon lactic acid, typhic and Koch's bacillus die in 20 minutes.
In 1913, V. S. Sotnikov confirmed the death of typhic and paratyphoid microorganisms in bread kvass.
All this confirms the great value of kvass as an everyday summer drink, especially in modern conditions.
It is also useful to drink natural, unpasteurized kvass, and not bottled from the store. It has an antibacterial effect on the body.
Kvass has a beneficial effect on the activity and microflora of the Gl tract, suppresses the growth of pathogenic microflora, normalizes metabolism, boosts the activity of the endocrine system.
According to bacteriologists and infectious disease specialists, kvass has antibacterial properties. In 1891 A. I. Uspensky investigated the survival capacity of typhic, Koch's bacillus and anthrax bacillus in bread kvass. It turned out that in kvass with an acidity of 0.32-0.42 % upon lactic acid, typhic and Koch's bacillus die in 20 minutes.
In 1913, V. S. Sotnikov confirmed the death of typhic and paratyphoid microorganisms in bread kvass.
All this confirms the great value of kvass as an everyday summer drink, especially in modern conditions.
