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Kvass in pregnancy
Medical expert of the article
Last reviewed: 04.07.2025
Pregnancy greatly changes taste preferences. Products that a woman was previously indifferent to or even did not like become desirable. In the summer heat, it is difficult to resist the desire to drink cooling kvass.
The fermentation process in kvass creates beneficial bacteria that have a beneficial effect on the digestive system, heart function, and normalize metabolic processes. In addition to being beneficial for the body, the drink tastes good and quenches thirst perfectly. Women are wary of drinking kvass during pregnancy because it contains 1.2% alcohol. Please note that lactic acid bacteria, like in fermented milk products, are responsible for fermentation, and not alcohol-fermenting bacteria, like in beer. It is also important to take into account the quantity, quality of the product, and the individual characteristics of the body.
Bottled kvass or from a barrel - raise doubts about its naturalness and usefulness. It is especially scary to buy kvass on tap from small tanks, the taps of which are not properly processed. The devices for pumping the drink into barrels often serve as a breeding ground for pathogenic microorganisms. Drinking kvass from bottles during pregnancy is also not worth it, since it often contains preservatives, dyes, sweeteners, which negatively affect the health of the mother and baby. Preference should be given to kvass from stationary points, and it is even better to make the drink yourself.
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