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Kvass during pregnancy
Medical expert of the article
Last reviewed: 20.11.2021
Pregnancy greatly changes the taste preferences. Products that the woman was previously indifferent to or did not like, become desirable. In the summer heat it is difficult to deny yourself the desire to drink cooling kvass.
Thanks to the fermentation process, useful bacteria are formed in kvass, which have a beneficial effect on the digestive system, heart function and normalizing metabolic processes. In addition to the benefits for the body, the drink is pleasant to taste and perfectly quenches thirst. Women are afraid to drink kvass during pregnancy because of the content of 1.2% alcohol in it. Please note that lactic acid bacteria respond to fermentation, as in fermented milk products, and not alcohol-fermenting, as in beer. It is also important to take into account the quantity, quality of the product and the individual characteristics of the organism.
Bottled kvass or from a barrel - cause doubts at the expense of naturalness and utility. It is especially frightening to purchase kvass for bottling from small cisterns, the cranes of which are not handled properly. Apparatus for pumping a drink into barrels often serve as a breeding ground for pathogens. Drink kvass during pregnancy from bottles, too, is not worth it, since it often contains preservatives, dyes, sweeteners, negatively affecting the health of the mother and baby. Preference should be given to kvas from stationary points, and even better to make a drink yourself.
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