Kvass for gout: homemade, bread kvass

The healing properties of kvass have been valued since ancient times. It was used to quench thirst and treat illnesses. Let's try to figure out whether it is possible to drink kvass for gout or not?

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Can you drink kvass if you have gout?

Gout is a disease based on a disorder of metabolic processes in the patient's body, the deposition of urate crystals formed from uric acid or sodium monourate. The localization of such deposits is mainly the joints.

Kvass is an amazing drink created by Slavic tribes. It is rich in vitamins, especially B, E and PP. This drink normalizes metabolic processes, improves the functioning of the digestive organs and gastrointestinal tract, has a positive effect on appetite and has a calming effect on the nervous system. Kvass has weak antibacterial properties, thus it can destroy or inhibit the proliferation of pathogenic bacteria. Therefore, if the question arises: "Can you drink kvass with gout?" - the answer is one - not only can, but also should.

But it turns out that it is not that simple. Not so long ago, our grandmothers prepared it at home from natural products. This is the kind of drink that people can and should drink, even if their medical history is burdened with gout.

Kvass, which is sold in supermarkets today, can hardly be called a natural product. It is more like a chemical laboratory. These drinks are STRICTLY forbidden for people suffering from gout.

Sugar present in the store-bought product inhibits the ability of the urinary system to remove uric acid from the body, which provokes its further deposition and crystallization. The substances added to the drink as stabilizers, colorants and flavor additives also have a negative effect on the human body.

Homemade kvass for gout

In order not to think about the consequences, it is better to prepare this drink yourself. Homemade kvass for gout can be prepared using different bases:

1. Kvass made from yeast.
2. A drink prepared on the basis of malt.

Today it is difficult to find people who would make homemade kvass from malt at home. It takes a lot of effort to make it. But housewives have found a way out by replacing malt with bread crumbs. The taste, of course, is somewhat lost, but the useful properties of the homemade drink remain.

We would like to offer one of the malt recipes, which was mainly prepared from barley or rye grains.

Malt recipe:

1. Take the grain and wash it thoroughly.
2. Pour room temperature water over the grain product. All grains should be covered with liquid, but no extra water is needed.
3. Place the container in a warm place and let it sit for about three days, stirring several times daily.
4. On the third day, strain the grain, dry it slightly and pour in fresh water. Continue to infuse for another two days.
5. During this time, the grains will sprout slightly. Drain the liquid. Dry the sprouted grain in the oven at a low temperature. Make sure it does not burn.
6. Grind the beans in a coffee grinder or other convenient way.
7. The malt is ready.
8. It should be stored in a cool place, placed in a bag made of natural fiber. This can be linen or cotton.

If desired, you can take different grains. This will allow you to experiment with flavors. The beneficial properties of the drink will not decrease, but only be enriched.

Next, to prepare kvass, you need to get the wort. Having malt, it is easy to prepare, just combine it with hot boiled water and leave for a few. Such a product can be drunk as an independent dish.

In the future, the recipe for the drink itself may vary.

For example, to get white kvass, which is good for making okroshka or as a starter for baking, you should add water and flour to the wort. To make dark varieties of kvass, you need to add croutons fried in the oven until golden brown to the wort.

Even malt itself is useful. After all, its basis is slightly sprouted grains. And as scientific research shows, at the moment when the grain begins to sprout, it becomes a source of easily digestible vitamins and minerals. Therefore, regular intake of kvass or malt allows you to activate metabolism, metabolic processes, stimulate the immune characteristics of the human body, improves hematopoiesis and helps improve the removal of slags, toxins, lactic acids from the body, which is paramount in the issue of prevention and treatment of gout.

You can also make a drink based on yeast. Its main advantage is the ease of preparation. But it also contains enough useful products and chemical compounds.

Proteins present in yeast (palmitic and stearic acids) are similar to animal proteins, so they are characterized by a high level of absorption, metabolism and assimilation. The main vitamins that this product is rich in are a number of B vitamins (thiamine, aneurin, riboflavin, pantothenic acid, pyridoxine, cyanocobalamin), as well as PP (nicotinic acid and nicotinamide) and D (cholecalciferol and ergocalciferol).

Thanks to yeast enzymes, this product copes well with harmful pathogenic microbes that cause various diseases.

Normalization of metabolic processes, cleansing the body and removing toxins from it, increasing the immune status of the body.

But there is one "but", yeast contains chemical compounds that have a purine base. They inhibit the process of removing uric acid from the body, which leads to the development of inflammation with subsequent deposition of crystalline formations in the joints.

Therefore, homemade kvass is very useful for gout, but it should be prepared in accordance with all the rules and recommendations given by specialists. Doctors allow the use of kvass prepared on the basis of malt in the diet of a patient with gout, but not all recipes for this drink made with yeast are recommended. Therefore, if a patient with gout wants to see kvass in his diet, a specific recipe should be agreed upon with a specialist.

Bread kvass for gout

A drink prepared on the basis of bread is the most widespread and most beloved kvass product. Its base is flour (mainly from barley, rye, wheat, buckwheat and oats), malt (mainly from rye and/or barley grains), bread (wheat and rye) and water.

We will give one of the recipes that is allowed to be drunk for the disease in question, but it should be taken in limited quantities, without abusing the volumes.

A recipe for bread kvass, approved for use in gout.

Ingredients:

• Rye bread - one kilogram
• Wheat flour – 50 g
• Water - six liters
• Yeast – 25 g
• Sugar – 300 g
• Natural honey – 200 g
• Chopped horseradish root – 150 g

Method of preparation:

• Cut all the bread into small cubes, place in the oven and fry until golden brown.
• Add bread crumbs to an enamel (glass or wooden) container with water. Leave to infuse for 10-12 hours, then strain thoroughly through several layers of gauze.
• Combine yeast and flour, diluting the mixture with a small amount of the liquid obtained after infusing the crackers. Leave to ferment for two to three hours.
• Take two glasses of rusk infusion, dilute sugar with it. Bring to a boil over low heat and leave to cool.
• Place all the rusk infusion in an enamel (glass or wooden) container, add sugar syrup and flour with yeast. Mix all ingredients thoroughly and set aside in a warm place to ferment. A thick foam should form on the surface of the liquid.
• After this, using several layers of gauze, strain the drink and place it in a cool place for 12 hours.
• Chop the horseradish root.
• Remove the kvass, warm it slightly over the fire, add horseradish and honey.
• Cover the vessel with a lid and leave in a warm room for another 10–12 hours.
• The finished product should be thoroughly strained and poured into smaller containers. These can be bottles with darkened glass.
• Homemade bread kvass is ready.

It should be remembered that the prepared drink must be consumed no later than five to six days beforehand. Otherwise, the acid present in the drink will transform into vinegar.

Kvass can be consumed with gout, but only exclusively homemade, prepared without the use of sugar. The drink offered by modern industry cannot be consumed if there is a history of the disease in question.

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