On the action on an organism kvass is similar to kefir, curdled milk, acidophilus milk and koumiss. It, as well as any product of lactic and barmy fermentation, regulates activity of a digestive tract, interferes with reproduction of harmful, pathogenic microbes, well influences the central nervous system, a metabolism and action of the heart.
These salutary properties of kvass are explained by availability in it of lactic acid, vitamins, amino acids, sugars, minerals and enzymes. Kvass not only increases appetite, but also itself gives about 200-300 kilocalories on liter. Italians and Americans became interested in not incidentally Russian kvass, it removed to Germany, Czechoslovakia, France, Austria and Japan. In Russia each inhabitant drank 200-280 l of kvass a year.
The Russian peasant not for nothing took in the field, for a mowing kvass. He fairly considered that kvass best of all takes off fatigue, satisfies hunger and increases physical working capacity. Already presently researchers established that additional reception of malt extract - a kvass basis - is much more effective than glucose, improves muscular work of athletes. At the same time in blood longer time the high content of sugar remains and less product of exhaustion is formed.
Scientists proved also that extract of rye malt contains steady composition of vitamins of group "B" and ascorbic acid, and it is a good growth factor and developments of an organism.
At research of grades of the rye used on preparation of malt for kvass it was established that in 100 g of grain 340 mg of phosphorus, 80 mg of calcium, to 13 mg of iron, copper, manganese, molybdenum, zinc, cobalt, eleven amino acids, including eight irreplaceable contain. The set of vitamins is really big. All this says that rye, as well as barley malt extracts and the drinks made from them are valuable dietary products.
Preparation of kvass according to old recipes very difficult, labor-consuming and long procedure. From soaking of grain, its prorashchivaniye and steaming before drying, grind and preparation of a mash more than 70 days are required.