Everyone wants a bread drink! What the baker’s magic potion can really do

Stale? Are you kidding me? Are you serious when you say that!

Everyone wants a bread drink! What the baker’s magic potion can really do

How bread drink is made

Are you also wondering what bread drink actually is? You are not alone in this. The drink that seems to be on everyone’s lips at the moment is a lactic acid fermented product. The non-alcoholic bread drink was invented in the early 1980s by Wilhelm Kanne, a German master baker from Lünen. He had previously experimented with the fermentation of bread grains for over 15 years until he finally achieved his breakthrough with the bread drink.

The model was the lactic kvass, which originally comes from Russia and has been known there for centuries. The name kvass comes from kwasit, which means sour. It is made from fermented bread, but unlike the bread drink, it contains alcohol. The taste of kvass is reminiscent of malt beer, but is less sweet.

The list of ingredients for making the classic bread drink developed by Kanne is manageable. It is made from organic wheat, organic rye, organic oats, natural sourdough, water and salt. This mixture is allowed to ferment over a period of six months. The lactic acid bacteria first convert the carbohydrates in the bread into sugar and finally into lactic acid. During the fermentation process, the lactic acid content increases to the same extent as the carbohydrate content decreases. This explains the sour taste of the bread drink. Aromas and carbon dioxide (CO2) are also formed. Once fermentation is complete, the liquid is filtered off and you can enjoy the drink.

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Bread drink scores points with these vitamins and minerals

During the course of the diet, the nutrients contained in the bread, such as vitamins and minerals, are also released. This explains why it makes sense to use organic grains for production. Because compared to conventional grain, it contains more healthy nutrients. And it is precisely these people who are responsible for the numerous health effects of the bread drink.

The water-soluble vitamins B1, B6 and B12 support heart function, promote blood formation and strengthen the nerves. In this way, they ensure that we can concentrate better and stress can affect us less. The calcium it contains stabilizes bones and teeth, while magnesium plays a central role in our muscle metabolism and the transmission of stimuli.

Zinc not only strengthens our immune system, but also ensures healthy skin, hair and nails. The trace element also accelerates wound healing. Potassium ultimately lowers blood pressure and in this way prevents cardiovascular diseases High blood pressure, heart attack and stroke. And last but not least, the iron it contains is essential for blood formation and oxygen transport in the body.

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Why lactic acid bacteria not only strengthen our intestines, but also the immune system

Bread drink naturally contains lactic acid bacteria. They survive the intestinal transit and therefore enter the intestine in active form. There they improve the environment so that the good bacteria can multiply optimally, while the spread of pathogenic bacteria is inhibited. Like probiotics, lactic acid bacteria not only promote digestion, but also strengthen our immune system. Because 80 percent of our immune cells are located in the intestine.

In addition, lactic acid bacteria such as Lactobacillus reuteri contained in the bread drink have an anti-inflammatory effect. Especially on skin diseases like Neurodermatitis and psoriasis Regular consumption of bread drinks is said to have a positive influence. However, these effects have not yet been proven by scientific studies. They are based on experience.

And another point is the tiny microorganisms: Since lactic acid bacteria can bind cholesterol to their cell wall, which is then excreted in the stool, they also lower cholesterol levels. In this way, they also contribute to a healthy cardiovascular system.

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