Doctor warns of health risks linked to ingredient in popular Lithuanian kvass

A Lithuanian doctor has raised concerns about the health implications of a popular traditional beverage, kvass, after analyzing the ingredients of nine different brands available on the market. Dr. Sandrija Čapkauskienė, a researcher at the Kaunas College Faculty of Medicine, evaluated the kvass compositions and ranked them accordingly.

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This component is linked to the risks of several diseases.

Kvass, a fermented drink with deep roots in Lithuanian tradition, was historically made by ancestors using rye bread crusts for special occasions like weddings and Easter. Today, it is readily available in stores, but Dr. Čapkauskienė noted that the modern production methods often result in less natural ingredients compared to the past.

During her analysis, Dr. Čapkauskienė specifically highlighted one ingredient commonly found in some kvass brands. She stated that this particular component is associated with an increased risk of developing fatty liver disease, a condition where excess fat accumulates in the liver.

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One of the most popular Lithuanian drinks – kvass. Its production traditions are deep – our ancestors even fermented kvass, most often using rye bread crusts.

The doctor's findings suggest that while kvass remains a beloved beverage, consumers should be mindful of its ingredients. The research provides valuable information for those seeking healthier beverage options and underscores the importance of scrutinizing product labels, even for traditional drinks.

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Today, kvass can be found in every store, and its composition, naturally, is no longer as natural as it once was.