Bread acid is a traditional drink that from around The 10th century was eagerly consumed in Eastern and northern Europe. So it has been landing on the tables for a long time.
Initially, it gained popularity mainly among the poorer social strata, but the nobility quickly found out, which appreciated its unique taste and valuable health -promoting properties. It is a pity that today it is almost forgotten, because it helps to deal with many ailments.
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Bread acid is a drink that arises from the fermentation of bread or other bread with the addition of sugar or other sweeteners (e.g. honey, raisins) and yeast. Mint is often added to it to improve the overall taste.
Bread acid can now be bought mainly at fair and health food stores. Outside the label You will know him by the fact that it has a light brown color and sweet and sour taste with a hint of bitterness. At the bottom of the jar or bottle can be visible.
Of course, bread acid smells of yeast and bread and is naturally carbonated just like a orangeade. It is a perfect drink for spring -summer days, because it briefly refreshes and fits dinners in different versions – both heavier and slightly lighter.
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Bread acid is a natural prebiotic that supports digestion. Bread acid also supports metabolism and has its share in removing toxins from the body. It is also a source of vitamins, including Those from group B, vitamins C, A, E, zinc or selenium, which have a positive effect on general mood, health and immunity.
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