Bread drink may not necessarily be among the top 10 superfood trends of 2020 (which speaks more for it…). And one or the other will have never even heard of it. Completely wrong, says nutrition expert Sven-David Müller. In the FITBOOK interview, he explains what bread drink actually is and why you can do something really good for your health with it.
What is bread drink and what does it taste like?
Bread to drink – sounds weird, but yes, it works. Bread drink is made from specially baked bread made from organic grain (wheat, rye, oats), water, salt and natural sourdough. The mixture is left to ferment for about six months. The liquid is then filtered off and the bread drink is ready.
The smell and taste are quite sour and therefore admittedly take some getting used to. «You could probably compare it best with sauerkraut juice,» says Sven-David Müller, nutrition expert, medical journalist and author of various nutrition guides.
Manufacturer has monopoly position
The whole thing was invented by master baker Wilhelm Kanne from Lünen in North Rhine-Westphalia in the 1980s. The drink is based on the so-called «kvass» from Russia, a drink made from bread, salt, spices, water and sour milk with a decent alcohol content, which German soldiers drank as a remedy for a wide variety of physical ailments during captivity.
After much experimentation, Wilhelm Kanne managed to create a similar non-alcoholic drink. Incidentally, the Kanne company is still the only manufacturer of the original Kanne bread drink and holds a monopoly. You can buy the drink in health food stores, drugstores and organic shops.
What makes the drink so healthy?
But what’s the point of drinking liquid bread? The secret is the many good ingredients. «Bread drink is perhaps one of the most natural superfoods there is,» says Sven-David Müller.
Strengthening of intestinal health and immune system
In addition to trace elements and amino acids, bread drink contains vitamins A, B, C, D and K as well as the minerals sodium, potassium, calcium, magnesium, iron and zinc. The drink also scores with important enzymes and a special type of living lactic acid bacteria, the so-called bread acid bacteria. As a result, the bread-water mixture has a probiotic effect and supports a healthy intestinal flora. According to Müller, this is a particularly important factor for general well-being.
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“The gut is our second brain, so to speak. We have more genetic information in our gut than in the rest of our bodies. The intestines and the brain are directly dependent on each other, which is why a healthy intestine has a decisive influence on our physical well-being,» explains the expert.
The probiotics contained in the bread drink prevent diarrhea, constipation and feelings of fullness and are digestive. It should also contribute to a healthy immune system. A well-functioning gut can fight off harmful germs and eliminate toxins. This relieves other detoxification organs, such as the liver. Bread drink should therefore also be good to use as part of a detox, fasting or purification cure.
effect on cholesterol levels
The drink is also said to have a positive effect on cholesterol levels. This is also based on the bread acid bacteria it contains. These lactobacilli bind cholesterol in the intestine and can thus indirectly lower the cholesterol level.
Good alternative for lactose intolerance
Sven-David Müller sees a major advantage in the bread drink, above all, in the fact that it does not contain any lactose compared to yoghurt, for example. «For people who are lactose intolerant, bread drink is the ideal food to still eat probiotics,» says the expert.
Not a cure, but good for well-being
According to Müller, however, you have to be careful with the statement that bread drink can help against specific complaints. “Of course, the drink is not medicinal. Bread drink can promote and maintain health and well-being. But if you actually have an illness, you still have to go to the doctor or the pharmacy, of course,” he clarifies.
Bread drink is best taken every day
On the one hand, bread drink can simply be taken pure. It definitely tastes best straight from the fridge. Sven-David Müller recommends drinking a small glass (0.1 – 0.2l) three times a day with each meal. «Just as you drink coffee every day for breakfast or eat two slices of bread in the evening, bread drinking should also be part of your everyday diet.»
There is basically no possibility of an overdose. But you can start with half a glass a day to get used to it and then slowly increase it. Consumption is especially recommended in the morning and evening. In the morning, the potion stimulates digestion. If you drink it in the evening before going to bed, the lactic acid bacteria can develop their effect particularly well at night. If you find it difficult to get used to the taste, you can dilute it with water, apple juice or another fruit juice. The drink can also be used elsewhere in the kitchen, for example as a vinegar substitute in salad dressings.
Bread drink is also said to be good for the skin. Müller advises simply putting a drinking glass full in the bath water or, alternatively, moistening a washcloth with bread drink after the shower and rubbing it into your body. According to him, however, it also applies here that the drink cannot replace medical treatment in the case of worse skin problems. It can only serve to stabilize healthy skin.
According to Sven-David Müller, bread drink has a positive effect on our body, both internally and externally. His conclusion: «If you ask me who should take bread drink: starting tomorrow, everyone!»
Make your own bread drink – that’s how it works!
By the way, you don’t necessarily have to buy the bread drink ready-made. If you feel like it and have a little patience, you can also make your own bread drink yourself.
ingredients
- 200g old, dry rye sourdough bread
- 1 tbsp sourdough
- 1 liter of hot water
- 1 tbsp lemon juice
- 1 tbsp honey
preparation
- Remove the crust from the sourdough bread and break the rest into small pieces.
- Pour into a sealable jar, pour hot water over it and then let it rest for a day.
- The next day, strain the water and put it back in the glass without the bread.
- Add the sourdough, honey and lemon and close the jar tightly.
- Allow the mixture to ferment for about 4 to 6 weeks. Shake, stir and open briefly to let the carbon dioxide escape.
- At the end of the fermentation time, sieve everything again and pour into a bottle. The bread drink is ready!
- The mixture will keep for about two weeks.