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писала работу про алкоголизм в россии. и вот что нашла: автор нашел причину повального алкоголизма в россии! во всем виноват квас! танцуют все
Kvass (spelled also as kvas) is a traditional Russian bever-
age typically produced from rye or dried rye bread by natural
fermentation. Kvass has been very popular in Russia and the
former Soviet Union; consumption has increased due to mas-
sive advertising stressing its benefits for health. In the popu-
lar newspaper
Komsomolskaya Pravda
(of June 4-11, 2009)
was published an open letter by Al
exey K
ochetkov, the presi-
dent of Ochakovo company, which is the major manufacturer
of kvass, beer and in the recent past also of the sparkling
wine Sovetskoye Shampanskoye (Soviet Champagne). The
open letter contained the following phrase (verbatim from
Russian): “We are responsible for the health of the Nation
and for the health of our children; therefore our duty is to pro-
duce natural kvass-a genuinely Russian beverage”. Frequent
are also statements like “Folk medicine used kvass for treat-
ment of many diseases” or “At last our industry comes back to
Russiantraditionsanddevelopshealthyproductssuchaskvass”
(http://stav.kp.ru/daily/00000/495135/). Kvass is usually sold
unfiltered and contains yeast; therefore, the alcohol content is
difficult to standardize. Usually, kvass contains not more than
1.5% of alcohol by volume, but if it stands for longer time,
the concentration can become 2.5% or higher. Unlike beer, the
kvass is generally considered to be a nonalcoholic beverage and
is drunk by children of all ages without any limit. The author
of this letter (now 53 years old) clearly remembers drinking
plenty of kvass in childhood (it was very cheap-3 kopeks
for a 250 mL glass), often experiencing signs of alcohol in-
toxication after that. It is known that the key time frame for
the development, and prevention, of alcoholism lies in ado-
lescence and young adulthood (Enoch, 2006). It may be that
massive kvass consumption has contributed to the high preva-
lence of alcoholism in the former Soviet Union. Moreover,
pregnant women, drivers and other contingents, not supposed
to consume alcohol, drink the kvass as well. Commercial bot-
tled kvass, especially its cheaper varieties, is produced from
prefabricatedingredients,butcontainsalcoholnonetheless.No-
ticeably, the labels of the bottled and canned kvass sometimes
bear no information on the alcohol content. Some other mildly
alcoholic beverages in Russia and the former Soviet Union
(tahn, kumys kefir) are sold without indication of the alcohol
contents on the label. A traditional Armenian dairy product
tahn, produced also in Russia, contains alcohol in contrast to
its Turkish equivalent ayran.
In conclusion, it should be recommended that the labels
and advertising of mildly alcoholic beverages must include
information about the alcohol content and a recommendation
that children and abstinent alcoholics should avoid drinking
them
Kvass (spelled also as kvas) is a traditional Russian bever-
age typically produced from rye or dried rye bread by natural
fermentation. Kvass has been very popular in Russia and the
former Soviet Union; consumption has increased due to mas-
sive advertising stressing its benefits for health. In the popu-
lar newspaper
Komsomolskaya Pravda
(of June 4-11, 2009)
was published an open letter by Al
exey K
ochetkov, the presi-
dent of Ochakovo company, which is the major manufacturer
of kvass, beer and in the recent past also of the sparkling
wine Sovetskoye Shampanskoye (Soviet Champagne). The
open letter contained the following phrase (verbatim from
Russian): “We are responsible for the health of the Nation
and for the health of our children; therefore our duty is to pro-
duce natural kvass-a genuinely Russian beverage”. Frequent
are also statements like “Folk medicine used kvass for treat-
ment of many diseases” or “At last our industry comes back to
Russiantraditionsanddevelopshealthyproductssuchaskvass”
(http://stav.kp.ru/daily/00000/495135/). Kvass is usually sold
unfiltered and contains yeast; therefore, the alcohol content is
difficult to standardize. Usually, kvass contains not more than
1.5% of alcohol by volume, but if it stands for longer time,
the concentration can become 2.5% or higher. Unlike beer, the
kvass is generally considered to be a nonalcoholic beverage and
is drunk by children of all ages without any limit. The author
of this letter (now 53 years old) clearly remembers drinking
plenty of kvass in childhood (it was very cheap-3 kopeks
for a 250 mL glass), often experiencing signs of alcohol in-
toxication after that. It is known that the key time frame for
the development, and prevention, of alcoholism lies in ado-
lescence and young adulthood (Enoch, 2006). It may be that
massive kvass consumption has contributed to the high preva-
lence of alcoholism in the former Soviet Union. Moreover,
pregnant women, drivers and other contingents, not supposed
to consume alcohol, drink the kvass as well. Commercial bot-
tled kvass, especially its cheaper varieties, is produced from
prefabricatedingredients,butcontainsalcoholnonetheless.No-
ticeably, the labels of the bottled and canned kvass sometimes
bear no information on the alcohol content. Some other mildly
alcoholic beverages in Russia and the former Soviet Union
(tahn, kumys kefir) are sold without indication of the alcohol
contents on the label. A traditional Armenian dairy product
tahn, produced also in Russia, contains alcohol in contrast to
its Turkish equivalent ayran.
In conclusion, it should be recommended that the labels
and advertising of mildly alcoholic beverages must include
information about the alcohol content and a recommendation
that children and abstinent alcoholics should avoid drinking
them