11.06.2015

Kumis is a legendary drink of the Turkic peoples, made from the milk of mares. As soon as they do not call this miraculous elixir - “pearl of the east”, “milky wine”, “drink from the paradise river”, which saved the steppe nomads from thirst and hunger, healed from diseases.

The first mention of koumiss dates back to the 5th century BC. The traveler Herodotus mentioned koumiss as a favorite drink of the Scythians, the recipe of which was hidden under fear of blinding. The Polovtsy did not disdain koumiss either, having let Prince Igor Seversky out of captivity in 1182, drunk from drinking.

Kumis - what is it?

It is a fermented milk product made from mare's milk, foamy, refreshing, sweet and sour, slightly intoxicating.

By the way, this is the only alcohol that is not prohibited for consumption by Muslims.

Depending on the fermentation time, young koumiss is distinguished (fermentation time is 5-6 hours, 1% alcohol), medium (1-2 days, 2% alcohol), strong (3-4 days, 4-5% alcohol). Kumis is the only drink obtained through 3 types of fermentation: lactic acid, alcohol and yeast.

Composition

There are plenty of useful vitamins in the chemical composition of this product. Speaking about the protein content, experts call the number 2-2.5%, based on the fat content of milk, the percentage of fat ranges from 1% to 2%, and sugar in koumiss is even higher - 3-4.5%. The vitamin composition is also full of variety, here is vitamin C (200 mg of vitamin C per 1 kg of koumiss), vitamin A and B, E and PP. Trace elements in koumiss are the following: calcium, magnesium and phosphorus. The list of “usefulnesses” of the product does not end there; lactic acid and biotin, as well as ethyl alcohol, will be useful for the human body.

It is difficult to call koumiss a dietary product due to the presence of sugars and alcohol in it, but this does not make it less beneficial to human health. Today's traditional medicine widely uses koumiss for the prevention and treatment of a large list of diseases, in addition, such types of treatment as koumiss therapy and koumiss treatment have become relevant.

Useful properties of koumiss

The beneficial properties of koumiss are truly unique and allow the drink to be used in the treatment of serious diseases. Mare's milk, unique in its composition, contains more vitamins than cow's and goat's milk, essential fatty acids. And during the fermentation process, milk protein breaks down and turns into easily digestible forms, which helps to obtain a product with a nutrient digestibility of more than 95%. It is not for nothing that koumiss, whose beneficial properties allow you to quickly rehabilitate after illnesses, improve digestion, strengthen immunity, is called a heroic drink.

Useful properties of such a drink as koumiss have been known to man since ancient times, since the beginning of the 19th century, healers and traditional healers began to use this miracle product to cure many chronic diseases. The most popular koumiss was for people with chronic tuberculosis, which receded during koumiss therapy.

According to most scientists and professors, the composition of mare's milk is almost identical to that of a woman's breast milk. Similarity is observed in such components of koumiss as sugar and protein, qualitative features of fats, a large vitamin composition, microelements and other substances. It is all these components of a woman's mare's and mother's milk that are the main keys to supporting human life in a normal state.

In addition, the “magic” properties of koumiss lie in the fact that during the fermentation of milk, its useful components either retain their properties, or after protein hydrolysis, they become even more digestible for the human body. Due to this, koumiss is always distinguished by its mild and nutritious taste, appetizing aroma and is easily accepted by the gastrointestinal tract.

All the therapeutic properties of koumiss can be felt if you take it regularly and for a long time. The characteristic medicinal properties of koumiss are as follows:

• general strengthening effect;
• anti-inflammatory effect;
• healing actions;
• antibacterial effect;
• choleretic effect;
• antianemic effect;
• calming effect;
• probiotic influence.

Koumiss becomes an indispensable product if a person is exposed to infectious diseases, tuberculosis, complicated diseases of the intestines and stomach, and intestinal infections. After drinking the drink, the body receives general strengthening support to fight the disease and recover.

Contraindications of koumiss

In general, koumiss is considered a harmless food product, since all its components are easily absorbed by the human body without overloading metabolic processes. But still there are several categories of people for whom this product is contraindicated.

1. Any diseases of the gastrointestinal tract in case of exacerbation.
2. People who have an individual intolerance to one or more components that are part of koumiss.

Despite the fact that koumiss is considered an alcoholic drink, it is not considered harmful and is allowed to be consumed even in Muslim countries where prohibition is in force.

Making koumiss

Koumiss is made, the recipe of which was carried through the millennia by wise aksakals, in our time, both in families and on small koumiss farms and clinics, and on an industrial scale according to the same principle. The beginning of all beginnings is the milk of a mare, which is milked up to 6 times a day. Moreover, you need to be a skilled milker, because the milking time is limited to 18-20 seconds. Even proud dzhigits and famous riders milked mares, not considering it only as a female occupation.

After milking, fresh milk is poured into a wooden tub (in ancient times, these were sheep skins rubbed with wood to remove unwanted bacteria and flavors) and kneaded with the addition of mature koumiss for several hours with a special wooden spoon at a temperature close to 20 degrees. Then it is bottled and left for fermentation, depending on what kind of koumiss is needed - young, medium or mature.

A bit of history

More than 30 types of koumiss were made by experienced craftsmen! They differ depending on the season, the time of the mare's foal (koumiss with the taste of colostrum is a special delicacy). A special delicacy for children and adolescents was koumiss with the addition of raisins, sugar, and honey.

In the 19th century, Russian doctors opened the first koumiss clinic, where they healed patients with consumption and tuberculosis, since koumiss even contains antibiotics. In addition, what koumiss is useful for is the content of lactic acid bacteria that normalize digestion processes, improve the absorption of nutrients from other products, vitamins that strengthen immunity, improve hematopoiesis, restore the nervous system and potency and men. The longevity of the inhabitants of Asia is associated with the constant use of koumiss.

So the horse - the steppe nurse, which gave the nomads both food and drink, gave a wonderful gift - healing koumiss, which you can drink for several days even in the heat, and not feel tired, thirsty or hungry, and continue your long journey in search of the best pastures.

In general, the history of koumiss goes back several millennia, when koumiss was recognized as a miraculous drink. The first gourmets who appreciated the taste of the drink were the inhabitants of the nomadic tribes of Central Asia and the southeastern part of majestic Russia. The product immediately began to enjoy incredible demand, as it easily quenched not only thirst, but also hunger, was a nutritious and invigorating drink. After a while, the nomads noticed that with the help of koumiss, many people were healed of diseases and ailments.

In ancient Greece, one of the popular historians, Herodotus, led a descriptive description of the customs and life of many peoples; he mentioned koumiss in the 5th century BC. e. According to him, the Scythian nomads could not imagine their life without koumiss. Speaking about Slavic history, the first facts about koumiss were found in the records of how in the 12th century Prince Seversky was able to escape from the Polovtsian captivity, when the guards got drunk on koumiss and lost all vigilance. Since then, this drink has become famous for its heady abilities.

Bashkirs, Kirghiz and Kazakhs, as well as Mongols, considered koumiss to be the national drink. And only after the popularity of koumiss, they began to replace it with cow and camel milk, in particular, the Kalmyks.

Koumiss treatment

For the treatment of many diseases with the help of koumiss, experts recommend starting from the level of acidity in the stomach.

Recipe number 1: low stomach acid

For treatment in this way, you need to stock up on 750 ml of koumiss. You need to drink a drink half an hour before a meal in the amount of 1 cup, three times a day. The course of treatment in this way lasts 1 month.

Recipe number 2: normal and increased acidity of the stomach

In this case, a person will need 750 ml of a drink, which in the amount of one glass should be drunk before each meal for 15 minutes, but not more often 3 times a day. The duration of the drink will be from 20 to 25 days, depending on how you feel.

Recipe number 3: after surgery to recover from normal and high acidity

Most often, this treatment is prescribed to people who have undergone surgery with a diagnosis of stomach ulcers. In the morning they drink 50 ml of koumiss, in the afternoon - 100 ml, and in the evening - 200 ml of fresh koumiss. At the same time, it should be consumed no earlier than an hour and a half before a meal. Treatment lasts from 20 to 25 days.

Recipe number 4: after surgery for recovery from low acidity

After surgery for stomach ulcers, koumiss is consumed 4 times a day, half an hour before meals. A single dose of the drink is 50 ml. Gradually, the dosage of a single dose is increased to 200 ml. The course of treatment is the same - 20-25 days.

Recipe number 5: the return of strength and body weight

For treatment, you will need 1.5 liters of the drink, which you need to gradually drink throughout the day. The duration of treatment is 20-25 days.

Miraculous drink koumiss

In order to understand how useful koumiss is for human health and whether it is worth using it regularly, you need to know what miraculous effects it suggests:

1. It is used as a prophylaxis of seasonal ailments in the respiratory system.
2. A drink that has a choleretic and mild laxative effect will help relieve spasms and bloating.
3. Koumiss has an anti-inflammatory and regenerating effect after surgical interventions for the treatment of gastric and duodenal ulcers, it normalizes the functioning of the pancreas and promotes successful lactation.
4. It is impossible not to note the beneficial effect of koumiss on the functioning of blood vessels and the heart.
5. It normalizes the microflora of the intestines and vagina of a woman.
6. Enriched with calcium, the drink strengthens the bone base and teeth.

Kumis is not only able to heal the human body, it also invigorates mental strength and energy, eliminates nervous tension and depression.

According to legend, the steppe Amazons did not breastfeed their children. According to the ancient Greeks, their babies ate koumiss - mare's milk. Homer wrote about the tribes that inhabited the territory from the Black Sea to Mongolia and fed on the milk of mares. To the Greeks, such stories seemed surprising, but they were interested in a drink made from milk containing alcohol. Today, koumiss (or, as the Mongols call it, airag) has not lost its popularity either among the inhabitants of the Caucasus or among researchers who continue to study the properties of this amazing drink. For residents of Turkmenistan, Kazakhstan, Uzbekistan, Mongolia and other Asians, airag is a product of the national cuisine.

A drink with a thousand years of history

Researchers of the past believe that koumiss, along with kvass, beer and mead (fermented honey), is one of the oldest low-alcohol drinks known to mankind. And linguists, having analyzed the origin of the name of the drink, suggested that it arose more than 5000 years ago, around the time when the nomads domesticated the first horses.

Fats from mare's milk have been found in ancient burials. One of these belongs to the time of the Botai culture, which existed on the territory of modern Kazakhstan around 3500 BC. e. Archaeologists believe that it was here that people lived, who were among the first to tame a wild horse. The remains of koumiss, as well as utensils for whipping the drink, have been found more than once in Scythian burial mounds, as well as in ancient burials in Russia.

Horse milk is nutritious, but because of its high lactose content, raw mare's milk is a powerful laxative. Therefore, the ancient nomads, before giving this drink to children, succumbed to its fermentation. During fermentation, the product was stirred or whipped like butter.

In the process, ethanol is produced in milk, as a result of which koumiss turns into a low-alcohol drink with a high content of vitamins and calories.

However, the Scythians preferred a stronger alcoholic drink. They found that if you freeze koumiss, extract ice crystals from it and defrost it, you get a more intoxicating drink. They repeated this procedure until the drink reached the desired level of alcohol. Today, traditional distillation is used to increase the percentage of alcohol. They say that after 6 times distillation of koumiss, a 30-degree drink is obtained, reminiscent of vodka.

In the records of the Greek historian Herodotus, there is a mention of how the Scythians poured mare's milk into deep wooden barrels and, stirring, succumbed to fermentation. Smaller portions were fermented in small leather bags. In Central Asia, for example, there was a tradition to hang these bags near the entrance to the house, so that everyone who came in could shake the bag of koumiss and speed up fermentation. The Flemish monk-traveler Willem Rubruck in 1250 also described the process of how mare's milk begins to ferment, bubbling like new wine. The monk even ventured to try an unusual drink, but found it very caustic and too intoxicating.

TO
As already noted, koumiss is a fermented dairy product made from mare's milk. It is made from sourdough, which makes it similar to, but has a higher alcohol content (although the portions are actually small), as well as some other features.

First of all, mare's milk is characterized by a high content. The concentration of sugars in this product is significantly higher than in cow's or goat's milk. Also in koumiss is much more than in the milk of other animals. When compared with cow, this figure is almost 40 percent higher. But unlike other types of milk, mare is mainly consumed in a fermented form. Although, again, it differs markedly from kefir and other well-known fermented milk products.

By the way, technically, koumiss is more like wine, since fermentation proceeds not at the expense (as in kefir), but at the expense. Some compare this drink with beer. As for the taste, koumiss has a sour taste with a mild taste of alcohol.

The Mongol warriors revered koumiss as a product from which they drew their strength. And as history shows, this is not fiction. The Mongols really were distinguished by increased immunity, they rarely got sick.

From koumiss, warriors received large portions of easily digestible, from which, in combination with large reserves, and other nutritional components, they received energy and “building material” for impressive muscles.

This drink, consisting of lactic acid bacteria, and a small amount of natural alcohol, is called a live or longevity drink. And there is every reason for this. Scientists have proven that this product has a number of useful and even healing properties.

Today, scientists can say for sure that the composition of this drink is indeed delicious. The high concentration of folic acid makes it an excellent food product. And the beneficial bacteria contained in it improve the process of digestion of food, restore the intestinal microflora.

Kumis is a source of low molecular weight, including linoleic and linolenic, which are considered indispensable for humans. In addition, this drink contains useful calcium salts and. As for vitamins, there are almost 10 times more of them in mare's milk than in cow's.

1 liter of koumiss contains:

• 200 mcg;
• 375 mg;
• 256 mcg folic acid;
• 2 mg.

In addition, koumiss is a rich source, and.

And one more interesting feature of koumiss: the useful substances contained in the product are absorbed almost completely (almost 95%). In addition, the components contained in this fermented milk drink significantly increase the digestibility of proteins and other nutrients from other foods.

Role in the body

In Mongolian tradition, white is a sacred color that symbolizes happiness, prosperity and high social status. The Mongols also attribute sacred extraordinary abilities to all white things and products. And koumiss is no exception in this regard. Although, considering how useful this marvelous drink is for a person, there is nothing strange that it is sacred for the Mongols. For a day, adult Mongols can drink about 3 liters of drink, for children, given the slight intoxicating effect, daily portions are limited to 1 liter of drink.

Digestion

It has been proven for centuries that koumiss contributes to the normalization of the gastrointestinal tract. are indispensable substances for normal digestion. All types of fermented milk products, including koumiss, contain these substances. Probiotics protect the body from harmful bacteria, promote the development of healthy microflora, and prevent indigestion and gastrointestinal disorders. Useful bacteria contained in koumiss easily restore the balance of intestinal microflora. In addition, it is known that mare's milk is an effective medicine for the treatment of duodenal ulcers, typhoid fever and other similar diseases.

Cancer protection

Regular consumption of this drink reduces the risk of cancer. Several studies have shown that probiotics, which are part of koumiss, kill cancer cells and slow down the growth of malignant tumors. However, so far, scientists have confirmed this effect only in laboratory animals. Mice with breast cancer, after "treatment" with koumiss, fully recovered from the disease. In addition, scientists noticed that the animals had a stronger immune system, making the fight against cancer more successful.

Purification and protection for the body

Koumiss is a powerful detoxifier.

Included in the drink, it is able to neutralize the mutagens that cause the rebirth of DNA. This substance protects the body from all types of fungi, viruses and bacteria, and also cleanses the body of toxins.

Also, koumiss is used to fight bacteria. In particular, the effectiveness of this product in the treatment of tuberculosis, Escherichia coli and other viral diseases has been proven. Interestingly, this unique drink contains natural antibiotics that protect the body from harmful bacilli.

Strong immunity

Scientists have proven that, like vitamin C, lactobacilli are able to protect the body from colds and flu. Studies conducted with the participation of animals have proven that probiotics from koumiss significantly increase the body's defenses, as well as restore immunity after prolonged use of antibiotics.

strong bones

Kumis is an important source of calcium. And even children know that the strength and health of bone tissue, joints and teeth depend on this mineral. In addition, calcium obtained from this fermented milk product contributes to the adequate flow of many processes in the body.

Other useful properties of koumiss:

• increases the level of hemoglobin;
• effective in the treatment of atherosclerosis and hypertension in the early stages;
• strengthens the nervous system;
• prevents depression and insomnia;
• stimulates blood circulation;
• acts on the body warming;
• contributes to the rejuvenation of the body.

The tradition of koumiss treatment

In the 19th century, in the southeast of Russia, koumiss was used as a remedy for anemia, tuberculosis, chronic lung diseases, gynecological and skin ailments. In the second half of the 1800s, 16 sanatoriums were opened in Russia, the treatment programs of which included the regular consumption of koumiss. By the way, members of the imperial family, Maxim Gorky, Leo Tolstoy, liked to improve their health in such institutions. It is said that even a member of the British Parliament visited one of these sanatoriums during his visit to Central Asia.

But since traditional koumiss remains fresh for no more than 3 days, the possibility of “koumiss therapy” was limited to the milking period of mares, that is, in spring and summer, when mares give birth. To somehow solve this problem, a method was developed for the production of pasteurized koumiss. Such a product is available throughout the whole year, and export deliveries have also become possible.

By the way, one of the first customers of mare's milk from Asia were porters who, among other things, use this valuable product as a cosmetic component.

Cautions

Kumis is used to treat and prevent many diseases. In particular, this product has a positive effect on the health of people with tuberculosis, typhoid fever, neurasthenia and other diseases of the nervous system, with digestive disorders, cardio disorders. However, the use of the drink is contraindicated during the period of exacerbation of these diseases, as well as for people with hypersensitivity to the components.

It is also undesirable to engage in “koumiss therapy” without prior consultation with a doctor, especially if there are chronic diseases. To achieve a therapeutic effect from taking koumiss, you will need to consume from 500 to 1000 ml of the drink daily.

In some European regions, people have learned to produce, so to speak, artificial koumiss. In large plastic or wooden barrels, cow's milk is fermented, adding yeast and beneficial bacteria to it. Meanwhile, this drink is very different from natural koumiss. Real koumiss is made in the process of fermentation exclusively of mare's milk, to which a mixture of Bulgarian and acidophilic lactic acid bacteria, as well as yeast is added.

In order to collect the required amount of raw materials, mares are milked 4-6 times a day, since they give very little milk for one milking. A herd of 600 horses per day can produce no more than 100 liters of koumiss. Milking mares is very different from milking cows. Firstly, a foal must be allowed to the mare for a few seconds. And only after that you can count on milk yield. Secondly, the whole process of milking mares lasts no more than 20 seconds. So without sleight of hand, you can’t even dream of koumiss. Thirdly, milking a mare is considered not only a difficult, but sometimes dangerous procedure.

The milk is then poured into a wooden barrel. As a starter, a little ready-made koumiss from the previous batch is used. As a result of fermentation, easily digestible protein substances are formed, lactose is converted into lactic acid, ethyl alcohol, carbon dioxide and other components. Thus, a highly nutritious and easily digestible product with a pleasant taste and aroma is obtained. Then the finished mixture can be bottled and sent to a warm place to ripen the drink.

Depending on the ripening time, koumiss happens:

• weak - matures for about 5-6 hours, contains up to 1 percent alcohol, tastes and looks like milk diluted with water;
• medium - ripens 1-2 days, contains up to 1.75% alcohol, tastes sour, pinching, resembles an emulsion in consistency;
• strong - withstand 3 days, alcohol content - 4-4.5%, more liquid and sour drink with unstable foam.

Kumis is called a living drink for a reason. In the process of fermentation, wonderful metamorphoses occur with mare's milk: physical and chemical properties, biochemical composition and even the structure of milk change.

Experts agree that the correct intestinal microflora is the key to the health of the whole organism. But is this knowledge a modern discovery? Digging back in history, it becomes clear that fermented foods high in probiotics have been used by humans for thousands of years. It is difficult to say what exactly the ancient nomads knew about the beneficial properties of koumiss. But the fact that they considered it the best product for themselves and their children is a fact.

Turks. qImIz- fermented mare's milk
An alcoholic drink, based on mare's milk, obtained by fermentation under the influence of acidophilus and Bulgarian bacillus and yeast. The drink has a pleasant sweet and sour taste, white color with a slight foam on the surface. Koumiss made from different types of starter cultures may contain different amounts of alcohol. Its content can vary from 0.2 to 2.5 vol. and sometimes reach 4.5 vol. During fermentation, milk protein is broken down into easily digestible components, and lactose is broken down into lactic acid, carbon dioxide, alcohol and other substances.

Kumis appeared more than 5000 years ago from the time of domestication of horses by nomadic tribes. Archaeological expeditions carried out on the territory of Mongolia and Central Asia revealed the remains of leather skinskins with the remains of mare's milk. The secret of koumiss was kept secret for a long time, and strangers who accidentally learned the technology of making the drink were blinded. Kumis is considered the national drink of the Turkic peoples. Koumiss is popular in Turkmenistan, Uzbekistan, Kazakhstan, Mongolia and other Asian countries.

Currently, the recipe for koumiss is widely known and it is made not only at home, but also in factories. Subject to all the rules for the production of koumiss, a very costly production is obtained. Therefore, many manufacturers, in pursuit of reducing the cost of the drink, begin to use not mare's milk, but cow's milk instead of the base. As a result, the quality of the drink is significantly reduced.

The manufacture of classic koumiss based on mare's milk consists of several stages:

1. 1 mare's milk. Due to the small amount of milk per milking, mares are milked 3-6 times a day. In the process of milk rushing into the udder, milkmaids have 15-20 seconds to collect all the milk. Therefore, very dexterous hands are needed.
2. 2 leaven. All the milk is poured into a deck of linden wood and fermented from mature koumiss is added there. The mixture is heated to 18-20°C and kneaded for 1-6 hours.
3. 3 fermentation. During mixing, a constant process of mixed lactic and alcoholic fermentation takes place. It is at this stage that all the nutrients of koumiss are formed.
4. 4 ripening. The resulting mixture is poured into sealed glass bottles and left for 1-2 days in a warm room. During that time, the drink self-carbonates.

Depending on the ripening time, koumiss is divided into three types:

• weak koumiss(1 vol.) is aged for a day, has a small foam, not very sour, more like milk, but if it stands a little, it quickly exfoliates into a dense lower layer and a watery upper layer;
• medium koumiss(1.75 vol.) matures for two days, a persistent foam forms on its surface, the taste becomes sour, pinching the tongue, and the drink itself acquires a uniform, stable emulsion structure;
• strong koumiss(3 vol.) is aged for three days, and becomes much thinner and more sour than average koumiss, and its foam is not so resistant.

The benefits of koumiss

Kumis contains a large amount of nutrients digestible by 95% of the substances. Among which are vitamins (,,, group B), minerals (iron, iodine, copper), fats and live lactic acid bacteria.

Useful properties of koumiss were studied by N.V. Postnikov in 1858 and on the basis of his scientific works, health resorts were opened and the main methods of treating various diseases with koumiss were created.

Koumiss is saturated with antibiotic substances that have a negative effect on the vital activity of tubercle bacillus, typhoid fever and dysentery. Lactic acid bacteria have a beneficial effect on the work of the gastrointestinal tract, enhance the secretion of gastric juice, fat-splitting substances of the pancreas and gallbladder. It is effective to treat gastric and duodenal ulcers with koumiss at the stage after exacerbation. Koumiss bacteria negatively affect the reproduction and development of putrefactive microorganisms and E. coli.

From the side of the cardiovascular system, koumiss has a positive effect on the composition and properties of blood. It increases the content of red blood cells and leukocytes, which actively fight all foreign microorganisms and bacteria.

On the part of the nervous system, koumiss has a calming and relaxing effect, sleep is normalized, irritability and chronic fatigue are reduced.

In addition to treating people, koumiss is used to treat diseases of the gastrointestinal tract of large animals: horses, cows, camels, donkeys and sheep.

Depending on the severity and nature of the disease, the age of the patient, there are special methods of taking koumiss, which are in some way similar to the use of mineral waters. The time period of treatment should not be less than 20-25 days.

Also, the methods of taking the drink depend on the secretory functions of the stomach:

1. 1 with increased and normal secretion, average koumiss is used 500-750 ml per day (200-250 ml before meals or 20-30 minutes before meals);
2. 2 with reduced secretion, an average koumiss with a higher acidity is prescribed 750-1000 ml per day (250-300 ml before each meal for 40-60 minutes);
3. 3 with peptic ulcers of the gastrointestinal tract accompanied by increased and normal secretion, doctors recommend drinking weak koumiss in small sips of 125-250 ml three times a day;
4. 4 with peptic ulcers of the gastrointestinal tract accompanied by reduced secretion, weak and medium koumiss is used, 125-250 ml three times a day, 20-30 minutes before meals. You should also drink everything gradually in small sips;
5. 5 in the postoperative and rehabilitation period of serious illnesses, weak koumiss is prescribed 50-100 ml three times a day 1-1.5 hours before meals.

Harm of koumiss and contraindications

It is not recommended to use koumiss in case of exacerbation of gastrointestinal diseases, as well as in case of individual intolerance to the drink itself and the lactose present in it.