Soda: full list of side effects. Encyclopedia of Marketing Carbonated Drinks List

Since childhood, most of us have fallen in love with drinks in which the bubbles burst beautifully on the walls of the glass or bottle and leave a pleasant tickling taste in the mouth. A lot of carbonated products are currently produced: from sweet water and mineral water to champagne and kvass. Many people consume one or another variety every day: they quench their thirst, wash down their food, and simply enjoy the familiar effervescent taste on the tongue. But are these drinks as safe as they are pleasant and popular? It is worth learning more about them in order to make an informed choice.

What are they like?

Carbonated drinks are a special type of soft drinks, which contain a certain liquid, carbon dioxide and related additives (sugar, dyes, etc.).

There are many varieties of such drinks:

• mineral water;
• fruit water;
• soda;
• cider;
• soda;
• a sparkling wine;
• champagne;
• beer;
• kvass.

And although these drinks are produced using different technologies, the results are similar.

Distinctive properties of this type of product:

• refreshing effect;
• pleasant taste;
• sparkling (bubbles).

All these qualities have made this product very popular in many countries around the world. But this popularity did not come in one day. A lot of time passed before the soda we know now appeared.

The history of bubbles

A natural fizzy drink (mineral water) was consumed back in ancient times. And for the first time, the English chemist J. Priestley produced carbonation artificially in 1767. A few years later, saturators were invented - devices for saturating water with carbon dioxide, and the first carbonated drinks went on sale.

However, such production turned out to be technically complex and therefore expensive. At the end of the 19th century. German entrepreneur and inventor J. Schwepp came up with a solution to the problem: instead of using a saturator, add regular water to baking soda and citric acid. A chemical reaction took place and carbon dioxide was released. At the same time, the production process was much cheaper. New way turned out to be popular, and such water has since often been called soda. It was distinguished by a pleasant sour taste and increased effervescence. Subsequently, the production of Schweppe drinks expanded significantly, forming trademark Schweppes, now known.

Where are they made?

Currently, the production of carbonated drinks is carried out in special factories. To saturate with carbon dioxide, two main technologies are used:

• mechanical (using a siphon, saturator, acratophor, etc.);
• chemical (reaction of acid and soda or the addition of carbon dioxide during fermentation).

Non-alcoholic bubbles

The variety, purpose and manufacturing technology determine the composition of carbonated drinks.

For example, fruit water consists of purified water, natural juice and mechanically injected carbon dioxide. Soda is a product made from water, citric acid and baking soda. The familiar soda also contains purified water and carbon dioxide, as well as sugar and various sweeteners that create and enhance the intended taste. Soft drinks are usually carbonated using siphons and carbonators, while those containing alcohol get their bubbles through a chemical reaction.

Strength and gas

Sparkling wine and champagne contain a mixture of secondary fermented grape wines (bubbles usually appear during the fermentation process). There is also a carbonated wine drink - it is called sparkling wine. This is also a mixture of grape wines that have undergone fermentation, only saturation with carbon dioxide occurs not chemically, but mechanically - using special devices.

Beer consists of water, malt, hops, yeast and various additives. The effervescence of this drink is achieved chemically.

The low-alcohol drink cider is made from a certain type of apple juice, subjected to yeast-free fermentation and saturated with carbon dioxide using a mechanical method.

Kvass, which is sold in stores, is made from water, malt, flour and bread, and is saturated with carbon dioxide before bottling.

On everyone's lips

What are the most famous brands of carbonated drinks? Most of the soda is produced in the USA, these are such well-known names as “Coca-Cola”, “Pepsi”, “Schweppes”, “Fanta”, “Sprite”, etc. The most famous domestic carbonated drink is “Buratino”. The brands “Baikal” and “Tarkhun” are also famous. The latter was invented at the end of the 19th century in the Russian Empire. It is worth telling about it in more detail.

What is "Tarragon"

This unusual green drink was invented by pharmacist Mitrofan Lagidze. At that time, the production of water with bubbles and the addition of sweet syrups had already been established. In fact, these were the sweet carbonated drinks known to us today, but only natural in composition.

The Tarragon drink was created back in 1887 by adding an odorous extract to carbonated water with natural fruit syrups. The plant from which the extract was made is called Caucasian tarragon, or tarragon. Thanks to him, the carbonated drink acquired an easily recognizable and pleasant taste, as well as a characteristic green color.

History of drinks

Through experimentation, the resourceful pharmacist obtained new interesting flavors of fruit waters. Over time, the well-known Lagidze Waters enterprise appeared. The carbonated drinks he invented received the highest Russian and international awards at exhibitions at the beginning of the 20th century. IN different years Lagidze supplied drinks to the Russian imperial court and the leadership of the USSR. From this fact one can judge how high the quality of the product was and what variety of tastes it could boast of.

Currently original drink produced with carbon dioxide pumped into it. Color finished products It is no longer green, but yellow, but for the convenience of customers it is still released in green bottles. Currently, the successor to the Lagidze Waters enterprise is the Tikhvin Lemonade Factory (Tbilisi, Georgia).

There is also a soda with the taste of the Tarragon drink and the same name. Of course, it is not natural: it contains dyes that create a green color and an original taste.

Now is the time to clarify what harm carbonated drinks can cause to your health. Or maybe there is some benefit from them?

Damage to health

We have all heard since childhood that it is not recommended to drink a lot of soda. But what exactly is its negative impact on the body? The harm of carbonated drinks lies not in carbon dioxide, but in the preservatives that are used in the production of all sweet fizzy drinks: from Cola-Cola to Buratino. The most dangerous preservative is sodium benzoate. When consumed in large quantities or on a regular basis, it causes irreversible changes in the structure of DNA molecules. This can lead to various kinds of diseases, including cancer.

Other synthetic substances that make up carbonated water are no more harmless. Even though certain types of preservatives, coloring substances, flavor enhancers and sweeteners are allowed for use in industry, no one can give an exact guarantee that the enterprise does not violate technology by circumventing the law. But even if we assume that the concentration of preservatives does not exceed permissible level, still, the harm of carbonated drinks is difficult to overestimate.

Increased incidence

Drinking sweet soda in large quantities leads to the following consequences:

• changes in the water-salt composition of the body;
• metabolic disease;
• diabetes;
• obesity in children and adults;
• impaired concentration and memory;
• fast fatiguability;
• decreased vision;
• deterioration of the condition of the skin, hair, nails;
• weakened immunity;
• fragility of bone mass;
• provoking urolithiasis;
• gastritis, stomach ulcers and other diseases of the gastrointestinal tract;
• increased risk of cancer.

This impressive list of reasons is enough to give up drinking sweet soda. But its negative impact on the body does not end there. And although sugar itself is not very healthy, its content in carbonated drinks is many times higher than the permissible limit: 17 teaspoons per 1 liter of water.

In addition, sweet fizzy drink does not quench thirst at all, but, on the contrary, enhances it due to its individual components. Also, these components cause gradual addiction, so that you want soda again and again.

And finally, sweet drinks with bubbles tend to provoke dehydration and wash away beneficial microelements from the body.

But is everything really so bad and not a single good word can be said about the sparkling waters?

What kind of fizzy drink can you drink?

Although the benefits of carbonated drinks are small, they still exist. But it is worth emphasizing that this statement does not apply to sweet varieties that contain a lot of preservatives and sugar.

You can drink mineral water, which is available in different degrees of carbonation: strong, medium and weak. This drink contains mineral salts that are beneficial for the body. In addition, it is not addictive, quenches thirst well and does not wash away beneficial substances from the body, unlike cola and other sweet sodas.

Their beneficial features There is also bread kvass, which is usually sold in bottled form with the addition of gas. In addition to the fact that it contains many vitamins and amino acids, its properties have a beneficial effect on the gastrointestinal tract, increase immunity and strengthen the nervous system.

Safe choice

But you still shouldn’t get carried away with the effervescent waters. Impact of carbon dioxide on internal organs in any case, it is unfavorable, and if you abuse any carbonated drinks, it will soon affect your health in a negative way.

It is better to give preference to plain water, still mineral water and herbal teas. And if you like kvass, then it’s better to make it at home. This way you can be confident in the composition and quality of the ingredients, and in addition, you will not once again irritate the gastric mucosa with fizzy drinks.

Homemade soda

You can also try homemade soda. It will contain much less harmful substances than store-bought ones.

To prepare you will need ingredients:

• purified water;
• baking soda (1 teaspoon per glass);
• citric acid (half a teaspoon per glass) or lemon slices (1 per glass);
• honey, sweet syrup, sugar (optional).

Everything is prepared quite simply: the ingredients are mixed in a container and filled with water. Baking soda and citric acid (powdered or from fresh lemon) react chemically to form bubbles. The beauty of this drink is that it is relatively safe for health, as well as the possibilities for experimentation. By mixing different ingredients, you can create interesting flavors. This is exactly how in the century before last, pharmacists in different countries ah of the world received the first fizzy drinks: soda, lemonade, water with syrup and others.

conclusions

Let's summarize. What fizzy drinks are best not to drink? All sweet varieties. As a last resort, if you really want to, you can make homemade soda: it will not contain a whole “bouquet” of preservatives, and sugar is always easy to replace, for example, with honey. Which drinks are more or less safe for health? Mineral water (preferably slightly carbonated), kvass (preferably homemade, still), sweet water with natural syrups.

Remember: widespread, sometimes intrusive advertising does not mean the product is useful. And the fact that many people drink carbonated drinks every day and in large quantities does not mean that they are safe. After all, negative effects accumulate gradually, and for some time the powerful resources of the human body can resist them, creating external well-being. But sooner or later, the harmful effects of preservatives, sugar and carbon dioxide break down the body’s protective barrier, and it responds by exacerbating old diseases or the unexpected appearance of new ones.

When the amount of water in a person’s body decreases, he feels thirsty. Best drink to quench it - drinking water, but many prefer to replenish the lack of moisture with carbonated drinks. Thanks to the substances contained in them, they allow moisture to remain in the body.

History of carbonated drinks

Here are some interesting production points:

1. The first successful attempt to artificially saturate water with CO2 was made by Joseph Priestley, who discovered that by passing the gas released during the fermentation of beer through water, it became saturated with gas molecules
2. After some time, scientists obtained carbon dioxide by combining chalk with acid
3. In 1770, the Swedish researcher Bergman invented the saturator - equipment for the production of carbonated drinks, with the help of which, under the influence of pressure, the gas quickly dissolved in water
4. But all these inventions did not have practical application. Only 13 years later, amateur chemist Jacob Schwepp made the saturator more advanced, and began producing carbonated water at an industrial level
5. After some time, Schwepp, in order to reduce the cost of production, began to use baking soda, and this is how the “soda” drink appeared.
6. In 1833, citric acid was added to soda, and lemonade appeared.

General information

Carbonated drinks include:

• Mineral water
• Sweet carbonated drinks. In addition to saturating water with CO2, they use components to give them a certain taste and color.

Mineral waters are divided into:

• Natural (table, medicinal, medicinal)
• Artificial

Compound

Carbonated sweet drinks are made up of a whole set of components:

• Sugar
• Dyes
• Flavors
• Acids
• Carbon dioxide

List of influences of different components:

Sugar and sweetener:

1. One glass of soda contains 4 tablespoons of sugar
2. It quickly enters the bloodstream and the body needs to increase insulin production to process sugar
3. The more glasses a person drinks a day of soda, the sooner he speeds up the onset of hypertension, atherosclerosis and other troubles.
4. To reduce the calorie content of the product, manufacturers began to replace sugar with substitutes.
5. Xylitol may contribute to kidney stones
6. Sorbitol and aspartame weaken the retina of the eyes, which negatively affects vision
7. Saccharin and cyclamate are generally carcinogenic substances. Their accumulation in the body can lead to malignant neoplasms

Acid:

1. Citric and orthophosphoric acids are used as a preservative to regulate the taste of the drink
2. Any acid destroys teeth (and also can be found on our website!)
3. When drinking drinks with phosphoric acid Calcium can be intensively excreted from the body (important due to many factors, and replenishment requires the use of drugs such as “ “)

Caffeine:

1. Caffeine, which is part of carbonated drinks, adds vigor and a surge of energy
2. A person can quickly cheer up, but soon fatigue and nervousness sets in. This is similar to the effect of a drug when the body reacts to the end of the “doping” effect.
3. Long-term consumption of caffeinated soda can result in insomnia, fatigue, and mental exhaustion.

Benzene and other chemicals

1. Benzene is an aromatic liquid that can create a natural aroma of the drink.
2. This is a fairly strong carcinogen that can cause the development of cancer when it accumulates in the body.
3. To reduce the dangerous effects of benzene, sodium benzoate is used
4. Many popular drinks contain vitamin C (), which reacts chemically with sodium benzoate to form benzene. And it is even more dangerous and toxic

Classification

Carbonated soft drinks are divided into:

• Based on natural raw materials
• On artificial additives
• Tonic
• Fortified
• For diabetics

The natural materials used are:

• Syrups
• Extracts
• Plant tinctures

Purpose of tonic drinks:

• Invigorate
• Relieve fatigue
• Quench

Part of their recipe includes tonic infusions and extracts:

• Infusion of lemongrass
• Lavra
• Zubrowki

Benefits and harms

Whether carbonated drinks have a positive or negative effect depends on how often and in what volumes you consume them. But The following important effects can be identified and why they are harmful:

• Sugar in soda is an easily digestible carbon that tricks the brain. Entering the body, it is utilized mainly into fat. Excessive use Sweet soda can lead to obesity and diabetes. Therefore, people predisposed to obesity are better off drinking drinks with sweeteners, if not
• Sugary waters are often the cause of tooth decay. In addition to sugar, this is facilitated by the acid contained in them. It eats away tooth enamel and leads to tooth decay.
• An integral component of any soda is carbon dioxide. Its presence in water can provoke flatulence, stimulation of gastric secretion, and increase acidity. Patients with stomach ulcers or gastritis must release gas from the drink before drinking.
• Mineral water is safe and can be consumed by adults and children. In summer, it helps replenish the amount of salts that are excreted by the body through sweat.
• As for medicinal mineral waters, they may have medicinal properties. Before you start drinking such waters, you should consult a specialist.

Contraindications

For some people, drinking carbonated drinks is strictly contraindicated:

• People who have chronic gastrointestinal diseases (ulcers, pancreatitis, colitis). Carbon dioxide irritates the gastric mucosa, causing aggravation of the inflammatory process
• Children under three years old should not drink sweet soda at all.
• During pregnancy, since the components of soda can negatively affect the unborn child
• For allergy sufferers and overweight people

Carbonated soda

Impact on the human body:

1. Carbon dioxide in its pure form is absolutely safe. But its combination with water has a negative impact on health.
2. As a result of the reaction, carbonic acid is obtained, which, like any acid, destroys the gastrointestinal mucosa
3. This acid breaks down quickly, but the breakdown products can accumulate in the intestines for a long time
4. Therefore, it is better to shake the bottle before drinking and release the gas, or leave the drink in an open container for a while

Improper use

The chemical composition of sodas allows you to experiment with areas of their application, here are some examples:

• If you boil soda in a kettle, you can remove scale no worse than using acid.
• You can use Cola to clean stainless steel items.
• Chinese researchers have announced that they have found a way to minimize the effects of a hangover. During testing of various drinks, it was found that it is sweet carbonated drinks that have a greater effect on the production of the enzyme that oxidizes ethanol

Alcoholic drink with a strength of 25 to 51 vol. used as an aperitif before meals. Anise tincture is made by infusing anise seeds with vodka. During the aging process, anise releases its essential oils into the drink. This drink appeared on the modern territory of Russia and Europe in the 16-17 centuries. along with caravans of spices from Far East. Thanks to its unique aroma, it was used in baking and, of course, in the production of vodka.

Arak

English arak or araq
A alcoholic drink, strength from 30 to 60 vol. widespread in the East, in Central Asia, Europe, India, on the islands of Sri Lanka and Java. The prerequisite for the creation of arak was the need for beneficial use of grape products. Nowadays, depending on the region, arak is made from rice, grapes, figs, dates, molasses, plums and other fruits.

Armagnac

fr. aygue ardente- water of life
Alcoholic drink with a strength of 55-65 vol. in taste and appearance it is very close to cognac. It is produced in the southeastern part of France in the province of Gascony. By origin, Armagnac is almost 100 years older than cognac. It was first mentioned in the 15th century. The production of Armagnac is very similar to the production technology of Cognac. The only differences are in the distillation process.

Balm

Greek balsamon- medicinal product
Alcoholic drink with a strength of 40-45 vol. (some up to 65 vol.), infused with medicinal herbs, is used exclusively for medicinal and preventive purposes. Traditionally the balm has Brown color due to a variety of herbs, roots and fruits.

Benedictine

fr. Benedictine- blessed
And an alcoholic drink based on a collection of about 27 types of herbs, honey and locally produced cognac, with a strength of 40-45 vol., belonging to the class of liqueurs. This drink first appeared in 1510 in France at the monastery of St. Benedict in the Abbey of Fecamp. The created drink included about 75 types of herbs. However, the original recipe for Benedictine has been lost. The drink was revived with some improvements in 1863.

Brandy

It’s difficult to put into words “ brandy» a specific drink, rather it is a method of its production. We can say that brandy is concentrated wine. Initially, it was supposed to be diluted with water before drinking, but the drink turned out to be so good that over time it became an independent product of wine distillation.

Bourbon

English Bourbon
The original American alcoholic drink is a type of whiskey, but is made from corn. The strength of the drink is 40-45 vol., but most often the drink has 43 vol. This drink first appeared in the late 18th – early 19th centuries. V small town Paris, Kentucky. The drink was named after the region of the same name in the Bourbon state, in which the founding city is located. During civil war bourbon was given to soldiers without fail as an antiseptic for washing wounds.

Vermouth

German wermuth- wormwood
An alcoholic drink flavored with herbs, spices and medicinal herbs with a strength of 15 to 20 vol. Belongs to the class of fortified wines. The recipe for making vermouth was first mentioned in sources of the 10th-9th centuries. BC in the works of Hippocrates. The first mass production began in 1786 in Turin by winemaker Antonio Benedett Capran. At that time, exclusively white wines were used as the basis of the drink, but now any wine is used.

Wine

lat. Vinum
An alcoholic drink created through the natural fermentation of grapes or any other fruit juice. The strength of the wine after fermentation is 9-16 vol. When making fortified wines, high strength is achieved by diluting the wine with alcohol to the desired percentage. Wine is the most ancient drink. There are many legends of the first appearance of the drink, which are reflected in the epics of Ancient Greek, Ancient Roman and Persian mythology.

Whiskey

Celt. uisge baugh– water of life
A strong alcoholic drink (40-60 vol) obtained by distilling malted grains of wheat, barley and rye. It is not possible to determine exactly where the drink originated. The dispute is between two countries - Ireland and Scotland. However, the first mentions were preserved in Scottish documents from 1494. These are records of the monks who first produced the drink. From the moment of its appearance until the 17th century. Whiskey was produced on a national scale by virtually every farmer, jeopardizing the production of sufficient bread for the population.

Cherry liqueur

eng. cherry liqueur
An alcoholic drink infused with cherry fruits and leaves based on grape brandy with added sugar. The strength of the drink is 25-30 vol. Cherry liqueur was invented in England by Thomas Grant from the town of Kent. The liqueur was made from one variety of black cherries - morel. However, now almost all varieties are used. In addition to England, cherry liqueurs are also produced in Germany, France and Switzerland.

Still water

Liquid, odorless and tasteless in small volumes, colorless when normal conditions external environment. Contains dissolved mineral salts and various chemical elements. It has a vital function in the development and functioning of the human body. Still water acts as a universal solvent, thanks to which all biochemical processes occur.

Carbonated water

This is natural mineral or drinking non-carbonated water enriched with carbon dioxide (CO2), flavored and sweetened to increase its shelf life. Due to carbon, carbonated water is purified from possible microbes. Filling water with carbon dioxide is carried out using special industrial equipment. There are three types of sparkling water based on the level of carbon dioxide saturation.

Vodka

An alcoholic drink that is colorless and has a characteristic alcoholic odor. This is the most common drink in the world. In most countries, vodka is used as a neutral alcohol to create cocktails; in Slavic countries and post-Soviet countries it is consumed as an independent drink. The strength in different countries can vary from 32 to 56 vol., it all depends on the government documents regulating the production of vodka.

Mulled wine

German glühender Wein– hot, flaming wine
This is a very tasty alcoholic hot drink, the basis of which is red wine, heated to 70-80°C with sugar and spices. It is traditionally consumed in Switzerland, Germany, Austria and the Czech Republic during mass Christmas celebrations.

Gogol-mogol

English hoog-mug– mishmash
A soft drink based on raw chicken eggs and sugar. Belongs to the dessert class. There are several legends from different countries where eggnog originated. So in Germany, the creation of eggnog is attributed to confectioner Manfred Kekenbauer. In Poland - to the singer of the choir at the synagogue in the city of Mogelev, Gogel, who, having lost his voice, took the advice to drink a scrambled raw egg. Subsequently, various ingredients were added to the main components, creating more and more new variations of the drink.

Grappa

Italian Grappa– grape pomace
An alcoholic drink produced by distilling grape pomace. It belongs to the class of brandy and has a strength of 40-50 vol. In accordance with the international decree of 1997, only those drinks that are produced on Italian territory and from Italian raw materials can be called grappa. This decree also strictly regulates the quality of the drink and the standards for its production.

Grog

English grog
An alcoholic drink based on rum or cognac, diluted with hot water with the addition of sugar, lime or lemon juice, as well as spices: cinnamon, vanillin, coriander, nutmeg and others. Grog is a truly sea drink. It was first used in the 18th century. after the order of Admiral Edward Vernon to dilute the rum with water due to the excessive passion for it by sailors.

Gin

A English alcoholic drink originally from the Netherlands. Gin production began in the mid-17th century. in the Netherlands, and after the “Glorious Revolution” it spread to England. Over time, the process of making gin has remained virtually unchanged. Its main component is wheat alcohol, which, through the process of vertical distillation and the addition of juniper berries, acquires its unique dry taste.

Julep

Arab. julab- pink water
A chilled cocktail whose main ingredient is fresh mint. The following components are used in its preparation: alcoholic drinks, syrups, table mineral water, fresh fruits and berries. Initially, julep, like water with sugar, was used to dilute bitter medicines, mixtures and tinctures in it.

Calvados

fr. Calvados
An alcoholic drink based on pear or apple cider, produced in the French province of Basse-Normandie. The drink belongs to the brandy class and has a strength of 40-50 vol. Only drinks produced in the French departments of Calvados (74% of total Calvados production), Orne, Manche, Er, Sarthe and Mayenne can be called Calvados.

Cocoa

lat. theobroma cacao- food of the gods
A tonic and aromatic non-alcoholic drink based on milk or water, cocoa powder and sugar. The ancient Aztec tribes began to use cocoa powder for the first time (about 3000 years ago). Only men and shamans enjoyed the privilege of drinking this drink. Ripe cocoa beans were ground into powder and diluted with cold water, and hot pepper, vanilla and other spices were added.

Cachasa

port. cachaca
An alcoholic drink made by distilling sugar cane. The strength of the drink can vary from 38 to 54 vol. Cachaça is the national drink of Brazil, and its production is strictly regulated by law. The word cachaca is a common noun of the commercial name of the drink in Brazil. Thus, in the state of Rio Grandido, cachaca is included in the food basket of citizens.

Kvass

A low-alcohol drink produced by incomplete fermentation of milk or bread sourdough. The strength of the drink does not exceed 2.6 vol. Kvass is traditionally made by Slavic peoples. According to the international classification, kvass belongs to the category of beer; in Russia and Ukraine it is also considered an independent drink.

Kefir

from tour kef- health
A nutritious drink obtained from milk by fermentation of lactic acid bacteria: rods, streptococci, yeast, acetic bacteria and about 16 other species. Their number must be at least 107 per liter. The drink has White color, uniform texture, sour milk smell and a small proportion of carbon dioxide. Kefir is most widespread among residents of Slavic countries and the Middle East.

Kissel

A sweet dessert drink with a jelly-like structure. It is prepared on the basis of fruit and berry compotes, uzvar, juices, syrups, milk, jam diluted in water with the addition of corn or potato starch, as well as grain starter. The jelly contains sugar as a sweetener.

Cobbler

English cobbler- tavern owner, brewer
A cocktail dessert drink consisting of a variety of fruits, syrups, juices, alcoholic beverages and crushed ice. Cobbler was first prepared in America in 1809. It was made by a tavern owner as a sign of reconciliation after a quarrel with his wife, which made her completely delighted, and the whole world received a new drink.

Cocktail

English cock's tail– rooster tail
A drink obtained by mixing (mixing) various alcoholic and non-alcoholic drinks. The volume of one serving of cocktail does not exceed 150 ml. Also, the cocktail recipe clearly states the proportions of the components, the violation of which can irreparably spoil the drink or lead to the creation of a new type of it.

Cola

lat. cola
A tonic sweet carbonated drink that contains caffeine. The drink got its name from kola nuts, which were used in the original recipe as a source of caffeine. The drink was first produced by the American chemist John Stith Pemberton in 1886 as a medicinal syrup. The drink was sold in 200 ml portions. in pharmacies as a remedy for “nervous disorders”. After some time, the drink began to be carbonated and sold in vending machines.

Compote

fr. compote- make up, mix
A dessert non-alcoholic drink made from one type or a mixture of fruits and berries based on water and sugar. Compote is prepared from fresh, frozen or dried ingredients. This drink is very popular chilled in the summer, and in cold weather compotes go well warm as a source of vitamins. Compotes are also prepared for the winter for future use.

Cognac

fr. cognac
An alcoholic drink produced in the city of the same name, Cognac (France). Its production is carried out from special type grapes using special technology. Cognac is made from white grape varieties. The main share of them is the variety uni blanc. Full ripening of the grapes occurs in mid-October, so the process of creating such a noble drink begins in late autumn.

Coffee

Arab. qahwa- stimulating drink
A tonic non-alcoholic drink made from roasted coffee beans. Coffee is a heat-loving plant, so it is grown on high mountain plantations. Two varieties of coffee trees are used to produce coffee: Arabica and Robusta. In terms of consumer properties, Arabica is less strong, but more aromatic, Robusta is the opposite. Therefore, it is often on sale there is a mixture these two varieties in different proportions. The history of coffee is shrouded in a huge number of legends.

Kruschon

fr. cruchon- jug
A refreshing cold drink, usually alcoholic, consisting of fresh and canned fruits and berries and a mixture of wines. To enrich the drink with carbon dioxide bubbles, champagne or sparkling mineral water is usually added to the cup. Due to the slight similarity in the preparation scheme, the cruchon can be said to be “the brother of punch” and “a distant relative of the cocktail.” Before serving, the drink must be cooled to a temperature of 8-10°C and not added a large number of ice.

Kumis

Turks. ҡымыҙ- 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 in color with a slight foam on the surface. Koumiss, made from various types of starter cultures, may contain different quantities alcohol. Its content can vary from 0.2 to 2.5 vol. and sometimes reach 4.5 vol.

Liquor

lat. leagueface– dissolve
C sweet alcoholic drink infused with fruits, berries and herbs and spices. Its strength ranges from 16 to 50 vol. The date of creation of the drink is unknown, but it is believed that the first prototype of modern liqueurs was the Elixir of Benedictine, created in the 16th century. monk Bernardo Vinzelli in the city of Fécamp. Many monks and distillers tried to repeat or improve this liqueur. As a result, new, no less tasty, types were obtained.

Lemonade

fr. lemonade– limonized
A refreshing non-alcoholic drink made from lemon juice, sugar and water. It has a light yellow color, lemon aroma and a refreshing taste. First appeared in France in the 17th century. during the reign of Louis I. According to legend, the appearance of the drink is associated almost with fatal mistake court cupbearer. Inadvertently, instead of wine, he scooped lemon juice into the monarch’s glass; in order to somehow correct this rash act, he added water and sugar to the glass.

Mead

An alcoholic drink with a strength of 5-16 vol., made from honey. The percentage of sugar ranges from 8 to 10%. The most ancient archaeological excavations on the territory of Russia, dating back to the 7th-6th centuries. BC, they find evidence of the production of a honey-based drink by local peoples. Therefore, mead is one of the most ancient alcoholic drinks in Rus'.

Martini

Italian Martini
alcoholic drink, strength 16-18 vol. infused with herbs. The herbal collection usually includes more than 35 plants, including: yarrow, mint, St. John's wort, chamomile, coriander, ginger, cinnamon, cloves, wormwood, immortelle and others. In addition to leaves and stems, flowers and seeds rich in essential oils. The drink belongs to the class of vermouths.

Milk

A fluid produced by the mammary glands of humans and mammals. It contains a large number of useful substances necessary for the growth and development of the body. Milk contains fats, proteins, vitamins and microelements. The color of milk can vary from white to yellow-blue. It depends on its fat content. Due to the lactose content, it has a slightly sweet taste. Milk includes more than 100 useful components, of which about 20 balanced and fatty amino acids, lactose, and minerals.

Morse

Art. rus. mursa– water with honey
A soft drink, usually non-alcoholic, based on fruit juice, water and sugar or honey. Also, for piquancy and additional aroma, you can add citrus fruit zest, spices (cinnamon, cloves, coriander) and tinctures of medicinal herbs (St. John's wort, sage, mint, lemon balm and others) to the fruit drink.

Punch

Hindi punch- five
This is a whole group of hot, burning or chilled alcoholic cocktails containing fresh or canned fruits and juice. Among the alcoholic drinks used in the preparation of punch are rum, wine, grappa, brandy, arrack, claret, alcohol and vodka. Traditionally, the drink is prepared in large containers (punch bowls) and served at receptions and parties. The strength of the drink varies from 15 to 20 vol. and sugar content - from 30 to 40%. The most famous punch recipes are Caribbean Rum Punch, Barbados Punch and Plantation Punch.

Beer

An alcoholic drink prepared by fermenting malt wort with yeast and hops. Barley is most often used as malted grains. Depending on the type of beer, the strength of the drink can vary from 3 to 14 vol. Beer is the most popular alcoholic beverage and ranks third in the world in the overall list of drinks after water and tea. There are more than 1000 different types of beer. They differ in color, taste, alcohol content, raw ingredients used and cooking traditions in different countries.

Pisco

from Indian dialect pisco- flying bird
An alcoholic drink made from muscat grape varieties. Pisco belongs to the brandy class and is the national Peruvian and Chilean drink. The strength of the drink is 35-50 vol.

Rum

English rum
An alcoholic beverage produced by the fermentation and distillation of cane molasses and syrup resulting from the manufacture of cane sugar. At the exit, the drink has a transparent color, and after aging in wooden barrels it acquires an amber color. The strength of the drink, depending on the variety, can vary from 40 to 75 vol.

Sake

The national low-alcohol drink of the Japanese, produced by fermenting rice. The taste of sake can have notes of sherry, apples, grapes, bananas, spices, and herbs. The color of the drink is usually transparent, but color changes towards amber, yellow, green and lemon shades are allowed. The strength of the drink varies from 14.5 to 20 vol.

Sparkling water is a constant favorite and has become an integral part of daily meals, regardless of whether it is lunch, snack or dinner. Typically, a soft drink contains water, flavoring, and a sweetener such as sugar or corn syrup. Since the carbonated drink contains the lion's share of sugar, it can be included in the list of 10 foods that are unacceptable for a good figure.

Sometimes the drink can be replaced with drinking water, which has a number of advantages. But today we present to your attention 10 most popular soft drinks.

10. 7-up

The company took up the production of this drink Charles Leiper Grieg in 1929. The drink, which contains lemon, lime and soda, is now produced Dr Pepper Snapple Group And Pepsi Co, a company popular in all parts of the globe. Previously it was called Bib-Label, but due to the merger of companies, they decided to replace the name with 7-up.

It includes:

• sparkling water,
• concentrated grapefruit juice,
• brominated vegetable oils,
• lemon acid,
• natural flavors,
• preservatives,
• high fructose corn syrup,
• glycerin ether of rosin.

The drink was introduced to the market by Bishop Herb, the creator of the drink. At first he wanted to create lemonade. The ingredients of the drink have not changed.

Have you ever wondered what the acronym A&W means? In fact, it is a joint company between Roy Allen and Frank Wright ( Frank Wright), and we can notice that the abbreviation A&W represents the first letters of their last names. The drink is popular not only in Canada.

The drink appeared in 1979 and was a combination of lemon and orange flavors. This interesting idea belongs to Mark Stevens, in addition he collaborated with Coca-Cola Company.

Non-alcoholic drink produced Coca-Cola Company, does not contain caffeine, it is colorless, contains lemon and lime. First introduced to the US market in 1961. Is a constant rival 7-up.

A popular drink produced by the Independent Brewing Company, which began operations in 1919. Due to high prices and expenses, the company collapsed and went bankrupt; in 2008 it was acquired by Dr Pepper Snapple Group.

The very first soft drink in history, known as American soda. One of the company's drinks . It has two flavors - French vanilla and cream soda. He was the main competitor A&W because of great taste and a pleasant smell.

Product produced by the company Dr. Pepper Snapple Group, launched on the market in 2008. Originating from Texas, it serves multiple markets in Canada, Japan, the Middle East and the United States. It belongs to the company Canada Dry Ginger and to the family of John J. McLaughlin.

A unique and recognizable aroma that differs from other known carbonated drinks. Created in 1885 by Charles Aldenton of Waco, Texas. In 1904, the drink began to be sold in the United States. It is now imported to South America, Asia, Australia and Europe.

The company began business in 1886, and it still manages to hold a leading position, despite the new and cheaper carbonated drinks that are popular with consumers today. She is the company's main rival Pepsi, which received first place in the ranking of popular soft drinks in 1980.

Juice, mineral water, kvass, fruit drinks are our salvation when the temperature outside is off the charts. And yet, whatever one may say, these drinks sooner or later become boring. Sometimes you want to drink something like that, but your imagination lets you down. Meanwhile, there are so many soft drinks that there is one for every letter of the alphabet! Delicious names hide equally pleasant contents. Use our ABC of thirst and cool off to your health.

A ys-cream

It is symbolic that the list opens with ice creams, that is, drinks that contain ice cream. Much more “cooler”. Making ice cream is easy. For one serving, mix 50 grams of any fruit juice (or syrup) with the same amount mineral water(cool first), and put 50 grams of ice cream on top of the glass. If desired, you can add a little chopped fruit. You need to eat this miracle with a spoon and a straw, closing your eyes with pleasure.

B azylic drink

In common parlance it is also called “cornflower compote”. But that doesn’t make it any less delicious! For 3 liters of water, take 2 bunches of basil, 1 tbsp sugar and the juice of 1 lemon. Pour cold water over the herb, boil, add sugar and boil for 10 minutes. Remove from heat, pour in lemon juice, cool and enjoy a delicious drink with a pleasant pink color.

In the cherry juice

One of the oldest drinks in Rus', mentioned in Domostroy. The difference between fruit juice and compote is that first the juice is squeezed out of the berries and only after that the pulp is boiled in water with added sugar, and then the strained broth is combined with the fresh juice obtained initially. Cherry juice has a unique composition - it is an excellent multivitamin drink that lowers blood cholesterol levels.

Mushroom tea

If this miracle mushroom, which looks like a jellyfish, has not yet taken root in your kitchen, then it’s time to start breeding it. You fill it with strong sweetened tea leaves and after a few days you get a valuable tonic drink that tastes like kvass and looks like soda.

D julep

Do you want to freshen up? Then drink a julep, a drink made with mint leaves. Pour some water into a glass, dissolve 2 teaspoons of sugar in it, add a few mint leaves and mash with a spoon. Remove the branches, fill the glass almost to the top with crushed ice and pour in any fruit juice or syrup (or a mixture of both).

E-drink

The needles are rich in vitamins, essential oils and removes from the body harmful substances. To prepare a vitamin drink from it to strengthen the immune system, pour 1 tbsp of spruce needles into 3 tbsp. cold water, add the juice of 1 lemon and leave for two days.

"Jivchik"

A drink based on apple juice and echinacea tincture (a natural remedy for stimulating the immune system). Just mix concentrated Apple juice with water to your liking and add a few drops of herbal tincture to the glass - your homemade “energy drink” is ready!

Green tea

Perhaps the most appropriate drink of the summer. Chilled green tea with lemon perfectly quenches thirst, tones, replenishes the loss of microelements in the body and increases performance. For variety, add ice cubes, fruit juice or syrup, carbonated mineral water, and mint leaves to the cup.

And ginger ale

An effervescent refreshing drink with magical bubbles and a delicate taste. In a 2-liter jar, add 1.5 tbsp finely grated ginger root, 1 tbsp sugar, 1/4 tsp active dry yeast, juice of 1 lemon (or orange, grapefruit, pomegranate) - add water, close the lid and shake until dissolving sugar. Leave at room temperature for 2-3 days, then put in the refrigerator overnight and strain in the morning.

Yogurt

Drinking yogurt can be prepared at home - lovers of this drink ferment it in special yogurt makers. It is believed that this is a drink of long-livers - the Russian scientist Mechnikov studied its beneficial properties in his scientific research.

Kobler

This is the name for drinks based on juices and fruits with a large amount of finely crushed ice - the glass is filled with cubes more than halfway, and then the cobbler components are poured in. And they drink it through a straw - “cobbler” translated from English means “long sip.”

Limonade

Royal drink. According to legend, lemonade was invented by the court cupbearer of the French King Louis I, and later the recipe came to Russia thanks to Peter I. Fans of lemonade came up with many variations with the addition of spices, mint and fruits. If you don't like lemonade, try orangeade - the same thing, only made from oranges.

"M ojito" non-alcoholic

A favorite Cuban drink in a “sober” variation. Mint and lime give it a pleasant green color. Finely chop 1 bunch of mint and 1 lime, add 6 pieces of brown sugar, mash everything with a mortar and pour in 600 ml of mineral water. Mojito is served with ice cubes.

Honey drink

To prepare this pleasant carbonated drink, dissolve 250 grams of honey in 1 liter of hot water, cool to room temperature, add 5 g of yeast and the juice of half a lemon. Leave in a warm place for 12 hours, then strain and cool.

About the wax cocktail

A rare guest on our table, and for good reason - the vegetable cocktail contains a lot of microelements and fiber. To prepare the drink, grind your favorite vegetables in a blender and mix with yogurt, salt, and spices to taste. Try the combination of “kefir-cucumber-greens”, “beets-carrots-pumpkin”, “celery-tomato-sweet pepper” and you will take a new look at familiar vegetables.

Punsh non-alcoholic

This is a tea-based drink with the addition of various syrups, juices, milk, spices and fruits. A lot of crushed ice is put into the cold punch and it is always served in a tall glass with a straw. For raspberry punch, mix 30 g of raspberry syrup, 20 g of milk and 100 g of cold strong black tea, let it brew for 5-10 minutes and garnish the glass with a slice of lemon.

Rhubarb compote

Rhubarb stems are rich in vitamins and are used in cooking in the same way as apples. Cool rhubarb compote is a real treat! Take 500 g of rhubarb petioles, 200 g of sugar, lemon peels, a pinch of ginger. Wash, peel and chop the stems. Boil sugar, lemon peels, ginger with a glass of water, then add rhubarb and cook until soft.

With ok birch

It is collected in the spring, but in the summer it can be “mined” Birch juice in the shop. This is a natural remedy for many problems, ranging from depression to stomach ulcers. You taste it and feel how the life-giving power of birch flows in.

T arhun

If you get some tarragon herb, you can have an evening of nostalgia with homemade Tarragon. Place finely chopped tarragon (200g) in boiling water (1l), pour in lemon juice (50ml), cover with a lid and let it brew, and then put it in the refrigerator. Add sugar to taste. The finished drink can be diluted with mineral water or bubbles can be added to it using a carbonation machine.

Apple xus

No, of course, they don’t drink it neat! But if you dilute a tablespoon of apple cider vinegar in a glass of water and add a teaspoon of honey, you will get a pleasant drink. It is believed that it improves metabolism and thereby helps to lose extra pounds.

F from

These sparkling drinks are made from sour fruit juices, adding egg whites and soda to create a fizzy mixture. For the apricot fizz, whisk 40 ml of apricot juice with the juice of half a lemon and 1 egg white. Place ice cubes in glasses, pour in the mixture, and then add 100 ml of soda.

x iced coffee

For coffee lovers, this is a real summer salvation. Pour ground coffee into ice water and leave to steep overnight - in the morning you will get a weak soft drink with a mild taste. And of course, treat yourself to iced coffee - just add a scoop of ice cream to coffee brewed in the usual hot way.

T branch tea

The most famous flower tea is hibiscus (Sudanese rose, red sorrel, hibiscus). When brewed, the leaves of this plant give the infusion a bright red color, which makes it look like fruit compote. IN summer heat Hibiscus is good to drink chilled with the addition of sugar or honey.

Black plum compote

Dried fruit compote is a taste of childhood that is always relevant. Take 200 g prunes and 1/2 tbsp sugar. Stir sugar in 1 liter of hot water and add washed prunes, cook over low heat for 20 minutes until soft.

Rosehip drink

If you mix rosehip infusion, prepared in a thermos the night before, with any fruit juices, you will get an original soft drink. For example, to enjoy the “Evening Sunset”, bring to a boil 1 tbsp of rosehip infusion, 2 tbsp of blackcurrant juice and 2 tbsp. sugar and then cool.

Sh erbet

The drink, although cool, is very nutritious, so it can easily replace lunch. Sherbet is based on thick fruit syrups, juices or fruit drinks, which are whipped in a mixer and poured into a glass with pieces of fruit, and ice cream is always placed on top. The main thing is not to stir the layers!

Eh g-nog

General name for milk-fruit drinks with the addition of egg or egg yolk. To prepare banana eggnog, mix 50 g milk, 1-2 bananas, 20 g sugar syrup and 1 egg in a mixer. You can add fruit to the drink.

“Southern” cocktail

A variation on the theme of milkshakes with a subtle coffee note. For one serving, take 150 g of milk, 50 g of ice cream, 1/2 tbsp cocoa, 3/4 tsp instant coffee, 2 tsp water. Dissolve cocoa and coffee in hot water and mix with milk. Combine the cooled mixture with ice cream and beat.

I'm block cider

We are not talking about a low-alcohol drink like champagne, but about its brother without degrees. Non-alcoholic cider is considered a type of apple juice, so both adults and children can drink it. Just mix apple juice with mineral water- it’s a pleasure to chill out like this!