Russian cuisine results in a beverage with very low alcohol content. Commercial kvass is often around 0.5% alcohol. The fermented liquid, referred to as "zator," is diluted with water and mixed with yeast, sugar, and aromatic additives. This final mixture is allowed to brew for several days. Flavor additives may include fruit and berry juices (cherry, raspberry, lemon, etc.), as well as ginger and mint. Sbiten, another non-alcoholic drink, is made of honey, water, fruit juices, and spices. Sbiten was once the most popular non-alcoholic beverage in the country, but in the last few centuries it has been superseded and largely replaced
Alcoholic drink possibly fatal alcohol poisoning. As with all alcoholic drinks, drinking while driving, operating an aircraft or heavy machinery increases the risk of an accident; many countries have penalties against drunk driving. The main active ingredient of wine, beer and distilled spirits is alcohol. Drinking small quantities of alcohol (less than one drink in women and two in men per day) is associated with a decreased risk of heart disease, stroke, diabetes mellitus, and early death. Drinking more than this amount, however, increases the risk of heart disease, high blood pressure, atrial fibrillation, and stroke. The risk is greater in younger