The head of the dietetics department at the Revital clinic, a candidate of medical sciences, and a practicing dietitian, Marina Kopytko, advises a cautious approach to beer consumption. She suggests that it is possible to have a small amount, specifically 200–300 milliliters, within a day, and only occasionally after meals. She notes that this guidance is aimed at preventing weight gain and protecting overall health, a view reported by URA.RU.
To avoid unnecessary weight gain and to support body weight management, the recommended limit is no more than 200–300 milliliters of beer per day, and ideally only once or twice a week. The best practice is to drink beer after finishing the main course, at lunch or dinner, but only after a person has already eaten. Drinking beer between meals, especially on an empty stomach, is considered a serious mistake because it can disrupt digestion and is not advisable, according to her assessments reported by URA.RU.
It is important to recognize that beer is described as a food product rather than merely a beverage. A portion of 100 grams of beer contains roughly 50 kilocalories and includes carbohydrates and alcohol, which can affect appetite and metabolic processes. Beer has the potential to temporarily lower inhibition in the cerebral cortex, which can lead to overeating in some individuals, a point highlighted by the health commentary cited in URA.RU.
Additionally, former nutritionist Elena Solomatina has stated that the use of kvass may increase the risk of developing diabetes, highlighting concerns about certain fermented beverages and their long-term metabolic effects. This perspective adds to the broader discussion on how various drinks influence calorie intake, glycemic response, and overall health in daily diet planning, as reported in the same source.