Tan is a healthy and unusual drink. Tan and ayran: what is the difference between these two drinks? Making tan at home

What kind of drink is this, how is it different from ayran, how is it prepared? Calorie content and useful substances in the composition. The benefits and harms of using tan. Recipes for dishes with a fermented milk product and interesting facts about the origin.

The content of the article:

Tan is a fermented milk product made on the basis of goat's or cow's milk, with the addition of sourdough - a mixture of thermophilic streptococcus, Bulgarian bacillus and lactic yeast. The fermented drink is salted and diluted with water. It is popular with the Turkic peoples living in the Caucasus, Ukraine, Eastern Siberia. In Bashkortostan and Tatarstan it is called tan, in Iran it is dug, in Lebanon and Syria it is called airauran.

How is tan prepared?

Ayran has a sweetish taste and can be thick or liquid, depending on the application. Tan is salty, thin, watery, and sometimes carbonated. Because of this structure, very often consumers are offered a non-original product. Unscrupulous manufacturers can prepare tan like kefir or curdled milk, and then simply dilute it with mineral salt water. This “milk soda” has nothing to do with a real lactic acid product. She even has a different taste.

In the manufacture of a drink that has all the useful properties, factories for the production of fermented milk products use a tank method - this increases the yield of the clot and reduces labor costs. Milk purification is carried out at a temperature of 40-45°C, pasteurization - at 88-94°C. The volume of the starter is 3-5% of the volume of the prepared product. Stirred for 15 minutes, then infused for 8-12 hours. Cooling is carried out with ice water.

The final clot is placed in a mixer, turned on, and only then salt and water are added. Stir until completely homogeneous, sometimes carbonated. During pre-sale preparation, they are cooled to +6°C, poured into glass or plastic containers.

The approximate ratio of ingredients in a drink prepared according to factory technology:

1. buffalo milk. Acidify as desired, leaving in a warm place in a tightly sealed container. In this case, the clot is separated, mixed with highly carbonated mineral water, salted to taste. You can do without acidification. The proportions of dilution with water are 2 parts of the feedstock and 1 of water.
2. Kefir or curdled milk. The fermented milk product is diluted with mineral water and salted.
3. Cow's milk. Pasteurized milk, 1 liter, is heated to the first bubbles, mixed with 200 ml of sour cream (or special starter), close the container with a lid and insulate, leaving for 10-12 hours. You can strain the resulting clot without squeezing, but this is not necessary. Mix the product with cold mineral water, salt to taste.

Fresh tang is drunk chilled. You can add greens - basil, parsley, mint and dill.

The composition and calorie content of tan

The calorie content of tan is 20-27 kcal per 100 g, of which:

• Proteins - 0.8-1.5 g;
• Fats - 0.9-1.5 g;
• Carbohydrates - 1.2-1.8 g.

The benefits and harms of tan are determined not only by the chemical composition of the original product, but also by additional components that are introduced during cooking.

In a fermented milk product, most of all:

1. Vitamin A- improves visual function, prevents early aging and acne, stimulates the regeneration of mucous membranes and skin.
2. Vitamin K- increases blood clotting, an excess can provoke the development of varicose veins or the formation of blood clots.
3. Vitamin PP- soothes, helps to recover from stressful situations, has an antispasmodic effect. With an excess, vomiting, nausea, dizziness, severe weakness appear.
4. Vitamin D- improves immunity, improves the absorption of macronutrients, normalizes blood pressure.
5. Phosphorus- participates in all energy processes, increases the tone of the body.
6. Potassium- maintains a stable level of blood pressure, normalizes heart rate, improves oxygen flow to all organs and systems.
7. Magnesium- stimulates the production of protein, accelerates the breakdown of glucose and the removal of toxins.
8. Zinc- antioxidant action, responsible for reproductive function.
9. calcium- strengthens bone tissue, teeth and hair, stabilizes the heart rate. Excess can cause the accumulation of stones in the kidneys.
10. Lactic acid streptococci, bulgarian sticks and yeast- normalize the balance of microflora in the intestine, prevent the development of dysbacteriosis.
11. sodium chloride- normalizes the water-electrolyte balance, but can cause edema.

Useful properties of tan

Tan's benefits:

• It is easily digested, maintains the balance of intestinal microflora, improves the absorption of nutrients, in particular macro- and microelements.
• Accelerates peristalsis, eliminates constipation. When drinking a drink, the intestines work like clockwork.
• It has an antioxidant effect, stimulates the removal of toxins from the intestines, prevents the development of serious diseases, including cancer.
• It has antimicrobial, in particular antibacterial action.
• Stimulates the production of macrophages, improves immunity, accelerates the recovery process after debilitating diseases.
• Increases the tone of the body, restores the composition of nutrients. Used to treat beriberi and anemia.
• Prevents atherosclerosis, improves the condition of blood vessels, dissolves cholesterol, which managed to be deposited in the lumen of arteries and veins.
• Restores the condition of the bronchopulmonary system, helps the body get rid of toxins produced by viruses.
• It has a mild diuretic effect, eliminates inflammation in the treatment of urinary organs.
• Normalizes the water-electrolyte and acid-base balance of the body.
• Stimulates bile secretion.
• Tones muscle tissue, eliminates fatigue.
• Relieves painful symptoms of gout and arthritis.
• Reduces blood sugar levels.
• Improves the quality of the skin, prevents inflammation and purulent processes.
• Stimulates the production of digestive enzymes, increases the acidity of gastric juice, improves appetite.

Contraindications and harm of tana

Harm from tan can occur with a history of the following diseases: hypertension, Crohn's disease, duodenal or gastric ulcer, cholecystitis, urolithiasis and cholelithiasis, pancreatitis. You should not drink a drink daily for chronic constipation and diarrhea, increased flatulence.

You should not introduce a drink into the diet for kidney diseases in the acute stage, with increased acidity of the stomach. You can not drink it before bedtime, combine a fermented milk product with salty dishes, so as not to increase the load on the body.

Recipes for dishes and drinks with tan

Recipes with Tan:

1. Chocolate pancakes. Pour 500 ml of tan into a container, add half a tablespoon of lemon juice and baking soda on the tip of a knife, beat in 1-2 chicken eggs. Knead the dough with wheat flour and 3-4 tablespoons of cocoa. The dough should be quite dense. The pan is well heated. Pancakes are fried on both sides in hot sunflower oil. An indicator that the dish turned out is that the pancakes have risen. If this does not happen, add more soda next time.
2. . Cut greens in any quantity: dill, parsley, cilantro, spinach. Kefir and tan are mixed in equal proportions, green "salad" is poured. Soup is eaten cold.
3. Meat okroshka. Doctor's sausage is cut into cubes (can be replaced with chicken meat), mixed with greens - finely chopped bunch of green onions and cilantro. Grind 3 boiled eggs, 4 fresh cucumbers, add 3 cloves of crushed garlic, 4 radishes. Pour the cut with tan, cool in the refrigerator for an hour. Salted to taste.
4. Tarator. The oven is heated to 200°C. Sweet pepper is cleaned, removing all the seeds, spread on a baking sheet, sprinkled with sunflower oil on top. As soon as it becomes soft, they take it out. Remove from the oven, remove the thin skin and cut into strips, pepper and salt. Skin is removed from fresh cucumbers, they try to remove large seeds, cut into large slices. Green onions are also chopped. All put in a blender, pour 1 liter of tan, add lemon juice, zest from one lemon. Beat until completely smooth. Ice cubes are added before serving. Served with roasted peppers.
5. Shashlik. Pork or lamb cut into portions. Marinated in a tan, adding salt and pepper. After a few hours, the pieces are strung on bamboo skewers, shifting with slices of onion and pepper. Preheat the oven to 200 ° C, put the skewers with meat, bring to readiness, gently turning over. You can try not earlier than after 50-55 minutes.

To make a berry cocktail, juicy berries are placed in a mixer (blender) - currants, cherries, raspberries, tan is poured in. Beat on high speed, add ice cubes before serving.

A green smoothie can be used not only to quench your thirst, but also to lose weight. In this case, the blender bowl is filled with chopped dill and parsley. Can be replaced with juices.

The taste of drinks with berries is very interesting and unusual. The sweetness of summer fruits and salt create an original combination.

By learning how to do tan at home, you can get rid of excess weight and restore the quality of the skin.

Diet adhere to no more than 2-3 weeks. Its features:

• Choose 2 types of cereals, best of all oats and buckwheat. They are eaten for breakfast and lunch, steamed in a thermos for 200 g in the evening.
• For dinner and snacks, 3 types of vegetables are used.
• The diet is supplemented with fresh fish - no more than 100 g per day.
• During the day, drink 3 cups of tan 40 minutes before the main meals.

As a cosmetic product, tan can be used instead of tonic: it has a nourishing, cleansing and whitening effect, helps to cope with swelling under the eyes.

Recipes for effective face and hair masks:

1. Mattifying and rejuvenating. For oily skin. Mix 2 tablespoons of flour with bran and tan. Apply to face, leave to dry completely.
2. Softening. Mix the fermented milk product with cottage cheese to get a creamy consistency.
3. Oil reducing hair. Mix cosmetic clay with tan, olive oil and lemon juice (1 tablespoon each), apply for 15 minutes, warm.

How to cook tan - look at the video:

Tan is a fermented milk drink made from cow's or goat's milk with a special starter culture and the addition of salt water. It comes in carbonated and non-carbonated and is considered the best thirst quencher. Tan is similar in recipe to ayran and is most common in the Caucasus and Central Asia. The birthplace of this healthy drink is Armenia, where its secret recipe was passed down from generation to generation, which came to Russia only in the 19th century.

Sour-milk drink tan: harm and benefit

To begin with, let's determine how useful the drink is tan? This product contains a lot of lactic acids and proteins that help the normal functioning of all organs. Due to this, it is especially recommended to use it for people who are engaged in heavy physical labor and athletes. Also, tan has bactericidal properties and helps to kill harmful microflora in the intestines. This drink is very good at curing a hangover. It perfectly restores the water-salt balance in the human body, removes headaches and adds strength. Tan helps improve digestion and increases appetite. With constant use, thanks to the active microorganisms that are part of the drink, gastrointestinal disorders are treated. Doctors recommend drinking up to one and a half liters of fermented milk products a day, which will help you forget about problems with your intestines and stomach and strengthen your immune system. Tan will help keep the skin youthful, since the protein it contains is the main building material of the body. Eating this fermented milk drink will help you lose weight, because it contains only 21-26 kcal per 100 ml.

However, tan drink can also harm the body. It is not recommended to drink it for those who have increased acidity in the stomach. And because of the presence of salt in it, they should not be abused by people with high blood pressure and kidney disease.

We offer you a classic recipe for a tan drink.

Ingredients:

• matsoni or katyk (or another fermented milk drink, such as kefir or yogurt);
• mineral or boiled water;
• salt;
• herbs (optional)

Cooking

Pour matsoni or katyk into a saucepan, gradually add mineral water, not forgetting to stir all the time. Salt to taste and add spices. Tan drink made according to the classic recipe is ready!

There are several other ways to make tana at home. You can change the composition of ingredients and spices as you wish. Naturally, this drink will be different from what is sold in the store, as each manufacturer has his own recipe.

Tan - the first recipe

Ingredients:

• bifido-enriched kefir - 0.5 l;
• cold water - 300 ml
• salt and spices to taste.

Pour bifid-enriched kefir into a saucepan, add cold boiled water, salt to taste and beat with a blender. Instead of ordinary water, you can pour in mineral water. Real tan should be liquid. I add various herbs to the drink to taste: thyme, oregano, dill, parsley or basil. They only enhance the bactericidal properties. Some people add fresh or pickled cucumber and garlic to the drink.

Tan - the second recipe

We dilute kefir with cold mineral water in a ratio of 1: 1, add salt to taste and fresh mint, beat with a blender. Instead of ordinary table salt, it will be even more useful to add refined sea salt.

Tan can be consumed immediately, you can let it stand for a while, but it is recommended to store it in the refrigerator for no more than three days. It is used as a basis for and added to. Okroshka with tan turns out just great, besides, it has been proven that it is better to season vegetable cuts with sour-milk products!

Aug-31-2017

What is tan?

Questions about what tan is, how to make tan at home, how it is useful, are of great interest to those who care about their health and are interested in how you can cook certain dishes and foods with your own hands. And this is understandable. So we will try to answer these questions in the following article.

Tan is a fermented milk drink made from cow's or goat's milk with fermentation with lactobacilli, Bulgarian bacillus and thermophilic streptococcus, as well as with the addition of salted water. Widely distributed in Transcaucasia, where it is traditionally prepared from matsun.

Why is Tan useful?

Consumption of tan has a positive effect on the work of all internal organs. It improves the functioning of the heart and blood vessels, contributes to the normalization of blood pressure, reduces the level of "bad" cholesterol in the blood, which is an excellent prevention of the formation of atherosclerotic plaques.

Consumption of tan also leads to stimulation of muscle activity. Substances in its composition do not allow intestinal bacteria to multiply, which can provoke putrefactive processes, help to effectively cure pulmonary ailments and bronchitis. With its regular use, blood flow to the lungs is observed, which improves the activity of the respiratory system.

In the Caucasus, it is customary to use it to prevent a variety of infections. There is evidence that including it in the diet helped prevent diseases even during epidemics.

Another important quality of tan is that it helps to cope with a hangover.

A chilled drink is a wonderful thirst quencher.

Tan, like many other fermented milk products, is great for weight loss. It is included in a variety of diets. Tanom can also replace the evening meal if you eat right and balanced. Tan has a low calorie content, but gives strength. On the basis of it, you can arrange fasting days, consuming this healthy drink exclusively one day a week.

How to cook tan at home?

Ingredients:

200 ml matsoni, kefir or sour milk, 200 ml cold water, salt to taste

Beat the ingredients until smooth, add salt to taste.

Tang with pickled cucumber:

3 liters of milk, 250 ml of kefir, 150 g of pickled cucumber, dill, water, salt to taste.

Add kefir to milk and bring the mixture to a boil, but do not boil. Remove from heat, cover with a lid, wrap with a blanket and leave overnight. In the morning, add finely chopped cucumbers, dill to the drink and pour in water, salt and serve. The amount of water used depends on whether you prefer a thick or thin drink. Water can be carbonated.

Tan with greens:

Ingredients:

1 liter of sour milk, 1 liter of sparkling mineral water, 1-2 fresh cucumbers, a bunch of parsley and dill, a few green garlic leaves, a few basil leaves, salt to taste.

Wash cucumbers and herbs, chop and chop in a blender, pour sour milk into the resulting mass and add salt, beat again. Then pour mineral water into the milk and whisk again. Pour the finished tan into glasses.

Tan with mint:

Ingredients:

1 glass of low-fat kefir, 1 glass of mineral sparkling water, a few mint leaves, salt.

Mix all the ingredients with a blender or mixer, mint can be replaced with lemon slices.

What can be cooked with tan?

Shish kebab marinated on tan:

Prepare pieces of meat with bones weighing 50-60 gr and fillets 40-50 gr. Marinate should be in a closed enameled container in the refrigerator for 5-10 hours. Depending on the chosen meat, prepare one of the types of marinade.

Lamb shish kebab:

Ingredients:

• 50 gr. fermented milk drink tan per 1 kg of meat,
• 100 gr. dry white wine
• 50 gr. vegetable oil,
• lemon juice,
• onion, red pepper,
• salt, spices - marjoram, thyme, kondar.

Pork or veal shish kebab:

• 50-70 gr. fermented milk drink tan per 1 kg of meat.
• Onions, greens.
• Salt, spices, ground black pepper,
• Lemon juice,
• Bay leaf,
• 50 gr. vegetable oil.

Armenian okroshka:

• 0.5 l of tan.
• 1-2 fresh cucumbers.
• 1 small radish
• Greens (dill, parsley).
• Green onion.
• Salt.

Chop the greens, cut the cucumber and radish into small cubes, fill everything with Tan. Salt. Put in the refrigerator and let it brew. Serve cold.

Okroshka on Tanya:

• 0.5 l of tan.
• 200 g fat-free sausage (boiled chicken or meat).
• 1-2 potatoes, boiled in their skins.
• 1-2 fresh cucumbers.
• 3 boiled eggs.
• 50-70 g of green onions, a bunch of dill.
• 1 medium radish.
• Salt, horseradish (to taste).

Crumble the dill, green onion, salt and crush so that the onion gives juice. Then cut the potatoes, cucumber, sausage, eggs into small cubes and add to the onion. Pass the horseradish through a meat grinder, grate the radish on a medium grater and add all this to the other ingredients. Pour the resulting mixture with the sour-milk drink "Tan".

Summer cold soup of greens and kefir:

Ingredients:

• Kefir - 2l.
• Dill - 2 bunches
• cilantro - 2 bunches
• Parsley - 2 bunches
• Spinach - 1 bunch
• Tan - 2 cups

Cooking:

Grind greens, fill with kefir and tan. Instead of tan, you can use two glasses of carbonated mineral water.

Add salt and pepper to taste and let cool.

Serve with a few ice cubes at the bottom of the plate.

Tan is a fermented milk drink made from matsoni: a mixture of matsoni, water, salt and spices. Tang is sometimes erroneously considered another name for ayran. These are different drinks, as matsoni is prepared with camel milk or buffalo milk. This is reflected in the taste of the drink and its quality. Tan has more beneficial properties than ayran.

To prepare a classic tan, take two parts of matsoni and one part of water. At the same time, matsoni are first salted and seasoned with aromatic herbs, and then water is added in a thin stream with constant stirring. The quality of water is considered important: in the preparation of tan, either the purest spring or mineral water is used. Sometimes honey or sugar is added to the drink.

The composition of the tan

The calorie content of the drink is about 20 kilocalories. 100 grams contains 0.8 g of protein, 0.9 g of fat and 1.2 g of carbohydrates.

Tan contains all the same minerals and vitamins as its base - matsoni. Tan contains potassium, calcium, magnesium, phosphorus, zinc and other micro and macro elements. Among the vitamins, it should be noted the high content of vitamins A, K, PP and D.

Rejuvenation with tan

Like any fermented milk product, tan certainly has a positive effect on the body, the main of which many call rejuvenation. The basis of the microflora of matsoni (and tana) is the Bulgarian lactic acid bacillus and heat-loving streptococci.

For the first time, the Bulgarian scientist Stamen Grigorov spoke about special microorganisms in a number of fermented milk products at the beginning of the last century. These microorganisms were named Bulgarian bacterium after the nationality of the discoverer. Russian scientist Ilya Mechnikov at that time dealt with the aging of the body. He put forward the theory that all aging processes are the result of putrefaction and decomposition in the intestines due to abnormal microflora.

Mechnikov, who by that time had crossed the 60-year mark (at the beginning of the last century, 60 years of age was considered very old), developed a rejuvenation program, the main point of which was to improve the intestinal microflora with the help of the recently discovered lactic acid bacillus in Bulgaria.

There are no scientific studies that fully confirm his theory. However, we can recall that matsoni is a national Georgian drink, and there are a lot of old-timers in Georgia, and active ones at that. However, Mechnikov's theory has a lot of followers who regularly drink drinks with a Bulgarian stick in order to push the approach of old age as far as possible.

The benefits and properties of tan

Tan is a spicy, aromatic drink with a pleasant refreshing taste. Tanom is good to quench thirst, especially in the heat, when the body loses fluid quickly. Tanom can also satisfy hunger, it gives a feeling of fullness.

If the theory of rejuvenation with the help of matsoni or tan can be cast into doubt, then no one argues about the benefits of the Bulgarian stick for the intestines. Regular use of tana contributes to the normalization of intestinal microflora, cleansing the intestines from toxins and toxins. Dysbacteriosis is a reason to accustom yourself to drinking tana daily.

A healthy intestinal microflora improves the functioning of the body's immune system. So, the use of tana protects the body from infections, viruses and bacteria. Tan can be drunk as a prophylactic during seasonal colds and flu.

Tang - a drink that improves digestion, stimulates the production of digestive juices, firstly, due to the presence of lactic acid bacteria, and secondly, thanks to aromatic herbs that stimulate appetite.

Tang is useful in the presence of the so-called lazy stomach syndrome. With a low secretory function of the stomach, with gastritis with low acidity, regular use of tana improves the condition. Insufficient secretory function of the stomach often appears at an elderly age, so tan can be recommended for older people to improve digestion.

With the help of tan you can lose weight, as it has a slight laxative effect.

Tan gently lowers blood cholesterol levels, cleanses blood vessels of cholesterol plaques, and prevents the development of atherosclerosis. Regular consumption of tana reduces the risk of developing a heart attack or stroke, as well as other cardiovascular diseases such as hypertension.

Tan normalizes the water-salt balance in the body, which increases resistance to urological and kidney diseases. In the presence of chronic pathology in the urinary system, tan can improve the condition, reduce the frequency and severity of exacerbations. The activity of tan in this area is so high that doctors recommend not to abuse the drink in the presence of kidney stones in order to prevent their movement.

Normalization of the water-salt balance improves the condition in diseases associated with the deposition of salts, arthritis, gout arthrosis.

Tan has a mild antibacterial effect, suppresses pathogenic flora, which helps to avoid poisoning even in the summer heat.

With the help of tan in the Caucasus, diseases of the lungs and bronchi are treated. It is believed that the microorganisms contained in tana improve the condition of the respiratory tract, reduce phlegm in the lungs and contribute to its speedy removal.

Tan for beauty

Tan, like any other drink with a sour-milk Bulgarian stick, is also useful for maintaining beauty. Normalization of intestinal microflora, as a rule, has a positive effect on appearance, improves skin condition. Various rashes, annoying pimples disappear, peeling, redness too.

Tan is also useful for external use. It perfectly washes the hair, strengthens the roots and “wakes up” the dormant hair follicles. After washing with tan, the hair acquires a healthy shine, becomes elastic, easy to comb.

On the basis of tan, masks are prepared for the face and neck. Such masks are useful for oily, irritated skin, they slightly degrease the skin, disinfect, narrow pores, and reduce the appearance of acne. Thane-based masks are also beneficial for mature, aging skin. They tighten and slightly whiten, help to cope with the appearance of age spots.

Tanom, like a tonic, you can wipe the skin. This procedure will refresh, remove skin impurities, excess fat. After the procedure, the face should be rinsed with cool water.

Tan recipe

Preparing a full-fledged tan at home is problematic due to the fact that it is extremely difficult to find a real camel milk matsoni. The hostesses figured out how to prepare a drink that is close in taste to the original. Salt, herbs are added to fat-free kefir and diluted with mineral or pure drinking water in a ratio of 2:1. Put in the refrigerator for half an hour - the drink is ready.

Provencal herbs are used as herbs, which are used in French or Italian cuisine. They can be replaced with local dill or parsley. Added crushed or finely grated pickled cucumber will give a special taste to tanu. It is important that it is a salted vegetable, and not a vegetable marinated with vinegar.

Contraindications to the use of tan

So you should not drink in large quantities with kidney stones and urinary tract. With increased acidity of the stomach, tan should be drunk with caution.

Berestova Svetlana

Fermented milk products are very useful, and drinks are also perfectly refreshing and quench your thirst. Have you ever tried tan? If not, then be sure to try it! It is tasty and very useful.

What it is?

Tan is a Caucasian fermented milk drink that is prepared from the milk of cows, goats or buffaloes with the help of a starter culture containing several cultures of beneficial lactic acid bacteria, such as Bulgarian bacillus, thermophilic streptococcus, lacto-fermenting yeast.

How is tan prepared? Sourdough is added to fresh milk along with pure water, as well as table salt. Also, sometimes greens are added, which gives a stunning aroma and an interesting spicy flavor.

Some time after fermentation, a light and pleasant sour-milk drink is obtained, which is especially popular in the mountainous regions of Armenia. But today you can buy it in almost any supermarkets and large stores.

Beneficial features

The benefits of tan are determined by the content of unique microorganisms, as well as the properties of the main component - milk.

Here are some properties of tan:

• Tan ensures the normalization of water-salt metabolism, thereby avoiding dehydration. Therefore, it is recommended to use it in hot weather and with increased physical exertion.
• The drink has a pronounced tonic effect.
• Provides a noticeable increase in muscle activity.
• Tan is very useful for immunity, because it literally populates the intestines with beneficial bacteria that are engaged in the destruction of pathogenic and pathogenic microorganisms.
• The drink helps to normalize digestion, as well as improve the peristalsis of the intestinal walls.
• Tan allows you to remove toxins, toxins, as well as harmful metabolic products from the body. And that is why it is recommended to drink it with a hangover in order to quickly eliminate its symptoms and improve the condition.
• This product allows you to speed up your metabolism. It's also low in calories, which can help you lose weight.
• The drink helps to remove harmful cholesterol from the body and thereby prevents the development of such a dangerous disease as atherosclerosis.
• Tan is good for the biliary tract, gallbladder and liver.
• Given that the main component of the product is milk, we can conclude that it is useful for the skeletal system and allows you to strengthen bone tissue, preventing fractures and cracks.
• Tan improves appetite and allows you to quickly recuperate after an illness.
• Some recommend drinking such a drink for certain respiratory diseases, such as bronchitis, pharyngitis, asthma.

Can everyone drink?

If you use tan in moderation, then it will not cause harm. But it is worth remembering that it contains a lot of salt, and its excess can be dangerous for hypertension and some kidney diseases.

In addition, it is not recommended to abuse such a drink and people suffering from gastritis with high acidity of gastric juice, as well as a duodenal ulcer or stomach ulcer. Also, do not give tan to small children (under three years old). Perhaps these are all relative contraindications.

As for the allowable rate, it should not exceed one or two glasses a day.

How to cook at home?

You can try to make a tan at home, but in this case it will be somewhat different from a real Caucasian one. By the way, the recipe is very simple.

Prepare the following ingredients:

• 1 liter of mineral water (you need to choose salty to taste);
• 1 liter of some fermented milk drink (the ideal option is Armenian yoghurt, but you can use kefir, curdled milk or natural yogurt);
• salt to taste (if the mineral water has a salty taste, then adding salt is optional);
• greens to taste (you can use cilantro, mint, basil, parsley, and so on).

Cooking:

1. Prepare some volumetric container and pour mineral water into it.
2. Pour a sour milk drink there.
3. Add salt.
4. Wash the greens, chop and put in the mixture.
5. Now mix the composition with a mixer or blender, cool and drink with pleasure.

If desired, the proportions of mineral water and fermented milk drink can be changed. And instead of regular salt, you can add iodized salt.

Be sure to buy tang as often as possible or cook it at home and drink this healthy and refreshing drink with the whole family.