Driving down the busy streets of Jeddah, Makkah and Madina just before the time for iftar in Ramadan, you can see small outlets on street corners selling ‘subia' -- a frothy drink which is an all-time favorite in the Kingdom. Subia is the main drink with which fasting people -- especially Saudis -- start their meals. It is made from dry bread, malt, oats and raisins, with a dash of cardamom and canella, sweetened with sugar and topped with ice. Subia comes in two varieties -- white and red, with most people favoring red subia over the white. It is the region's traditional energy drink, free from artificial additives and chemicals, and is believed to have many health benefits. Sa'eed Al-Ghamdi, a dietitian, says, “Subia is a nutritious drink and good to have on breaking the fast, since it is made of ingredients like dry bread, yeast and dry grapes which have a high percentage of starches and sugar.” Badea Madani, a Makkah resident says, “It is best to drink subia without delay. I've heard that some people add baking powder to make the drink frothy instead of fermenting it naturally, but they are rare.” Dr. Hashem Niyaz, a gastroenterology consultant, says, “It is well known that if subia is kept under proper physical conditions it will be fermented, which is why people feel refreshed when they drink it.” Abdul Hady Al-khaldy, an employee in a hospital says, “I don't drink subia because I believe it has some alcohol content. But if it is drunk fresh without delay or keeping it for a long time, it is drinkable.” A study conducted by the biochemistry department under Dr. Hwazen Hamed Mutawea at Umm Al-Qura university, and Dr. Gurban, professor of Biology at King Abdul Aziz University found out that the percentage of alcohol in subia is 2.4 percent after 24 hours, 4.2 percent after 48 hours and 6.8 percent after 72 hours. __
