Kefir mushroom quite unlike the usual inhabitants of the forest. It is a white elastic substance (lumps on the surface of fermented milk) that looks like a cauliflower. Is kefir mushroom useful, and how can it be used?
History reference
Even in ancient times, Tibetan monks noticed that the milk fermented in clay pots sour in different ways. Normal yogurt was obtained only in pots, washed in a mountain stream, with a more pleasant taste - in tanks, purified by the waters of mountain lakes or ponds.
As it turned out, sour milk had not only a pleasant taste, but also positively influenced the activity of the internal organs of man. She began to be called the elixir of youth, because the people who consumed this drink felt much better and stayed in good physical shape longer. The fungus itself was discovered some time later: in a jar not washed from yogurt, the monks noticed white lumps. To check their properties, the abbot ordered a jug to be thoroughly cleaned in the well, filled with milk and placed lumps there. After a day, it turned out the same yogurt with the most delicate taste.
Did you know? One-day kefir acts as a laxative, and strong - promotes the active development of digestive juices in the stomach.
This mushroom began to be considered the "gift of the gods." People took care of such a miracle: they did not sell, did not give, or even donated. If something like this happened, it was thought that the fungus lost its power. The cultivation process of the fungus was kept in the strictest confidence. But despite all the mystery, in the XIX century it became a very common remedy for the treatment of gastritis, ulcers, diarrhea, inflammatory processes in the intestines and even anemia.
One hypothesis says that the mushroom was brought to Europe by a Polish professor who was ill with cancer. Traditional treatment did not bring the desired results, and he turned for help to Eastern medicine. The patient underwent treatment according to Indian methods, drank the miraculous drink of Tibetan monks, and finally managed to cope with the disease. As a gift from his rescuers, he received a milk mushroom in order to maintain his body at home.
In Russia, the mushroom began to spread in the XIX century through the Kislovodsk sorceress, who received it as a gift from the Buryats. She successfully treated human ailments with a drink from horse milk. Later, kefir made from the Tibetan mushroom became famous thanks to the scientific works of E. Roerich and I. Mechnikov, in which it was referred to as the "Tibetan infusion".
Composition
Kefir fungus, also called Tibetan or dairy, - It is a symbiosis of various microorganisms, more than 10 species that grow and multiply in a group. It consists of acetic acid and lactobacilli, as well as dairy yeast.
Lactobacilli cause the process of lactic acid fermentation, and yeast - alcohol. Thus, kefir obtained as a result of fermentation is a probiotic.
Chemical composition and caloric content
100 g of natural kefir contains:
- carotenoids, which in the human body are converted to vitamin A;
- folic acid;
- carbonic acid and other acids;
- easily digestible proteins;
- polysaccharides.
Important! The more kefir contains folic acid, the fatter it is.
In addition, kefir is rich in vitamins:
- A (retinol);
- B1 (thiamine);
- B2 (riboflavin);
- B6 (pyridoxine);
- B12 (cobalamin);
- D (calciferols);
- PP (nicotinamide).
Trace elements available in kefir:
- Ca (calcium);
- Fe (iron);
- I (iodine);
- Zn (zinc).
Benefits and healing properties
Tibetan mushroom positively affects the entire human body:
- improves intestinal microflora;
- cleans the gastrointestinal tract from toxins and toxins;
- normalizes metabolism;
- promotes weight loss and normalizes blood pressure;
- smoothes the side effects of medication;
- positive effect on the kidneys, gall bladder and (dissolves stones);
- increases the level of concentration and attention;
- minimizes headaches;
- improves performance and helps you fall asleep faster.
Normalization of blood pressure also contribute to: cantaloupe melon, champignons, cherry plum, gooseberry, chervil, basil, beet leaves, mint, celandine.
When applied externally, it:
- rejuvenates and makes skin lighter;
- smoothes wrinkles;
- makes invisible pigment spots;
- strengthens hair follicles;
- stimulates hair growth.
In addition, kefir made from Tibetan mushroom, strengthens the immune system makes you more attractive to the opposite sex and does not cause allergies. It is an antimicrobial and anti-inflammatory agent that has choleretic and antispasmodic properties.
Also, the strengthening of immunity is positively influenced by: safflower, horseradish, garlic, savory, wild garlic, fir, black walnut, aloe, almond, white sturgeon, viburnum, dogwood, lemongrass Chinese, basil, lemon balm.
Indications for use: use in medicine
It is recommended to use the above remedy for the treatment of such illnesses as:
- atherosclerosis;
- increased blood pressure;
- headaches;
- constipation;
- overweight (obesity);
- seborrhea;
- furunculosis;
- rheumatism;
- osteochondrosis;
- thrush;
- stomatitis;
- colic;
- respiratory diseases;
- inflammatory processes;
- hair loss.
Lose those extra pounds will help: watercress, litchi, beans, squash, fruit of the suite, broccoli, spinach, cardamom, Chinese cabbage, goji berries, barberries, cilantro, lovage.
How to grow Tibetan kefir mushroom
People with no experience need at least a small piece of it to grow a Tibetan mushroom. You can buy it at the pharmacy, online stores, take it from friends or acquaintances, or you can search for owners on the forums. To grow the mushroom yourself, you will need:
- glass container;
- plastic sieve with small holes;
- growing material (2 tablespoons of the fungus).
Important! Milk mushroom can get sick from contact with metal.
Put the material in a glass container cover it with milk and hide it in a dark place. After a day, strain the contents of the container through a sieve. Be careful not to damage the fungus.
Wash it with your hands and remove the mucus from the excess kefir. Uninfected fungus has a dense white body and oblong shape. Place it in a clean container and refill with milk. If one of the samples has surfaced, it should be discarded, since it is more unsuitable for cultivation.
Tightly cover the container with gauze to protect it from contamination and provide access only to clean air. The duration of growth and division of the material depends on the fat content of milk: the fatter it is, the faster the process will end.
How to use: instructions for use
From the mushroom need to cook kefir:
- Take 2 teaspoons of milk fungus and rinse it under running water.
- Place it in a glass container and pour 1-1.5 liters. Warm boiled milk.
- Cover the container with a cloth or multi-layer gauze.
- At room temperature after a day kefir is ready. It remains only to strain it, wash the mushroom and move it to another container for storage or preparation of yogurt.
Kefir is consumed before meals in the morning or in the evening for medicinal purposes, is drunk as an ordinary drink, used as a salad dressing, marinade, ingredient for making dough, as well as face and hair masks.
Daily ration
Since Tibetan mushroom - therapeutic agent, it is worth using it carefully. Do not drink more than 0.7 liters of kefir during the day. Children older than 5 years are not recommended to exceed the daily dosage of 0.3 liters. At this, the size of a single dose for adults should not exceed the mark of 0.2 l., And for children - 0.1 l.
For children who have not yet turned 5 years old, such a product is not recommended at all. After the child is 5 years old, you can begin to introduce into his diet Tibetan drink in small doses and not more than 50 ml per day. Adults who are just entering into their diet Tibetan kefir, it is recommended to start with 100 ml per day. For 10 days, you can bring the dose to the maximum allowed level.
How to store and care
Rules care kefir mushroom:
- Use only full-fat milk.
- The storage container should be made of glass only, the spoon and the sieve should be made of plastic.
- Cooking should be done with soda (no detergent).
- Do not use the cover to cover the glass container - only gauze.
- Do not put the mushroom in the refrigerator - it will become moldy. The sun is also not the best place, the bacteria can die.
- Rinse the fungus daily.
Rinse thoroughly before storing. Put it in a glass container, cover it with milk and put it in a dark, cool place. After 3 days, rinse again and cook the kefir. Ready drink is stored no more than 3 days.
Harmful properties
Substances that are part of the Tibetan milk fungus, have anti-insulin drugs, neutralizing their effect. But when combined with alcohol, it can cause severe indigestion.
For the treatment of diabetes mellitus it is recommended to use such plants as: yucca, purslane, Crimean magnolia vine, aspen, as well as zucchini, gray nut and boletus.
Contraindications
It is prohibited to use products made from milk fungus if There is at least one of the listed contraindications:
- allergy to dairy products;
- insulin dependence or other dependence on essential medicines;
- alcohol consumption;
- increased acidity of gastric juice;
- taking medications less than 4 hours before and after consuming kefir;
- the use of kefir in less than 40 minutes before sleep;
- child age less than 1 year;
- state of pregnancy;
- bronchial asthma;
- hypotension.
Did you know? Kefir is absorbed by the body better than milk, since lactose in it is partially converted into lactic acid.
Tibetan Kefir Mushroom - A wonderful tool that helps from many diseases. With proper use, it has a positive effect on the activity of almost all internal organs of a person. Residents of Tibet still believe that it is impossible to buy and sell such a healing tool - it can only be donated and only from a pure heart.
