Tibetan milk mushroom. Preparation of infusion, care. Kefir grains: how to use, benefits and harms

Tibetan milk mushroom, the benefits and harms of which have been disputed by scientists for decades, is a kind of natural antibiotic that removes poisons, toxins and remnants of “dead” food from the body.

The mushroom is a spherical white substance, reaching 40-70 millimeters in the final stage of development. It can easily be compared to white or, capable of reaching the size of a child’s fist.

On this moment Tibetan milk mushroom is gaining more and more popularity, the demand for it is growing day by day. That's why we couldn't ignore him beneficial features and application.

Tibetan milk mushroom: benefit or harm?

Experts say that the main reason for the deterioration of health in modern young people is the consumption of “dead” food. This category includes all kinds of canned food, smoked products, sausages and meat products, which rot during digestion and release toxic poisons. Accordingly, by solving the problem of food rotting in the body, you can easily, if not completely restore youth and health, then at least slow down the aging process and improve general state body.

Of course, it is difficult to say that Tibetan mushroom- a real panacea for all problems and diseases, but it can really help a person in rejuvenating and healing his body. Kefir mushroom is capable of:

— Remove all microbes and toxins accumulated over a long period from the body. It acts like a broom, neutralizing and sweeping away large quantity poisons, carefully removing rotting products from the body and restoring the microflora.

- Eliminate almost everything heavy metals from your body, which get there from the atmosphere (car exhaust pipes very actively remove all this rubbish into the air that we then breathe) and through city water, whose quality is very questionable.

— Cleanse blood vessels, normalize arterial pressure and lower blood sugar levels.

- Lose weight. The mushroom is excellent at breaking down fats.

— Improve the condition of the skin of the hands and face. It whitens and rejuvenates the skin, and also promotes hair growth.

— Strengthen memory and attention. Experts often use it as a prevention of atherosclerosis.

— Increase potency in men and cure thrush in women.

The mushroom does not contain any harmful substances. But, of course, it must be used in reasonable quantities, since with an excessive dosage, even the most useful substance turns into one of the methods to leave this world.

Milk mushroom: where to get it?

You can purchase milk mushroom through one of the many online stores that take care of sending the goods to almost any city in Russia .

However, by purchasing it “from hand” or from suppliers, you take full responsibility for all products prepared from the mushroom, so you should be careful when choosing a store special attention, having carefully studied customer reviews.

As a rule, sellers send their clients a young mushroom that will have to be grown, so it makes sense to consult with specialists in advance about how to care for the product. Remember that the mushroom is alive. He is no less alive than any cat, dog, parrot or hamster and requires appropriate treatment.

Milk mushroom: application

Before you start consuming milk mushroom-based products, you must place it in liter jar and pour 200-250 grams of milk at room temperature. Next, covering the jar with gauze, you need to leave the mushroom to “infuse” for twenty-four hours. The milk itself is fermented after seventeen to nineteen hours and is strained through a plastic sieve. Please note that experts do not recommend using metal utensils.

After straining, the Tibetan mushroom is cleaned of the remnants of fermented milk by washing it under cold water, and put it back into the jar to get a new portion. If you do not wash the mushroom daily and add fresh milk, it will turn brown and lose all its beneficial properties.

Milk mushroom, the instructions for use of which are extremely simple, is necessary to obtain kefir. This product is the most popular remedy for the treatment of many diseases. You just need to drink kefir. The course of treatment with this remedy is about a year of daily doses. natural medicine, which can be safely used to make pancakes or cosmetics.

Tibetan milk mushroom: contraindications

Despite the whole range of beneficial properties provided by this Tibetan “miracle”, not everyone can use it.

The mushroom is prohibited for people suffering from severe cases of diabetes. Of course, in some cases it is used to stabilize sugar levels, but it still produces substances that are in no way compatible with insulin.

Also, contraindications apply to people with certain fungal diseases. If you suspect a similar problem, be sure to consult a specialist before introducing milk mushroom into your diet.

It is not advisable to use this product during acute periods. intestinal disorders, since it will only contribute to increased gas formation and further activate intestinal function. Tibetan mushroom is strictly contraindicated for people suffering from bronchial asthma. An equally significant contraindication is individual intolerance to milk mushroom, just like other dairy products.

It is worth understanding that the use of this product With alcoholic drinks may cause severe upset stomach. It is also necessary to remember that you should never mix Tibetan mushroom with medications. At least three hours must pass after taking the medicine.

Do not forget that the use of any fermented milk product, created on the basis of the Tibetan milk mushroom, requires attention and caution. If you follow all the recommendations given above, you will significantly improve your health and maintain your youth. Take care and appreciate yourself!

Kefir mushroom is a complex symbiosis of microorganisms. The main microflora of the milk mushroom is yeast and streptococci, which determine the specific taste, nutritional and healing properties of this product.

The milk mushroom is a matte white “body” with a diameter of 5-6 millimeters (in the initial period of development) and 50-60 millimeters (at the end of ripening, before division).

Since the century before last, the Zurich clinic began to treat chronic diarrhea, anemia, stomach ulcers and intestinal inflammation with milk mushroom. Patients in the clinic tolerated the mushroom treatment well, willingly accepted it, and after regularly taking this remedy, the pain decreased, erosions and ulcers were scarred.

Just 100 grams of kefir, made from milk mushroom, contains 100 billion beneficial microorganisms that produce lactic acid, which prevents the development of oily and putrefactive enzymes in the body and protects beneficial intestinal flora.

Milk mushroom is widely used in cooking, It is used to prepare drinks, sauces, salads and snacks

Milk mushroom preparations treat heart disease and periodontal disease, stop the calcification of blood vessels, normalize metabolism and promote weight loss, as well as scarring of stomach ulcers and duodenum, lower blood pressure, rejuvenate the body, improve memory, increase immunity and sexual potency.

Recipe and methods of using milk mushroom drinks

To prepare a milk mushroom drink you will need:

2 teaspoons of milk mushroom; - 250 milliliters of milk.

Pour 2 teaspoons of milk mushroom into ¼ liter of milk at room temperature and leave for a day (24 hours). After this time, remove the mushroom from the bowl, rinse it under running water and fill it with fresh milk, always raw and unleavened. If you do not do this procedure every day, the mushroom will acquire Brown color, will lose all its healing properties and will soon die. A healthy mushroom is white.

If the milk mushroom is washed in time and filled with fresh milk, then after 17 days it will double in size and can be divided. The milk mushroom should be kept in a clean glass container at room temperature and filled with fresh milk daily at the rate of: 500 milliliters per adult mushroom or 100 milliliters per young person.

Milk mushroom should be stored in glass jar, always with the lid open, because the mushroom needs air. Do not place dishes with mushrooms under bright sunlight. The storage temperature of the mushroom should not be lower than +17°C

After 19-20 hours, the poured milk will be completely fermented and acquire beneficial and healing properties. A sign that the milk is ready for consumption is the appearance of a thick layer on top, in which the milk mushroom is located; the fermented milk separates from the bottom of the jar. It must be strained through a colander with a cell diameter of 2-3 millimeters into another glass or earthenware container.

After straining, the mushroom should be rinsed under cool running water to remove any remaining milk. And prepared kefir is consumed 200-250 milliliters (1 glass) half an hour to an hour before bedtime or in the morning on an empty stomach half an hour to an hour before meals. But it is believed that it is preferable to take kefir at night.

Kefir is especially valuable immediately after ripening. 8-12 hours after cooking, it thickens and turns into a curd mass with a specific sharp sour taste and a peculiar smell. At this stage, kefir loses all its healing properties and becomes harmful.

The course of treatment with milk mushroom kefir is one year. At the beginning of treatment, you need to drink the drink 1, less than 2 times a day, 200-250 milliliters. After 20 days of regular use, you need to take a 30-35 day break. Then the course of taking the drink is repeated. After a year of regular use medicinal drink many diseases recede. Provided that the person does not abuse alcoholic beverages, as well as spicy and fatty foods.

Milk mushroom is often used in diets. It breaks down fats well and removes them from the body, so it is effective means for weight loss. But kefir made from mushrooms has its own contraindications. It is not recommended for patients with bronchial asthma, diabetes mellitus or insulin-dependent people.

That's all today more people pay attention to their health. One way to cure various diseases, strengthen the immune system, lose weight and get rid of allergies is the use of kefir obtained with the help of Tibetan milk mushroom. This interesting culture has been known for a long time, but many, having bought milk mushroom, do not know how to care for it. The article will help you understand this issue. We will also tell you about the scope of application of the product obtained using the Tibetan mushroom.

A little history

The Tibetan milk mushroom was bred long ago by the people who settled on the slopes of the mountain range of the same name. It is generally accepted that the culture was brought to Europe by a Polish professor who was treated with mushroom kefir for liver and stomach cancer.

In Russia, the wife of the famous Russian artist Elena Roerich was one of the first to pay attention to the Tibetan milk mushroom. She carried out certain biochemical research drink The results obtained were surprising - it turned out that the mushroom infusion contained a huge amount useful substances. Some other scientists, for example, herbalist Badmaev and Moscow therapist N.N. Krupenik, also studied milk mushroom. Reviews from experts say that regular use healing infusion leads to a decrease blood pressure, cures allergies and atherosclerosis. Today, scientists' research continues, and perhaps we will soon learn about many other abilities of this amazing healer.

Description

What does Tibetan milk mushroom look like? In appearance, it looks a little like yellow-white grains of cooked rice. The culture was formed as a product of symbiosis of yeast fungi and lactic acid bacteria. As the mucous film grows, the mushroom becomes similar to a cauliflower inflorescence. The kefir product obtained as a result of the activity of the culture is recognized by scientists as a strong, but at the same time safe and harmless natural antibiotic.

Milk mushroom: properties and composition

The kefir product obtained by fermentation of the Tibetan mushroom is many times superior to other dairy products. The drink contains lactic acid bacteria, enzymes, lactic acid, alcohol, carbon dioxide, easily digestible proteins and fats, vitamins, antibiotics and other substances. Thanks to this line of components, mushroom kefir has excellent dietary and medicinal properties.

What does it affect?

Drinking Tibetan milk kefir mushroom, you improve your health. So, as a result of using the product:

• Memory and attention are enhanced.
• The immune system is strengthened and the body's tone increases.
• Slags, most toxins, and salt deposits are removed.
• Metabolism is normalized.
• Allergies and some chronic diseases go away.
• The gastrointestinal tract is improving.
• Treats bacterial gastritis, gallbladder and liver diseases.
• The growth of cancerous tumors is prevented.
• Increases male strength.

The list of positive changes in the body can be continued.

Contraindications

However, not everyone can use milk mushroom infusion. There are a number of contraindications: pregnancy, childhood up to three years, bronchial asthma. Sick diabetes mellitus The drink should be used carefully, leaving an interval between it and taking insulin for at least three hours. During treatment you should exclude alcohol from your diet. The interval between taking any medications and kefir should be at least three hours. You should limit your consumption of spicy and fatty foods.

Milk mushroom. How to care for this crop? How to get the drink?

You have already been able to convince yourself of the value of the medicinal drink and hastened to purchase the substrate. Now that you have a milk mushroom in your house, how to care for it? Let's figure it out.

Remember that this culture is a living organism; it must be handled with care, care, and allowed to breathe (do not cover it with a lid). Place 2 tablespoons of mushroom body in a clean glass container, such as a jar. Top with two glasses of pasteurized or natural homemade milk(from verified animals). Wrap the neck of the jar with clean gauze and secure the fabric with an elastic band or thread. Do not use metal or plastic containers, and do not close the container tightly - for normal life and fermentation, the culture requires oxygen. After about a day, the milk sours and yogurt forms. The complete readiness of the drink can be judged by the separation of the clot from the bottom of the container.

The next stage is the separation of curdled milk and mushroom. To do this, you will need to discard the contents of the jar through a colander. Place a prepared jar or bowl underneath; the mushroom itself will remain in the sieve. Rinse the substance directly in it under running water cool water(preferably filtered, settled or boiled). It is necessary to rinse, otherwise the mushroom may die.

Do you have to leave for 2-3 days and leave your milk mushroom unattended? How to care for him before leaving and after arrival? It is necessary to dilute milk with water in a 1:1 ratio, pour the prepared liquid into a three-liter jar and put the mushroom in it. Leave the container in a warm place. After arrival, the resulting liquid can be used in for cosmetic purposes. For example, pour it into a basin and hold your feet there - sweating will decrease, tension and fatigue will be relieved, and small wounds will begin to heal. Rinse the mushroom substance and continue to use as usual.

Or maybe you have more to do long absence, for example, a business trip for 5-10 days. What will care for milk mushroom look like in this case? It should be washed and dried with a towel or napkin and, wrapped in a clean cloth or plastic bag, placed in the freezer compartment of the refrigerator. After arrival, pour milk at room temperature over the mushroom, but do not consume the infusion formed after 24 hours. Use it, as in the previous case, for cosmetic purposes, externally. And you can safely drink the next batch. If you are thinking of getting a milk mushroom, caring for it, as you can see, will not be burdensome.

Important!

Do not use reconstituted milk for cooking. Only natural or potable pasteurized raw materials are suitable for this culture. Do not use soy or shelf-stable products. For getting healing drink choose cow's or goat's milk. When cooking, use glass or ceramic utensils. as a last resort- plastic. Avoid contact of the mushroom with metal. If the substance becomes brown, it stops multiplying, loses its healing properties and may even die. Sometimes it is necessary to slow down the fermentation process. To do this, place the jar in a cool place, for example, on the bottom shelf of the refrigerator. Now that we have figured out what milk mushroom is and how to care for it, it’s time to find out how to properly use the healing drink.

Rules for consuming milk mushroom kefir

The product must be consumed daily, 200-250 ml. It is optimal to take the infusion half an hour to an hour before going to bed (preferably on an empty stomach) or in the morning, half an hour before breakfast. You should drink kefir for 20 days. After this you need to take a break (10-20 days), and then you can repeat it again. A break is necessary to enhance efficiency in order to avoid addiction. The full course of treatment is at least a year.

In the first ten days of treatment with kefir, intestinal activity increases sharply, excretory function increases, and gas formation increases. If you have kidney or liver stones, you may experience discomfort in the hypochondrium area, increased urination. Don't be scared - this is normal reaction body. After 10-14 days, such manifestations will end, a general improvement will occur, and your mood will rise. For men it will increase sexual desire, potency will increase. Lightness will appear in the body.

Why is this happening?

As you know, milk contains nutritional components necessary for the human body. However, under normal conditions, the digestive system does not absorb them well. Milk fermented with Tibetan mushrooms, in addition to its pleasant taste, has a number of healing properties. In the first place is the ability of the drink to suppress the action pathogens and bacteria. Lactic acid neutralizes putrefactive processes in the intestines and prevents the formation of toxic decay products.

Fermentation helps increase the amount of vitamins absorbed. After fermentation, milk is digested faster. By improving absorption, not only the nutritional value of the drink increases significantly, but also the amount of absorbed nutrients from other products consumed by humans.

Application in cosmetology

The infusion helps improve the condition of the skin: smooth out wrinkles, remove dark spots. You can take baths with the addition of Tibetan mushroom kefir. If you have problematic skin, soak a napkin or gauze with medicinal liquid and apply for 20 minutes. Do not use peroxided kefir - you may get skin irritation.

Milk mushroom infusion successfully treats hair. It is enough to apply a glass of kefir to clean, washed scalp and curls and leave for 5-10 minutes to an hour. Wrap your head in polyethylene and wrap a terry towel on top. When finished, wash off the mask. warm water with shampoo.

Tibetan mushroom and weight loss

Medicinal kefir will help you lose weight; for this you need to drink half a glass of the infusion after each meal, 30 minutes later. You can have a fasting day once a week, during which only the consumption of mushroom kefir is allowed. Now that you have learned so much about the beneficial properties of the Tibetan milk mushroom, all that remains is to purchase the substrate and begin your journey to healing your body!

Milk mushroom - beneficial microorganism, bringing exceptional benefits to humans. Proper care and adherence to dosage recommendations will improve your health.

Tibetan milk mushroom is considered the most useful. Based on it, a pleasant-tasting drink is prepared, which also has a lot of positive properties. For several centuries it has been called the elixir of youth and longevity due to its excellent ability to stop the aging of the body at the cellular level. The mushroom comes from Tibet, its second name is Tibetan. Let us understand in more detail what the benefits and harms of the microorganism are.

What is milk mushroom

Milk fungus is a microorganism formed during the interaction of lactic acid bacteria and yeast fungi. It has a spherical shape, and when it grows, its diameter can reach 7 cm. external signs similar to cottage cheese or grains of rice, and at a more mature age - to cauliflower inflorescences. As a rule, the component is used to prepare fermented milk drinks.

Beneficial features

Before hitting store shelves, modern products undergo chemical treatment, as a result of which they contain a significant amount of dyes, flavors and flavor enhancers. Food of poor quality when it enters the stomach causes rotting processes and the accumulation of harmful, toxic compounds on the walls digestive tract. Over time, they are absorbed by the body and enter the bloodstream, causing premature aging body.

With the help of kefir grains and its products, you can easily prevent dysbacteriosis, improving the functioning of all systems.

General to the body

The composition of milk mushroom is rich and unique. Everyone meets in it essential vitamins, beneficial microorganisms, proteins, fats and antibiotics natural origin, which help improve the condition of the entire body. At regular use Products made from kefir grains can eliminate many problems and diseases that arise in humans. The microorganism has the following positive qualities:

1. It has an antioxidant effect, removing harmful, toxic compounds, heavy metals, waste, as well as rotting products and various infectious agents.
2. Fills up the deficiency beneficial bacteria in the digestive system, acts as a prophylactic against dysbiosis.
3. Gently cleanses blood vessels from cholesterol plaques, normalizes blood pressure and also regulates blood glucose levels.
4. Normalizes metabolic processes, effectively eliminates fat deposits.
5. Acts as a preventative against atherosclerosis. Improves memory and concentration.
6. It has a beneficial effect on the female genital organs, especially medicinal properties are manifested in cases of candidiasis. Reduces education inflammatory processes.
7. In men, milk mushroom improves libido and prevents the development of prostatitis.
8. Thanks to the presence of antibiotics of natural origin, it reduces the risk of the spread of viral and infectious diseases.
9. Has a strengthening effect on immune system human, increasing protective functions.
10. Removes excess bile from the body, provides therapeutic effect for diseases digestive system- stomach ulcer, gastritis.
11. Reduces the proliferation of malignant cells.
12. Facilitates the course of allergies during the flowering period.

Tibetan mushroom has an antimicrobial and healing effect.

For hair

Using a beneficial microorganism, you can not only improve the health of your internal organs, but also improve the condition of your hair. Availability large quantity biologically active substances allows:

• strengthen hair follicles, prevent loss;
• improve growth;
• give your curls natural shine and shine;
• make strands more manageable and silky;
• prevent delamination of ends;
• eliminate excessive dryness of the scalp;
• replenish the lack of nutrients in the hair follicles.

To exhibit positive properties, the product is recommended to be used correctly:

1. It is necessary to take the remains of a fermented milk ingredient of any freshness; curdled milk is of particular value.
2. Apply only a warm drink, so it will be absorbed into the scalp faster and better.
3. Be sure to do a little massage.
4. Create a greenhouse effect for best penetration active ingredients product. To do this, use a plastic bag (cap) and a terry towel.
5. It is recommended to rinse the composition from hair only with warm water, avoiding sharp changes temperatures

For treatment, masks from products based on milk mushroom are made 2-3 times a week, and as a preventive measure - once a month.

For face

The skin, like hair, requires regular and proper care. Milk mushroom will help with this. What benefits does the microorganism bring to the human epidermis?

• tones and saturates cells with moisture;
• protects against harmful effects environment, UV rays;
• effectively whitens age spots;
• has a nutritional effect, giving skin fresher appearance;
• improves the synthesis of collagen and elastin, has a tightening effect;
• acts as a preventative against the formation of wrinkles;
• eliminates excessive dryness and normalizes the production of subcutaneous sebum;
• restores damaged epidermis;
• tightens pores, relieves inflammation and redness.

A mask of kefir made from milk mushrooms is considered the most effective, natural and accessible means for every person.

The effect of such masks lasts from 3 days or more, depending on the additional components included in the mixture.

Harm and contraindications

Despite all positive properties milk mushroom, not every person is allowed to consume products prepared on its basis. So, the contraindications are:

• diabetes mellitus 2, 4 degrees;
• digestive system disorder (causes increased gas formation and stimulates intestinal motility);
• bronchial asthma;
• individual intolerance;
• children under 2 years of age;
• Do not take with alcohol-containing drinks or medications.

The product should be used with caution in case of fungal diseases and during pregnancy. It is recommended to consult with your doctor before use.

May also appear side effects, after which you should stop using milk mushroom:

• diarrhea;
• allergic reaction.

Reviews from doctors

Traditional medicine speaks positively about milk mushroom. All this is due to the beneficial property of combating cancer cells. The following results were obtained during the research:

1. Lactic acid bacteria boost the immune system, which mobilizes all the body’s forces to fight malignant cells. They also regulate the balance of incoming nutrients and beneficial elements.
2. The presence of polysaccharides in kefir culture helps to effectively cleanse the body of harmful substances. It is especially recommended to include it in the diet of smokers and people who are overweight.
3. Kefir mushroom neutralizes gastric enzymes, which accelerate the growth of cancer in the intestines and mammary glands in women.
4. Reduces stomach acidity, eliminating discomfort.

How to grow and care for mushrooms

It is simply impossible to grow Tibetan mushrooms at home without a starter.

• kefir mushroom - 1 tbsp;
• natural milk - 300 ml.

The microorganism is first placed in a treated glass container, and then milk is poured. Cover with gauze folded several times and leave in a warm place for 24 hours. Afterwards, you need to strain the finished kefir, and rinse the mushroom in boiled, chilled water and can be used again.

Important! The container in which the fermented milk drink is prepared must not be treated with dishwashing detergent. More safe way remove dirt - take a small amount baking soda. Afterwards, be sure to rinse under running water.

Milk mushroom will be beneficial for the body if you know the basic rules:

1. It is strictly prohibited to place the mushroom in a metal container or stir it with a spoon. Otherwise, he may die. For these purposes, use a wooden spatula.
2. Do not cover the container with the mushroom, otherwise it will suffocate.
3. Place only in a dark place out of direct sunlight.
4. After draining the resulting kefir, be sure to rinse the mushroom in cool boiled liquid.
5. Dairy products should be taken with the shortest shelf life. When using natural milk, you must first bring it to a boil and then cool it. The mushroom will not ferment low-quality milk.
6. The fluid must be changed daily, otherwise the microorganism will not multiply and die.
7. If you need to stop production for a while homemade kefir, then the microorganism is deep frozen. First of all, you need to rinse thoroughly and place on a clean, dry cloth. Carefully transfer to a 2-layer bag, place in plastic container, close tightly and put in the freezer. The microorganism can be stored in this form for no more than 12 months, provided that temperature regime does not change. After resting, you should not drink the first portion of fermented milk product. It is better to use it for cosmetic purposes, and then for its intended purpose.

How to grow milk mushroom and how to care for it - in the story:

Instructions for use of the live product

In order for a drink made with kefir grains to bring exceptional benefits to a person, it must be taken strictly according to the instructions:

1. For preventive purposes, it is enough to drink 1 glass healthy drink per day a quarter of an hour before meals.
2. If you need to achieve medicinal properties milk mushroom, then take it 3 times a day on an empty stomach, 200 ml.
3. Duration health treatments should not exceed more than 20 days. Afterwards, you must take a break for 1.5 weeks and you can continue treatment.
4. During rest, you must continue to care for the mushroom, and use the resulting fermented milk drink for cooking or for cosmetic purposes.

For achievement maximum result The microorganism is not recommended for use for more than 12 months.

Important! During treatment with Tibetan mushroom, you must adhere to dietary nutrition, excluding alcohol, medications and herbal decoctions.

Kefir mushroom is completely different from the usual inhabitants of the forest. This is a white elastic substance (lumps on the surface of fermented milk), externally resembling cauliflower. Is kefir mushroom useful, and how can it be used?

Historical reference

Even in ancient times, Tibetan monks noticed that milk fermented in clay pots sours in different ways. Ordinary yogurt was obtained only in pots washed in a mountain stream, with a more pleasant taste - in containers purified by the waters of mountain lakes or ponds.

As it turned out, the curdled milk not only had a pleasant taste, but also had a positive impact on activities internal organs person. It began to be called the elixir of youth, because people who drank this drink felt much better and remained in good health longer. physical fitness. The mushroom itself was discovered some time later: The monks noticed white lumps in a jug that had not been washed of curdled milk. To test their properties, the abbot ordered to thoroughly wash the jug in the well, fill it with milk and place the lumps there. A day later, the same curdled milk with the most delicate taste was obtained.

Did you know? One-day kefir acts as a laxative, and strong kefir promotes the active production of digestive juices in the stomach.

This mushroom began to be considered a “gift of the gods.” People took care of such a miracle: they did not sell it, did not give it away, or even transfer it. If something like this happened, it was believed that the fungus had lost its power. The process of cultivating the fungus was kept in the strictest confidence. But despite all the mystery, in the 19th 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 suffered from cancer. Traditional treatment did not bring the desired results, and he turned to help oriental medicine. The patient underwent a course of treatment according to Indian methods, drank a miraculous drink Tibetan monks and eventually overcame the disease. He received a milk mushroom as a gift from his saviors in order to support his body at home.

In Russia, the mushroom began to spread in the 19th century through the Kislovodsk healer, who received it as a gift from the Buryats. She successfully treated human ailments with a drink made from horse milk. Later, kefir, made from a Tibetan mushroom, became famous thanks to scientific work E. Roerich and I. Mechnikov, in which it was mentioned as a “Tibetan infusion”.

Compound

Kefir mushroom, also called Tibetan or milk mushroom, is a symbiosis of various microorganisms, more than 10 varieties that grow and reproduce in a group. It consists of acetic acid and lactobacilli, as well as milk yeast.

Lactobacilli cause the process of lactic acid fermentation, and yeast is alcoholic. Thus, kefir obtained as a result of fermentation is a probiotic.

Chemical composition and calorie content

100 g of natural kefir contains:

• carotenoids, which are human body converted to vitamin A;
• folic acid;
• carbon dioxide 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).

Microelements present in kefir:

• Ca (calcium);
• Fe (iron);
• I (iodine);
• Zn (zinc).

Benefits and medicinal properties

Tibetan mushroom has a positive effect on the entire human body:

• improves intestinal microflora;
• cleanses gastrointestinal tract from waste and toxins;
• normalizes metabolism;
• promotes weight loss and normalizes blood pressure;
• smoothes out side effects from medications;
• has a positive effect on the kidneys, gall and bladder(dissolves stones);
• increases the level of concentration and attention;
• minimizes headaches;
• increases your level of performance and helps you fall asleep faster.

When used externally it:

• rejuvenates and makes the skin lighter;
• smoothes wrinkles;
• makes age spots invisible;
• 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.

Indications for use: medical use

• atherosclerosis;
• increased blood pressure;
• headache;
• constipation;
• overweight (obesity);

• seborrhea;
• furunculosis;
• rheumatism;
• osteochondrosis;
• thrush;
• stomatitis;
• colic;
• respiratory diseases;
• inflammatory processes;
• hair loss.

Also for everyone who wants to reset excess weight it is recommended to arrange fasting days on natural kefir.

How to grow Tibetan kefir mushroom

People without experience need at least a small piece of it to grow Tibetan mushroom. You can buy it at pharmacy kiosk, in online stores, borrow from friends or acquaintances, or look for owners on forums. To grow your own mushroom, you will need:

• glass container;
• plastic sieve with small holes;
• growing material (2 tablespoons of mushroom).

Important! Milk mushroom can become sick due to contact with metal.

Place the material in a glass container, fill 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 mushroom.

Rinse it and remove mucus and excess kefir with your hands. An uninfected mushroom has a dense white body and oblong shape. Place it in a clean container and fill it with milk again. If any of the samples float, it should be thrown away as it is no longer suitable for cultivation.

Cover the container tightly with gauze to protect it from contamination and ensure access only to clean air. The duration of growth and division of the material depends on the fat content of the milk: The fatter it is, the faster the process will end.

How to use: instructions for use

You need to make kefir from the mushroom:

1. Take 2 teaspoons of milk mushroom and rinse it under running water.
2. Place it in a glass container and fill with 1–1.5 liters. Warm boiled milk.
3. Cover the container with a cloth or multi-layer gauze.
4. At room temperature, after a day, kefir is ready. All that remains is to strain it, rinse the mushroom and move it to another container for storage or making kefir.

Kefir is consumed before meals in the morning or evening. medicinal purposes, drunk as a regular drink, used as a salad dressing, marinade, ingredient for making dough, as well as face and hair masks.

Daily portion

Because Tibetan mushroom - remedy, it should be used with caution. Do not drink more than 0.7 liters of kefir during the day. Children over 5 years old are not recommended to exceed the daily dosage of 0.3 liters. In this case, the size of a single dose for adults should not exceed 0.2 liters, and for children - 0.1 liters.

Children who have not yet turned 5 years old are not recommended to use this product. After the child turns 5 years old, you can begin to introduce the Tibetan drink into his diet in small doses and no more than 50 ml per day. Adults who are just introducing Tibetan kefir into their diet are recommended to start with 100 ml per day. In 10 days you can increase the dose to the maximum permitted level.

How to store and care

Rules for caring for kefir grains:

1. Use only full fat milk.
2. The storage container should be made only of glass, the spoon and sieve should be made of plastic.
3. Dishes should be washed with baking soda (no detergents).
4. You cannot use a lid to cover a glass container - only gauze.
5. Do not put the mushroom in the refrigerator - it will become moldy. Not in the sun either the best place, bacteria may die.
6. Wash the fungus daily.