Thai kefir mushroom. Dairy mushroom: how to care for and consume milk mushroom

Instruction

Outwardly, the mushroom resembles boiled rice, with growth it becomes more like cauliflower inflorescences. Milk fungus stimulates natural immunity, normalizes metabolism in the body, helps to cure hypertension, normalizes intestinal microflora, has anti-inflammatory and antimicrobial effects, lowers blood sugar levels in diabetes, stops the growth of cancer cells and benign tumors.

To prepare a medicinal milk mushroom, you need to take one tablespoon of the yeast of this mushroom and pour 200-250 ml of milk. Then cover the jar with a cotton cloth and leave for a day for fermentation in the room. After 20-22 hours, the milk will ferment, this will be indicated by the appearance of a thick layer on the surface of the milk, which contains the fungus.

The resulting infusion should be filtered through a plastic sieve, rinse the mushroom with running cold water and pour fresh milk. Strained milk mushroom should be stored at room temperature. Washing is a prerequisite for the normal development of the fungus. If this is not done, do not change the milk, the fungus has beneficial properties, it will stop reproducing and die.

To maintain the normal state of the body, you need to drink 200-250 ml of milk fungus daily in several doses. The last portion of the mushroom should be drunk 40-60 minutes before. before bed on an empty stomach.

The course of treatment is carried out according to the scheme: 20 days of treatment, 10 days break and a new course that repeats the previous one. The full course of treatment should last at least 1 year, during treatment you should not drink alcohol, and it is also not recommended to take certain medications (insulin) and alcohol tinctures.

You need to start taking milk fungus with small doses: 100-150 ml per day to avoid unwanted complications. In the first days after the start of treatment, loose stools, increased gas formation, discomfort in the right hypochondrium, in the kidney area are possible. The acute phase of treatment passes in 14-16 days, the general condition improves, the vitality of the body increases.

During breaks in treatment, you need to continue to care for the fungus, washing it and changing the milk. Drained kefir can be used as a cosmetic product for face, body and hair care, for cooking. You don’t need to tightly close the jar with milk fungus, you can’t put it in the refrigerator, rinse it with hot water - it dies from this.

If it becomes necessary to leave for a while, you need to place the mushroom in a large 3-liter jar and pour milk in half with water. This method will help preserve the mushroom for 3-4 days. After returning home, you need to rinse the mushroom and pour it in the usual way, and the drained solution can be used for cosmetic purposes.

The milk mushroom was bred in Tibet and for a long time remained a secret of their traditional Tibetan medicine. Milk fungus was brought to Europe from India by a Polish professor, who for 5 years lived and was treated by Indian yogis for cancer of the stomach and liver, and was cured with milk mushroom. Leaving, the professor received a fungus as a gift. Milk fungus is a white body with a diameter of 5-6 mm in the initial period of development and 40-50 mm at the end of the period before division.

What is Tibetan Milk Mushroom?

It is a spherical white body with a diameter of 5-6 mm in the initial stage and 40-60 mm at the end of development before division. It was bred by the peoples of Tibet and for a long time remained a secret of their medicine.

It came to Bulgaria 300-200 years ago and since then it has been cultivated in almost every peasant family. The most complete information I received from the traditional medicine of Bulgarian healers and healers. They claim that the healing properties of this mushroom are truly unique.

One of his most important abilities is the ability to clean up and smooth out allergic diseases.

The use of fermented milk by this mysterious alien not only alleviates cardiovascular diseases, but cures them. Drinking this mushroom kefir at high blood pressure means curing quite serious hypertension in 2-3 years. Perfectly helps with atherosclerosis - it stops the liming of capillary walls. It treats diseases of the liver and gallbladder, dissolves stones in the gallbladder, treats stomach and duodenal ulcers. After serious illnesses with the use of antibiotics, it is advisable to use mushroom kefir immediately, since it not only intensively expels antibiotics from the body, but also protects the intestinal flora from the death of beneficial bacteria. There is evidence that the infusion of this fungus stops the development of cancer cells. The constant intake of mushroom kefir helps to maintain a state of vigor and efficiency. It certainly contributes to the rejuvenation of the body. This infusion is also useful for any inflammatory diseases of the oral cavity.

The benefits and properties of milk fungus

Milk mushroom has the following properties:

activates the immune system
normalizes metabolism (including carbohydrate)
cures gastrointestinal diseases (including peptic ulcer), because. normalizes the composition of the intestinal microflora, has a wound healing effect
has an anti-allergic effect
antimicrobial, anti-inflammatory action
has choleretic, antispasmodic properties
increases sexual activity
improves memory and attention

Milk fungus treatment

Tibetan medicine has developed and still has preserved an extract on sour milk - Tibetan milk mushroom - the main prophylactic and therapeutic agent of the East, used in the form of kefir.

Kefir obtained from Tibetan milk mushroom:

used as an elixir, healing agent for general weakness of the body

is used as a means of prevention against environmentally hazardous products that have flooded the Russian food market

used as a remedy for allergic diseases

active against tumors

prescribed for kidney stones and gallbladder

effective in diseases of the liver and gastrointestinal tract

contributes to the maintenance of intestinal microflora and digestive functions.

Method of treatment with milk fungus: Tibetan milk elixir is taken in a strictly established order for recovery. Compliance with this rule is very important especially in the early days:

1 glass of kefir three times a day 10 minutes before meals. The intervals between daily intakes of kefir should be about 5 hours.

Kefir, obtained from the Tibetan milk mushroom, is used to treat children from the age of three. For children, depending on age, the dose is respectively two to three times less.

Course of treatment: 1 month, after which a break - 1 month. And so on until the cure. In the first two days of treatment, intestinal upset can be observed as a reaction to medicinal kefir, which disappears after two days. Do not stop treatment.

Obtaining medicinal kefir: 1 tablespoon of Tibetan milk fungus - dose - in the form of white jelly-like clots is poured into 1 liter of pasteurized milk at room temperature. Some sources indicate a dosage of 2 teaspoons per 250 ml of milk - this is for an old or inactive fungus. The poured milk should ferment in 17-20 hours. A sign of complete fermentation is the appearance of a thick layer on top, in which the fungus is located, the separation of fermented milk at the bottom of the jar.Therapeutic kefir is ready in a day, as soon as the milk clot separates from the bottom. If the milk has not fermented completely in a day, take more fungus next time.

Strain kefir through a colander, strainer into a glass jar. Rinse mushrooms in a colander with cold boiled water and pour milk again. Kefir to use, as mentioned above.

The medicinal properties of the fungus in pasteurized milk persist for 1-2 months. Then the fungus must be replaced with a fresh one.

Use only one-day kefir. Do not put kefir in the refrigerator. P The last dose is 30-60 minutes before bedtime (on an empty stomach).

If the milk fungus is not washed daily and poured with fresh milk, then it will not multiply and turn brown, it will not have medicinal properties and it may die. Healthy white fungus (color of milk, cottage cheese).

The course of treatment is 1 year. During the course of treatment with milk fungus, the use of strong drinks, infusions, and medicines is strictly prohibited. In 10 days of a break, you need to continue to care for the fungus. Strained kefir can be used for pancakes, cottage cheese, wipe hands, face, etc. Sore spots should be lubricated 6-8 times in a row during the day.

Application of Tibetan Milk Mushroom

Healing milk can be used on a wound, cut, barley. Apply to the affected area for 30 minutes. a napkin from a bandage dipped in fungal kefir.

In the first 10-14 days, the use of milk fungus dramatically increases intestinal activity, which is expressed in increased gas formation, so it is not recommended to take milk before work. The chair becomes frequent, the urine darkens a little. Patients with stone disease may experience discomfort in the liver, kidneys, and hypochondrium. After 12-14 days, the reactions in the body will stop, the general condition will improve, mood and general tone will increase, in men - sexual activity.

Milk fungus contraindications

Even Bircher-Brenner, a well-known nutritionist - naturopath, considered kefir unsuitable food, especially for children and the sick, because it is an artificial product. Kefir is obtained by fermenting milk with special enzymes derived artificially. Bacteria change the composition of caseins, and sugar is converted into lactic acid. These kefir fungi, like brewer's yeast, process milk sugar into alcohol. Indeed, fresh kefir contains up to 0.9 percent of the purest ethyl alcohol. The longer the fermentation goes on, the hoppier the kefir becomes. And in terms of the degree of alcohol content, it is inferior only to koumiss, which contains up to 5 percent of alcohol. Of course, it is hardly worth taking seriously the claims of some naturopaths that the use of yogurt is the first step towards alcoholism. But the more profitable it differs from milk mushroom infusion - it is not kefir, and it does not contain a single gram of alcohol. That is, it can be absolutely safely given to children and the sick.

An absolute contraindication to the use of milk fungus is only intolerance to milk protein. Dairy fungus is not recommended for use during pregnancy, as well as children under three years of age, since its effect on the body has not been studied in randomized trials.

Milk Mushroom Care

Remember that milk fungus is a living creature, you need to handle it carefully, carefully, do not cover it with a lid, because. he must breathe. Dairy fungus should not be washed with hot water and left in the refrigerator, because. it loses its medicinal properties. Milk fungus dies if it is not washed in time. If you are absent for 2-3 days, fill a 3-liter jar of milk in half with water, put the mushroom there, put it in a warm place, use this kefir for your feet upon arrival (relieves fatigue in the legs, has a wound healing effect, reduces sweating).

According to legend, milk mushroom should be presented with an open heart, so the question is where to buy milk mushroom? I will answer: it is better to find a person who has it and ask him to give it. After the offspring, transfer the mushroom only with the instructions for use and care described above.

Dairy mushroom diet

Among the huge variety of diets, there is one that will cleanse the body of accumulated toxins, and then get rid of unnecessary body fat. This is a diet with the help of Tibetan milk mushroom.

There are a lot of mushrooms in nature! There are also mushrooms among them - healing microorganisms, which we know under the names "Indian sea rice", "Tibetan milk mushroom" (or "Indian yogi mushroom") and "kombucha".

The miraculous discovery of the Tibetan milk mushroom happened many millennia ago. According to one legend, Buddhist monks who lived in Tibet noticed that milk fermented differently in different dishes. Over time, cluster-like protein compounds began to appear in the unusual yogurt, which the Tibetan monks found worthy use in medicine and cosmetics. The drink was nicknamed the "elixir of youth" because people who used it regularly did not get sick and were always in great shape.

Tibetan milk mushroom was considered a source of well-being and wealth, so the process of its preparation was kept in strict confidence. But over time, the milk mushroom became known in Europe. It was brought by a Polish professor who lived and treated in India for 5 years. After a complete recovery, before returning to his homeland, he received a Tibetan milk mushroom as a gift from the monks. And in Russia, the Tibetan mushroom appeared in the middle of the 19th century.

Russian doctors used an unusual kefir, obtained with the help of milk fungus, to treat rickets, anemia, and dropsy. This drug cured or at least mitigated the course of such severe lung diseases as tuberculosis. Doctors noted that after regular intake of kefir, people's weight stabilized, and many even lost weight. Scientists are interested in this. After numerous studies, it was found that such a restructuring in the human body occurred due to the presence of acetic acid bacteria in the Tibetan milk fungus. This phenomenon was immediately adopted by nutritionists.

An infusion of Tibetan milk fungus copes well with obesity, as it converts fats to simpler compounds, which are then removed from the body. When using Tibetan milk mushroom, there is a sharp suppression of appetite, which greatly facilitates the procedure for losing weight.

It is also important that the Tibetan milk mushroom has a beneficial effect on the microflora of the gastrointestinal tract. It neutralizes and removes from the body the very poisons that are formed as a result of the decomposition of food in the intestines, and also relieves the body of the effects of drug treatment. Moreover, the Tibetan milk mushroom perfectly copes with allergies, atherosclerosis and cardiovascular diseases, reduces blood sugar.

So how to get rid of excess weight with the help of Tibetan milk mushroom?
- In order to lose weight, you should drink Tibetan kefir half an hour after eating. The last dose should be 30-60 minutes before bedtime (on an empty stomach, i.e. approximately 3 hours after eating). This kefir should be consumed daily. Some nutritionists advise taking a Tibetan mushroom drink only in the morning, arguing that this is how you can achieve rapid weight loss. Of course, you will achieve better results if you limit the consumption of flour products and sweets during this period.

In some people, after eating milk fungus, intestinal activity sharply increases, which is expressed in increased gas formation. Sometimes the urine becomes a little darker. But then these reactions in the body stop, the general condition improves, mood and general tone increase.

Once or twice a week it is useful to arrange fasting days based on Tibetan kefir (from 1 liter to 1.5 liters per day). This can be done when the milk mushroom reaches the desired size, and you will receive a sufficient amount of kefir.

If the “kefir day” seems to you a very complicated procedure, then try to spend a fasting day with apples, pears and the same Tibetan elixir.

Ration for one day

For the first breakfast - an apple and a glass of Tibetan kefir.

For the second breakfast - a pear, an apple and a glass of Tibetan kefir.

For lunch - a glass of Tibetan kefir with a slice of black bread.

For dinner - pear-apple salad seasoned with Tibetan kefir.

Before going to bed - drink a glass of Tibetan kefir with a teaspoon of honey.

The value of the above diet is that weight loss will be stable: about 4 kg per month. In addition, the hormonal background returns to normal, metabolism normalizes.

The use of milk fungus in cosmetology

Regular use and addition of milk fungus products to cosmetics will help you always look young and attractive. Mushroom kefir protects, cleanses, refreshes, tones, smoothes, restores, heals and rejuvenates the skin, and also helps in strengthening the hair, restoring its natural shine and beauty.

The use of masks based on milk fungus helps to whiten the skin and eliminate age spots. Regular rubbing of kefir into the scalp and hair promotes healthy hair, nourishes it, and ensures healthy growth. Infusion of the Tibetan mushroom is successfully used in the fight against baldness in both men and women.

Masks are one of the most affordable and common cosmetics. The nourishing and healing substances of the masks penetrate deep into the pores of the skin, which becomes more elastic, fresh and young. Their action will continue for 2-3 days. To get the maximum benefit from masks, you must first learn the rules for applying these cosmetic procedures.

The action of masks is diverse: some masks help soften and nourish the skin, while others have a degreasing and astringent effect, others help whiten the skin, some strengthen it, increasing elasticity. There are masks that also have healing properties, they shrink pores, relieve irritation and inflammation of the skin, thereby cleansing it. Along with this, masks can have not only local, but also a reflex effect on the entire body. The main purpose of the masks is to activate blood circulation and improve the nutrition of the skin of the face and hands.

The history of the appearance of the Tibetan milk mushroom

It has several names, for example, in Belarus it is known as the mushroom of Indian yogis.

For example, E. Gonikman in the book "Ways of Healing" claims that 5 years ago this mushroom was brought from India by a Polish professor who lived and worked there for 5 years. With this mushroom, he was completely cured of liver disease. Leaving, he received a mushroom as a gift. Russian mycologists cannot say anything specific - this mushroom, as well as its Tibetan variety, for some reason did not interest serious science, there were practically no studies.

However, the wife of the famous artist Roerich, Helena Roerich, was seriously interested in this mushroom. According to her biochemical studies, the infusion of this fungus (mushroom kefir) contains a lot of useful substances and has no analogues among modern kefirs. The Roerichs, who were not guests in Tibet, probably enjoyed such confidence that they were honored to be initiated into the holy of holies of the healing mysteries of Tibet.

On the territory of Russia, the Tibetan milk mushroom, like kombucha and sea rice, has been known for a long time. In the middle of the 19th century, aristocrats from St. Petersburg went to Kislovodsk to see a local sorceress to be treated for tuberculosis. She treated with the milk infusion of this fungus. Which, according to her, she took from the Buryats, who for a long time used this fungus to ferment horse milk.
And it was on the milk of young mares that she fermented milk mushroom, so the course of her treatment was quite expensive and only very wealthy people could do it.

A descendant of the famous boyar family Romodanovsky - Nikita Pavlovich, Prince Goncharov - Vyshnev. he even left notes about his treatment with this Antonina Mironovna, who was stingy and uneducated, but kept the household firmly and had a herd of horses, from which she received healing milk, which she then fermented "in an amazing way." Those undergoing treatment according to her method lived freely in mansions and houses rented in Kislovodsk and the surrounding area, and in the mornings the courier carried “bluish curdled milk” in clay pots to the farmsteads, which had to be drunk on an empty stomach during the day. Additionally, the prince took the healing mineral waters of Kislovodsk and the same baths from them. “Metropolitan doctors were surprised when I returned home after two years of treatment, as consumption ate people much faster. The same treatment not only had an effect on stopping the disease, but also on stopping the debilitating cough that was eating away at my insides. I did not dare to re-enter the service of my sovereign and asked for my resignation in order to consolidate the treatment received in my own estate near Tula. And for five years now, I have not had any signs of a terrible disease. I also advised the same treatment to my niece, Princess Dashkova, who took my advice and also received considerable relief.

I found evidence of the use of the Tibetan milk mushroom in the villages of Latvians, who were also skilled milkmen. They also took milk fermented with milk fungus as a remedy for diseases of the stomach and intestines, with consumption, and gave scrofulous children for treatment.
In the Novgorod region fermented sheep's milk was treated for heart disease. My friend told me that it was they who saved her older sister, since she was born during the war and miraculously lived to a year, as she “rolled up from crying to blue lips” and often lay without breathing for a minute. The paramedic immediately ordered to look for the grandmother, because he knew that you could not raise her with aspirin. And the grandmother gave this fungus and ordered him to insist on milk - goat's milk is better. We went out. Now under sixty she has three children, five grandchildren.

Research on the healing properties of the Tibetan milk mushroom

At the beginning of the 20th century, the outstanding herbalist Badmaev became interested in the amazing properties of this mysterious mushroom. He claimed that the infusion of this fungus can work wonders - cure hypertension, diabetes, allergic diseases.

Moscow doctor Krupenin N.N. undertook to investigate the effect of "mushroom kefir" in severe forms of atherosclerosis and increased blood pressure. He found on 35 clinical patients that the use of this infusion causes a decrease in blood pressure in 29 patients.

In 1934-36, on the basis of the Smolensk Medical Institute and its subordinate clinic, a study was made of the effect of Tibetan milk fungus infusion on lowering blood sugar in diabetic patients. In 75 clinical (of which 34 are insulin-dependent) patients, it was found that a noticeable decrease in blood sugar is observed already on the third day of using mushroom kefir, both in insulin-dependent patients and in non-insulin-dependent ones.
In 1953 - 1957 in St. Petersburg, on the basis of the laboratory of the first medical institute, associate professors Vakhrushev P.A. and Semenova M.N. culture of milk Tibetan fungus was studied.

They revealed the biological characteristics of the Tibetan fungus, its physical and chemical properties, the chemical composition of the infusion, the resistance of bacteria to it, and the mechanism of its action on microorganisms. The influence of the infusion on the antigenic properties of pathogenic microbes and the influence of some biological factors on the antibacterial activity of kefir (milk infusion of the Tibetan mushroom), toxic and other pharmacological properties were studied. As well as experimental and practical applications.

In particular, they conducted a study of the effect of infusion of the Tibetan mushroom in the treatment of chronic enterocolitis (due to decompensated chronic anacid gastritis), on bacterial dysentery such as Flexner, Shiga, and also in cases of clinical dysentery without detecting a specific bacterial variant. The authors argued that the treatment with native fluid is in no way inferior to the action of ftalazol and levomycene. In 1903, a group of 41 patients was treated in the clinic for infectious diseases. Of these, 11 people had an acute form of dysentery, 5 had an exacerbation of chronic dysentery, the remaining 25 people suffered from colitis and enterocolitis of various etiologies.

Soon after the start of treatment with lactic fungus, patients experienced an improvement in general well-being, a decrease in stool, and a decrease in abdominal pain. the temperature in 15 patients out of 17 decreased to normal during the first day from the start of treatment. Complete normalization of the stool in 60 percent of patients occurred in the first 1-5 days after the start of treatment, in the rest on the 6-12th day. The course of treatment of a patient with acute dysentery consumed an average of seven daily doses (daily dose is equal to 100 g of the drug). The average length of stay in a hospital bed of patients was slightly lower than in the treatment with antibiotics and sulfonamides. In most patients, bacterial bowel cleansing occurred within the first 5 days from the start of treatment, in the rest - within 10 days.

The scientist Mechnikov also became interested in the amazing "Bulgarian curdled milk". Ilya Ilyich Mechnikov received the fermentation bacteria of this fermented milk product in the course of his research on prolonging human life, the basis of which he considered the destruction of the putrefactive intestinal flora. At present, the stick bred by Mechnikov is cultivated in Bulgaria at the Institute of Anticancer Therapy (Sofia). A few years ago, a group of scientists supplied the starter “milila” from Bulgaria, as the product was named after Mechnikov. This product has been studied by enthusiasts, and interesting reports and observations have been made on the treatment of many diseases, primarily, of course, of the gastrointestinal tract. Interesting information was also collected on the prevention and even treatment of oncological diseases, atherosclerosis, candidiasis, etc. There is no doubt that this product, according to Mechnikov, really stands completely apart from lactic acid products and has amazing healing properties.

The method of preparing milil was developed directly from the leaven bred by Mechnikov and was quite simple, but required great precision and accuracy. It could be obtained at home again and again in an ordinary thermos for 84 days. Then the sourdough update was required. With milk fungus, this problem does not exist.
In Russia, the research on "milil" was forgotten, but the Bulgarians again remembered and revived the amazing product and made sure that it was nothing more than a derivative of the Tibetan milk mushroom.

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

The fungus is a spherical white substance, reaching 40-70 millimeters in the final stage of development. It can be safely compared with white or capable of reaching the size of a child's fist.

At the moment, the Tibetan milk mushroom is gaining more and more popularity, the demand for it is growing day by day. That is why we could not ignore its useful properties and applications.

Tibetan milk mushroom: benefit or harm?

Experts say that the main reason for the deterioration of health in today's young people is the consumption of "dead" food. This category includes all kinds of canned food, smoked meats, sausages and meat products that rot during digestion and release toxic poisons. Accordingly, having solved 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 the general condition of the body.

Of course, it is difficult to say that the Tibetan mushroom is 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 from the body all microbes and toxins accumulated over a long period. It acts like a broom, neutralizing and "sweeping" more poisons, carefully removing decay products from the body and restoring the microflora.

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

- Clear blood vessels, normalize blood pressure and lower blood sugar levels.

- Reduce weight. Mushroom breaks down fats remarkably.

- Improve the condition of the skin of the hands and face. It whitens and rejuvenates the skin, as well as promotes hair growth.

- Strengthen memory and attention. Specialists often use it as a prophylaxis for atherosclerosis.

- Increase potency in men and cure thrush in women.

The mushroom does not contain 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?

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

However, when purchasing it "from hands" or from suppliers, you take full responsibility for all products prepared on the basis of the mushroom, so you should pay special attention to choosing a store, carefully studying customer reviews.

As a rule, sellers send their customers a young mushroom that they will have to grow, so it makes sense to consult specialists in advance about how to care for the product. Remember that the mushroom is alive. It is no less alive than any cat, dog, parrot or hamster and should be handled accordingly.

Milk mushroom: application

Before you start eating milk mushroom-based products, you need to place it in a 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. By itself, the milk is fermented already after seventeen to nineteen hours and is filtered 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 rinsing it under cold water, and again placed in a jar to get a new portion. If you do not wash the mushroom daily and do not fill it with fresh milk, then it will turn brown and lose all its beneficial properties.

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

Tibetan milk mushroom: contraindications

Despite the whole range of useful properties provided by this Tibetan "miracle", not every person can use it.

The mushroom is forbidden to 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 that you have a similar problem, then be sure to consult a specialist before introducing milk mushroom into your diet.

It is not advisable to use this product during acute intestinal disorders, as it will only contribute to an increase in gas formation and further activates the work of the intestines. The Tibetan mushroom is categorically contraindicated for people suffering from bronchial asthma. No less significant contraindication is the individual intolerance of milk fungus, exactly like other dairy products.

It should be understood that the use of this product with alcoholic beverages can cause severe indigestion. It must also be remembered that the Tibetan mushroom should never be mixed with medications. It must be at least three hours after taking the medicine.

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

Among the useful drinking mushrooms, the Tibetan milk mushroom of the genus Zooglea is widely known. Drinks made from it are not only tasty, but also surprisingly healthy. No wonder milk fungus has been called the elixir of youth for many centuries for its ability to stop cell aging. It has been noticed that people who regularly consume dairy products based on this product are in good health and look much younger than their peers. The mushroom comes from Tibet, for which it is also called Tibetan.

What is milk mushroom

This is a product of the interaction of lactic acid bacteria and yeast fungi, outwardly similar to boiled rice grains, which, as they ripen, reach a size of up to 40-50 mm in diameter. In the expanded stage, it resembles a creamy-white cauliflower inflorescence. Since the product is mainly used for making kefir, it has another name - kefir mushroom.

Useful properties and contraindications

Almost all the food that modern people consume is chemically processed or contains some kind of artificial additives. As a result, processes of decay and accumulation of toxic substances can occur in the intestines, which, entering the bloodstream, are carried throughout the body. This leads to various diseases and premature aging. You can neutralize poisonous products in the body and normalize the intestinal microflora with the help of kefir made from milk fungus.

In addition, the Tibetan mushroom is a natural antibiotic that can eliminate the negative effects of synthetic drugs, cleanse the body of harmful and toxic substances.

Due to the high content of B vitamins, microelements and useful biologically active substances, this amazing product has a huge range of useful properties:

• Improves metabolism.
• Normalizes the intestinal microflora.
• Strengthens immunity.
• It cleanses blood vessels and normalizes blood pressure.
• Has anti-inflammatory and antimicrobial properties.
• Stimulates the secretion of bile.
• Improves memory and attention.
• Reduces blood sugar.
• Breaks down fats, promoting weight loss.
• Accelerates wound healing.

The beneficial properties of milk fungus are used in the treatment of a number of diseases, such as hypertension, heart disease, atherosclerosis, stomach ulcers. In addition, it has been proven effective in stopping the growth of cancer cells, as well as in improving performance and physical endurance. This product is especially effective against allergies. Some noted that already a year after the start of using kefir on milk fungus, an allergy to pollen of flowering plants began to pass in a milder form (without shortness of breath and a runny nose).

However, being a strong natural medicine, milk fungus not only has beneficial properties. He has contraindications, like any other remedy.

Having a beneficial effect on diabetes, this product is completely incompatible with insulin. Therefore, insulin-dependent treatment with milk fungus is contraindicated. It is also not recommended to use it for people with bronchial asthma, children under two years of age and those who have intolerance to dairy products.

Cultivation of kefir mushroom

Usually, a small portion (1-2 tablespoons) of a product such as milk mushroom is purchased to begin with. How to grow it to a significant size so that you can make a sufficient amount of drink? To do this, pour a portion of the mushroom with milk (250 ml) in a half-liter glass jar and leave for a day for ripening. If the milk has not completely fermented in 24 hours, it must be mixed with a wooden spatula and left for 15 minutes until the kefir is ready. Then strain through a plastic sieve and, thoroughly rinsing the remains in cold water, pour in a new portion of milk.

Strained kefir drink is better to drink fresh. You can store it in the refrigerator, but not more than a day, because with long-term storage, its useful properties are reduced.

Milk Mushroom Care

The whole process comes down to the daily procedure of washing this product with water and changing the milk in the jar containing milk fungus. How to take care of him when you need to go somewhere? If a situation arises when it is not possible to carry out such daily care of the product, then for a couple of days you can leave it in the refrigerator, filling it with milk previously diluted with water. Then it is recommended to use this infusion for various cosmetic procedures. And if you have to leave for a longer period, then milk mushroom is poured with clean water and put in the refrigerator. But you can't leave him without food for too long. It is better to ask friends to take care of the mushroom. Well, if this is not possible, you should store it in the freezer, wrapped in a cloth (without water and milk), for 3 months. After that, use only after complete defrosting. The medicinal properties of the milk fungus are not immediately restored after this. Drinking kefir made from a thawed product is recommended only on the third day. In the first two days, it can be used for cosmetic purposes.

Ailments

The benefits of milk fungus are undoubted, but only healthy. Like any living organism, it is subject to various diseases. Problems can be caused by improper care or infection with other types of bacteria.

The most common disease can be called mucilage of grains. It is caused mainly by the bacterium micrococcus. Milk acquires an unpleasant aftertaste, as a result of the death of kefir grains, mucus is formed, which fills the grains inside. You can determine the infection of the fungus by the presence of this abundant mucus, which is visible after washing and smells unpleasant. A change in the color of the product, sometimes to brown, also indicates a disease. In this case, you can not use it for making drinks. Darkened grains are no longer alive.

You can try to cure the fungus. It is necessary to wash it in a five percent solution of boric acid and dry for three hours. The procedure is quite laborious, so it is easier to purchase a new dairy mushroom. How to care for him in order to avoid such diseases in the future, you should study more thoroughly, and then strictly follow all the recommendations.

Rules for the use of kefir

This pleasant-tasting drink has a rather strong therapeutic effect on the human body. That is why it should be used with caution. It is recommended to start with the minimum doses, gradually increasing them. At first, it is enough to drink no more than 100 ml of the drink half an hour before bedtime. When the body gradually begins to get used to this product, you can increase the volume to 500 ml (drink during the day in three to four doses).

With a therapeutic purpose, kefir should be taken throughout the year according to a certain scheme - for 20 days with breaks of 10 days, in order to prevent addiction. Of great importance is the timing of the drink in the program for weight correction. For weight loss, they drink it 30 minutes after eating, and if you need to get better - half an hour before eating.

Possible reactions of the body

Each person is individual. Depending on the state of health, genetic characteristics, the body may react in its own way to any product. Therefore, from the first days of taking drinks based on milk fungus, you need to carefully consider your condition.

During the first two weeks, such unpleasant phenomena as increased gas formation and frequent stools may be observed, caused by the activity of the intestine and its restructuring to work more correctly. Therefore, it is recommended to drink healing kefir in the evenings during this period. The color of urine changes - it becomes darker, almost brown. During this period, stones present in the kidneys or gallbladder can make themselves felt by the appearance of a feeling of heaviness. If you experience severe pain attacks, you should consult a doctor. But, as a rule, after a couple of weeks, all unpleasant symptoms disappear, and the state of the body returns to normal, mood improves, overall vitality, and an amazing lightness appears in the body. With the disappearance of side effects, the body is cleared of toxins, toxins, and begins to work more smoothly. After that, you can start taking a medicinal drink in several doses - up to 4 times a day.

The use of milk fungus for cosmetic purposes

The properties that this organism possesses are simply unique. Dairy fungus can not only restore the functioning of internal organs, but also positively affect the condition of the skin. Elasticity and freshness of the integument is given by the cleansing, tonic, refreshing, regenerating and rejuvenating effect that milk fungus has.

Photos and recipes for preparing various masks based on it are presented below. Such products are effectively used to whiten and eliminate age spots, to nourish the skin and rejuvenate it. There are masks that have a powerful healing effect, relieving irritation and inflammation, positively affecting not only the skin of the face, but the whole body as a whole.

Masks made from kefir are one of the most affordable cosmetic products. To get the maximum result from their use, you need to carefully study how milk mushroom is used correctly for this. Reviews of women using such recipes indicate that the effect of such a mask persists for several days. Consider a few recipes:

Rejuvenating mask. It is recommended to apply after a massage or warm compress. Mix two teaspoons of vegetable oil (preferably olive) and two tablespoons of milk mushroom cottage cheese, add the juice of half an orange. Apply to face for 20 minutes, then rinse and be sure to rinse your face with cool water.

Whitening mask. Mix cottage cheese with honey in a ratio of 3: 1 and apply on face. Wash off after 15 minutes. Such a tool not only whitens the skin, but also perfectly nourishes it.

Mask for dry skin. Mix one tablespoon of cottage cheese, olive oil, carrot juice and milk thoroughly, apply a thick layer on the face and wash off after fifteen minutes.

Due to the high content of biologically active substances, kefir made from a Tibetan mushroom helps to strengthen hair, making it shiny and silky. To prevent thinning of the hair, it is enough to rub kefir into the scalp with light movements once every two weeks, then rinse with warm water.

For those who have too dry skin, a bath with sea salt and subsequent rubbing with kefir will help. First you need to lie down in hot water for 15 minutes, then wash yourself with soap in the shower and rub yourself with a mixture of kefir and sour cream prepared in advance. Leave it on the body for five minutes and rinse with warm water.

When carrying out cosmetic procedures, it is important to remember the contraindications that milk fungus has. The benefits and harms of this product must be taken into account even when used externally.

Dairy mushroom for weight loss

The ability of milk fungus to break down fats into compounds that are easily excreted from the body naturally makes it possible to use it in programs aimed at weight loss. This is primarily due to the fact that with a diet based on this product, the body is first cleansed of toxins and toxins, as a result of which getting rid of fat accumulations is quite stable. In addition, when taking a drink made from a Tibetan mushroom, appetite is noticeably reduced, which also contributes to weight loss.

What milk fungus is useful for as a means for weight loss is that, in addition to burning fat, it has a lot of positive effects on the body due to its healing properties.

Nutritionists advise drinking kefir half an hour after eating. In the evening, the drink should be taken at least three hours before bedtime. To make the process of losing weight more effective, it is recommended to eat up to six times a day. Compliance with such a diet and the usual meal schedule is recommended to alternate (seven days each). Once a week, a fasting day is arranged, when only kefir drink (up to one and a half liters) is consumed. The indicated volume of the drink can be obtained only when the milk fungus grows to a significant size. Photos of such specimens are presented above.

When the fasting day described above seems difficult, you can spend it by adding fruits to your diet.

In this case, an example menu looks like this:

The first breakfast is an apple and a glass of milk drink.

The second breakfast is an apple, a pear and a glass of drink.

Lunch - a slice of rye bread and a glass of drink.

Dinner - fruit salad of apples and pears, seasoned with a milk drink.

A unique healing effect is produced when milk mushroom is used for weight loss. Reviews of people who have used such a diet suggest that, in addition to gradual weight loss, metabolism is normalized, hormonal levels are leveled. Weight loss occurs gradually, no more than four kilograms per month, which cannot lead to any negative consequences.

People suffering from a high degree of obesity, you can recommend a different diet. It allows you to get rid of 30 kg of excess weight in 2 months.

Day 1: 400 g of boiled potatoes are divided into four meals. Before each of them, 100 g of kefir is drunk and the same amount half an hour before bedtime.

Day 2: according to the same scheme - 400 g of low-fat cottage cheese and kefir.

Day 3: 400 g of fruit and kefir.

Day 4: boiled chicken and kefir.

Day 5: 400 g of fruit and kefir.

Day 6: mineral water without gas (1.5 l).

Day 7: 400g of fruit and kefir.

Cooking recipes

Milk mushroom is used not only as a remedy, but also as a product with excellent taste properties. Reviews of culinary dishes with its use and recipes for their preparation can be found on the Internet in large numbers. They are also very popular due to the fact that they have a powerful healing effect. Here are some of them:

Cottage cheese. Pour two liters of milk mushroom-based kefir into a saucepan, bring to a boil over low heat. After five minutes, after waiting for the kefir to curdle and turn into cottage cheese, remove from heat, cool and strain through a fine strainer or gauze. The whey will drain and the remaining curd is ready to use.

Soup with cottage cheese, pumpkin and apples. For 3 cups of kefir, you will need 200 g of cottage cheese, 4 tablespoons of grated pumpkin, 2 medium apples, 2 tablespoons of honey, 2 cloves and 100 ml of water. Pour boiling water over the cloves and insist for 20 minutes, add grated cottage cheese, pumpkin, finely chopped apples, honey and kefir. Beat the resulting mixture for 2 minutes. This soup has a very beneficial effect on the body with stomach ulcers, colitis and atherosclerosis.

Cottage cheese and green onion salad. Cut green onions (150 g), add 150 g of cottage cheese and a glass of kefir obtained from Tibetan milk mushroom to it. Top with radish slices. Salad is very useful for people suffering from obesity and hypertension.

Casserole. To prepare it, you will need 500 g of cottage cheese, 1 egg, sour cream, sugar and butter (3 tablespoons each), semolina (1 spoon), 100 g of raisins and a glass of berry syrup. Beat the egg with sugar and mix thoroughly with a wooden spoon with cottage cheese, adding melted butter, semolina, a pinch of salt and washed raisins. Put the resulting mass in an even layer on a greased pan, cover with sour cream on top and bake in a preheated oven for 30 minutes. Served on the table with berry syrup. This dish is very useful for anemia.

Curd with carrots. Rub the cottage cheese through a sieve, grate the carrots, add the washed raisins and mix everything well. After severe and prolonged illness, such a mixture will contribute to a faster recovery.

To avoid possible troubles, when preparing such dishes, it is important not to forget what contraindications milk mushroom has. No matter how useful this product is, it is not a panacea, therefore, it should be used for serious diseases as an addition to the treatment prescribed by the doctor, and only after consulting with him.

Dairy, kefir, Tibetan mushroom is a complex combination of more than 20 species of microorganisms of the genus Zooglea. They turn milk by processing the milk sugar in it into a delicious milk drink. Thus, in its composition and taste, it resembles the well-known kefir. Simply put, with the help of the fungus, fresh milk is fermented in a short time. So at home you can get the most useful sour-milk drink.

It is not entirely correct to call a colony of microorganisms a fungus, but it is under this name that it is known among the people. That is why I will continue to call this drink kefir, and the microorganisms themselves - a mushroom.

History of origin, general information, what milk mushroom looks like

Scientists have confirmed that milk kefir drink is really absolutely tasty and very healthy, a powerful bioactive stimulant and close in its properties to natural. The drink is produced by living breathing organisms!

Outwardly, the Tibetan mushroom resembles coarse-grained cottage cheese - these are lumps glued together.

The sourdough is close in composition to ordinary kefir, but the Tibetan product has a more useful component, due to the content of a high proportion of bifidobacteria. According to its useful healing properties, it is one step higher than all known fermented milk products.

The mushroom is indeed of Tibetan origin. The ancient monks of Tibet for a long time fermented milk in clay pots, having accidentally scooped up this type of bacteria in a mountain lake. In Europe, the mushroom was brought either by Polish scientists, or by the Roerich family, who explored Central Asia and Tibet. Since then, it has taken root well among the peoples of Europe, including ours.

The composition of the Tibetan milk drink

The milk drink contains:

1. Protein.
2. Lactobacilli are beneficial microorganisms that are involved in the synthesis of vitamins and enzymes, maintain the protective properties and species composition of the intestinal microflora;
3. Bifidobacteria - improve digestive function, provide full absorption of nutrients, support intestinal microflora;
4. almost all major groups: A (our vision, skin condition, synthesis of digestive enzymes, sex hormones; group B work of the nervous system, digestive, circulatory systems, production of antibodies, maintaining the health of the skin and mucous membranes; as well as vitamins D, PP.
5. Trace elements: iodine, zinc and iron.
6. Enzymes, polysaccharides, proteins and amino acids.
7. in a very small amount of 0.2-0.6%, which has a beneficial effect on the cardiovascular system.

Useful properties of milk fungus

The people have legends about the magical properties of milk fungus. Some of these properties are scientifically confirmed, something, as always, is slightly contrived. But, of course, one thing, milk fungus has full health benefits. So, what is useful Tibetan mushroom.

• Helps to strengthen due to vitamin C and the fact that it perfectly cleanses the intestines.
• It has a beneficial effect on the work of the stomach, stimulates intestinal motility, relieves gastritis, colitis and even stomach ulcers.
• It cleanses the body well, removing poisons, toxins, slag salts of harmful compounds. After taking antibiotics, a course of taking this fermented milk drink is especially recommended.
• Proper results are obtained by taking kefir to cleanse the vessels, normalize the level.
• Useful for dysbacteriosis, due to the abundance of those very useful bifidobacteria. It copes well with pathogenic flora.
• For people suffering from lactose indigestion from milk, kefir mushroom is recommended, since the lactose content in it drops sharply due to the action of microflora.
• Improves metabolism.
• Useful for hypertension, lowers blood pressure.
• Perfectly satisfies like any other lactic acid product.
• Fights depression, improves sleep quality, relieves
• and mental activity of the brain.

Useful properties of the Tibetan mushroom for women

1. Promotes weight loss. The attributed property to burn fat has not been scientifically confirmed. However, kefir actually helps to reduce weight, due to the fact that it reduces, providing a feeling of satiety for a long time (tested on my own husband).
2. The internal use of kefir improves the condition of the skin, making it fresher and younger (tested on myself 🙂). You can wipe your face with a swab dipped in kefir, hold for 10-15 minutes and rinse with warm water.
3. The content of folic acid has a beneficial effect on the condition and development of the fetus during pregnancy.
4. During pregnancy, it relieves constipation, which many expectant mothers suffer from.
5. With acne juvenile rash you can try. Soak a napkin with kefir, put on your face for 20 minutes. Repeat 2-3 times a week for 1 month.

Useful properties of the mushroom for men

1. It has a general healing of the body, leads to increased sexual activity.
2. It is a preventive measure for premature baldness.
3. After it has a general therapeutic effect.
4. Prevents the occurrence and development of prostatitis.

Milk mushroom science

I. Mechnikov about the benefits of fermented milk products:

"Among the beneficial bacteria, an honorable place should be given to lactic acid bacilli. They produce lactic acid and thus interfere with the development of oily and putrefactive enzymes, which we must consider among our most terrible enemies ..."

The report of the newspaper "Japan Times" about the discoveries of Japanese scientists:

This fermented milk drink has a pronounced anticarcinogenic (anticancer) activity.

A Japanese corporation has isolated an agent from a fermented milk drink that can dramatically increase the activity of special types of lymphocytes that have an active effect against atypical cells, that is, they can destroy cancer cells.

At the end of the 20th century, a doctor, corresponding member of the USSR Academy of Medical Sciences, Professor M.A. Samsonov recommended a recipe for the treatment of gastric and duodenal ulcers with a fresh milk drink of Tibetan mushroom with sunflower oil (a glass of kefir and a tablespoon of oil at one time).

Studies have shown that the systematic (within one and a half to three months) use of such a remedy contributes to faster and more reliable healing of ulcers.

There is also credible evidence that "mushroom" kefir contributes to the prevention and treatment of atherosclerosis of the arteries and aorta.

Milk fungus contraindications

• ! Hypotension, people suffering from low blood pressure, a milk drink is not recommended, due to the fact that it can reduce the already low pressure.
• ! Diabetics who used insulin should take kefir under control, fearing a sharp drop in blood sugar.
• Children are recommended to take a milk drink only after 1.5 years.
• ! In case of recurrence of ulcers and other complications of the gastrointestinal tract, it is worth refraining from taking a milk drink, the acid of which can provoke pain and heartburn.
• ! Those suffering from milk protein intolerance, of course, should not take the product.
• Take only fresh kefir, avoiding its peroxidation.
• ! It is impossible to combine the wellness intake of the drink with the use of alcohol.
• The use of kefir is also incompatible with taking medications. If they can not be taken, the difference in reception should be at least 3-4 hours.

In the first 2 weeks of taking kefir, you may experience temporary diarrhea. But not for everyone and not necessarily. Do not be afraid and immediately refuse the drink. Wait for the intestines to adapt to the new microorganisms. Can reduce the dose

A healthy intestine is the health of all organs and beauty!

Milk mushroom, how to care. Storage conditions

How to get kefir at home? To get 0.5 liters of sour-milk drink, you need to prepare the following products and utensils in advance:

• 1 tablespoon milk mushroom;
• 0.5 liters of milk is better than natural, you can store pasteurized, but not for long-term storage;
• A plastic sieve if there is none, then a metal one and a piece of gauze;
• Ceramic or glassware;
• Wooden spoon.

The fungus does not tolerate contact with metal utensils, most likely due to oxidizing processes. Milk lumps are placed in a bowl, you can use plastic from under dairy products, for example, sour cream. Pour milk at room temperature and put in the usual kitchen conditions from + 22- + 24, cover with a napkin or gauze on top. If the room is hot above +25, the mushroom can turn sour, then for a while you need to remove the refrigerator and then take it out again and continue the ripening process.

The most useful properties are gaining a drink after 24 hours- this is the most useful kefir.

We filter the finished drink through a sieve into a glass or glassware, separating the grains, rinse them under a stream of warm water and pour them again with a fresh portion of milk.

With proper care, the fungus multiplies very quickly, forming new colonies, so it is important to resettle the extra ones in time. Where to put them? Yes, this is a question ... Offer to friends, neighbors, acquaintances, if there are no good hands - throw it away. But what to do….

Tibetan milk drink can be stored in the refrigerator for up to 3 days. Using an older drink can harm the body.

The drink can be used in cooking, like regular kefir.

If you are leaving, or want to stop taking kefir, the mushroom can be put in the refrigerator, filling it with 10% glucose, sold in a pharmacy. From 7-20 days, the fungus will live quietly in the cool. Glucose, I think, can be replaced with a sugar solution.

Tibetan milk drink, how to take it correctly

The maximum rate of mushroom consumption is up to 800 ml per day, the minimum is 200 ml to achieve an effect in healing or preventing diseases.

It is better to start taking kefir with a small dose - 100 ml for an adult, 50 ml for a child is better in the evenings, after dinner, no later than 1 hour before bedtime. You can take it in the morning on an empty stomach, but it is important to check the reaction of the body in order to avoid a laxative effect.

How long to take Tibetan Milk Mushroom? For health purposes - from 20 days to two or three months. After that, take a short break for a month or two.

Where to get or buy Tibetan milk mushroom

Those wishing to buy Tibetan milk mushroom, please contact online store "Healthy" . Somehow miraculously they dry the mushroom and deliver it by mail or fresh courier mail.

In conclusion, a video about the benefits of milk mushroom

Materials used:

O. Afanasseva "Tibetan riddle. Dairy mushroom"

V. Zaitsev “Treatment with milk fungus”

TV 1 channel program E. Malysheva "Live healthy"

TV "Russia" Program "About the most important" with Dr. S. Agapkin

Internet resources.