Today, more and more people are paying attention to their health. One of the ways to cure various diseases, strengthen immunity, reduce weight and get rid of allergies is to use kefir obtained using 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. This article will help you understand this issue. We will also talk about the scope of the product obtained with the help of a Tibetan mushroom.
A bit of 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 believed that a Polish professor brought the culture to Europe, who was treated with mushroom kefir for liver and stomach cancer.
In Russia, one of the first to pay attention to the Tibetan milk mushroom was the wife of the famous Russian artist Elena Roerich. She conducted certain biochemical studies of the drink. The results were surprising - it turned out that the infusion of the fungus contains a huge amount of nutrients. Some other scientists, for example, herbalist Badmaev and Moscow therapist N. N. Krupenik, also investigated milk mushroom. Experts say that the regular use of a healing infusion leads to a decrease in blood pressure, cures allergies and atherosclerosis. Today, research by scientists is ongoing, and perhaps we will soon learn about many more other abilities of this amazing doctor.
Description
What does a Tibetan milk mushroom look like? Outwardly, it looks a bit like yellow-white grains of boiled rice. A culture is formed as a product of the symbiosis of yeast and lactic acid bacteria. As the mucous membrane grows, the fungus becomes similar to a cauliflower inflorescence. The kefir product obtained as a result of cultural activity 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 fermenting the Tibetan mushroom is many times superior to other dairy products. The composition of the drink includes 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?
Using Tibetan milk kefir mushroom, you improve your health. So, as a result of applying the product:
- Strengthen memory and attention.
- The immune system is strengthened, the tone of the body is increased.
- Slag, most toxins, salt deposits are removed.
- Metabolism is normalized.
- Allergies, some chronic diseases pass.
- There is a recovery of the digestive tract.
- Bacterial gastritis, gall bladder and liver diseases are treated.
- Cancer growth is prevented.
- Increases male strength.
The list of positive changes in the body can be continued.
Contraindications
However, not everyone can drink milk mushroom infusion. There are a number of contraindications: pregnancy, children under three years of age, bronchial asthma. Patients with diabetes should use the drink carefully, making an interval between it and taking insulin for at least three hours. During treatment, alcohol should be excluded from your diet. The interval between taking any medicine and kefir should be at least three hours. Limit consumption of spicy and fatty foods.
Milk mushroom. How to care for this crop? How to get a drink?
You have already been able to verify the value of the healing drink and rushed to purchase the substrate. Now that milk mushroom has appeared in your home, how to care for it? Let's get it right.
Remember that this culture is a living organism, you need to handle it carefully, carefully, allow it to breathe (do not close the lid). Place the mushroom body in the amount of 2 tablespoons in a clean glass container, for example, in a jar. Top with two cups 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 or thread. You can’t use metal or plastic containers, you can’t also tightly close the container - for normal life and fermentation, culture needs oxygen. After about a day, the milk turns sour and yogurt is formed. The full 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 yogurt and mushroom. To do this, you need to discard the contents of the jar through a colander. Substitute a prepared jar or bowl from below, the mushroom itself will remain in the sieve. Rinse the substance directly in it under a stream of cool water (preferably filtered, settled, or boiled). Rinse must be, otherwise the fungus may die.
You have to leave for 2-3 days and leave your milk mushroom unattended? How to care for him before departure and after arrival? It is necessary to dilute milk with water in a ratio of 1: 1, pour the prepared liquid into a three-liter jar and put the mushroom there. Leave the container in a warm place. After arrival, the resulting liquid can be used for cosmetic purposes. For example, pour it into a basin and hold your feet there - sweating will decrease, stress and fatigue will be relieved, small wounds will heal. Rinse the mushroom substance and continue to use as usual.
Or maybe you have a longer absence, for example, a business trip for 5-10 days. What will milk mushroom care 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, put in the freezer compartment of the refrigerator. After arrival, fill the mushroom with milk at room temperature, but do not eat 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 having milk mushroom, you will see that taking care of it will be easy.
Important!
Do not use reconstituted milk for cooking. For this culture, only natural or potable pasteurized raw materials are suitable. Do not use a soy product or product intended for long-term storage. To get a healthy drink, choose cow or goat milk. When cooking, use glass or ceramic dishes, in extreme cases - plastic. Exclude contact of the fungus with the metal. If the substance acquires a brown tint, it ceases to multiply, loses its healing properties and may even die. Sometimes it is necessary to slow down the fermentation process. To do this, put the jar in a cool place, for example, on the bottom shelf of the refrigerator. Now that we have figured out what a milk mushroom is, how to care for it, it's time to find out how to properly use a healing drink.
Rules for the consumption of milk kefir kefir
The product must be consumed daily at 200-250 ml. The best way is to take the infusion half an hour or 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 decade of treatment with kefir, intestinal activity sharply increases, excretory function increases, gas formation increases. If you have kidney or liver stones, you may experience discomfort in the hypochondrium, and urination will increase. Do not be scared - this is a normal reaction of the body. After 10-14 days, such manifestations will end, a general improvement will go, the mood will rise. In men, sex drive will increase, potency will increase. Lightness will appear in the body.
Why is this happening?
As you know, milk contains the nutrients necessary for the human body. However, in the normal state, the digestive system does not absorb them well. Milk fermented with a Tibetan mushroom, in addition to a pleasant taste, has a number of healing properties. In the first place is the ability of the drink to suppress the action of pathogens and bacteria. Lactic acid neutralizes putrefactive processes in the intestine, prevents the formation of toxic decay products.
Fermentation helps increase the amount of digestible vitamins. After fermentation, milk is digested faster. Due to the improvement of assimilation, not only the nutritional value of the drink significantly increases, but also the amount of assimilated nutrients from other foods consumed by a person increases.
Application in cosmetology
Infusion helps to improve skin condition: smooth wrinkles, remove age spots. You can take baths with the addition of yogurt Tibetan mushroom. If you have problematic skin, soak a napkin or cheesecloth with healing fluid and apply for 20 minutes. Do not use peroxide kefir - skin irritation can occur.
Infusion of milk mushroom successfully treats hair. It is enough to apply a glass of kefir to clean washed scalp and curls and stand for 5-10 minutes to an hour. Wrap your head in polyethylene, and wrap a terry towel on top. Wash off the mask with warm water and shampoo at the end.
Tibetan mushroom and weight loss
Curative kefir will help reduce weight, for this it is necessary after each meal, after 30 minutes, to drink half a glass of infusion. You can arrange a fasting day once a week, during which only the use of mushroom kefir is allowed. Now that you have learned so much about the beneficial properties of Tibetan milk mushroom, you only need to acquire a substrate and begin your path to healing the body!