Tibetan milk mushroom (kefir fungus) is a symbiotic group of microorganisms of the genus Zoogloea and bacteria. Such a product is often used to prepare a product called kefir, which can be used just like that, and add it to the dough for baking.
Appearance of Milk Fungus
Outwardly, kefir fungus is similar to a spherical body of milky color, the sizes of which vary between 1.6-2.9 millimeters. In a mature state, its diameter can reach 4 centimeters.
History of mushroom as a product
Tibetan milk mushroom (kefir fungus), or rather the history of its appearance as a culinary product, has more than one century. According to experts, this culture has been known to the people of our planet for several millennia. Since ancient times, the monks of Tibet fermented fresh milk in small clay pots. It was they who noticed that the same milk drink, poured into the same dishes, began to sour completely differently. After observing this phenomenon, the monks found that in those tanks that they themselves washed in a mountain river, the kefir yeast leaven turned out to be ordinary and even slightly freshish. As for dishes from mountain lakes and ponds, thanks to it the yogurt became of a completely different quality and much tastier.
After several decades, the monks came to the conclusion that if you regularly drink this drink, it can have a beneficial effect on the human body. The use of kefir fungus was that it improved digestion, and also had a healing effect on organs such as the liver, heart, gastrointestinal tract and pancreas. Already in our time, a scientific explanation has appeared for these healing properties.
Kefir fungi: benefits and harms
As you know, in the yogurt made on the basis of the Tibetan fungus, protein compounds are formed that look quite strongly similar to clusters. Thanks to its healing properties, this drink was called the elixir of youth at the end of the 19th century. And this is no accident. After all, people who regularly took it did not age for a long time, almost never got sick and were in good physical shape.
We can not ignore the fact that kefir fungus, reviews of which are only positive, was actively used by specialists of clinics in Zurich who treated their patients with it. So, with its help, patients diagnosed with gastritis, chronic diarrhea, stomach ulcers, intestinal inflammation and anemia became much easier. That is why patients are very willing to take this remedy.
A little more about the benefits of Tibetan fungus
It should be noted that such a product has practically no side effects. It is equally well tolerated by all people. After lengthy observations and experiments, experts noted that kefir fungus can reduce pain, heal ulcers and erosion. By the way, Japanese doctors are convinced that yogurt made on the basis of the Tibetan mushroom should be included in the diet of those patients who have cancer.
Tibetan mushroom structure
Kefir fungus (the harm that this product can bring will be described a little below) is a rather complex symbiosis of bacteria resulting from prolonged development. Microorganisms adapted to coexist begin to behave as a whole organism. That is why they perfectly reproduce, grow, and also pass on their properties and structure to subsequent generations. Slightly yellowish or white kefir fungus has a specific smell and sour taste. Its main flora is made up of milk sticks or streptococci, as well as yeast, which determine its taste, aroma and nutritional properties.
Features of the dairy product
100 grams of this ingredient contains almost 100 billion beneficial microorganisms. The following words of the outstanding Russian scientist, Nobel Prize laureate I.I. Mechnikova: “Among the bacteria useful for the body, lactic acid bacilli should be given an honorable place. After all, by producing acid, they interfere with the development of putrefactive and oil enzymes, which are considered the most terrible enemies of man. "
It should also be noted that kefir fungus is recommended for regular use by those who have been taking antibiotic drugs for a long time. After all, such a useful product can not only quickly remove the remnants of drugs from the body, but also protect the beneficial intestinal flora.
Fungus composition
Kefir mushroom is a symbiosis of more than 10 different microorganisms that multiply and grow together. It consists of:
- acetic acid bacteria ;
- sour milk yeast-like fungi;
- lactobacilli.
Yogurt obtained as a result of the activity of kefir fungus is at the same time a product of both alcoholic and lactic acid fermentation. In addition to these substances, this drink contains alcohol, lactic acid and carbon dioxide.
Vitamins and minerals (chemical composition)
According to experts, kefir fungus (reviews about it are always positive) is the most useful product with which you can easily ferment ordinary fresh milk. After all, 100 grams of this component contains:
- Vitamin A - about 0.05-0.12 mg (with a daily human need of 1.6-2 mg).
- Vitamin B1 - approximately 0.1 mg (normal - 1.4 mg).
- Carotenoids, which in the human body are converted to vitamin A) - about 0.02-0.06 mg.
- Vitamin B2 - 0.16-0.3 mg (daily rate is almost 1.6 mg).
- Calcium - about 120 mg (at a rate of 800 mg).
- Vitamin D.
- Niacin - about 1 mg (with a daily human requirement of 18 mg).
- Iodine - almost 0.006 mg (normal - 0.2 mg).
- Iron - about 0.1-0.2 mg (at a rate of 0.6-2 mg).
- Zinc - almost 0.4 mg (with a norm of 15 mg).
- Vitamin B12 - 0.5 mg (normal 3 mg).
- Folic acid in kefir fungus is 20% more than in milk (by the way, the fatter the product, the more this substance is in it).
- Milk bacteria.
- Vitamin B6 - almost 0.1 mg (with a daily human need of 2 mg).
- Yeast-like microorganisms.
- Various acids.
- Polysaccharides.
- Easily digestible proteins.
- Enzymes necessary for the normal existence of the body.
Properties of fermented milk drink
Kefir fungus contains beneficial microorganisms that help the work of the digestive tract. Such a drink has bacteriological properties, or rather prevents the growth of harmful bacteria. In this regard, it is always recommended to use it for dysbiosis, as well as for the manifestation of allergic reactions.
Some people apply thick kefir made from Tibetan mushroom directly to sore skin, including acne, acne, burns, etc. It is also worth noting that the B vitamins in this product positively affect mental abilities and nervous human system. In this regard, it is often given to small children and adolescents.
Tibetan mushroom is able to replace a huge number of synthetic medicines. Currently, such kefir is recognized by scientists as the most powerful, the only harmless, natural and safe antibiotic. After all, with the help of it, the human body can in the shortest possible time be freed from powerful poisons and toxins. In addition, it is very often used as a cosmetic product, since the Tibetan mushroom is able to rejuvenate and bleach the skin, smooth wrinkles, eliminate age spots and baldness, strengthen hair and stimulate their growth.
Kefir fungus: harm to the product and its contraindications
Such a drink can actually cause harm to a person, but only if he has:
- Diabetes mellitus (after all, milk fungus is able to neutralize the effect of drugs, and with this disease, patients actively use insulin).
- Intolerance to dairy products, or rather lactose (if in the human body there are no enzymes that break down milk).
- The increased acidity of gastric juice. In this case, take kefir based on the Tibetan fungus should be extremely careful. By the way, with this deviation, it is recommended to drink a milk drink that has stood in the heat for 12 hours, and not for a whole day.
It is also worth noting that if you are taking any medications, then it is advisable to use kefir only after 3 hours after taking the drug.