The healing properties of milk mushroom
Having a Tibetan milk mushroom on hand, you can make kefir, which has healing properties, at home. The product rich in microorganisms is much more useful than the analog offered by stores.
The healing properties of milk mushroom
Description of the mushroom
The Tibetan milk or kefir mushroom is nothing more than a symbiotic organism, represented by several types of microorganisms coexisting together, in particular acetic acid and lactic acid bacteria (lactobacilli), milk yeast. In terms of appearance, it has a granular structure and resembles rice in shape. Milky colored. Sometimes a yellowish tinge is present. This living organism grows rapidly, increasing 7-10 times in a short time. All elements, "fused" with each other into a single whole, resemble broccoli cabbage in shape.
The product is rich in milk sugars and enzymes that normalize the digestive tract. Also in the composition there are lactobacilli capable of restoring the microflora of the body and acetic acid bacteria, polysaccharides. Vitamins with antibiotics, trace elements (calcium, iodine), which are necessary for the normal functioning of the body, are also present in the composition. There are also easily digestible proteins in the composition. And due to the presence of folic acid in the composition, it is indicated for use by women.
Beneficial features
By consuming various foods, we hope that they will benefit the body. A person can be sure of mushroom kefir and its benefits.
Irina Selyutina (Biologist):
Why is kefir derived from Tibetan milk mushroom healthier than usual:
- Most vitamins (with the exception of niacin) are higher.
- This type of kefir is digested faster.
- A significantly reduced amount of lactose in milk (due to the action of the microflora of the starter culture), which allows people with lactose intolerance to use the product.
- There is an accumulation of organic acids, vitamins, enzymes, free amino acids, antibacterial substances.
- Tibetan kefir contains about 250 different substances, 25 vitamins, 4 types of milk sugar, pigments and a large amount of enzymes.
- Nutrients of kefir are perfectly absorbed by the human body and stimulate the absorption of nutrients from other foods that were eaten by a person after taking kefir.
- Mushroom kefir contains up to 1-2% of the mass of the product of lactobacilli and other living cells, or up to 1 billion per gram.
Useful properties of milk mushroom:
- Restoration of intestinal microflora: goes due to the presence of beneficial bacteria in the product. With regular use of the drink, the body is cleansed of toxins and decay products. He is also able to remove heavy metals from the body. Because of what it is recommended to be consumed by people living in polluted cities.
- Good for the cardiovascular system: kefir normalizes blood sugar and blood pressure, helps cleanse blood vessels, which is the prevention of many diseases (atherosclerosis, for example).
- Slimming: it promotes the breakdown of fats, helps to lose weight. In addition, kefir has a beneficial effect on the condition of the skin and hair. Solves the problem of brittle nails.
- Treatment of female and male diseases: the product obtained thanks to the Tibetan milk mushroom effectively fights against thrush and other diseases caused by the violation of microflora. It also has a regenerating function, which allows it to be used as a wound healing agent.
- Preventive agent: recommended for use with neoplasms of any nature and as an additional therapy in the treatment of cancer.
- Treatment of diseases of internal organs: healing properties allow the product to be used for the treatment of liver and kidney diseases, gall bladder, osteoporosis.
The systematic use of kefir made on the basis of the mushroom will help normalize the nervous system and strengthen the immune system. It is also useful for children whose immunity is just being formed. Indicated for use by allergy sufferers, people who have undergone chemotherapy and after taking strong antibiotics.
Contraindications
The Tibetan kefir mushroom also has contraindications for use. It is forbidden to use it in diabetes mellitus if a person takes insulin. The fermented milk product completely neutralizes the drug introduced from the outside. For any type of diabetes, if a person does not take insulin shots, it is not contraindicated.
Also, you can not use it for people who have lactose intolerance. It is worth refraining from patients who have bronchial asthma or any chronic diseases that are in an aggravated form (gastritis, for example). It is forbidden to consume the drink in parallel with alcohol. The two products are incompatible. If taken at the same time, the consequences can be dangerous to human health.
There are no restrictions for pregnant and lactating women. But, due to the fact that pregnancy and lactation are special periods of life, you should definitely consult a doctor before using.
It is necessary to take products made on the basis of Tibetan milk mushroom in moderation. An excess of any enzymes, trace elements or vitamins in the body can be harmful. It is also not recommended to drink a drink if it is not fresh. This can lead to upsetting the digestive tract.
Application of the Tibetan mushroom
The Tibetan mushroom has medicinal properties. This allows it to be used in folk medicine and cosmetology.
Use in traditional medicine
The mushroom is used to treat nervous disorders
The use of Tibetan milk mushroom in folk medicine is widespread. It helps in the treatment of stomach ulcers, pancreatitis, gastritis or colitis. But, in case of acute forms of these diseases, it is better to contact the attending physician who will offer drug treatment, because regular drinking of kefir cannot be compared with that prescribed by your doctor. The presence of various enzymes helps to treat heartburn.
They drink kefir to normalize kidney function and prevent urolithiasis. It is also used to treat nervous disorders. The chemical composition of the product helps to reduce glucose levels in people with diabetes. It is effective in combating insomnia and sleep disorders.
It even helps patients with cirrhosis of the liver. There is no person who could cure this disease with this drink. But, kefir slows down the process of liver destruction, and in combination with drug treatment, it gives a good result. The same goes for oncology.
A compress of kefir is applied to the damaged tendons and muscles, and sore joints are treated by rubbing the product warmed up to room temperature into the skin.
During treatment, they drink the drink for a certain time, after which they take a break. The course of treatment is 20-30 days, and the break lasts for 2 weeks. The course of treatment depends on the nature of the disease and the age of the patient. The doctor will give clear instructions for use.
Use in cosmetology
Cosmetologists have been using milk mushroom for a long time. It promotes skin rejuvenation, delays the appearance of early wrinkles on the face. To do this, you just need to drink it before bedtime and after waking up. It also protects the skin from external influences, tones up and helps get rid of rashes of a different nature. Masks made from it allow you to remove age spots from the skin of the face and whiten it.
The mushroom is able to revive dull and split ends, give them shine. To do this, it is necessary to regularly rub kefir into the scalp. And the infusion, prepared on the miraculous mushroom of Indian yogis, is able to prevent baldness. Also, the product is able to solve the problem of dry skin if mixed with sour cream and rubbed into the skin.
An invaluable drink for weight loss. It is necessary to drink it before meals, and sometimes it is better to replace it with some kind of meal. But, you should not abuse this recommendation, due to the fact that it does not contain absolutely all the elements necessary for the body. After every 20 days of drinking a healing drink, take a break of 10-14 days. To lose weight in a short time, in addition to drinking a drink, you should sign up for a gym and tidy up your diet.
Growing and storing mushrooms
To grow a milk mushroom at home, you need a sourdough culture. You can buy it at any pharmacy, or ask your friends who are already engaged in the cultivation of a valuable product. A small piece is enough for reproduction. In order for the milk fungus to grow, it must interact with the milk. The purchased starter culture is poured into 150-200 ml of milk, and left for 24 hours in a warm place. To prevent insects from getting inside, the container is closed with gauze folded several times, or with a cotton cloth and tied with an elastic band. Use glass containers. After the time has elapsed, the drink is ready to drink. It is filtered through cheesecloth, and the mushroom remaining in the cheesecloth is used for its further cultivation. Before preparing a new portion of kefir, it is better to rinse the mushroom. The dishes in which the mushroom is grown should only be washed with baking soda.
Mushroom storage
If a person is away and there is no need to use the fungus, it should be prepared for storage. The Chinese or Tibetan mushroom is a living culture, which is why it is stored in a special way. You will need a glass container with a volume of 2-3 liters. It is filled with a mixture of water and milk. Both components are taken in equal amounts. Filtered or boiled water is preferred. Then, place the kefir mushroom there, and put the container in the refrigerator. Better to put it in the vegetable compartment, where the air temperature is 2-3 ℃. At this temperature, the mushroom is able to maintain its medicinal properties for 5 days.
Without free access to oxygen, the microorganisms of the fungus will die, which is why the container cannot be covered with a nylon lid. Cover it with a cloth or gauze.
If it is necessary to preserve the medicinal qualities of the product for a longer period, then it is better to freeze it. It is pre-washed and laid out on a clean cloth to dry. Rinse thoroughly. Then, it is placed in a plastic bag with a zipper, from which all the air is removed when fastening. Freezing allows you to preserve bifidobacteria and other microorganisms for 12 months. But only on condition that the instructions were strictly followed in preparation for freezing.
Signs of a sick fungus
Before pouring milk into the leaven, it is carefully examined. The Tibetan mushroom itself sometimes gets sick and dies. A diseased microorganism does not look the same as usual. The signs of the disease are:
- mucus or white bloom;
- Strong smell.
The fact that the microorganism died is evidenced by the formation of voids inside the grains and a change in color. His body turns brown or coffee-colored. If possible, the dead areas are removed. But it's better to take a new leaven. Also, the presence of the disease is indicated by the sour taste of cooked kefir.
Freezing is effective for treating the fungus. To get rid of problems, he is placed in the freezer for 5-6 weeks. During this time, under the influence of low temperatures, pathogens will die. Some people put a microorganism with dead parts in the freezer. But, the revival of the dead parts will not happen. Better to replace the dead parts with new ones.
It is easy to propagate the Tibetan milk mushroom used by Thai and Japanese doctors. In addition to kefir, cottage cheese and cheese are prepared from it, which have the same useful properties. To strengthen the immune system, it is enough to eat 5-6 tablespoons of cottage cheese. But it will take more time to prepare cottage cheese or cheese, which is why they are used much less often than kefir. The use of any means prepared from a mushroom requires a competent approach. Regardless of the presence or absence of health problems, it is better to consult a doctor and get competent qualified advice.
