Kefir fungus. Tibetan milk mushroom kefir

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Tibetan milk mushroom (kefir fungus) is a symbiotic group of microorganisms of the genus Zoogloea and bacteria. Such a product is quite often used to make a product called kefir, which can be consumed just like that and added to baking dough.

Appearance of milk fungus

Outwardly, kefir fungus looks like a spherical body of milky color, the size of which varies within 1.6-2.9 millimeters. In its mature state, its diameter can reach 4 centimeters.

History of the 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 population 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 turn sour in completely different ways. Watching thisphenomenon, the monks found out that in those containers that they themselves had washed in a mountain river, the leaven on kefir fungi turned out to be ordinary and even slightly fresh. As for dishes from mountain lakes and ponds, thanks to it, yogurt became of a completely different quality and tasted much more pleasant.

After several decades, the monks came to the conclusion that if you regularly use this drink, it can have a beneficial effect on the human body. The benefit 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, these healing properties have a scientific explanation.

Kefir fungi: benefits and harms

As you know, in yogurt made on the basis of a Tibetan fungus, protein compounds are formed that look quite similar to bunches. 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.

One cannot ignore the fact that kefir fungus, reviews of which are only positive, were actively used by specialists from clinics in Zurich, who treated their patients with it. So, with its help, patients with diagnoses of gastritis, chronic diarrhea, stomach ulcers, intestinal inflammation and anemia became much easier. That is why patients withwillingly took 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 is able to reduce pain, heal ulcers and erosion. By the way, Japanese doctors are convinced that yogurt made on the basis of a 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 later) is a rather complex symbiosis of bacteria, formed as a result of long development. Microorganisms that have adapted to coexistence begin to behave as an integral 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.

Dairy product features

100 grams of this ingredient contains almost 100 billion beneficial microorganisms. The following words of the outstanding Russian scientist, Nobel Prize winner I. I. Mechnikov: “Among the beneficial bacteria for the body, a place of honor should be given to lactic acid bacilli. After all, by producing acid, they interfere with the development of putrefactive and oily 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 antibiotics for a long time. After all, such a useful product can not only quickly remove drug residues from the body, but also protect the beneficial intestinal flora.

Composition of the fungus

Kefir fungus 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.

Curdled milk, obtained as a result of the vital activity of kefir fungus, is at the same time a product of both alcohol and lactic acid fermentation. In addition to these substances, this drink contains alcohol, lactic acid and carbon dioxide.

Vitamins and trace elements (chemical composition)

According to experts, kefir fungus (reviews about it are always positive) is the most useful product with which you can easily ferment regular fresh milk. After all, 100 grams of this component contains:

• Vitamin A - about 0.05-0.12 mg (with a daily human requirement of 1.6-2 mg).
• Vitamin B1 - approximately 0.1 mg (normal - 1.4 mg).
• Carotenoids, which are converted into vitamin A in the human body) - about 0.02-0.06 mg.
• Vitamin B2 - 0.16-0.3 mg (daily value is almost 1.6 mg).
• Calcium - about 120 mg (against the norm of 800 mg).
• Vitamin D.
• Niacin - Approximately 1 mg (with a daily human requirement of 18 mg).
• Iodine - almost 0.006 mg (norm - 0.2 mg).
• Iron - approximately 0.1-0.2 mg (against the norm of 0.6-2 mg).
• Zinc - almost 0.4 mg (at a rate of 15 mg).
• Vitamin B12 - 0.5 mg (at the rate of 3 mg).
• Folic acid in kefir fungus is 20% more than in milk (by the way, the fatter the product turns out, the more this substance is in it).
• Lactic bacteria.
• Vitamin B6 - almost 0.1 mg (with a daily human requirement 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 functioning of the digestive tract. Such a drink has bacteriostatic properties, or rather prevents the growth of harmful bacteria. In this regard, it is always recommended to use it for dysbacteriosis, as well as for the manifestation of allergic reactions.

Some people apply a thick kefir made from a Tibetan mushroom directly on sore skin areas, including acne,acne, burns, etc. It is also worth noting that the B vitamins found in this product have a positive effect on the mental abilities and nervous system of a person. As such, it is often given to young children and teenagers.

Tibetan mushroom can replace a huge amount of synthetic drugs. 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 quickly get rid of powerful poisons and toxins. In addition, it is very often used as a cosmetic product, as the Tibetan mushroom is able to rejuvenate and whiten the skin, smooth wrinkles, eliminate age spots and baldness, strengthen hair and stimulate their growth.

Kefir fungus: product harm and contraindications

Harm such a drink can really cause a person, but only if he has:

• Diabetes mellitus (after all, milk fungus is able to neutralize the effect of drugs, and with such a disease, patients actively use insulin).
• Intolerance to dairy products, or rather lactose (if the human body lacks the enzymes that break down milk).
• 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 warm for 12 hours, and not the 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.