Milk mushroom: how to care? Tibetan milk mushroom

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

Today more and more people pay attention to their he alth. One of the ways to cure various diseases, strengthen immunity, reduce weight and get rid of allergies is to use kefir obtained with the help of Tibetan milk fungus. This interesting culture has been known for a long time, but many, having bought a 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 using the Tibetan mushroom.

A bit of history

Tibetan milk mushroom was bred long ago by people who settled on the slopes of the mountain range of the same name. It is generally accepted that culture was brought to Europe by a Polish professor who was treated with mushroom kefir for cancer of the liver and stomach.

In Russia, the wife of the famous Russian artist Elena Roerich was one of the first to pay attention to the Tibetan milk mushroom. She carried out certain biochemical studies of the drink. The results obtained were surprisingIt turned out that the infusion of the fungus contains a huge amount of useful substances. Some other scientists, for example, the herbalist Badmaev and the Moscow therapist N. N. Krupenik, also studied milk fungus. Reviews of experts say that regular use of healing infusion leads to a decrease in blood pressure, cures allergies and atherosclerosis. Today, research by scientists continues, and perhaps we will soon learn about many more abilities of this amazing healer.

Description

What does Tibetan milk mushroom look like? Outwardly, it looks a bit like yellow-white grains of boiled rice. The culture was formed as a product of symbiosis of yeast fungi and lactic acid bacteria. As the mucous membrane grows, the fungus becomes like a cauliflower inflorescence. The kefir product obtained as a result of the activity of the culture is recognized by scientists as a strong, but at the same time safe and harmless natural antibiotic.

Milky mushroom: properties and composition

Kefir product obtained by fermentation of 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.

Affects what?

Eating Tibetan milk kefir mushroom, you improve your he alth. So, as a result of applying the product:

• Growing upmemory and attention.
• The immune system is strengthened, the tone of the body is increased.
• Slags, most toxins, s alt deposits are removed.
• Metabolism normalizes.
• Allergies, some chronic diseases pass.
• Gastrointestinal tract is improving.
• Bacterial gastritis, diseases of the gallbladder and liver are treated.
• Prevents the growth of cancerous tumors.
• Male strength is increasing.

The list of positive changes in the body goes on.

Contraindications

However, not everyone can use 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 at least three hours. During treatment, alcohol should be excluded from your diet. The interval between taking any medication and kefir should be at least three hours. Limit consumption of spicy and fatty foods.

Milky mushroom. How to care for this culture? How to get a drink?

You have already been convinced of the value of the healing drink and hurried to purchase the substrate. Now that milk mushroom has appeared in your house, how to care for it? Let's figure it out.

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 quantity 2tablespoons in a clean glass container, such as 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 band or thread. You can not use metal or plastic containers, you can also not tightly close the container - for normal life and fermentation, the culture needs oxygen. After about a day, the milk turns sour and yogurt is formed. The complete readiness of the drink can be judged by the separation of the clot from the bottom of the container.

The next step is the separation of curdled milk and mushroom. To do this, you need to discard the contents of the jar through a colander. Substitute the 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). It is imperative to rinse, otherwise the fungus may die.

Do you have to leave for 2-3 days and leave your milk mushroom unattended? How to take care of 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, tension and fatigue will be relieved, small wounds will begin to 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 fungus 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 a day. Use it, as in the previous case, for cosmetic purposes, externally. And you can safely drink the next batch. If you are thinking about getting a milk mushroom, as you can see, caring for 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 soy or long shelf life product. For a he althy drink, choose cow or goat milk. When cooking, use glass or ceramic dishes, in extreme cases - plastic. Avoid contact of the fungus with metal. If the substance acquires a brown tint, it stops reproducing, 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 figured out what a milk mushroom is and how to care for it, it's time to learn how to use a healing drink.

Rules for the consumption of milk mushroom kefir

The product must be consumed daily at 200-250 ml. It is best to take the infusion half an hour to 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 that, you need to take a break (10-20 days), and then you can repeat it again. A break is necessary to increase 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 area, increased urination. Do not be afraid - this is a normal reaction of the body. After 10-14 days, such manifestations will end, there will be a general improvement in the condition, the mood will rise. In men, sexual desire will increase, potency will increase. Lightness will appear in the body.

Why is this happening?

As you know, milk contains 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 intestines, prevents the formation of toxic decay products.

Fermentation helps to increase the amount of digestible vitamins. Milk after fermentation is digestedfaster. By improving absorption, not only the nutritional value of the drink increases significantly, but also the amount of absorbed nutrients from other foods consumed by a person increases.

Use in cosmetology

Infusion helps improve skin condition: smooth wrinkles, remove age spots. You can take baths with the addition of Tibetan mushroom kefir. If you have problem skin, soak a napkin or gauze with healing liquid and make applications for 20 minutes. Do not use peroxide yogurt - you can get skin irritation.

Infusion of milk fungus successfully treats hair. It is enough to apply a glass of kefir on a clean, washed scalp and curls and hold for 5-10 minutes to an hour. Wrap your head with polyethylene, and wrap it with a terry towel on top. When finished, wash off the mask with warm water and shampoo.

Tibetan mushroom and weight loss

Healing kefir will help to reduce weight, for this you need to drink half a glass of infusion after each meal, after 30 minutes. 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 the Tibetan milk mushroom, it remains only to purchase the substrate and begin your path to healing the body!