The history of the appearance of kefir from the Tibetan fungus. Its composition.
Tibetan mushroom (kefir mushroom, dairy Tibetan mushroom) was bred in Tibet, in the east, and for a long time was the property of Tibetan monks - its secret was very carefully guarded. In Russia, the Tibetan mushroom was brought only in the middle of the XIX century, after that he got to Europe, where he was used for medical purposes to treat diseases of the digestive system. In Russia kefir from the Tibetan fungus was used for health and medical purposes.
To date, it has been established that the Tibetan fungus has a complex microbiological composition: in symbiosis, there exist and develop about ten microorganisms that include acetic acid and lactic acid bacteria, milk yeast, etc. As a result of the influence of these microorganisms on milk, it is fermented, in the result is kefir, which contains a huge amount of biologically active substances useful to the human body:
- proteins,
- vitamins (A, D, B), perfectly digestible by the body,
- minerals (iron, calcium, zinc, iodine, etc.)
- enzymes (substances that accelerate all the biochemical reactions taking place in the body),
- organic acids and the like.
True, the effect on the body and the composition of the Tibetan fungus has not been fully studied.
What is the effect of kefir from mushrooms on the human body.
Kefir from the Tibetan fungus gently, but comprehensively affects the human body. In ancient Tibet, it was used to treat and treat a variety of diseases. Despite the fact that its effect has not been sufficiently studied at the moment, scientists have already established today that it restores immunity, leads the composition of the intestinal microflora back to normal (kefir normalizes the acidity of the intestine, metabolism and is a nutrient medium for the development of beneficial bacteria that actively help digestion ). Improvement of the intestines and restoration of the metabolism accompanies the reduction of various allergic reactions. Improving metabolic processes is also the prevention of cancer, the aging of the body, as a result of strengthening the nails and hair, the condition of the skin, teeth and bones improves.
Moreover, the bacteria that are contained in kefir supersede the pathogenic microflora that is always present on the surface of the skin and mucous membranes, including internal organs that communicate with the environment (digestive organs) - it is a healing antimicrobial effect.
The wound healing and anti-inflammatory effect of kefir is due to the decrease in the effect of bacteria that cause disease. Kefir reduces the spasms of the musculature of the digestive and biliary tracts, has a slight choleretic and analgesic effect.
Due to the minerals and vitamins that are contained in kefir, with long-term use, it can contribute to the work of the brain.
Healing yogurt significantly increases efficiency, raises mood, normalizes the work of endocrine glands, removes poisons and toxins from the body (and also "harmful" cholesterol, which can be deposited on the walls of blood vessels in the form of plaques).
Kefir, made on the basis of Tibetan fungus, is usually used for the prevention and treatment of many diseases, but it is especially useful in diseases of the gastrointestinal tract, various allergic diseases, metabolic disorders (with obesity) and immunity.
How to make kefir correctly based on Tibetan milk mushrooms.
Tibetan mushroom in appearance is similar to small white porous balls with a diameter from 0, 5 cm to 5 cm, which are collected in small bunches. Of great importance is the correct and competent care for the fungus - because if you neglect care, then it can lose its valuable healing properties. Once a day it must be washed in warm running water. Do not use hot water for this and do not store yogurt with mushrooms in the refrigerator.
Kefir from Tibetan mushroom should be cooked daily: put seven or eight teaspoons, pre-washed in warm water, mushroom clusters and pour a liter of slightly warm milk into dry and clean glassware. After all this, cover the jar with gauze (do not cover it - the fungus should have access to the air) and put it in a dark room for a day, where the room temperature should be observed. In a day kefir is ready. Strain it, drink a drink, and rinse the mushrooms thoroughly and use as a starter to prepare another portion of kefir next time.
How to use kefir correctly.
Kefir should be taken one glass three times a day (best after eating). The course of treatment usually lasts from six months to a year: 20 days of taking kefir alternate with 10 days off.
With obesity with this kefir, you can sometimes arrange yourself unloading days (once a week or a month), during the day you need to take up to one liter of kefir.
Kefir can also be washed and treated abrasions, wounds, pustular rash, superimposed in the form of compresses with severe joint pain. In order to improve the skin condition of the face, use kefir as a lotion. This method is especially useful in skin prone to aging and acne.
Tibetan mushrooms - an excellent preventive health remedy, which has virtually no contraindications.