Chinese milk mushroom instruction. Kefir mushroom: instructions for use

Dairy mushroom, Tibetan is used for the prevention of colds and viral diseases and the treatment of many diseases of various etiologies.The Tibetan mushroom contains a large amount of vitamins and nutrients, so the regular use of kefir based on it has a positive effect on the general condition of the body.

In folk medicine, milk fungus infusions are used for heart, kidney, colds, viral and oncological diseases, as well as for the treatment of seborrhea, furunculosis, skin diaper rash, etc.

However, when taking infusions and kefir, it should be remembered that not a single folk or medicinal remedy gives the patient a full guarantee of healing from the disease. That is why traditional medicine recipes should be treated with caution, and treatment with any means, including milk fungus, can only be started after consultation with the attending physician or a traditional medicine specialist.

From the history of milk fungus

The history of milk fungus has more than one hundred years. According to some reports, this culture was known to people for several millennia ago. The monks of Tibet have long fermented milk in clay pots. Once they noticed that the same milk, poured into the same pots, began to sour in different ways. In some containers, which were washed in a mountain river, curdled milk was ordinary, and in other vessels, which were washed in mountain ponds and lakes, curdled milk turned out to be of a slightly different quality and much more pleasant in taste.

Over time, the monks came to the conclusion that this curdled milk has a healing effect on the functioning of human organs (liver, heart, gastrointestinal tract, pancreas). As it turned out already in our time, in this yogurt some protein compounds were formed in the form of clusters, from which Tibetan milk mushroom was bred by special cultivation.

Tibetan monks, and then ordinary people, fermented not only cow's milk, but also goat's, sheep's and even horse's milk with the help of a mushroom. The result was always the same: the kefir obtained in the process of ripening prolonged youth and gave a healthy, full life. So, thanks to a coincidence, a living medicine was discovered, which is called the Tibetan milk mushroom. For many centuries, the secret of fermenting milk was kept in strict confidence by the peoples of Tibet.

The wife of the famous artist E. I. Roerich was interested in the Tibetan milk mushroom. She conducted biochemical studies of milk fungus infusion and came to the conclusion that it contains a large amount of useful substances that are not found in other fermented milk products.

In the first half of the XX century. the outstanding herbalist P. A. Badmaev became interested in the amazing properties of the Tibetan milk mushroom. In his opinion, the infusion of this fungus can work wonders - cure allergic diseases, hypertension and diabetes.

Moscow doctor N. N. Krupenik studied the effect of Tibetan kefir on patients with severe forms of atherosclerosis and high blood pressure. He found that the use of milk fungus infusion causes a decrease in blood pressure in 29 out of 35 patients.

Healing properties of Tibetan milk mushroom

- strengthens the body's immune system;

- has an anti-allergic effect;

- after serious illnesses, it accelerates the excretion of used antibiotics from the body and protects the intestinal flora from the death of beneficial bacteria. To do this, adults need to consume 0.5 liters, and children - 0.2 liters of yogurt daily. While taking antibiotics, it is recommended to drink tablets with kefir or drink a glass of Tibetan mushroom infusion after each injection. This smooths out the side effects of drugs;

- has an antimicrobial and anti-inflammatory effect;

- has choleretic and antispasmodic properties;

- increases sexual activity;

- improves memory and concentration;

- contributes to the normalization of metabolism (including carbohydrate);

– replaces thousands of synthetic drugs and pharmaceuticals used to treat the 100 most common diseases;

- frees from poisons (toxins), as well as from the remnants of medical synthetic drugs (for example, antibiotics, which do not have the best effect on the state of the immune system and heredity);

- crushes stones in the kidneys, gall and bladder and in and removes them from the body;

- helps to cure gastrointestinal diseases (including peptic ulcer), while normalizing the composition of the intestinal microflora;

- eliminates excess weight in the safest way for a person - by normalizing metabolism;

- increases sexual attractiveness, restores and increases potency;

- eliminates headaches, and also normalizes blood pressure;

- improves sleep, increases working capacity and ability to concentrate (which is important not only for working people, but also for students);

- used in cosmetology as a means of promoting skin rejuvenation and whitening. Milk mushroom smoothes wrinkles, eliminates age spots, strengthens hair and stimulates the growth of healthy hair;

Tibetan milk mushroom promotes the production of important enzymes, due to which less acid is produced in the stomach, causing a burning sensation, and the acidity of gastric juice is normalized.

- has a wide use in cooking as drinks and sauces, as well as in the preparation of snacks and salads.

Useful substances and vitamins contained in the Tibetan milk mushroom

The composition of milk fungus includes a large number of useful substances.

100 ml of kefir, obtained by fermenting ordinary milk with Tibetan milk fungus, contains:

- vitamin A - from 0.04 to 0.12 mg (daily human need is about 1.5-2 mg);

- vitamin B1 (thiamine) - about 0.1 mg (daily requirement is about 1.4 mg);

- vitamin B2 (riboflavin) - from 0.15 to 0.3 mg (daily requirement is about 1.5 mg);

- carotenoids, which are converted in the body into vitamin A, - from 0.02 to 0.06 mg;

- niacin (PP) - about 1 mg (daily requirement is about 18 mg);

- vitamin B6 (pyridoxine) - up to 0.1 mg (daily requirement is about 2 mg);

- vitamin B12 (cobalamin) - about 0.5 mg (daily requirement is about 3 mg);

- calcium - 120 mg (daily requirement is about 800 mg);

- iron - about 0.1–0.2 mg (daily requirement is from 0.5 to 2 mg). It is worth noting that the higher the fat content of this kefir, the higher the iron content in it;

- iodine - about 0.006 mg (daily requirement is about 0.2 mg);

- zinc - about 0.4 mg (daily requirement is about 15 mg). In addition, kefir stimulates the absorption of zinc already present in the body;

- folic acid - 20% more than in milk. The fatter the kefir, the more folic acid it contains;

- milk bacteria (lactobacilli);

- yeast-like microorganisms (not to be confused with nutritional yeast);

- alcohol;

- many enzymes useful for the human body, acids (including carbon dioxide), easily digestible proteins, polysaccharides.

Each of these substances has a beneficial effect on the human body.

So, iron prevents depressive states and disorders in the nervous system. It is necessary for strengthening nails, improving skin color and restoring the vitality of hair.

Vitamin A is necessary for the skin and mucous membranes, prevention of the development of cancer and infectious diseases, as well as visual impairment. It strengthens teeth and bones, prevents the development of inflammatory processes, increases concentration.

The use of kefir prevents the development of cardiovascular diseases.

Folic acid is of great importance in stopping the aging process of the human body and protecting it from malignant neoplasms. She alsonecessary for blood renewal and antibody production, especially important for women during pregnancy.

Cobalamin (vitamin B12) prevents the development of diseases of the blood vessels.

Thiamine (vitamin B1) prevents nervous disorders, has analgesic properties.

Riboflavin (vitamin B2) is the key to vivacity and good mood during the day.

Niacin relieves irritability, prevents diseases of the blood vessels and myocardial infarction.

Pyridoxine (vitamin B6) promotes the functioning of the nervous system and more complete absorption of proteins in the stomach.

Lactic bacteria (lactobacilli) are responsible for a healthy human intestinal microflora.

Carbonic acid stimulates the appetite.

Calcium is essential for the nervous system, teeth, and bones; it is a tool for the prevention of osteoporosis.

Polysaccharides cleanse the body of toxic substances, regulate the level of cholesterol in the blood.

Yeast-like microorganisms are responsible for a healthy human intestinal microflora.

The use of milk fungus

Pour two teaspoons of milk mushroom into 200-250 ml of milk at room temperature and leave for 24 hours. Repeat the procedure once a day, at the same time, preferably in the evening, store the mushroom at room temperature. Milk is completely fermented after 17–20 hours. A sign of this is the appearance on top of a thick mass in which the fungus is located. Fermented milk must be filtered through a sieve into a glass jar. After straining, the milk fungus is washed from the remnants of fermented milk under a stream of clean cold water, then again placed in a jar and poured with a new portion of milk.

If the milk fungus is not washed daily and poured with fresh milk, it will not multiply and turn brown, lose its medicinal properties and may die.

Fermented milk should be consumed 200-250 ml per day, the last dose should be taken 30-60 minutes before bedtime on an empty stomach. It is recommended to take fermented milk for 20 days, then take a break for 10 days and repeat the course of treatment again.

A healthy mushroom has a white color (the color of milk, cottage cheese), a granular structure and a diameter of 5–6 mm at the beginning of the development period and 40–50 mm at its end, before division.

The full course of treatment is 1 year. With a repeated course, the use of alcoholic beverages, infusions, and drugs is strictly prohibited. During the 10-day break, you need to continue to care for the fungus. Strained kefir can be used to make pancakes, cottage cheese, as a cosmetic product for wiping hands and face, etc.

Healing kefir can be used to heal wounds, cuts and treat barley.

In the first 10-14 days, the use of milk fungus dramatically increases intestinal activity, which manifests itself in the form of increased gas formation, so it is not recommended to take kefir in the morning before work. The chair becomes frequent, the urine darkens a little. In patients with cholelithiasis, discomfort may appear in the liver, kidneys, and hypochondrium. After 12-14 days, the body's acute reaction stops, the general condition improves, mood and general tone increase, and in men - sexual activity.

It must be remembered that milk fungus is a living being, it must be handled carefully, carefully, do not cover the container with a lid, as it must breathe.

Dairy fungus should not be washed with hot water and left in the refrigerator, because in this case it loses its medicinal properties.

Milk fungus dies if it is not washed in time. If for any reason you are absent for 2-3 days, fill a 3-liter jar of milk half-and-half with water, put the mushroom there, put it in a warm place, and upon arrival use this kefir for foot baths. The resulting infusion relieves fatigue, heaviness in the legs, also has a wound healing effect, reduces sweating.

Over time, the mass of the fungus increases as a result of reproduction. It is recommended to transfer excess fungus to other people only with instructions for its use and care.

You should not drink peroxidized kefir, as well as more than 500-700 ml of kefir per day. And this is not a preventive, but a therapeutic dose for adults. This dose must be divided during the day into smaller ones, for example, 200 ml for each dose. For children older than 5 years, the therapeutic dose is 200-400 ml per day, while it must also be divided into smaller portions.

The amount of kefir used as a preventive measure for children should be about half that for adults.

Tibetan milk mushroom infusion should be started with a small dose: 100 ml per day for an adult, and for children over the age of 5 years - no more than 50 ml per day. At the initial stage of taking kefir, it is always better for a child to give minimal doses.

In the treatment of diabetes, it is impossible to administer insulin along with the intake of Tibetan milk fungus!

You should not combine the intake of Tibetan milk mushroom infusion with drinking alcohol. After drinking even a small amount of beer, you will have to start taking Tibetan kefir from the very beginning. Only in this case, a therapeutic and prophylactic and rejuvenating effect will be achieved.

Tibetan milk mushroom care at home

To care for the mushroom, you will need: a 3-liter jar, gauze on the neck of the jar, clean water needed to rinse the mushroom between fermentations, and milk. It is recommended to use milk of normal or high fat content. Dishes for working with mushrooms should not be washed with special detergents so that they do not remain on the dishes.

What heals, recipes. Rheumatism

Rheumatism is a systemic inflammatory disease of the connective tissue with predominant localization in the heart, blood vessels and joints. It develops 1-3 weeks after suffering pharyngitis or tonsillitis.

Treatment

In the treatment of rheumatism, it is necessary to use warm yogurt. It should be applied to sore spots, carefully rubbing in a circular motion into the joints and hands 7-8 times a day, the procedure should be carried out every hour.

Diabetes

Diabetes mellitus is a disease characterized by a deficiency in the human body of the hormone insulin, which results in a violation of carbohydrate, protein and fat metabolism.

Milk fungus infusion is used as an independent remedy at the initial stage of the disease (up to 1 year) and only with an insulin-independent form.

Treatment

In addition to lowering blood sugar, mushroom kefir partially restores damaged pancreatic cells that produce insulin. The course of treatment is 25 days.

For treatment, it is necessary to divide 1 liter of mushroom kefir into portions of 150 ml and drink for 1 day at the time of feeling hungry. First, drink kefir 15 minutes before meals, then take food, then any herbal tea.

After the course of treatment, it is necessary to take a break from 2 weeks to 1 month, then repeat everything.

Pulmonary tuberculosis

Pulmonary tuberculosis is an infectious disease in which a specific inflammatory process progresses in the affected lungs.

Before starting treatment for tuberculosis, it is necessary to conduct a course of treatment with milk, honey, aloe and butter for a month. This will require 1 cup of milk, 1 tablespoon of honey, 1 tablespoon of vegetable oil, 1/2 tablespoon of aloe juice. Mix everything thoroughly. The daily dose is 3-4 cups.

Treatment

A month later, you can begin treatment with kefir fungus. To do this, you need to divide 1 liter of the drink into 4 servings and take it on an empty stomach 1 hour before meals. The duration of the course of treatment is 3-4 months without interruption.

Then you should take a break for 2 months. During this period, it is recommended to continue treatment with milk with honey and aloe and antibiotics. After each course of antibiotic treatment, an additional course of treatment is to take 500 ml of kefir per day for 2 weeks, divided into 3 servings.

After the tuberculosis process subsides, it is necessary to take 700–800 ml per day of kefir infusion for 1 month every season (spring, summer, autumn, winter).

Cholecystitis

Cholecystitis is an inflammation of the gallbladder of various etiologies.

Treatment

In the morning and afternoon, you should drink 1/2 cup of oatmeal broth. To do this, pour 500 g of oats into 1 liter of boiling water and insist for 40 minutes, then strain. At night, 1 hour before bedtime, take a glass of mushroom kefir.

stomach ulcer

Gastric ulcer is a chronic disease that occurs with seasonal exacerbations, in which an ulcer occurs on the wall of the stomach or duodenum.

Treatment

The duration of treatment is 1.5 months.

1st week: in the morning on an empty stomach, drink 1 glass of water with a dissolved tablespoon of linden honey. After that, eat porridge (semolina or oatmeal) for breakfast. At night, take 1 glass of mushroom kefir, you can add 1 tablespoon of olive oil.

2nd week: 1 hour before eating on an empty stomach, drink 1 glass of water with dissolved linden honey. In the afternoon, drink 1/2 cup of cabbage juice before meals. In the evening - mushroom kefir.

3-4th week: drink cabbage juice in the morning and afternoon before meals. In the evening - mushroom kefir.5-6th week: drink only kefir in the morning and in the evening.

Barley

Barley is a purulent inflammation of the sebaceous gland located on the edge of the eyelid. The cause of the disease is usually hypothermia.

Treatment

A bandage napkin soaked in mushroom kefir should be applied to the sore spot for 30 minutes. Apply to sore spots 6-8 times in a row.

Weight loss with milk fungus

Infusion of Tibetan milk fungus easily reduces weight. It does not break down fats to fatty acids that accumulate in the liver and are converted back into fats, but turns them into simpler compounds, which are then easily excreted from the human body.

In order to lose weight, you need to drink Tibetan milk fungus kefir daily 30 minutes after eating before going to bed, while you need to arrange fasting days based on Tibetan kefir 1-2 times a week, eating only apples, pears and honey.

Fasting day menu

For the first breakfast, eat 1 apple and drink 1 glass of Tibetan kefir. For second breakfast, eat a pear, an apple and drink 1 glass of Tibetan kefir.

For lunch, drink a glass of Tibetan kefir with a slice of black bread.

For dinner, eat a pear-apple salad seasoned with Tibetan kefir instead of any sauce.

Before going to bed, take Tibetan kefir with 1 teaspoon of honey.

The value of the above diet is that weight loss will be stable, about 2-4 kg per month. In addition, thanks to such a diet, the intestinal flora normalizes, cholesterol plaques are eliminated, the hormonal background returns to normal, and metabolism normalizes.

After fasting days, you should again start using only milk fungus kefir.

Tibetan milk fungus (kefir fungus) is a symbiotic group of microorganisms of the genus Zoogloea and bacteria. Such a product is quite often used to prepare 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, the dimensions of which vary between 1.6-2.9 millimeters. In a mature state, its diameter can reach 4 centimeters.

The 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, fresh milk has been fermented in small earthenware pots. It was they who noticed that the same milk drink, poured into the same dishes, began to turn sour in completely different ways. After observing this phenomenon, the monks found out that in those containers that they themselves had washed in a mountain river, the sourdough 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 much more pleasant in taste.

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 medicinal 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.

It is impossible to 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 with great willingness 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 lower) is a rather complex symbiosis of bacteria resulting from a 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.

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 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 to be consumed regularly 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 medicines from the body, but also protect the beneficial intestinal flora.

The composition of the fungus

Kefir fungus is a symbiosis of more than 10 different microorganisms that multiply and grow together. It consists of:

• sour-milk yeast-like fungi;
• lactobacilli.

Yogurt, 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 ordinary fresh milk. After all, 100 grams of this component contains:

• Vitamin A - about 0.05-0.12 mg (with a daily intake of 1.6-2 mg).
• Vitamin B1 - approximately 0.1 mg (norm - 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 (the daily norm is almost 1.6 mg).
• Calcium - about 120 mg (at a rate 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 (at a rate of 0.6-2 mg).
• Zinc - almost 0.4 mg (at a rate of 15 mg).
• Vitamin B12 - 0.5 mg (at a rate of 3 mg).
• There is 20% more folic acid in kefir fungus than in milk (by the way, the fatter the product is, 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 a 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 thick kefir made from a Tibetan mushroom directly to diseased areas of the skin, including acne, acne, burns, etc. It is also worth noting that the B vitamins found in this product have a positive effect on mental abilities and nervous human system. In this regard, it is often given to young children and adolescents.

The Tibetan mushroom is able to 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, since 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: harm to the product and its contraindications

Such a drink can really harm 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 the human body lacks enzymes that break down milk).
• 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.

What is milk fungus, what properties does it have, what is useful for the body as a whole, skin, hair, in the treatment of a number of diseases and the prevention of health problems, especially the cultivation and storage of the product.

What is milk mushroom

Milk fungus looks like small boiled rice grains of a yellowish-white color. At the initial stage of growth, the grains reach a size of 5-6 millimeters. Ripe grains of the fungus in diameter reach 50 millimeters. As it grows, it becomes like small cauliflower inflorescences.

Like its "brother" kombucha, milk mushroom is a grown microorganism of the genus Zooglea. This is a mucous film, which is formed as a result of the interaction of lactic acid bacteria (lactobacilli, acetic acid) and yeast fungi.

Kefir, which is obtained as a result of the vital activity of the milk fungus, is a product of alcoholic and sour-milk fermentation at the same time. 100 grams of this product contains a lot of useful substances: vitamin A, carotenoids, B vitamins, vitamin D, vitamin PP, calcium, zinc, iodine, iron, folic acid, lactobacilli, polysaccharides, easily digestible protein.

Dairy fungus transfers dietary and medicinal properties to the products in which it breeds.

Useful properties of milk fungus

Vitamins, proteins, fats, natural antibiotics, beneficial bacteria that milk fungus communicates to the original product are, if not a panacea, then a very effective prophylactic. Dairy mushroom due to its properties can be used to eliminate many problems in the body.

Useful dairy mushrooms for the body

• Strengthening the protective functions of the immune barrier.
• With its help, you can overcome allergic manifestations.
• If you have been ill with a serious illness, then the fungus will help remove the remnants of used antibiotics from the body and will not allow beneficial microorganisms to die in the intestinal flora.
• Milk mushroom has antimicrobial and anti-inflammatory properties.
• Stabilizes the process of carbohydrate metabolism.
• The mushroom will help heal diseases of the gastrointestinal tract, such as ulcers. The composition of the microflora of the intestines and stomach improves.
• Due to the fact that metabolic processes in the body are activated and updated, excess body fat is removed.
• When milk fungus is consumed, enzymes are produced in the body that help reduce the level of acid in the gastric juice. Thanks to this, the burning sensation will no longer bother you.

The benefits of milk mushrooms for hair

In order to prepare wellness masks, you can use the remains of kefir of any freshness. Fermented kefir is also suitable.

Dairy fungus will be better absorbed if it has been infused for several hours in a warm room. The mixture is applied to all hair, evenly distributed to each strand. After application, make a light massage on the scalp, with soft movements, rubbing kefir more thoroughly. Next, the curls need to be collected in a bun or bun, wrapped in a plastic bag, and on top with a terry towel.

Mixtures based on milk fungus are rich in biologically active substances that perfectly strengthen hair and eliminate the problem of hair loss. Preventive masks are made once a month. It is worth noting that kefir is best washed off the hair with warm water, as contrasting temperature drops negatively affect their condition.

What is useful milk mushroom for the face

With the help of masks using a mushroom, the skin is perfectly whitened, traces of post-acne and age spots are eliminated. Masks based on Tibetan milk mushroom are effective, and most importantly, accessible to everyone. It is one of the most common natural beauty products. The nourishing and healing components of the product penetrate into the deep layers of the epidermis, due to which the skin receives a charge of freshness, and also becomes more elastic. The effect of such therapeutic masks will last up to three days.

In order for the procedures to be as useful as possible, it is recommended that you familiarize yourself well with the properties of the milk fungus, as well as additional products that make up the mask, before use. After all, the actions of such funds are aimed at a variety of purposes - some soften and nourish the skin, others fill it with essential trace elements, and also degrease and mattify the skin, while others will help whiten it and increase elasticity.

Masks with healing properties are also widely used - narrowing pores, removing redness and inflammation. Such a natural cosmetic product has not just a local, but a reflex effect on the human body as a whole. After the procedure, the blood circulation process is activated, thereby improving the condition of the skin on the face.

Milk fungus contraindications

You should not use fermented milk products during an exacerbation of intestinal problems. Products based on milk fungus will only increase gas formation, the work of the intestines will be much more intense.

Also, individual intolerance to certain dairy products, which, as a rule, are excluded from the diet, can also be attributed to contraindications. Doctors categorically do not advise people with bronchial asthma to consume fermented milk products - even ordinary kefir is unacceptable for them.

It should not be used by people suffering from diabetes and treated with insulin. It has been proven that the mushroom greatly reduces the effect of the drug. Also, do not use the mushroom for those who have low blood pressure, as it can lower it even more.

Harm milk fungus

1. Milk mushroom and any kind of alcohol, even low-alcohol drinks, are completely incompatible. Since their simultaneous use is a direct path to intestinal disorders.
2. In no case should you combine taking medications and fermented milk products (with the addition of milk fungus). Between doses should be at least 4-5 hours.

How to grow and care for milk mushroom

It is impossible to grow a dairy mushroom almost from scratch. You will have to get a small amount of bacteria from friends, a pharmacy or a dairy kitchen to start with. But the process of growing and caring for this type of dairy product is very simple.

How to grow milk mushroom from scratch

For healthy growth, the mushroom can be placed in a half-liter jar. The process of growing milk fungus is as follows:

• Pour two tablespoons of the dairy product with milk and hide the container in a dark cabinet. The fermentation process will take about a day.
• The resulting kefir is filtered through a sieve using a wooden spoon. Mushrooms should be tried not to catch.
• The mushroom can not be removed from the sieve, it must be washed well, remove mucus and excess kefir with your hands. If the bodies of the fungus are white, dense, oblong in shape, then the product is not infected.
• The next step is to transfer the mushroom to a clean container. Taurus again fill with milk. Those that have surfaced - we throw them away, they are no longer suitable. We close the jar with a dense gauze layer: the fungus should be saturated with oxygen, but at the same time, external contaminants in the form of dust and specks should not be allowed to get inside.

Growing and caring for the mushroom is a painstaking and troublesome business, but the valuable dairy products obtained from it are certainly worth the trouble and expense.

How to store milk mushroom

Dairy mushroom is a capricious product. If it is not cleaned every day, it will turn brown. This is a sign that he has lost his healing properties. Milk or kefir obtained from such a fungus can no longer be drunk, because you can easily get poisoned or get an upset stomach.

The mushroom cannot be covered with a lid - it must breathe. The bodies are not washed with hot water and are not left in the refrigerator for a long time. Otherwise, the fungus will lose its useful qualities, because a large number of microorganisms will disappear.

To maintain the fungus in a healthy and well-groomed condition, you need: constantly clean water to wash the layers of starter cultures, fresh milk, clean gauze. The containers in which the fungus grows cannot be washed with detergents.

Features of the use of milk fungus

Let us dwell in detail on the methods of using milk fungus.

Using milk fungus to treat diaper rash

In order to reduce diaper rash, you need to prepare such a mixture and use it:

1. We mix a liter of kefir with one hundred grams of olive oil.
2. We bring the mixture to a homogeneous structure.
3. We fill the bath with warm water and pour the resulting product into it.
4. You need to take such a bath every week for ten minutes.

How to use milk mushroom against obesity

Drinking dairy products based on the fungus will help normalize the functioning of the digestive organs, cleanse the body, strengthen the immune system and improve appetite. They have a healing effect on the body and help get rid of excess body fat.

According to the rules of such a diet, the diet during the day should be divided into six parts. The first week of the diet should be strict adherence to and counting calories, while the second - the transition to the usual balanced diet. The main products are sour-milk, based on milk fungus.

Restrictions apply to sweet, fatty and starchy foods. A diet based on milk fungus is developed by the attending physician, based on the stage of obesity and the presence of concomitant diseases in the patient. In no case should you self-medicate.

It is recommended to spend a fasting day before starting treatment. If during the diet you feel a strong feeling of hunger, then you can satisfy it by drinking an additional portion of milk or kefir, but not more than 200 ml. It is also worth limiting the amount of fluid you drink. On days of a strict diet, the daily norm of water is half a liter.

How to use milk mushroom to strengthen hair

Rules for the use of milk fungus for hair:

• To strengthen the hair follicles, rinse them with a mushroom-based infusion with the addition of onion peel and birch leaves. Proportions for preparation: a tablespoon of husks and leaves is poured into 400 ml of mushroom infusion. The mixture is boiled for ten minutes, then cooled and filtered.
• If you have hair loss or scalp problems, then the following recipe will help to cope with this: 450 ml of kefir (milk) mushroom infusion is mixed with three tablespoons of castor oil. The mixture is evenly applied to each strand, rubbed well. Next, warm your head with a towel, hold for thirty to forty minutes, then remove the remnants of the mixture from your hair.
• The decoction of onion peel, oak bark and mushroom will effectively solve the problem of falling out. Add three tablespoons of husks and bark to a liter of infusion, boil it well for 15 minutes. The resulting mixture is thoroughly rubbed into the skin and kept on the hair for an hour.
• To cure such a problem as seborrhea, in alternative medicine, yogurt is used, on the basis of which therapeutic masks are made. The tool is used twice a week, in total, ten applications are needed for the course of treatment.

How to grow milk mushroom - look at the video:

If you eat right, then you do not need medicines.
And if you don't eat right, medicine won't help you.
(Ancient Vedic wisdom)

I created this page because milk mushroom has been lately (or according to other sources it is called differently: kefir mushroom, Japanese, Indian, but most of all it is known as Tibetan mushroom) is gaining more and more popularity and the number of people interested in this fungus is growing rapidly.

You can download the instructions for the care and cultivation of Tibetan milk mushroom at the link:

History of the Tibetan milk (kefir) mushroom:

Kefir (milk) mushroom was bred a very long time ago by the peoples living in Tibet and for many years remained a secret of their traditional Tibetan medicine. A Polish professor brought it to Europe from India, where he lived with Indian yogis for about 5 years and was cured of cancer of the stomach and liver by milk fungus. When the professor was leaving, he received a fungus as a gift.

What is milk (kefir) Tibetan mushroom?

Outwardly, it is very similar to cottage cheese and is white small lumps in the initial stage with a diameter of 3-6 mm and at the end of development before dividing about 50-60 mm.

How is milk fungus treated?

Today, one of the problems of preserving youth and human health is that he consumes the so-called "dead" food (especially meat and sausage products, all kinds of smoked meats and canned food), which rots during digestion and releases toxic poisons. These poisons, being absorbed into the blood through the blood vessels of the intestine, are carried throughout our body and poison it.

Therefore, by solving the problem of rotting food in the body, we can, if not restore youth, then at least slow down the aging of the body, cleaning it and improving the general condition.

Of course, I will not argue that the Tibetan milk (kefir) mushroom is a panacea for all diseases or an elixir of eternal youth, but to some extent it can help a person in recovery and rejuvenation.

Kefir, obtained from milk fungus, acts like a kind of broom, sweeping and cleaning out of our body all the rubbish that it has accumulated when we do not eat very well, neutralizes poisons and decay products in our intestines, normalizing and restoring the microflora of the gastrointestinal tract. It also removes heavy metal compounds from the body, which enter our body from the atmosphere along with exhaust gases, and sometimes from city water supply with water, the quality of which has recently left much to be desired. Being a natural antibiotic in itself, kefir fungus removes the remnants of synthetic antibiotics and other pills and medicines that we use. Many cases of curing with the help of milk (kefir) fungus from various types of allergies have already been confirmed.

The therapeutic possibilities of milk fungus include its ability to cleanse blood vessels, normalize blood pressure, lower blood sugar levels, break down fats and promote weight loss. External use of the Tibetan milk fungus: when washing - improves the condition of the skin of the face and hands, whitens and rejuvenates it, and when rubbed into the scalp, eliminates dandruff, strengthens hair, promotes their growth.

But there is also contraindications in the use of the Tibetan milk (kefir) mushroom:

Since the milk fungus neutralizes the effect of drugs, you should not use it if you are using insulin in diabetes mellitus;

It should not be taken by people with intolerance to dairy products, that is, when a person does not have enzymes in the body that break down milk, Tibetan kefir cannot be drunk;

People with high acidity should take kefir with caution, it is better to take kefir that has stood for about 12 hours, not 24 hours, and in no case should you drink peroxide kefir that has stood for more than two days;

When taking other types of medicines, you need to take a 3-hour break between taking the medicine and taking kefir.

It is better if during the whole time when you take Tibetan kefir, stop drinking alcohol!

What diseases can Tibetan milk mushroom cure?

1. Strengthens the immune system, accelerates recovery from influenza, acute respiratory infections, SARS.

2. Restores the intestinal microflora, diseases of the gastrointestinal tract. It has a choleretic and antispasmodic effect.

3. Promotes the normalization of metabolism, reduces excess weight, is used in the treatment of obesity.

4. Reduces headache, normalizes blood pressure.

5. Improves sleep, relieves insomnia, depressive disorders, chronic fatigue.

6. Improves memory, concentration and attention, is a good tool in the prevention of atherosclerosis.

7. Increases potency, treats candidiasis (thrush).

8. Periodontal disease, stomatitis.

9. Osteochondrosis, arthritis, rheumatism.

10. Crushes and removes stones from the gallbladder and kidneys.

How to make kefir with Tibetan milk mushroom?

The proportions for obtaining kefir are as follows: for 250 ml of milk - 1 teaspoon of milk fungus (without a slide), for 0.5 liters of milk (respectively) - 1 tablespoon, and for 1 liter - 2 tablespoons.

We put the milk mushroom in a glass jar and fill it with milk at room temperature (you can use both homemade, from the market, and store milk, but not for long-term storage). We cover the jar with gauze, it is impossible to cover it tightly with a lid, since the mushroom must breathe, and leave it to ferment at room temperature for 24 hours. It is best to do this at the same time, for example, in the morning. After a day, we filter the resulting kefir through a plastic strainer (from a metal fungus it can get sick and die), stirring with a wooden or plastic spatula. The mushroom remaining in the strainer is washed abundantly with water at room temperature. It is better if it is filtered or at least settled water, and not immediately from the tap.

Kefir can be drunk immediately or divided into several doses throughout the day. So that it does not peroxide, it can be stored in the refrigerator, but not more than one more day (that is, from the moment the preparation started - no more than 48 hours). If more time has passed, it is better to make cottage cheese out of it, use it on pancakes, or apply it as a cosmetic mask on the face, hands, or rub kefir into the hair roots as a remedy for dandruff and hair loss (you need to wash it off after 15-20 minutes)

How to apply kefir, based on milk fungus?

At first, you need to start by taking half a glass and it is better to drink in the evening 40-60 minutes before bedtime. When the body gets used to it, increase the volume consumed gradually, but do not get carried away, you should not take more than 700-800 ml of kefir (it is better to divide this amount into 2-3 doses, and not drink everything at once).
If you use kefir for medicinal purposes, then you should drink it. within one year in courses of 20 days, then you need to take a break for 10 days, so that habituation does not occur. Moreover, if you want to lose weight, then kefir should be drunk 30 minutes after eating, and if you get better, then 30 minutes before eating.

How to care for milk (kefir) mushroom?

Milk mushroom should be poured with fresh milk, but not for long-term storage, filtered through a plastic strainer or colander, stirring with a wooden spatula, since it can get sick and die from contact with iron. After straining, be sure to thoroughly rinse it with water at room temperature, as I wrote above, the water should be settled or filtered.

Do not wash it with very cold or very hot water, and do not put it (while it is infused) near heating appliances or in the refrigerator.

If kefir is too sour, then in the next tab reduce the amount or increase the amount of added milk.

If after 24 hours the milk is not all fermented, but only from above and below, then before draining the kefir, mix the contents of the jar with a wooden spatula or spoon and leave for 10-15 minutes so that the milk turns into kefir.

If you need to skip a few days and not make kefir or are going to go somewhere, then the mushroom can be transferred to a jar and poured with milk diluted by half with water. So it can be stored for a short time (up to 3-5 days), and if you are leaving for a longer time, it is better to ask friends or acquaintances to take care of the mushroom during your absence. For longer storage (up to 3 months), you can rinse the mushroom well and put it in the freezer (without milk and water), and to restore it, take it out, hold it in water at room temperature until completely defrosted and fill this mushroom with milk. Use it for the first time only externally, and already on the second or third day after defrosting, you can drink it.

If you live in Ukraine and want buy Tibetan milk mushroom, I can send it for a price of 1 table spoon - 50 UAH(it's on 400-500ml milk) + postage for shipping.

Send orders by mail: [email protected] or by phone: 0630400425 (Elena)

In Ukraine, delivery is carried out by the transport companies "Nova Poshta" and "In-Time".

Dairy or Tibetan mushroom, from which housewives prepare healthy kefir, was first grown by the monks of Tibet. As it is also called, kefir mushroom looks like boiled rice. At first, they have a diameter of 5-6 mm, and as the rice grains ripen, the fungi reach 5 centimeters. If you add sourdough to milk, the bacteria will begin to multiply intensively, thanks to which the grains grow and the sour milk acquires a pronounced kefir taste. Tibetan milk mushroom (kefir fungus) has the following instructions for use. Use on health.

The mushroom contains useful for humans:

• lactobacilli acidophilus;
• acetic acid bacteria;
• milk yeast.

The drink obtained by this technology is the result of alcoholic and lactic acid fermentation.

In addition to bacteria, it also contains:

• alcohol;
• easily digestible proteins;
• enzymes, etc.

In addition, the fungal drink is rich in vitamins A, group B, carotenoids, vitamins D and PP.

Let's look at kefir fungus: how to use it, its benefits and harms.

Positive properties

Milk fungus - benefits and harms. The fungus also has contraindications: let's look at everything in order and talk about its beneficial properties.

Benefits of kefir fungus:

1. Restores intestinal microflora. Kefirchik is useful for the normalization of metabolism.
2. Restoration of microflora helps to increase immunity.
3. The product has a choleretic effect.
4. The drink helps cleanse blood vessels, removes bad cholesterol, and fights free radicals.

Useful drink for the prevention of serious diseases:

• atherosclerosis;
• hypertension;
• osteochondrosis;
• candidiasis;
• stomatitis and periodontal disease;
• diabetes;
• frequent respiratory diseases;
• cardiovascular pathologies;
• diseases of the gastrointestinal tract;
• liver and pancreas;
• kidneys;
• tumor processes;
• all types of allergies.

In addition, the drink helps to rejuvenate the body, increases libido and improves memory.

The product has a wound healing effect:

1. With boils and scratches, it is enough to put a napkin soaked in it on the affected area.
2. With herpes, a compress with kefir relieves itching and burning.
3. Useful foot baths from a fermented product.

Attention: Kefir can be used to prepare dishes that use ordinary kefir in the recipe: cheesecakes, pies, salads, and even for okroshka.

You can also use the drink for cosmetic purposes - for masks (especially for these purposes, the liquid left over from the storage of the fungus is suitable). With bran or oatmeal, you get an excellent pilling. You can even give the product to pets - their immunity increases, the fragility of wool decreases.

Contraindications

However, the product also has contraindications, in the presence of which its use is not recommended.

You can not drink a drink to people:

1. Those who are allergic to edible dairy products.
2. Undergoing drug therapy, as it reduces the effectiveness of drugs.
   - If there is such a need, then you need to make sure that at least three hours pass between taking the medicine and the drink.
3. Suffering from high stomach acid.
4. You can not combine kefir with the use of alcohol.

Growing methods

The question of how to grow an Indian mushroom is very relevant. The product name is figurative. This is not a mushroom with mycelium in the usual sense, although it is also a living organism. The substance consists of different bacteria that feed on milk. These microorganisms in the process of evolutionary development were able to achieve a certain balance in which they can coexist together. In any violation of this balance, the fungus dies.

How to grow sourdough fungus? Without having at least a small particle of the product, it is impossible to grow it. Sourdough on kefir fungi for cultivation is sold in stores or pharmacies. More often, people who have it share the product with others.

Indian milk fungus instructions on how to grow:

1. It is necessary to take fat milk (3.5%) and place it there.
2. In a week or two, the fungus will mature.
3. Do not put the starter in water and it is not recommended to store it for a long time in diluted milk.

Cooking kefir

Tibetan mushroom kefir is easy to make.
For cooking, a glass jar is taken - remember, in no case does the sourdough tolerate contact with metal. Before dressing, the sourdough must be washed under running water, otherwise a bitter aftertaste will appear. Water should be at room temperature.

Take milk of different fat content - the taste of the resulting drink depends on it. After several experiments, you can choose the most suitable fat content to your liking. Milk does not need to be boiled or subjected to other heat treatment. For the same reason, baked milk is not recommended. With lactose intolerance, you can replace goat.

A portion of the mushroom is poured with milk in the ratio:

• for 2 tsp - 250 ml;
• for 4 tsp - 500 ml;
• for 7-8 tsp - 1 liter.

The jar must be covered with a cloth folded in several layers. This is necessary so that the drink can breathe and dust does not get into it. No need to use a lid - the product releases CO2 and the jar can simply explode.

The drink should be infused for 24 hours at room temperature in a place where directed sunlight does not fall (you can put it on the table in the shade). The longer the fungus is infused, the stronger the milk ferments: that is, it becomes more sour. The deadline for which you can allow overexposure is 5 hours. Fermented milk should not be drunk.

Overdosing milk for up to two days, for example, is possible only in one case - if you have little sourdough and a lot of milk. In this case, it is recommended to taste the drink.
If the fungus is not kept, then you can get a less thick drink and with a more delicate taste. Such milk of 12-hour sourdough is recommended to be given to infants, babies under three years old can be given a drink of 15-hour sourdough, for a 7-year-old child - 18 hours, and up to 12 years - 20 hours.

After a day, the resulting kefir must be drained through a plastic sieve. The size of the holes should be such that the drink drains and the grains linger in the sieve. If necessary, a wooden stirrer can speed up the draining process.

Kefir should be drunk immediately or can be stored for no more than half a day in the refrigerator (this may kill some of the beneficial bacteria). The mushroom needs to be washed well again.

How to save the fungus

How to care for the fungus: its effectiveness depends on it. To store the fungus, milk must be changed every day. Only in case of departure, it is allowed to dilute it up to 50%, so as not to change it for two days. If a longer absence is planned, then it is better to deposit it. Without proper care, he will die.

If the starter has grown, you can separate the excess, rinse and dry. You need to dry for 2-3 days until it turns into a powder. You can store dry fungus in a container covered with gauze for up to three months. Dry fungus will recover with milk for about two weeks.

How to use

You need to start drinking the resulting kefir little by little: no more than half a glass a day. Over time, the amount of drink can be increased, but you do not need to drink more than one liter per day. It is not recommended to drink kefir later than 40 minutes before bedtime.

For the first 2 weeks, it is better for beginners to drink in the evening. The drink may have a relaxing effect, this is normal. After 2 weeks, you can start drinking the drink at any time of the day - all processes in the intestines are already normal during this time. You need to drink kefir from kefir fungus for 20 days, and then rest for 10 days. After a couple of weeks, you will feel an improvement in your general condition.

During the rest period, do not forget to take care of the mushroom and change the milk in it every day, which can then be used for external purposes.

Diet for weight loss

If you set a goal to lose weight, you need to drink fermented milk every day half an hour after eating, also arrange fasting days several times a week with the following menu:

1. 1st breakfast - an apple and a glass of yogurt.
2. 2nd breakfast - pear, apple and a glass of yogurt.
3. Lunch - kefir and a slice of black bread.
4. Dinner - fruit salad with kefir instead of dressing.
5. An hour before falling asleep - a glass of drink with a spoonful of honey.

Weight loss on such a diet will be dynamic: about 4 kg per month. In combination with the usual daily intake of the drink, the weight returns to normal fairly quickly.

Mushroom got sick

If the fungus began to change its color to a darker one or began to turn yellow, then it is sick. It is absolutely impossible to drink kefir from such a fungus.

What causes fungus to go bad?

• too much sourdough - it needs to be cleaned periodically: throw away old clots;
• if it is under-fermented or over-fermented too often in a row;
• if it is not washed;
• if washed with cold water;
• if the room is too hot, you need to rinse the mushroom 3-4 r. per day (you can add a little soda to the water);
• if the room is cold, the fungus may become moldy;
• if metal utensils are used.
• if the fungus is mucus, it should be washed 3-4 times a day with soda.

If the storage conditions of the fungus are normalized, then it recovers.

Conclusion

Thus, to make healthy and tasty kefir at home, you can take Tibetan kefir fungus and, using the above instructions, prepare a delicious refreshing drink.