The milk mushroom, from which delicious and healthy kefir is prepared at home, is not quite a mushroom, if we consider it from the point of view of biologists.

White elastic lumps formed on the surface of fermented milk are a symbiosis of yeast and lactic bacteria.

Outwardly, the Tibetan, kefir or mushroom of Indian yogis resembles an inflorescence or boiled rice grains of white, sometimes slightly yellowish color.

When it gets into a favorable environment - ordinary milk - bacteria begin to multiply, the grains swell, grow and divide, and in the meantime the milk acquires the kefir taste we are used to and a huge list of useful properties.

Judging by the reviews, the benefits and harms of the kefir (milk) mushroom are far from being equal in meaning and effect on the human body. All beneficial features and contraindications of milk mushroom come from its beneficial composition.

The mushroom itself consists of lactobacilli, milk yeast and acidic bacteria, therefore the kefir obtained in this way is both a product of both alcoholic and lactic acid fermentation, containing the following living organisms and active substances:

• lactic bacteria;
• yeast-like organisms;
• alcohol;
• enzymes;
• easily digestible proteins;
• polysaccharides;
• fatty acid.

This drink is also rich in vitamins A and carotenoids, B1, B6, B2, B12, D, PP, folic acid. Of the mineral, it contains calcium, iron, iodine, zinc and others.

Benefit

All these substances determine the numerous beneficial properties of the milk (Tibetan) mushroom:

1. It restores the intestinal microflora, helps to cleanse the gastrointestinal tract from toxins, plant useful flora in the intestines. As a result, milk mushroom is useful in normalizing metabolism, in the fight against allergies.
2. According to many doctors, the immune system is born in the intestines, therefore intestinal cleansing helps to cleanse the whole body, increase the protective properties of the body, and more effectively fight infectious diseases.
3. Kefir mushroom has a choleretic effect, therefore, the pancreas and stomach.
4. The ability of the drink to cleanse blood vessels, have a beneficial effect on the work of the circulatory system, effectively fight the development of atherosclerosis, high blood pressure and headaches.
5. The benefits of milk mushroom have been proven for the prevention and treatment of the following diseases:
   • rheumatism and osteochondrosis,
   • thrush,
   • stomatitis,
   • renal colic,
   • diabetes mellitus, with the exception of the insulin-dependent form,
   • various diseases of the respiratory system,
   • benign and malignant tumor processes.

Contraindications of (Tibetan) milk mushroom

The following groups of people should use kefir with caution:

• allergic to;
• having dependence on insulin and other pharmacological agents, since the milk mushroom reduces the effect of almost all drugs.

At least 3-4 hours should pass between the use of kefir and the intake of medications.

Milk (Tibetan, kefir) mushroom - instructions for use

Instructions for the use of a milk (Tibetan, kefir) mushroom is based on its proper storage, cultivation and use for preparation.

How to grow a milk mushroom from scratch

The Tibetan mushroom is not a mushroom in the usual sense. It consists of many microorganisms that have learned to coexist together by feeding on the same product - milk. Any violation of the percentage of these or those bacteria will lead to the death of the flexible. Therefore, the answer to the question of whether

how to grow a milk mushroom from scratch is very simple - no way!

It is impossible to grow it if you do not have at least a small piece of it. It's easier to think about where to get a milk mushroom. There may be several options:

• you can buy a milk (Tibetan) mushroom at a pharmacy;
• you can search city forums and message boards - many people offer this product for a symbolic price or even as a gift;
• you can buy a milk mushroom in online stores, which also sell other zoogley - sea rice.

Cooking kefir from milk mushroom

It is very simple to prepare kefir from milk mushroom:

1. Rinse 2 teaspoons of the mushroom thoroughly under running water.
2. Put it in a glass jar.
3. Pour a liter and a half of lukewarm store-bought or, better, homemade boiled milk.
4. Cover the jar with a cloth or gauze folded in several layers and leave at room temperature.
5. After about a day, when a thick layer forms on the surface, drain the kefir through a sieve.
6. Rinse the mushroom well under the tap, use it to prepare a new portion of kefir or leave it for storage.

Let us consider in detail how to store, care and consume milk mushroom.

Use:
For medicinal purposes, the resulting kefir is taken in half a glass or glass in the morning before meals, as well as before bedtime. You can drink it like regular kefir - without any special restrictions. Use it for homemade baked goods, salad dressing, meat marinade, and an ingredient in face and hair masks.

Care:

• use quality non-skim milk;
• use a glass jar, a spoon and a plastic or stainless steel sieve, wash the dishes with baking soda instead of detergent;
• do not cover the container with a lid - the bacteria must breathe;
• do not put the jar in the refrigerator or in the sun - the first will start mold in the drink, the bacteria will die from the second;
• rinse the fungus in time - every day.

Storage:

• the finished drink is stored in the refrigerator for up to 3 days;
• if you do not want to use the fungus for 2-3 days, rinse it well, put it in a 3-liter jar, fill it in half with milk and water and put it in the refrigerator, rinse it after 3 days and arrange a good nutrition for bacteria - prepare kefir;
• some owners store the washed mushroom in the refrigerator in a jar of water for 1-2 months, periodically rinsing it and replacing it with fresh water.

Video

And here is a video on the topic in question.

One of the representatives of the species of the group of bacteria Zoogloea is the kefir mushroom. It strengthens the immune system, relieves nervous tension, fights against pathogenic microorganisms and is generally of great value for the body. The composition, rich in useful substances, manifests itself on the best side with a wide variety of diseases.

It can be easily bred at home, and its use for medicinal purposes is not difficult. When done right, this unique mass can dramatically improve the quality of life for men, women and children.

Kefir fungus - composition and features

What names have not appeared for the kefir product over the centuries-old history of its use by healers and traditional healers. Many people call it the Indian mushroom because it was actively used and enjoyed by Indian yogis. The composition is also called milk, Bulgarian or Tibetan mushroom - none of the definitions is an error.

The composition of a natural probiotic is unique. No substance of natural or synthetic origin can boast of such a combination of substances:

• Lactobacillus. They stimulate the synthesis of enzymes and vitamins, establish lactic acid fermentation and increase the efficiency of food digestion.
• Milk yeast. Increase the secretion of the digestive system and normalize the absorption capacity of the intestinal mucosa.
• Acetic acid bacteria. They are catalysts for souring, which again helps to normalize digestion.

If kefir mushroom is mixed with the right amount of milk, then the finished composition, in addition to beneficial bacteria, will also contain the following substances:

• Vitamins A, group B, D.
• The minerals are calcium, iodine, zinc and iron.
• Enzymes, polysaccharides, proteins and amino acids.

Milk mushroom, the beneficial properties of which are numerous and diverse, enjoys well-deserved recognition from nutritionists. Despite the fact that it contains about 200 valuable substances, the caloric content of the composition does not exceed 43 kcal per 100 g of the product. Thanks to such features, the mass perfectly saturates the body, but at the same time it does not cause a set of extra pounds.

Useful properties of kefir fungus

The benefits and harms of kefir fungus were studied by Tibetan monks several centuries ago. Since then, the list of therapeutic qualities of the product has only increased. Here are the key results to look forward to when using a unique ingredient formulation:

• Immunity is strengthened, memory and attention improve.

Tip: The benefits of kefir mushroom will be maximized if fatty dairy products are used as a base. The finished composition will have so much needed for people of all ages folic acidthat the processes of cell regeneration will be accelerated several times.

• The body is cleansed of toxins, poisons are neutralized, which gradually accumulate in tissues.
• The structure of nails and hair improves.
• The tissues are saturated with vitamins and minerals, therefore, the general condition improves.
• The metabolism is normalized, due to which extra pounds go off.
• Products for the preparation of which kefir fungus is used have antidepressant properties. They relieve anxiety, irritability and improve mood.
• The vessels are cleaned, their walls are strengthened. This has a stimulating effect on blood circulation, which has a positive effect on the entire body.
• Substances in the composition of the kefir fungus are capable of crushing small stones in the liver and gallbladder, facilitate the process of their elimination. The use of the composition guarantees gentle cleansing of the liver and the restoration of its tissues.
• Milk mushroom drinks suppress inflammation in the oral cavity. This leads to dulling of the symptom of stomatitis and periodontal disease.

In general, milk fermented with natural kefir starter culture has many new beneficial properties. The introduction of such compounds into the diet on an ongoing basis restores microflora and relieves dysbiosis. Such manipulations actively cleanse the tissues of the body from accumulated toxins, help to get rid of some serious diseases.

The benefits of kefir fungus for men, women and children

Milk mushroom, the beneficial properties of which are obvious, gives not only universal effects, but also has a number of narrowly targeted actions. In particular, its regular use as a starter for drinks or natural cosmetology products allows you to count on the following results:

• For men. Prevention of early baldness is carried out, the condition of the hair, beard and mustache improves. The body recovers more actively after taking alcoholic beverages. Positive changes are noted in terms of potency, sexual activity increases. Drinks with kefir fungus are also an excellent preventive measure against prostatitis.
• For women. The inflammatory processes affecting the genital area are eliminated, including unpleasant external manifestations (burning, itching) are suppressed. The complexion is normalized, the skin becomes more elastic and smoothed. Kefir mushroom enriches dairy products with trace elements that reduce the risk of osteoporosis during menopause.
• For kids. The substances in the finished products stimulate the normal growth and development of babies by saturating their body tissues with vitamins and minerals. It is noted that the antibiotic properties of the obtained products are able to relieve minor fever that occurs against the background of colds. During puberty, drinks and cosmetics based on them relieve adolescent acne. Children under the age of 3 years get rid of constipation with the help of fermented milk drinks. During the period of study, such products stimulate mental activity and eliminate the consequences of excessive mental stress.

At any age, products based on kefir mushroom can be used as a means to get rid of excess weight. It will help lovers of beer, confectionery and fast food, normalize metabolism in case of malfunctions, and relieve babies of baby fat.

The benefits and harms of kefir fungus during pregnancy

Milk mushroom can also be used with success during pregnancy. The beneficial properties of this product will appear in the form of the following results:

1. The presence of folic acid will have a positive effect on the condition and development of the fetus.
2. The likelihood of constipation, which expectant mothers often suffer from, will decrease.
3. It will be possible to control weight gain and then do not suffer for several months, trying to get rid of extra pounds.

On the other hand, regular consumption of drinks with kefir fungus can provoke surges in blood pressure, increase the acidity of the stomach, and increase the risk of developing certain diseases of the stomach and intestines. The effect of drinks on a child during the period breastfeeding not fully studied at all. In order not to risk it, you must first discuss this point with the doctor leading the pregnancy.

The effect of kefir fungus on the body in diseases

In the maximum volume, the therapeutic effect of the ingredient and products based on it is manifested against the background of diseases. The benefits of milk mushroom for patients suffering from the following conditions will be immediate and clear:

1. Pancreatitis The suppression of inflammatory processes can not only alleviate the condition of patients, but completely cure the disease. It is enough for an adult to consume 500-600 ml of the composition per day in order to quickly feel positive changes. But first, on this issue, you must definitely consult with a gastroenterologist.
2. Gastritis. The ability of kefir fungus to stabilize acidity in the stomach, destroy pathogenic microflora and suppress decay processes gives very quick results. When carrying out drug therapy, these products also reduce the negative effects of chemistry on the body.

But with diabetes mellitus it is better to refuse such products. She is able to neutralize the action drugs, including insulin. This can lead to spikes in blood glucose and critical conditions.

The harm of kefir mushroom, contraindications to admission

Before starting treatment with kefir fungus, you need to find out how to use the product and in what cases it is better to refuse its use. As for contraindications, in the case of natural product they will be as follows:

• Age up to 1 year. Tibetan sourdough drinks are extremely different in composition from breast milk and infant formula.
• Diabetes.
• Acute processes in the stomach.
• Intolerance to dairy products.
• Low blood pressure.
• Bronchial asthma.

Despite the fact that such products cleanse the body and relieve the symptoms of a hangover, it is prohibited to combine them with alcoholic beverages. And after taking the drug, at least 3 hours must pass before you can drink the healing mass.

There can be several options for cooking products with kefir mushroom. The process largely depends on the type and characteristics of the main ingredient. In most cases, it is enough to rinse the product in cool water and add it to milk at the rate of a teaspoon per glass of drink. Manipulations are best done in glass or ceramic containers. We cover the workpiece with gauze and insist for a day, after which it remains only to strain it through a plastic strainer.

A live product based on a mushroom as a prophylaxis and for the purpose of general improvement is best taken before bedtime in the amount of 1 cup. Do not worry if gas formation starts to bother you in the first days, this is a natural process. After 3-4 days, everything should get better by cleansing the intestines. The daily maximum intake of the product is 700-800 ml. The duration of the course is 20 days, after which you need to take a break for 10 days and you can repeat the approach.

It was once noticed that milk turns sour in different ways and has an unusual taste and consistency. Taking it as food, the monks became healthier, which indicated the healing properties of the drink. And over time, white clusters of an unusual substance appeared in it. This is how the Tibetan milk mushroom appeared. Today - this product is widely used to prepare a miracle drink. It is used to ferment cow, goat, sheep and even horse milk. The result is a medicinal drink that has a beneficial effect on the human body.

In 1867, for the first time, an article appeared in Russian newspapers about kefir obtained with the help of a milk mushroom and about its effect on the human body. And at the beginning of the 20th century, many began to widely use it for the treatment of the gastrointestinal tract.

Biological characteristics of the "magic" drink

Many people are surprised when they find out that milk mushroom is, in fact, not a mushroom. Snow-white elastic glomeruli are formed as a result of the harmonious coexistence of living bacteria and yeast compounds. In appearance, they resemble cauliflower buds or boiled rice. The color is most often white, sometimes slightly yellowish.

As soon as bacteria enter the milky environment, the biological reproduction process takes place. The balls swell, increase in size, divide, and the milk turns into amazing kefir. Thanks to chemical reactions, a drink is obtained, which includes the following active substances and microorganisms:

• lactic bacteria;
• yeast fungi;
• polysaccharides;
• enzymes;
• fatty acid;
• proteins of an easily digestible nature;
• alcohol.

Kefir obtained on the basis of milk mushroom is rich in a number of useful elements for adults and children:

• thiamine - (vitamin B1);
• riboflavin (B2);
• pyridoxine (B6);
• cobalamin (B12);
• calciferol (D);
• retinol (A);
• niacin (PP);
• folic acid.

The snow-white mixture contains calcium, iodine, iron and zinc - important elements for human life.

The healing properties of a unique potion

When a person is faced with mild discomfort, he often does not pay attention to it. But when serious problems arise, he tries to find a wise way out. The unique properties of the milk mushroom have a beneficial effect on the general condition of the body.

If you regularly eat such kefir, you can solve a number of serious health problems:

The active components of the product are used to prevent various ailments. Of particular note are the following:

• renal colic;
• stomatitis in the mouth;
• excess blood glucose;
• rheumatism;
• bronchitis of varying severity;
• thrush of the genitals;
• tumors of a different nature (benign and malignant).

Despite the positive properties of the milk mushroom drink, there are limitations for some people. It is contraindicated to take kefir for those who are allergic to dairy products.

Of course, it cannot be said that the Tibetan mushroom is a remedy for all ills. But a lot can be achieved through joint efforts. Proper nutrition, physical exercise, positive emotions, a balanced attitude to work and love for people will help to maintain your precious health.

Rules for growing priceless fruit

According to some people, the milk mushroom came from artificial cultivation. After all, it is not found in any natural reservoir. Therefore, the product is considered an unusual and mysterious organism that contains a huge amount of useful elements. Biologists classify it as a zooglei, since a product is not considered a plant or an animal unambiguously.

As you know, the Tibetan mushroom consists of a huge number of microorganisms that feed on milk. For them to coexist successfully as a whole, it is important to maintain their optimal habitat. Any violation leads to the death of the precious product. Therefore, many are interested in the question of how to grow a milk mushroom from scratch in order to make a healing drink on their own.

Someone might argue: this is impossible without starting material that is sold in pharmacies. It's easier to buy a finished product and grow it yourself at home. By and large, this is so. After all, a milk mushroom is a combination of two completely dissimilar elements, one of which is algae.

However, the main purpose of obtaining a live sourdough is a healing drink for health promotion.

For the cultivation of the Tibetan mushroom, only high quality milk is used, preferably of natural origin.

It will not be difficult to grow a unique mushroom at home if you manage to acquire a small piece of living material. It is often sold in pharmacies or specialized online stores. Some benevolent people willingly distribute it to their friends. It remains only to tell others about the desire to grow a milk mushroom at home.

It is quite simple to prepare a healthy kefir based on a live culture. To do this, perform the following operations:

Kefir is ready and can be eaten.

You can use different volumes of liquid to prepare a drink. The mushroom will not suffer from this. If there is not enough milk, the kefir will turn out to be thick and slightly sour, but rather quickly. When using a large amount of liquid, the drink comes out with a mild acidity and liquid consistency. But the fermentation time is increased to 30 hours.

In order to determine the appropriate variant of the product, it is advisable to try cooking it with different amounts of liquid. At the same time, regulate the fermentation time. The longer the mushroom is in the milk, the more acidic the drink will be.

Care and use options

In order for the sourdough to grow successfully at home, and the drink is beneficial, it is advisable to know how to care for and properly use the milk mushroom. There are several basic rules for growing and caring for a crop:

After filtering the finished drink, the live culture must be thoroughly washed.
It is better to do this under running water at room temperature. Hot or too cold environments can harm bacteria and yeast.

If the mushroom changes color (darkens), becomes covered with unpleasant mucus, or voids form inside it, then it is dead. Get rid of him immediately!

In some cases, the appearance of signs of mucus is not dangerous. It is enough to gently rinse the mushroom, dry it and fill it with milk again. If yogurt turns out to have an unpleasant odor, it should be poured out.

Since the Tibetan mushroom is a living organism, the procedure is repeated regularly, because it must eat well. In case of a long absence, it can be filled with milk with diluted water in equal proportions. Put the starter culture in a cool place. The best storage option is the lower shelf of the refrigerator.

Often a moment comes when the cultivation of a crop becomes impossible due to various circumstances. The best thing to do is to give someone a living "bouquet" and prolong their existence. Some fans of the Tibetan mushroom fill it with purified water and send it to the refrigerator. There he continues to live for another 2 or 3 months. The main thing is not to forget, occasionally, to change his water.

The widespread use of the drink shows that it really benefits the body. Before you start drinking healing kefir, it is advisable to understand the basic rules for taking it:

1. It is enough for an adult to drink 250 milliliters per day. Take the drink an hour before bedtime on an empty stomach.
2. The minimum wellness course should last at least 20 days. After that, a break is taken (10 days). If you want, you can repeat it again.
3. Experts advise taking the drink obtained by growing milk mushroom for one year with short breaks.
4. During the course of taking kefir, it is forbidden to drink alcohol or tinctures on alcohol.

The first few weeks after taking a healing potion, noticeable changes occur in the body. The digestion process is improved, which leads to the formation of a lot of gas and frequent stools. Therefore, it is better not to drink a life-giving drink before work. As a result, the intestines are cleansed, and the stomach is normalized. In addition, immunity increases, the heart strengthens and life becomes more fun.

It is desirable to start taking kefir in small doses - no more than 100 ml. You can drink in the morning on an empty stomach and in the evening before bedtime. When the body adapts, the established maximum daily volume should not be exceeded - up to 600 ml. If you experience any allergy to the drug, stop taking it immediately.

Milk mushroom mutes the effect of some medications. This is especially true for patients who are dependent on the daily dose of insulin.

Kefir made with live sourdough is suitable for baking homemade cookies, gingerbread, pies and pizzas. Salads are seasoned with the drink and marinades for meat products are prepared, which gives them a special taste. The drug is used in cosmetic purposesas the basis for the preparation of masks for hair and face.

Summing up, you can see that it is quite simple to grow a milk mushroom on your own. The main thing is to adhere to the general rules established by specialists. Daily care, which includes feeding a live culture with milk, regular washing under running water contributes to the successful growth of the fungus. Do not forget about air access and optimal room temperature. In case of a long absence, transfer the Tibetan mushroom to friends or good acquaintances. The reward for the work will be good health and a life filled with meaning.

How to care for milk mushroom - video

Milk mushroom consists of a group of bacteria and microorganisms of the genus Zooglea. In appearance it resembles white balls that can grow up to 6 cm. With regular use of milk fermented with it, you can maintain good health and look great.

How is it useful?

In addition to vitamins and minerals, milk mushroom contains numerous biologically active substances, lactic acid organisms, yeast-like substances. They prevent the process of food decay in the body, improve the composition of microflora.

The drink prepared on its basis has a beneficial effect on the digestive tract, helps to cope with wounds and inflammation. It has a choleretic and antispasmodic effect, normalizes sleep, improves memory and attention, accelerates metabolic processes in the body.

After the conducted research, it was possible to confirm that milk mushroom successfully copes with a number of diseases:

• allergies of various etiologies;
• pathology of the digestive tract;
• hypertension;
• respiratory diseases;
• benign neoplasms;
• disturbances in the functioning of the cardiovascular system;
• joint diseases, liver diseases;
• violations of the intestinal flora.

Milk mushroom improves salt metabolism, strengthens bone tissue.

According to scientists, the risk of developing malignant neoplasms is reduced with the daily use of ½ liter of kefir prepared on the basis of milk mushroom.

Nutritional value and calorie content

100 g of kefir, obtained by fermentation using milk mushroom, has a calorie content of 43 kcal, it contains:

vitamins (mg):

AND	Up to 0.12	Needed for the skin, prevents the occurrence of infectious and oncological pathologies.
IN 1	0,1	Prevents the appearance of nervous disorders, has an analgesic effect.
AT 2	Up to 0.3	Provides good mood, vigor.
RR	1	Prevents irritability, myocardial infarction, blood vessel disease.
AT 6	0,1	Improves the functions of the nervous system, helps to better assimilate proteins.
AT 12	0,5	Protects against blood vessel diseases.
Folic acid	More than 20% in milk	Delays the aging process in the body, it is necessary for the production of antibodies, blood renewal.

minerals, (mg):

nutritional value (g):

Are there any harm and contraindications?

With the numerous useful properties available, contraindications for the use of milk mushroom are:

• bronchial asthma;
• the absence in the body of an enzyme responsible for the breakdown of lactose;
• the use of insulin;
• the use of drugs (a break is required between taking kefir and drugs for at least 3 hours);
• alcohol consumption.

Freshly prepared kefir has a laxative effect, peroxide - fixing.

Methods of application in traditional medicine

As a means of traditional medicine, it is used to treat many diseases:

• overweight;
• headache, chronic fatigue syndrome;
• pathologies associated with the central and autonomic nervous system (insomnia, asthenia, cerebral palsy, psychopathic states, neurosis-like states);
• autoimmune pathologies, vitamin deficiency, vasculitis, glomerulonephritis, diphtheria, multiple sclerosis, furunculosis, systemic lupus erythematosus;
• atherosclerosis, arrhythmia, varicose veins, stroke, ischemia, cardiomyopathy, thrombophlebitis;
• bronchitis, bronchial asthma, sinusitis, pneumonia, pleurisy, ARVI, pharyngitis, tuberculosis, tonsillitis;
• constipation, duodenitis, flatulence, colitis, vomiting, pancreatitis, cholecystitis, chronic gastritis, liver cirrhosis, peptic ulcer;
• adnexitis, ovarian cyst, nephrosis, nephritis, pyelonephritis, prostatitis, thrush, enuresis;
• lymphogranulomatosis, malignant lesions of the esophagus and stomach, benign brain formations;
• stomatitis, periodontal disease;
• arthritis, rheumatism, osteochondrosis, polyarthritis.

The problem to be solved	Mode of application
Pain in rheumatism	Sore spots are smeared with warm kefir daily up to 8 times.
Headache	Moisten a napkin with kefir, apply it to the forehead until the pain disappears (up to 6 times in a row).
Wounds, boils, abrasions, acne, pustules, acne, herpes	Apply a gauze napkin moistened with fungal kefir to the affected area. Repeat daily up to 8 times.
Cough	Mix ½ stack. milk mushroom serum with soda (on the tip of a knife). Drink twice daily.
Overweight	They drink milk mushroom kefir after meals after 30 minutes. At night they drink half an hour before bedtime on an empty stomach (after eating, after 3 hours). It is recommended to limit the use of confectionery and flour products for this period.
Pigmented spots, acne	Kefir from milk mushroom has a whitening effect, relieves acne. Apply to face, décolleté for 10 minutes, rinse with water.

To prepare a drink, 1 liter of milk and 2 tbsp. l. milk mushroom. Cover it with a cloth napkin, place it in a warm place for a day. The resulting kefir must be filtered, and the mushroom is poured with the next portion of milk.

The history of the use of milk mushroom dates back to ancient Tibet. It was there that the healing properties of this unusual product were first noticed. Legends say that the milk mushroom was discovered by Tibetan monks while storing milk. It was noticed that in the pots that were washed in a clean mountain river, the milk, when fermented, got a completely different taste, compared to the curdled milk in the other pots. Moreover, in addition to its taste, the "mountain" yogurt was found to have healing properties. After its use, the internal organs were miraculously recovered, energy and efficiency appeared, and the monks who took this kefir for a long time did not grow old.

Already in our days, the method of laboratory research has found an explanation for such properties of milk curdled milk. It contains protein "clusters" - biologically active substances, which give the Tibetan kefir those very unique abilities. So, a milk mushroom was bred. For its properties, he was immediately nicknamed "the elixir of longevity and youth."

What is a Tibetan elixir? This is a complex coexistence of various microorganisms that grow as a whole organism and in the future continue to transfer their properties.

In appearance, these are pale yellow protein mushrooms with a slightly specific sour smell and the same taste.

Scientists have long noticed the healing properties of the Tibetan product and began to apply it in their practice. So, in Europe, since the end of the nineteenth century, doctors prescribed kefir for patients with gastritis. It was noticed that with the constant use of milk mushroom, ulcers healed and pancreatitis passed. And the Japanese are already in the last century recommended the mushroom to patients with oncology.

Milk mushroom composition

The mushroom contains over one hundred billion beneficial microorganisms. And this is only one hundred grams of the product. With the help of these bacteria, lactic acid is produced, from which putrefactive enzymes in the human stomach die. Mechnikov also called oil and putrefactive enzymes the main enemies of human health. The composition of the milk mushroom contains the following vitamins and minerals:

In a word, there are a lot of arguments in favor of the use of milk mushroom. Its role in the restoration of the body after a long illness, when the microflora of the stomach is disturbed, is simply irreplaceable. Expensive drugs for dysbiosis that occurs after taking antibiotics are quite can be replaced with milk mushroom.

How to cook a milk mushroom

To prepare kefir from milk mushroom, you need fat milk, clean cans, gauze and the sourdough itself. First, you need to determine how much of the finished product is planned to be obtained, and start producing it.

In a glass semolina with a volume of 0.5 liters, put 2 tablespoons of sourdough and add 250 grams of fat milk. Cover with gauze and put in a dark place for a day... Usually after 15 hours you can already see fermented milk. It is important to follow some rules when preparing curdled milk:

Types of milk mushroom

There are two types of mushroom: with small opaque grains and with larger pearl-colored ones. The first looks more like cottage cheese, while the second is soft to the touch. Both are equally useful.

Who shouldn't eat milk mushroom? The benefits and harms of milk mushroom.

First of all, these are people with milk intolerance. Due to the lack of an enzyme in their body, milk release, no dairy products, including the mushroom, can be consumed.

Insulin-dependent people with diabetes cannot take milk fungus, since yogurt simply neutralizes the effect of the drug.

You can not combine the reception of the mushroom with alcohol. If you have any doubts about the advisability of using yogurt, you should consult a doctor.

Do not take more than 800 ml per day. Children under five years old are given even less - about 400 ml per day. Drinking a glass in one gulp is not recommended, there will be no benefit from this, but harm to the body can be caused. Sour milk is usually drunk in a hundred milliliters about 4-5 times a day.

Do not drink curdled milk before bed, the best time is one hour before bed. Take mushroom best of all by a course, starting with a small dose - 100 ml, gradually increasing the volume.

They usually drink kefir in a twenty-day course of 200 ml per day, and after a month's break, the course can be repeated. During treatment you can not drink alcohol, tinctures and other alcohol-containing preparations.

In the first week, there will be an increase in the work of gastric motility. Some even develop gas, and the urine becomes darker. From the second week, everything usually returns to normal and gradually signs of improved health begin to appear.

Even during a break between courses, you cannot quit looking after the mushroom, otherwise it will simply die. Use yogurt to make pancakes and pancakes, you can use it as face and body masks.

To prevent the mushroom from dying prematurely, do not put it in the refrigerator. In the cold tibetan elixir will forever lose its healing properties. You must not skip the washing of the mushroom, otherwise it will disappear.

How to tell if a milk mushroom is sick or gone? An unhealthy mushroom becomes covered with transparent mold and smells unpleasant... If the mushroom is empty inside, it means that it has already disappeared, that is, it is unfit for consumption. A mushroom completely covered with mucus, which cannot be washed off even with water, is also unusable. You cannot use a brown mushroom, it must be extremely white, smell like sour milk and be about three centimeters in size.

The mass of the mushroom will constantly increase, so share it with other people, but only don't forget to pass the instruction.

Treating certain diseases with milk mushroom

In a word, milk mushroom has a lot of useful properties, as well as methods of treatment. Use and heal, remembering to properly and conscientiously care for the Tibetan miracle.