Kefir fungus. Tibetan Milk Mushroom Kefir

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

Appearance of milk fungus

Externally kefir fungus is similar to a ball-shaped body of milky color, the sizes of which vary within 1.6-2.9 millimeters. In a mature state, its diameter can be up to 4 centimeters.

History of the fungus as a product

Tibetan milk fungus (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 , Tibetan monks have fermented fresh milk in small clay pots. They noticed that the same milk drink, poured into the same dishes, began to sour completely differently. After observing this phenomenon, the monks found out that in those tanks that they had been washed in a mountain river, the leaven on kefir fungi turned out to be ordinary and even slightly fresh. As for dishes from mountain lakes and ponds, thanks to her, the yogurt became absolutely of a different quality and much more pleasant to taste.

After a few 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 curative effects on organs such as the liver, heart, gastrointestinal tract and pancreas. Already in our time, these therapeutic properties have a scientific explanation.

Kefir fungi: benefit and harm

As you know, in the yogurt, made on the basis of the Tibetan fungus, protein compounds are formed, which outwardly look quite similar to bunches. Thanks to its medicinal properties, this drink was called an elixir of youth at the end of the XIX century. And it's no accident. After all, people who regularly took it, for a long time did not get old, almost never got sick and stayed in good physical shape.

One can not ignore the fact that kefir fungus, which is only positive, was actively used by clinic specialists in Zurich who treated their patients. So, with his help, a patient with diagnoses gastritis, chronic diarrhea, stomach ulcer, intestinal inflammation and anemia became much easier. That is why patients with great pleasure took this remedy.

A little more about the benefits of Tibetan fungus

It should be noted that there are practically no side effects of this product. It is equally well tolerated by all people. After long observations and experiments, experts noted that kefir fungus can reduce pain, cicatrize ulcers and erosion. By the way, Japanese doctors are convinced that curdled milk made on the basis of the Tibetan fungus should be included in the nutrition of those patients who have oncological diseases.

Structure of the Tibetan fungus

Kefir fungus (the harm that this product can bring, will be described a little later) is a rather complex symbiosis of bacteria, formed as a result of a long development. Adapted to coexistence, microorganisms begin to behave as an integral organism. That's why they multiply, grow, and also transfer their properties and structure to the next generations. Slightly yellowish or white kefir fungus has a specific smell and sour taste. Its main flora consists of milk sticks or streptococci, as well as yeast, which determine its taste, aroma and nutritional properties.

Features of a dairy product

In 100 grams of this ingredient contains almost 100 billion useful microorganisms. The following words of the outstanding Russian scientist, Nobel Prize laureate I.I. Mechnikov: "Among the bacteria beneficial to the organism, an honorable place should be given to lactic acid bacteria. After all, 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 used regularly by those who took antibiotics for a long time. After all, such a useful product is able not only to quickly remove from the body the remains of medicines, but also to protect the useful flora of the intestine.

Composition of fungus

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

• Acetic acid bacteria;
• Fermented yeast-like fungi;
• Lactobacilli.

Seedling, obtained as a result of the vital activity of kefir fungus, is simultaneously a product of both alcoholic and lactic fermentation. In addition to these substances, alcohol, lactic acid and carbon dioxide are contained in this drink.

Vitamins and microelements (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 is about 0.05-0.12 mg (with a daily human requirement of 1.6-2 mg).
• Vitamin B1 is about 0.1 mg (the norm is 1.4 mg).
• Carotenoids, which in the human body are converted to vitamin A) - about 0.02-0.06 mg.
• Vitamin B2 is 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 - about 1 mg (with a daily requirement of a person of 18 mg).
• Iodine - almost 0,006 mg (the norm - 0,2 mg).
• Iron - about 0.1-0.2 mg (at a rate of 0.6-2 mg).
• Zinc is practically 0.4 mg (at a rate of 15 mg).
• Vitamin B12 - 0.5 mg (at a rate of 3 mg).
• Folic acid in kefiric fungus is 20% more than in milk (by the way, the fatter the product is obtained, the more this substance in it).
• Milk bacteria.
• Vitamin B6 is practically 0.1 mg (with a daily requirement of 2 mg).
• Yeast-like microorganisms.
• Different acids.
• Polysaccharides.
• Easily digested proteins.
• Enzymes necessary for the normal existence of the organism.

Properties of sour milk beverage

Kefir fungus contains useful microorganisms, which help the work of the digestive tract. This drink has bacteriostatic properties, or rather it prevents the reproduction of harmful bacteria. In this regard, it is always recommended to use for dysbacteriosis, as well as allergic reactions.

Some people impose thick kefir made from Tibetan mushroom, directly on diseased skin areas, including acne, acne, burns, etc. It is also worth noting that the B vitamins in this product have a positive effect on mental ability and nervous System of man. In this regard, it is often given to young children and adolescents.

Tibetan fungus can replace a huge number of synthetic drugs. At present, 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, in the shortest possible time, get rid of powerful poisons and toxins. In addition, it is often used as a cosmetic, as the Tibetan fungus is able to rejuvenate and whiten the skin, smooth wrinkles, eliminate pigmentation and alopecia, strengthen hair and stimulate their growth.

Kefir fungus: harm to the product and its contraindications

Harm such a drink can actually inflict on a person, but only on condition that he has:

• Diabetes mellitus (after all, the milk fungus is able to neutralize the effect of drugs, and in this disease patients actively use insulin).
• Intolerance to dairy products, or rather lactose (if in the human body there are no enzymes that split the milk).
• Increased acidity of gastric juice. In this case, take kefir on the basis of Tibetan fungus should be extremely cautious. By the way, with this deviation it is recommended to drink milk drink, which stayed in the heat for 12 hours, and not the whole day.

It is also worth noting that if you take any medicines, then you should eat kefir only after 3 hours after taking the drug.