Milk mushroom native to Tibet is popularly called kefir mushroom.
Milk mushroom has beneficial properties that are widely used in traditional medicine to treat a list of diseases.
Previously, Tibetan monks kept secret the possibility of treatment with milk mushroom, but today this unique product is gaining more and more popularity every day.
What is milk mushroom, beneficial properties
The white milk mushroom itself is a certain substance in the form of a ball, which can reach 4-7 centimeters at the final stage of growth. In appearance, it is often compared with cottage cheese or white grapes, but in the final stage of development it looks like cauliflower.
This product is formed as a result of the interaction of yeast and sour-milk bacteria. The second name was obtained by kefir mushroom due to the use of kefir in the preparation.
Treatment of diseases with milk fungus, useful properties of the product
According to scientists, the main reason for the development of all diseases lies not just in malnutrition, but in the use of "dead" food. It includes meat and sausages, the use of canned food, smoked meats, which during the process of digestion in the body begin to rot and release toxic substances. If you eliminate the problem of rotting in the body, then you can not only clean it of harmful substances and poisons, but also restore health, restore youth, slow down the aging process and improve the general condition. A product capable of correcting such a task is the Tibetan milk mushroom. It can not be called a panacea for any disease, but it is capable of purifying the body, restoring youth and health to it. Also kefir mushroom is capable of:
• remove harmful microorganisms and toxins from the body that accumulate over a long time. Providing a mild effect, it gradually removes the products of decay from the body, pathogens of the infection and restores the microflora;
• under the power of him to remove heavy metals from the body, which accumulate, getting inside from the environment, for example, exhaust pipes of cars, work of factories, dubious quality of water flowing from city pipes;
• exert a positive effect on blood vessels by cleansing them, normalizing unstable blood pressure, and reducing the amount of sugar in the blood;
• due to the ability to actively break down fats, the mushroom can be used to reduce body weight;
• milk mushroom has a positive effect on the appearance of the skin, it improves its condition, whitens, rejuvenates;
• a mushroom is often used to combat dandruff, as well as to stimulate hair growth;
• help improve memory and concentration. Therefore, in some cases, it is recommended to use it for the prevention of atherosclerosis;
• suitable for improving women's health, as well as treating thrush;
• increases male potency;
• acting as a natural natural antibiotic, smoothes out the negative effects on the body of synthetic drugs;
• vitamins, microelements and useful substances that are part of the composition help to normalize metabolism, intestinal microflora, increase immunity, strengthen the body's defenses;
• has fungus antimicrobial and anti-inflammatory properties;
• promotes the elimination of bile from the body and the speedy healing of wounds;
• suitable for the treatment of diseases such as gastric ulcer and gastritis, hypertension, heart problems;
• the effectiveness of milk fungus in preventing the growth and reproduction of tumor cells was observed;
• Regular use of the fungus helps alleviate the symptoms of pollen allergy.
Use for home treatment of milk fungus and contraindications
Before you start consuming milk mushroom, you need to properly prepare it. The Tibetan mushroom should be placed in a 1 liter jar and pour in one glass of cold milk. The bank needs to cover with gauze and let the mushroom stand in this position for one day. 18 hours are enough for milk to ferment, after which it will need to be drained through a plastic sieve. Do not use metal utensils in the entire procedure for preparing the mushroom.
When milk is filtered, the Tibetan mushroom needs to be cleaned of its residues, washed under cold water and returned to the jar to prepare a new serving. This procedure needs to be done daily, pouring fresh mushroom on the mushroom to avoid losing its beneficial properties and acquiring a darkened brown color.
It’s not so difficult to cook milk mushroom products. Fermented kefir is the most common product for the treatment of many ailments. You just need to drink it. The course can last even about 1 year, kefir should be taken daily. A fermented milk product is also used to create cosmetic masks and other products, in cooking for cooking, for example, fritters.
Preservation of milk mushroom qualities and beneficial properties
To preserve all the valuable qualities of milk mushroom during cooking at home, you need to follow these recommendations:
1. Do not leave the mushroom in cold rooms. The temperature in the room should not be below 24 degrees, otherwise the fungus will become moldy.
2. Avoid bright light. Do not leave the fermentation tank in well-lit places or even under the sun. Bright light kills beneficial microorganisms, which reduces the effectiveness of the product.
3. Under no circumstances should the mushroom be washed in hot water. Also, you should not fill it with boiling water, as the beneficial properties will disappear in an instant.
4. Milk mushroom is a living microorganism. Do not cover the vessel in which it is located. The mushroom will not be able to breathe and will simply die.
Harm to the organism of milk fungus and contraindications
Milk mushroom is widely known for its beneficial qualities, but not all people can use products based on it. Has milk mushroom and contraindications, among which:
• severe forms of diabetes mellitus. People with such a disease should better discard the Tibetan fungus;
• fungal diseases. In the presence of such diseases, it is better to consult a doctor before introducing milk mushroom into the diet. At the slightest suspicion of the existence of such diseases, it is also better to play it safe;
• acute intestinal disorders. The mushroom is not recommended for people with such ailments due to the activation of the intestines and the stimulation of gas formation;
• has a milk mushroom contraindications for people with bronchial asthma;
• individual intolerance to dairy products can cause a refusal to take a mushroom;
• the combination of milk mushroom and alcohol can contribute to indigestion;
• It is not recommended to combine the use of the fungus and medicines. It is necessary to observe an interval of at least three hours between their reception.
Eating an unusual and healthy product like Tibetan milk mushroom requires special attention. When cooking it, you need to exercise maximum caution, follow all recommendations so that it acts on the body with benefit. Do not abuse the fungus.
