Kefir fungus. Tibetan Milk Mushroom Kefir
Tibetan milk mushroom (kefir fungus)is a symbiotic group of microorganisms of the genus Zoogloea and bacteria. This 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), andmore precisely 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 containers 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 the dishes from mountain lakes and ponds, thanks to her, the yogurt became absolutely of a different quality and much more pleasant to taste.
Kefir fungi: benefit and harm
As is known, in a yogurt made on the basis ofTibetan fungus, protein compounds are formed, which externally 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 thatkefir fungus, reviews on which only positive, actively used by specialists in clinics in Zurich, who treated them their patients. So, with his help, a patient with diagnoses of 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 the side effects of thisthe product has practically no effect. It is equally well tolerated by all people. After long observations and experiments, experts noted that kefir fungus can reduce pain, heal ulcers and erosion. By the way, Japanese doctors are convinced that yogurt made on the basis of Tibetan fungus should be included in the nutrition of those patients who have cancer.
Structure of the Tibetan fungus
Kefir fungus (harm that can bringthis product, will be described a little later) is a rather complex symbiosis of bacteria, formed as a result of prolonged development. Adapted to a coexistence of microorganisms begin to behave as a holistic organism. That is why they reproduce, grow, and also transfer their properties and structure to subsequent 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
100 grams of this ingredient containsalmost 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 oil enzymes, which are considered the most terrible enemies of man. "
It should also be noted that kefir fungusIt is recommended to regularly use those who have long taken antibiotics. After all, such a useful product can not only quickly remove from the body the remains of medicines, but also protect the beneficial 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.
The sprouting obtained as a result ofvital activity of kefir fungus, is simultaneously a product of both alcoholic and lactic fermentation. In addition to these substances, this drink contains alcohol, lactic acid and carbon dioxide.
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 - about 0,05-0,12 mg (at a daily requirement of the person in 1,6-2 mg).
- Vitamin B1 - about 0.1 mg (the norm - 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 is about 1 mg (with a daily requirement of 18 mg).
- Iodine is almost 0.006 mg (the norm is 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 turns out, the more it contains this substance).
- 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 in its composition usefulMicroorganisms that help the work of the digestive system. Such a drink has bacteriostatic properties, or rather prevents the proliferation of harmful bacteria. In this regard, it is always recommended to use for dysbacteriosis, as well as for the manifestation of allergic reactions.
Some people impose a thick kefir,made of Tibetan fungus, directly on the affected skin, including acne, acne, burns, etc. It is also worth noting that the B vitamins in this product have a positive effect on the mental abilities and nervous system of a person. In this regard, it is often given to young children and adolescents.
Tibetan mushroom can replace a hugeamount 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, free itself from 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 spots 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.
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