Tibetan Mushroom

This magical Mushroom is a symbiotic organism that during the fermentation process (usually 12-24 hours) changes normal milk into a healthy living food which helps to loose weight, cure allergies, improve digestion and bring health and longevity. Kefir is a symbiotic colony of beneficial microbes. It is an ancient, natural mother culture, which grows in milk to produce kefir. Kefir is a delicious, soured, cultured milk beverage.

The composition of microorganisms in kefir is both complex and highly variable. Most are among the lactobacilli, streptococci, Acetobacter, Leuconostoc and yeasts like Zygosaccharomyces, Candida lambica, C. krusei, and Saccharomyces. Some of these microorganisms have even been named after kefir, like Lactobacillus kefiri, L. parakefir, and the yeast Candida kefyr. It contains vitamins A, D, B1, B2, B6, B12, PP, Calcium, Zink, Iodine, Ferrum.

The origin of the mushroom is still covered with mystery: some say it comes from Caucasus, others believe that it was brought into Europe from Tibet. In Bulgaria the mushroom has been known for more than 300 years.

Dr. Elie Metchnikoff, a Russian immunologist who received the Nobel Prize in 1908 for discovering phagocytosis, was intrigued by the exceptional longevity exhibited by populations in Bulgaria and the northern Caucasus. Fermented milk products were the staple of the diet of these populations, and Dr. Metchnikoff theorized that the lactic acid bacteria (LAB) in the fermented milk were responsible for these populations' exceptional health and longevity.

In Europe the mushroom was used in Switzerland in order to cure diseases of gastrointestinal tract as gastritis, pancreatitis and also exacerbation of ulcer.

The Tibetan milk mushroom properties are:

  • Improving immune system
  • Improving Digestion
  • Wound-healing
  • Antimicrobial
  • antiallergenic
  • anti-inflammatory
  • reducing cholesterin

Per tea spoon of mushroom 250 ml milk is needed, for 24 hours. Clean the mushroom with a plastic zip every time you put new milk, try not to touch it with fingers and never use hot water. Keep the mushroom in room temperature, never refrigerate. When the mushroom becomes double in size, you can enjoy the kefir in the morning and evening. If you take it in order to loose weight, you can take it half an hour after meals.

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