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The Kefir Mushroom
Milk kefir, kefir mushroom, and Tibetan mushroom are all names for the same product. Many consider it to be almost a panacea, fighting a number of diseases, creating an ideal figure and improving the condition of the skin and hair.
The History of Tibetan Mushroom
Kefir mushroom appeared so long ago that it’s difficult to name even the century when it happened. But one can say for sure that, like many useful things in our world, it was "born" due to negligence. The discovery of a fungal compound and its properties is attributed to Tibetan monks—hence one of the names of the fungus. It’s believed that certain lazy monks didn’t want to spend the time climbing to the mountain river and back, so they washed their pots for milk ripening wherever they could find—in the ponds on the monastery grounds and in the barrels in which the rainwater was collected.
At some point, the monks noticed that the yogurt, cooked in different containers, differed not only in taste but also in consistency and in properties. The one that was cooked in the un-washed pots was thicker, contained something that resembled clusters of wild grapes, and had a unique effect on the body.
The monks, who consumed this food to normalize digestion, saw surprising effects. They concluded that the kefir mushroom had a purifying and restoring effect. The monks guessed that the symbiosis of milk bacteria contained in curdled milk reacted with microorganisms living in infertile water. And, in fact, this is the secret to the beneficial properties of the Tibetan mushroom.
A millennium later, the use of Tibetan mushrooms was acknowledged by the official medical bodies. It was established that its help is invaluable, and it was also established when it shouldn’t be used.
Health Benefits of Kefir Mushroom
Kefir mushroom has a beneficial effect on the work of the gastrointestinal tract, and this in turn reflects on the overall well-being, and the state of our skin, nails and hair. There are other useful properties of this product, let's name some of them:
- It restores the microflora of the intestines and stomach after a prolonged intake of antibiotics.
- Accelerates the recovery of the body after cold and viral diseases.
- Helps in getting rid of gastritis and stomach ulcers.
- Normalizes blood pressure.
- Relieves headaches, helps to heal migraines.
- Strengthens the immune system.
- It improves metabolism and helps to get rid of excess weight.
- Has an antispasmodic effect.
- Helps with joint diseases, relieves rheumatic pain.
- Improves sleep, relieves insomnia.
- Stabilizes the nervous system.
- Improves memory, increases concentration.
- Helps cleanse the vessels and strengthen their walls.
- It removes toxins, relieves salt deposits, rejuvenates the body and makes it healthier.
How to Make Kefir
- It’s important to remember that a healthy mushroom should be milky white, a light cream color is allowed, but if it’s darker, it means it's already spoiled.
- There should be no slime on the mushroom, as its presence also indicates that it has lost its freshness and, accordingly, its useful properties.
- When straining curdled milk and washing the mushroom, you can’t use a metal sieve or a colander, and to clean the container in which the drink is fermented, don’t use chemicals.
- It is better to ferment yogurt not in a glass jar, but in a clay jug, this is necessary so that the drink doesn’t receive bright light and direct sunlight. Choose a container with a wide neck so that it can be easily washed.
Mushroom starter is sold in health food stores or in specialized online stores. If you use curdled milk for preventive purposes, to make one daily serving you will need 2 teaspoons of kefir and 250 ml of whole natural milk with a fat content of at least 2.5%. You can buy them at the store, but only pasteurized, as the sterilized "long-living milk" for cooking the mushroom isn’t suitable.
Fill the mushroom with milk at room temperature, cover with gauze and leave for a day in a warm and not brightly lit place. After, strain the resulting curdled milk in a clean cup or jar, and rinse the mushroom thoroughly under cool running water, put it back in a jar (also pre-washed) and fill with fresh milk.
This procedure should be done every day, otherwise the fungus will fall ill and cease to be of use, but with proper care it will feel great and reproduce well.
How to Use the Milk Mushroom
If you are going to use the Tibetan mushroom not as a preventive measure, but for the treatment of a particular disease, then consult with a doctor before using it, as in some diseases the dosage is calculated strictly individually.
The maximum amount of drink consumed per day should not exceed 700 ml. Such volume, as a rule, is prescribed to people suffering from any diseases or during weight loss, and at the same time it’s divided into several consumptions. A healthy person for prevention can drink above 250 ml per day. It’s quite enough to get rid of insomnia, and discomfort in the stomach.
It’s not recommended to drink kefir later than 40 minutes before bedtime. In addition, it should be kept in mind that at the beginning of drinking kefir it may have side effects in the form of diarrhea, so the first tries should be done either before dinner (15-20 minutes) or on the weekends. And remember that in this case there is nothing bad in about it, as this curdled milk cleanses the body and removes everything unnecessary from it.
Milk mushroom should never be combined with alcohol - combining its use with alcohol, you reduce the therapeutic effect to zero, and you will have to start the course again. In addition, you can provoke an allergic reaction.
By the way, many of those who regularly used the mushroom for therapeutic or preventive purposes, got rid of cravings for alcohol-containing beverages. But don’t use it to remove hangover syndrome, although some sources indicate a similar "useful property" of the Tibetan mushroom.
You can store kefir either at room temperature, or on the bottom shelf of the refrigerator, but, no more than 12 hours. In general, if possible, use it immediately after you’ve prepared it. So you’ll be able to get the most benefit from it.
Milk mushroom - a truly valuable and healthy drink, in addition, its taste favorably differs from the store-bought kefir. It will help you to cleanse the body, increase resistance to viruses and harmful bacteria, and with regular use on the skin of the face, neck, décolleté and hands it will easily replace expensive whitening, softening and nourishing creams.
Kefir can improve lactose digestion in adults according to studies (academic article published in the Journal of the American Diatetic Studies).
Kefiran, which is present in kefir, has antibacterial properties (article from Wikipedia).
Read more about why Kefir is good for you (article from WebMD).
This content is accurate and true to the best of the author’s knowledge and does not substitute for diagnosis, prognosis, treatment, prescription, and/or dietary advice from a licensed health professional. Drugs, supplements, and natural remedies may have dangerous side effects. If pregnant or nursing, consult with a qualified provider on an individual basis. Seek immediate help if you are experiencing a medical emergency.
Questions & Answers
Question: I am vegan and have been using almond and cashew nut milk. It tastes good, but I wonder what you could say about it?
Answer: Almond and cashew nut milk is a really good alternative to cow and other animal milks. Here are some more good non-dairy alternatives https://www.thespruceeats.com/what-are-some-good-v...
Question: I am unsure about making kefir because I don’t want to make myself sick and I am just not sure that I can properly make it. I buy it at the store. Do I get the health benefits from the store-bought kefir mushrooms?
Answer: Yes, if you buy the organic kind then yes, you should get all the benefits you would be getting from the one you would make yourself.
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