TIBETAN MILK MUSHROOM IN THE EYE OF SCIENTISTSThe mushroom is a white, spherical body, reminiscent of milky white cauliflower.
At the end of the last century, a doctor, a corresponding member of the USSR Academy of Medical Sciences Professor M. A. Samsonov suggested using fresh "mushroom" kefir with sunflower oil (a glass of kefir and a tablespoon of oil for one meal) for the treatment of gastric ulcer and duodenal ulcer. Studies have shown that the systematic (within one and a half to three months) use of such a remedy promotes faster and more reliable healing of ulcers. At the same time, metabolic disorders that often accompany peptic ulcer disease are eliminated. There is also credible information that "mushroom" kefir contributes to the prevention and treatment of atherosclerosis of the arteries and aorta.
The Tibetan milk mushroom has not been ignored by foreign scientists either. Recently published the results of preliminary studies conducted by leading Japanese pharmaceutical corporations with "mushroom" kefir. As reported by the newspaper "Jayan Time", this fermented milk drink has a pronounced anticarcinogenic (anticancer) effect. The complex of biologically active substances of this drink and a special mushroom, which in this case is fermented with fresh milk, according to Japanese doctors, stimulate the defenses of the human body. One of the means obtained from the kefir mushroom by the Kayun Senyaku company can dramatically increase the activity and proliferation of special types of lymphocytes that have an active effect against atypical cells. In other words, the drug induces certain white blood cells to destroy cancer cells.
In 100 g of "mushroom" kefir there are almost 100 billion useful microorganisms, the very ones about which the outstanding Russian scientist, Nobel Prize laureate II Mechnikov said: “Among useful bacteria, lactic acid bacilli should be given pride of place. They produce lactic acid and thus interfere with the development of oil and putrefactive enzymes, which we must consider among our most terrible enemies ... "
The use of milk fermented with a Tibetan mushroom not only alleviates cardiovascular diseases, but also cures them. Shown "mushroom" kefir and with increased pressure - in two to three years, he cures severe hypertension. In atherosclerosis, it stops the liming of the capillary walls. It treats diseases of the liver and gallbladder, dissolves stones in the gallbladder, and is effective for stomach and duodenal ulcers. This infusion is also useful for any inflammatory diseases of the mucous membranes.
After prolonged use of antibiotics, you should immediately start a course of taking "mushroom" kefir - it not only quickly removes antibiotics from the body, but also protects the beneficial intestinal flora.
The constant intake of "mushroom" kefir helps to maintain a state of vigor and efficiency. It undoubtedly contributes to the rejuvenation of the body.
The Moscow physician N. N. Krupenin undertook to study the influence of "mushroom" kefir in severe forms of atherosclerosis and increased blood pressure at the beginning of the 20th century. Observing 35 clinical patients, he found that the use of the infusion led to a decrease in blood pressure in 29 people.
In 1934-1936, on the basis of the Smolensk Medical Institute, a study was made of the effect of the infusion of the Tibetan milk mushroom on lowering blood sugar in patients with diabetes mellitus.The observation showed that a noticeable decrease in this indicator is observed already on the third day of the use of "mushroom" kefir, both in insulin-dependent and non-insulin-dependent patients.
In 1953-1957, the influence of the infusion of the Tibetan mushroom on the properties of pathogenic microbes was studied in St. Petersburg. In particular, experiments were carried out to reveal the influence of the infusion of the Tibetan mushroom in the treatment of chronic enterocolitis, bacterial and clinical dysentery. Research results have shown that treatment with an infusion of Tibetan mushroom is in no way inferior to antibiotics in terms of effectiveness.
In addition, according to experts of traditional and official medicine, "mushroom" kefir destroys and removes harmful fats, contributing to a decrease in body weight, normalizes appetite, increases tone and performance, rejuvenates all body cells (including skin cells), strengthens hair, restores and increases potency.
Such a wide range of curative effects of mushroom kefir is due to its chemical composition.
HOW TO USE TIBETAN MILK MUSHROOMThe mushroom is a white, spherical body, reminiscent of milky white cauliflower. Mushrooms can be in the shape of a ring, chain, lumps. From 5-6 mm3 the milk fungus can grow to 40-60 mm3, after which it begins to divide.
To get a drink for 0.5 liters of milk, you need to take one teaspoon of the milk mushroom culture. It is not necessary to put the ripening drink in the refrigerator; it is enough to leave it in a dark place at room temperature. It takes about a day for fermentation. The finished drink should have a pleasant sour taste. Especially useful is the infusion of the Tibetan milk mushroom immediately after fermentation, then it gradually loses its medicinal properties. In addition, if you keep the mushroom in milk for longer than a day, the drink can acidify and cause heartburn.
The most useful kefir is obtained from natural, not reconstituted milk. When fermenting milk, cover the dishes with gauze. A sign of complete fermentation is the appearance of a thick layer on top, c. which contains the fungus, and the separation of fermented milk.
Having received the required amount of kefir, it is filtered from the mushroom, and the mushroom itself is washed. Before fermenting the next portion, the mushroom is kept in the refrigerator in a non-metallic container (glass or ceramic jar, plastic food container), filled with ten percent glucose. After a week, the glucose needs to be changed. The Tibetan mushroom is incompatible with any metal containers. You even need to pinch off the pieces from the growing mushroom with a plastic spoon.
If you do not rinse the milk mushroom daily (using only cold water!) And do not pour it with fresh milk or put it in the refrigerator in a glucose solution, it will turn brown - a sign that the mushroom will no longer multiply and will die soon. The normal color of the Tibetan mushroom, which speaks of its vitality, is white.
So, the healing drink is prepared according to all the rules. How to drink it?
If you use it only for general health improvement and prevention, then the dose should not exceed 800 ml of kefir per day. Divide it into four servings and take it before meals. If "mushroom" kefir is given to children, then the optimal dose for them is 150-300 ml per day. You need to start with a trial dose - 100 ml for an adult and 50 ml for a child.
To begin with, they take kefir in the evenings, 2 hours before bedtime. You should not drink kefir immediately before bedtime, as well as in the morning - from habit, it has a strong laxative effect at first. Gradually, after a week or two, this reaction will disappear. During this time, kefir will remove most of the toxins and toxins in the body, normalize the intestinal microflora. The laxative effect will disappear, but constipation, if any, will disappear.
People with diabetes should take into account that taking "mushroom" kefir is incompatible with the administration of insulin.
The course of preventive intake of Tibetan milk mushroom is from 20 days to three months. After that, you need to take a break for a month or two.
From the book of O.Afanassieva "Tibetan riddle. Milk mushroom"
