Tibetan milk fungus has several names: Kefir mushroom, Allah's grains, milk rice, mushroom Indian yogis, which to some extent indicate the appearance, composition or properties of this product. Tibetan milk mushroom is almost the same as the rice, with white or yellowish-white color. The adult milk mushroom resembles the appearance of cauliflower, the inflorescences of which consist of grains up to a diameter of 50 mm.

Tibetan Milk Mushroom

In Tibet and India has long been Milk mushroom Is used for making yogurt and widelyUsed in Tibetan medicine. In Russia, it appeared in the nineteenth century and has been in constant demand since then, expanding the scope of application. The process of its cultivation was quite long. Milk fungus was added to the milk for fermentation, as a result of which the level of vitamins of group A and B, as well as enzymes and substances with antibacterial properties increased in fermented milk.

Useful properties of milk mushroom


As part of the Tibetan milk fungus presentLactic acid bacteria and lactic acid, alcohol and carbon dioxide, proteins and fats, various vitamins, antibiotics, etc. These components are already present in the starting product or arise during fermentation. They give this mushroom Miraculous useful and medicinal properties, such as:
• Strengthening the body's immunity;
• normalization of metabolism and intestinal microflora;
• elimination of slag, salt deposits, spent antibiotics from the body;
• resorption of benign tumors and growth retardation of cancer cells;
• Decreased sugar in the blood in type 2 diabetes (without insulin);
• rejuvenation of the body;
• improving and strengthening the skin of the face;
• Improved attention and memory;
• increased sexual activity;
• anti-allergic properties;
• wound-healing properties;
• antimicrobial and anti-inflammatory properties;
• cholagogue and spasmolytic properties.

Application of milk fungus in medicine, dietology and cosmetology

Tibetan Milk Mushroom

Possessing a variety of useful properties determines the most diverse fields of application of the Tibetan milk fungus. These include medicine, dietology and weight loss, cosmetology, etc.

The use of milk fungus in medicine is very versatile.
• Since ancient times it has been used by doctors and folk medicine for the treatment of rickets, anemia, hypertension, atherosclerosis. For example, during a three-year intake of the fungus, hypertension can be cured.
• The reception of Tibetan kefir is conducted to normalize the activity of the stomach and intestines. It gives a positive result in the treatment of colitis, stomach ulcers and duodenal ulcers.
• Improvements in the use of kefir fungus are observed in diseases of the respiratory system (including tuberculosis), liver, kidney and gallbladder.
• The Tibetan milk mushroom is constantly usedAs an effective tool for the prevention of cancer. This is due to the fact that lactic acid bacteria, which are an integral part of the fungus, neutralize the action of those enzymes that contribute to the emergence and proliferation of cancer cells.
• Gives a positive result in the treatment of various allergic diseases.

For weight loss you need to drink infusion of milk fungus,Fat splits into simpler compounds and then removes them from the body. An effective result can be achieved by taking this infusion every day 30 minutes after eating. In addition, it is recommended to spend a weekly fasting day, the basis of which is the same Tibetan mushroom. The presence of acetic acid bacteria in Tibetan kefir makes it possible to use it in dietetics in the preparation of programs for weight correction.

Application of milk fungus in cosmetologyIs the preparation of masks and lotions for the face. It is required to moisten a kefiric infusion with a napkin or gauze, folded in several layers, to attach to the problem areas of the skin (where there are pimples and acne) and hold for half an hour. After a week of treatment, the skin is improving.

Preparation of milk fungus

Tibetan Milk Mushroom

Method of preparation of Tibetan milk mushroomIs quite simple. It is required in a clean glass jar to fill two full teaspoons of Tibetan mushroom with 250ml of milk, the temperature of which is approximately equal to room temperature, and, after covering the jar with gauze, leave for 24 hours at room temperature. At the end of milk ripening, a thick layer forms on top of it, and the milk fungus is found in it.

Then through a plastic sieve (metalIn any case do not use) drain the fermented milk, then rinse the milk mushroom with cold water and again put in a clean glass jar and pour the milk. Such actions must be performed daily, better at the same evening time.

For ready-made Tibetan kefir more comfortableIs room temperature. Tibetan milk mushroom is constantly in need of care. Even during a break in the reception, it is necessary to filter it daily. In addition to consuming Tibetan kefir, the prepared infusion can be used for cottage cheese, pancakes (a simple recipe for pancakes on milk) or for cosmetic purposes.

Course of milk mushroom intake Is calculated for twenty days, then throughA ten-day break is held for the second year. Daily rate is up to 250ml, and the final reception is performed one hour before sleep on an empty stomach. A full course of treatment or prevention of diseases takes one year.

Milk mushroom - contraindications

However, before you start taking a Tibetan milk mushroom infusion, you should consult your doctor and carefully read the contraindications:
• period of pregnancy and lactation;
• bronchial asthma;
• diabetes mellitus insulin (kefir fungus covers the action of insulin);
• intolerance to dairy products due to the absence of enzymes that break down milk;
• When drinking milk fungus is contraindicated in drinking alcohol.