Milk mushroom: benefits, recommendations for care and consumption



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Milk or Tibetan mushroom belongs to the symbiotic group of microorganisms from the genus Zooglea (Zoogloea). It is widely used in the manufacture of some dairy products, including the well-known kefir. Outwardly it resembles rice, therefore, in everyday life it is known as Indian or rice mushroom, as well as kefir sourdough.

Chemical composition

The standard composition of the Tibetan fungus is due to the presence of lactobacilli, acetic acid bacteria and milk yeast.

ContentAmount mgDaily requirement, mg
Vitamin A"0,04- 0,121,5-2,0
Thiamine0,11,4
Riboflavin0,15- 0,301,5
PyridoxineNo more than 0.12,0
Cobalamin0,53,0
Niacin1,018
Calcium120800
Iron0,1-2,08,0-12
Iodine0,0060,2
Zinc0,4015

Among other things, the composition is rich in folic acid, carbon dioxide, easily digestible proteins and polysaccharides, the benefits of which are invaluable for the human body.

Benefits of Milk Mushroom

Live milk mushroom is widely used today. The main beneficial properties of this culture are due to the chemical composition, therefore it is recommended to use it in the following cases:

  • Cholagogue;
  • Antispasmodic;
  • Reduction of benign tumors represented by fibroids, fibroids, myomas, polyps, prostate adenoma;
  • Increased sexual activity;
  • Body rejuvenation;
  • Reduction of side effects of drugs, including broad-spectrum antibiotics;
  • Lowering blood sugar levels;
  • Improving overall tone;
  • Getting rid of depression and insomnia;
  • Getting rid of diaper rash and cracks in the skin.

Among other things, it is recommended to take an infusion of milk fungus in order to normalize the intestinal microflora, the prevention and treatment of most gastrointestinal diseases, including colitis, gastric ulcer and duodenal ulcer. Such a therapeutic infusion is also useful for various pulmonary diseases.

There have been cases of positive effects in inflammatory processes in the lungs, as well as malfunctions in the liver, kidneys and gall bladder. You can drink the infusion subject to a weight loss diet, due to the ability of the Tibetan fungus to very actively break down stored fats. Also, the infusion can be used as a highly effective cosmetic product, and use milk mushroom for making tonic and masks at home.

Milk Mushroom: Care

Possible harm and main contraindications for use

It is not worth making conclusions that milk mushroom is a panacea for all diseases and does not have contraindications for use. Harm from the use of this culture can be noted in the following cases:

  • the presence of individual intolerance to any dairy and lactic acid food products;
  • a period of exacerbation and unstable remission of intestinal disorders;
  • increased gas formation;
  • the presence of a history of bronchial asthma;
  • simultaneous use with any alcoholic beverages;
  • concomitant use with medications;
  • increased acidity and diarrhea;
  • some diseases of a fungal nature;
  • insulin-dependent forms of diabetes mellitus and simultaneous use with insulin.

Despite the fact that, in general, a Tibetan milk mushroom is able to have a beneficial effect, its use should be preceded by a consultation with the attending physician, which will allow you to get all the necessary recommendations related to this remedy.

How to care for milk mushroom

Properly growing milk mushroom is possible for anyone, but, like all living things, this culture should provide competent, constant care, which consists in observing the main recommendations:

  • the Tibetan mushroom cannot be covered, since for growth and development the culture must "breathe";
  • you can not keep the milk mushroom in a too-lit place, where possible negative effects of direct sunlight;
  • temperature conditions below 15-17aboutC often causes mold damage to the fungus;
  • Tibetan mushroom should be stored and grown exclusively in three-liter glass jars that are not washed with aggressive chemical detergents, but only with a solution based on baking soda;
  • daily milk mushroom needs to be carefully, but thoroughly washed and filled with a portion of fresh milk, which contributes to the active, full-fledged reproduction and growth of fermented milk culture;
  • if it is impossible to rinse the mushroom for a couple of days, pour milk and water in a 1: 1 ratio into a three-liter jar, then put the jar with the mushroom in a warm place.

The first couple of weeks with the use of milk mushroom infusion, there was a sharp increase in the activity of the intestinal tract, expressed by increased gas formation and increased stool. Such a process is natural. Patients with urolithiasis can notice the appearance of unpleasant sensations in the field of internal organs. After a couple of weeks of daily use, this symptomatology disappears, after which a marked improvement in the general condition and an increase in tone are observed.

Terms of use

When eating kefir mushroom, you must make it a rule to adhere to the following recommendations:

  • the maximum amount of fermented milk drink used in the treatment of diseases should not exceed 0.6-0.7 liters per day;
  • prevention involves the use of a drink in a volume of 250 ml per day;
  • It is recommended to use an infusion of kefir mushroom at least an hour before bedtime.

Tibetan mushroom can not be combined with alcohol and alcohol-containing drugs. For external use, it is recommended to make lotions or apply infusion with your hands.

The main diseases of dairy culture

A healthy and properly grown mushroom has a white color and has the smell of fermented milk. The average size can vary between 0.1-30 mm. Care for the culture should be correct. With errors in the care or acquisition of a low-quality mushroom, the following diseases and growing problems can be observed:

  • the appearance of white mold or a sharp, rather unpleasant odor;
  • the appearance of too large and hollow fractions inside;
  • the appearance of mucousness, clearly visible in the washing process;
  • the appearance of a brown tint or dark coloration.

Typically, such problems are associated with a large amount of fungus due to insufficient milk, an incomplete ripening process and early extraction of the fungus, the use of metal objects or too cold water in the care.

Growing from scratch

Growing a Tibetan milk mushroom on your own from scratch is not too difficult. Nevertheless, The following recommendations should be followed:

  • pour a couple of tablespoons of the dairy product with milk and remove the jar with the culture in a dark place where the process of active ripening takes about a day;
  • strain kefir liquid obtained as a result of souring with a sieve and a wooden spoon;
  • rinse the mushroom thoroughly, but very carefully, at room temperature with water, carefully removing pieces of mucus and remaining fragments of kefir;
  • transfer the mushroom to a clean and dry three-liter jar, then pour milk;
  • remove all pop-up fractions.

To prevent overheating, cover the jar with mushroom gauze and store in a comfortable room temperature. Gauze will also not allow small debris and dust particles to get into the infusion.

Useful properties of milk mushroom

Doctors reviews

In general, the opinions of most doctors about the benefits of Tibetan mushroom are quite unanimous and characterize this culture as very effective in the treatment and prevention of a number of diseases. According to the opinion of people who use kefir mushroom on the recommendation of doctors, this drink has several advantages compared to a store fermented milk drink, including the presence of a less acidic and harsh taste.

However, all medical workers agree that it is extremely dangerous to self-medicate with kefir mushroom, especially in the presence of serious pathology or severe somatic diseases. That is why it is not recommended to use the fermented milk culture infusion for a long time without interruptions, and you should also consult your doctor in advance, which will help to avoid many negative consequences.



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