Tibetan mushroom has long been a secret of Tibetan medicine. The reason is in its believed ability to help rejuvenate and cleanse the body.
Kefir normalizes healthy micro flora of intestines by clearing the body of harmful toxins (cholesterol plaques, stones, salts deposited in joints, spine, muscles).
Fatigue, lethargy, frequent occurrence of headaches, colds, inflammation, allergies are the initial symptoms of our excretion system struggling to function at its best.
The weakening of excretory system and other regulatory processes leads to mineral metabolism imbalances and salt depositions.
Interestingly, Tibetan mushroom is believed to help to reduce benign tumors, and slow (even stop) the production of cancer cells. I have not heard about any scientific studies done on this particular function of Tibetan mushroom, but it is documented to be used in hospitals in Russia and other Eastern European countries, as well as being recommended by Eastern European GPs to help loose weight and normalize metabolic body functions.
Tibetan Mushroom also cleanses the body (particularly liver and kidneys) after antibiotics treatment. If you consume large quantities of animal products, you most likely have antibiotic residues in your system. These antibiotics stored in your body kill off the good bacteria in your digestive system.
Regular consumption of correctly prepared Kefir drink helps to cleanse your body of many toxins. Take half a glass to a glass of Kefir 30min after your meal every day to help your body cleanse itself naturally.
(The information has been sourced from several sources and is provided for educational purposes only. Please, advice from your health practitioner to treat specific health conditions.)
Traditional Live Fermentation Cultures and Sourdough Bread Baking for Life and Vitality
Friday, December 27, 2013
Wednesday, April 3, 2013
TIBETAN MUSHROOM - History and Origin
HISTORY AND ORIGIN
This culture originated many thousands years ago in Tibet and was used by Tibetian monachs medicinally as well as in cosmetics.
Kefir was called "youth elixir", because people who were regularly drinking it always stayed in good shape and never got sick.
The culture was brought to Europe by the Polish professor who was living in India for 5 years and got totally cured from the stomach and liver cancer using this culture.
In Europe Kefir has been extensively used as therapeutic treatment for patients in sanatoriums. Russian doctors used it to treat conditions like anemia, tuberculosis, digestion problems, - to name a few. Still now dietitians in Europe are using Kefir as an effective weight management treatment.
TIBETAN MUSHROOM VS CAUCASION KEFIR GRAINS
Caucasian people believe that Prophet Mohamed himself bestowed Kefir Grains as a gift to them, and that the Grains is the Manna described in ancient Bible.
CHEMICAL COMPOSITION OF TIBETAN MUSHROOM KEFIR
LACTOBACILLUS
L. casei – Homo-fermentative [responsible for 90% of lactate synthesis]
L. paracasei – Homo-fermentativeL. acidophilis – Homo-fermentative
L. hilgardi -Hetero-fermentative [responsible for 50% of lactate synthesis]
L. delbruechkii subsp. bulgaricus – Homo-fermentative
L. kefiranofaciens – Produce Kefiran, internaly within the matrix
L. kefyri – Synthesizes kefiran superficially [possibly controlls microflora]
L. desidiosus – Heterofermentative [ferments L-arabinose and gluconate]
L. brevis [Synthesizes polysaccharide]
L. cellobiosusL. casei subsp. rhamnosus
L. casei subsp. alactosus
L. helveticus subsp. lactis
L. delbruekii subsp. lactis
L. lactis
L. fructivoransL. parakefir
L. paracasei subsp. paracasei
L. plantarum
LACTOCOCCUS
Lc. lactis subsp. lactis [primarilly utilize lactose]
Lc. lactis subsp. biacetylactis
Lc. lactis subsp. creomoris
LEUCONOSTOC
Leuc. citrovorumLeuc. cremoris
Leuc. mesenteroides subsp. mesenteroides
Leuc. mesenteroides subsp. dextrancicum
Leuc. mesenteroides subsp cremoris
Leuc. lactis
STREPTOCOCCUS
Strep. salivarius subsp. thermophilus [primarilly utilize lactose]
Strep. lactis
Strep. lactis subsp. diacetylactis [Synthesizes diacetyl]
ACETOBACTER
Acetobacter aceti [synthesize acetic acid from ethonol in the pressence of oxygen]
Acetobacter racens
YEASTS
KLUYVEROMYCES
Kluyv. lactis
Kluyv. marxianus subsp. marxianus
Kluyv. bulgaricus
Kluyv. fragilis
CANDIDA
Candida kefir
Candida pseudotropicalis
SACHAROMYCES
Sach. kefir [controls exogenous yeasts]
Sach. unisporum
Sach. torulopsis subsp holmii
TORULA
Torula kefir [controls exogenous yeasts]
L. casei – Homo-fermentative [responsible for 90% of lactate synthesis]
L. paracasei – Homo-fermentativeL. acidophilis – Homo-fermentative
L. hilgardi -Hetero-fermentative [responsible for 50% of lactate synthesis]
L. delbruechkii subsp. bulgaricus – Homo-fermentative
L. kefiranofaciens – Produce Kefiran, internaly within the matrix
L. kefyri – Synthesizes kefiran superficially [possibly controlls microflora]
L. desidiosus – Heterofermentative [ferments L-arabinose and gluconate]
L. brevis [Synthesizes polysaccharide]
L. cellobiosusL. casei subsp. rhamnosus
L. casei subsp. alactosus
L. helveticus subsp. lactis
L. delbruekii subsp. lactis
L. lactis
L. fructivoransL. parakefir
L. paracasei subsp. paracasei
L. plantarum
LACTOCOCCUS
Lc. lactis subsp. lactis [primarilly utilize lactose]
Lc. lactis subsp. biacetylactis
Lc. lactis subsp. creomoris
LEUCONOSTOC
Leuc. citrovorumLeuc. cremoris
Leuc. mesenteroides subsp. mesenteroides
Leuc. mesenteroides subsp. dextrancicum
Leuc. mesenteroides subsp cremoris
Leuc. lactis
STREPTOCOCCUS
Strep. salivarius subsp. thermophilus [primarilly utilize lactose]
Strep. lactis
Strep. lactis subsp. diacetylactis [Synthesizes diacetyl]
ACETOBACTER
Acetobacter aceti [synthesize acetic acid from ethonol in the pressence of oxygen]
Acetobacter racens
YEASTS
KLUYVEROMYCES
Kluyv. lactis
Kluyv. marxianus subsp. marxianus
Kluyv. bulgaricus
Kluyv. fragilis
CANDIDA
Candida kefir
Candida pseudotropicalis
SACHAROMYCES
Sach. kefir [controls exogenous yeasts]
Sach. unisporum
Sach. torulopsis subsp holmii
TORULA
Torula kefir [controls exogenous yeasts]
Subscribe to:
Posts (Atom)