CHEMICAL COMPOSITION OF TIBETAN MUSHROOM

NUTRITIONAL VALUE

Kefir grains are a gelatinous community of bacteria and yeasts in a matrix of proteins, lipids, and sugars. The fungus looks like white firm monolith of soft cheese or cauliflower. The baby-fungus is 5-6mm in diameter and reaches 40-50mm in diameter before dividing.

The dominant microflora are Saccharomyces kefir, Torula kefir, Lactobacillus caucasicus, Leuconnostoc species, lactic streptococci and lactose-fermenting yeast. The lactobacilli got their name from their chief by-product, lactic acid. These organisms can be found on the surface of nearly every plant. Lactobacillus species are also found in our mouths, intestines, and birth canals.

A European doctor, Dr Johannes Kuhl, conducted one of the foremost studies of lactic acid. In his research he discovered that Kefir was very high in lactic acid. Consequently, found that well-balanced diet with liberal amounts of lactic acid fermented foods was good protection against cancer.

KEFIR VS YOGHURT

Kefir is very similar to Yogurt. The main difference is that kefir curds have a small surface tension. This allows the curds to be easily broken into small pieces. The small curd size gives Kefir a liquid consistency.Kefir contains several major strains of friendly bacteria not commonly found in Yogurt: Lactobacillus Caucasus, Leuconostoc, Acetobacter species, and Streptococcus species. It also contains beneficial yeast, such as Saccharomyces kefir and Torula kefir, which dominate, control and eliminate destructive pathogenic yeast in the body. They do so by penetrating the mucosal lining where unhealthy yeast and bacteria reside, cleansing and strengthening the intestines. Hence, the body becomes more efficient in resisting such pathogens as E. coli and intestinal parasites.In addition to beneficial bacteria and yeast, Kefir contains minerals and essential amino acids that help the body with healing and maintenance functions. The complete proteins in Kefir are partially digested and therefore more easily utilized by the body.

Tryptophan, one of the essential amino acids abundant in Kefir, is well known for its relaxing effect on the nervous system.

Kefir also offers an abundance of Calcium and Magnesium, which are also important minerals for a healthy nervous system. Kefir in the diet has a particularly profound calming effect on the nerves.

Kefir's ample supply of Phosphorus, the second most abundant mineral in our bodies, helps utilize carbohydrates, fats, and proteins for cell growth, maintenance and energy.

Kefir is rich in Vitamin B1, B12, amino acids, Folic acid and Vitamin K. It is an excellent source of Biotin, a B Vitamin that aids the body's assimilation of other B Vitamins, such as Folic acid, Pantothenic acid, and B12. The numerous benefits of maintaining adequate B vitamin intake range from regulation of the kidneys, liver and nervous system to helping relieve skin disorders, boost energy and promote longevity.

HOW THE MUSHROOM HEALS

Our diet is mostly composed of "dead (cooked) food", which petrifies in our intestines and poisons us from inside, poisoning the blood. The death is indeed "made by man".


Kefir, made with LIVE TIBETAN MUSHROOM brings microflora of intestines into balance and takes out the toxins built up in the body.

• Enhances immune system
• Plays a vital role in the development of a healthy digestive tract in babies, as it protects against negative effects of radiation and helps improve the immune system
• Helps to relieve lung infections
• Helps to normalise metabolism and loose weight by breaking the fat globules down
• Neutralises and takes out of the body heavy metals, salts, chemical antibiotics, kidney stones, pathogene microorganisms
• Kefir culture produces a series of natural proteins and protein fragments, called peptides, that may have an inhibitory effect on less desirable bacteria
• Undesirable bacteria that reside in the intestines produce certain enzymes that turn certain dietary substances into potential carcinogens. The friendly-flora of Kefir actually reduces the levels of these carcinogenic enzyme substances
• Kefir is the strongest and the only harmless natural antibiotic of our days. Kefir's friendly cultures also produce specific antibiotic substances, which can control undesirable microorganisms and act as an anti-carcinogenic factor
• Kefir is the strongest natural remedy against any allergy
• Inhibits cancer cells
• Cleans blood vessels
• Normalises appetite
• Cures stomach uclers
• Energy booster
• Has youthful effect on skin
• Strengthen hair
• Helps to lessen the effects of taken pharmaceutical antibiotics
• Lowers blood sugar
• Normalises blood pressure
• Has youthful effect on the body cells
• Kefir also helps to enhance bowel function and control Candida - a condition where there is an excessive growth of yeast cells
• Lactic acid bacteria fight pathogenic organisms: Salmonella typhi die; escherichia coli are unable to develop, and S. paratyphi and Corynebacteriae diphtheriaae lose their pathogenic properties.

TRADITIONAL OLD SLAVIC RYE SOURDOUGH BAKING

Wholegrain Rye flour is highly nutritious, and has been used in bread making for over 2000 years. 

Rye flour has very low gluten and lacks glutenin, - gluten-forming protein contained in Wheat flour that gives Wheat bread its structure. Therefore, 100% Rye dough can not hold the gas produced by the yeast during fermentation as well as Wheat dough, which results in more compact loaves. 

Rye flour, however, contains starch and pentosans (up to 8.5%), - gummy carbohydrates that swell (absbing the water up to 25 times their weight) and have the ability to hold the gases during fermentation, giving Rye bread its structure. 

Light (sifted) Rye flour, being rich in starch, produces lighter loaves. Rye Meal will produce densier bread.

Use fresh Rye flour, as it oxidates quickly.

TRADITIONAL LONG FERMENTATION 100% WHOLEGRAIN RYE BREAD RECIPE:

This family recipe is for the bread baked in bread tin (loaf pan). 100% Wholegrain Rye flour or Rye Meal are used. 

Quantities for flour and water may vary slightly, depending on the flours used. If using the Light Rye flour, use 1/2 cup less water. 

1 cup is 250 ml.

Yield: 3 loaves by 800 g.

1st Opara (1st Dough):
1 Cup flour,
2 Cups warm water,
1 Cup Starter

Mix well and leave in warm place for 2-4 hours to ferment. Stir from time to time to generate air circulation. 

2nd Opara (Increase):

1 Cup flour,

2 Cups water

Mix well and leave for further 4-6 hours to ferment. Stir regularly.

2nd Dough: 
2 Cups flour,
2 Table spoons salt,

1 Table spoon of Cold-Pressed Hempseed or Flaxseed oil (Olive oil can be substituted),

Optional:

Rye Malt brew: 1/2 cup,

Molasses: 2 Table spoon,

Dark brown/Raw sugar/Honey: 2 Table spoons,

Seeds: 2-3 Table spoons (ground Flaxseed, ground Caraway seeds).

Seeds for decoration: White and/or Brown Flaxseeds, Oat flakes, Pepitas, Sunflower/Caraway/Sesame seeds

Add salt, sugar, molasses, Rye Malt brew and oil to water, mix well. Add Opara, seeds and then, gradually, all flour.

Rye dough is very sticky. Mix it softly covering well in flour until a soft dough ball is formed. Shape the dough into loaves and transfer them to greased baking pans. Rye dough has the tendency to spread, so the bread baking pans with borders should be used.

Leave to proof for 6-12 hours.

Wet the loaves tops and cover with seeds (optional). Heat oven to 150 C before palcing the trays in. Bake for 1 hour.

Take the loaves out of oven and transfer on to a wooden board, rack or cotton towel, turning them upside to cool for 3-6 hours before cutting.