In Poland, according to anecdotes from the 20th century Tibetan mushroom He was to gain popularity thanks to the professor of the Gliwice University of Technology, who during his stay in India was cured of a serious illness with a brew prepared from these grains. After returning to the country, he received a strain, which he shared with his friends and friends, giving rise to the tradition of home kefir. However, it is worth remembering that this anecdote has not found official confirmation.
Tibetan mushroom It is not a fungus in a botanical sense, but a colony of microorganisms. These are kefir grains – symbiotic clusters of microorganisms in which lactic acid bacteria dominatemainly lactobacillus lactis (constituting 58-70% of grains) as well as yeast and acetic acid bacteria.
The name “Tibetan” can be misleading and more related to legends than the actual place of origin of the mushroom. The scientific literature is more common about the Caucasian pedigree of kefir. According to traditional messages, the first kefir grains came from the Caucasus region, where people accidentally discovered that fermented milk gives a drink with an extremely favorable effect on the body.
Kefir is a milky drink subjected to careful fermentation. Supports the digestion and functioning of the digestive system, providing the body with calcium, protein, phosphorus and vitamins from group B. According to the legends of the north Caucasus peoples, the prophet Muhammad was to convey to its followers the Tibetan fungus and a recipe for the preparation of a healthy drink. The beginnings of kefir are still hiding some secrets, there is a theory that the first grains were probably made of sheep’s intestinal microflora.
The mechanism of action of the Tibetan mushroom is based on a unique symbiosis of microorganisms, which during milk fermentation transform lactose into lactic acid, ethanol and carbon dioxide. It is the fermentation process that gives the kefir a characteristic, slightly sparkling taste and provides a beneficial effect on the digestive system. Produced by polysaccharide bacteria, called kefranthey form a structure combining all ingredients into one whole and have antibacterial, antifungal and anti -cancer effects.
Laboratory tests published, among others in the journal Journal of Medicinal Foods confirm that Eating kefir from Tibetan mushroom can contribute to lowering the level of “bad” LDL cholesterolregulation of blood pressure and improving the condition of the intestinal flora. Exopolysaccharides produced during fermentation stimulate the immune system – increase the activity of T lymphocytes, NK cells and macrophagesstrengthening the body’s immunity. Scientists from China have shown that after one day of fermentation there is a significant increase in the concentration of lactic and vinegar, which confirms the efficiency of the fungal in the production of kefir.
In vitro studies carried out on the tumor cells of the stomach (SGC7901) it was observed that the Tibetan kefir extract inhibits their multiplication. Although further clinical trials are still needed, these results are opening new perspectives for the use of traditional kefir as an element of health prevention.
The first step is to get kefir grains – preferably from a trusted source. Once you have your Tibetan mushrooms, you only need a few simple ingredients and a bit of patience. Here is an example recipe:
- Choice of milk: It is best to reach for full -fat milk, although you can also experiment with almond or coconut milk. However, if we use vegetable milk, kefir may require an additional source of sugar (e.g. glucose) so that microorganisms have fuel for fermentation, because not every vegetable milk contains lactose.
- Vascular preparation: Choose a clean, glass dish – plastic may not be the best choice, because it is not conducive to optimal fermentation.
- Adding kefir grain: Put the kefir grains into the milk, then cover the dish loose – all you need is a regular cloth that you protect with elastic band. This will ensure adequate air circulation and will protect against dust.
- Fermentation time: Set aside the dish in a warm place (about 20-25 ° C) for 24 hours. During this time, microorganisms will start their work, transforming milk into a thick, slightly sparkling drink.
After the day of day, Kefir should be ready. Strain the drink through a strainer, separating the grains that you can use later. It is worth experimenting – adding fresh fruit, honey or even a little cinnamon to the kefir.
Sources: Terazpoczy.pl
