Lactic fungus: benefits and losses for the body, use in diseases, cultivation standards

The lactic fungus is a microorganism that develops due to the interaction between yeaduriform fungi and lactic bacteria. It is also called Tibetan fungus or kefir. It is very popular in popular medicine, since it helps with many pathologies of the gastrointestinal tract and has a minimum contraindications list.

The fungus resembles boiled rice or the inflorescence of cauliflower and has a orbicular shape. In favorable cultivation conditions it can reach a size of 65-75 mm. The mushroom is originally from the Tibet, hence its name. It is used to make mushroom kefir.

Other data of interest

The milk fungus was discovered by Tibetan monks a few hundred years ago, or sometimes even thousands of years. They fermented milk in clay containers and realized that in the same container, but washing with different water, milk begins to ferment differently. Over time, the monks concluded that sour milk had healing properties and exerted a positive effect on the digestive tract. This was due to the formation of milk clusters in the yogurt, from which fungi were raised.

At the beginning of the 20th century, P. A. Badmaev became interested in dairy fungus. He thought that the infusion of this microorganism helped get rid of allergic reactions, arterial hypertension and even diabetes.

Н. N. Krupenik also investigated the Tibetan fungus and its benefits. He observed how the consumption of a fermented dairy product based on it affected the course of atherosclerosis. He found that the regular product consumption normalized the condition in most patients.

Therapeutic properties and contraindications

It is a widely known fact that the benefits of common tibetan milk fungus for the body are huge. This conclusion was established many centuries ago and confirmed by repeated research at the laboratory level. Before starting treatment with the fungus, it is necessary to take into account that although the product has many benefits, there are also small inconveniences, that is, contraindications.

Benefits of White Kéfir Fungus for the organism

  • Immunity reinforcement;
  • antihistamine properties;
  • Protection of intestinal microflora after an antibiotic therapy;
  • antimicrobial and ant i-inflammatory properties;
  • choleretic and antispasmodic properties;
  • improvement of sexual activity;
  • improvement of memory and concentration
  • normalization of metabolism
  • elimination of toxins
  • disintegration of stones and their removal from the kidneys, gallbladder and bladder
  • Decreased blood pressure
  • relief from frequent headaches
  • normalization of sleep;
  • skin rejuvenation;
  • stimulation of hair growth;
  • normalization of the acidic environment of the stomach.

Benefits of the fungus in diseases:

  • helps to cope with allergic reactions
  • lowers high blood pressure
  • removes benign lesions;
  • helps with cardiovascular, gastrointestinal pathologies;
  • helps to cope with diseases of the respiratory system and the musculoskeletal system;
  • normalizes the state in pathologies of the liver and kidneys.

Benefits of milky mushroom for women, men and children

benefits for women

  • Helps relieve canker sores and other infectious and bacterial pathologies of the genitourinary system;
  • It has a positive effect on hair, skin and nails;
  • Protects joint tissue from the onset of osteoporosis during menopause.

For men

  • Improves libido;
  • power normalization;
  • Reduction of the probability of prostatic adenoma;
  • get rid of baldness;

Useful properties of milk fungus for children

  • strengthen bone tissue
  • accelerate mental development;
  • eliminate inflammation of the skin;
  • get rid of constipation.

Despite a number of positive properties of milk organism, there are also contraindications, among them:

  • increased acidity in the stomach;
  • taking medications necessary for the maintenance of the normal state of the organism;
  • simultaneous consumption of alcoholic beverages and mushroom kefir, as this can contribute to intoxication of the organism;
  • children under three years of age.


The usefulness of the milk mushroom lies in its composition. It is rich in carotenoids, lactic bacteria, easily digestible proteins, vitamins A, PP, acids, calcium, polysaccharides and even iodine. It also contains folic acid, essential for women during pregnancy. Nor should we forget iron and zinc. All these components influence the fat content of the resulting product.

The product, made from milk mushrooms, contains 2. 9 g of protein, 3. 2 g of fat and 4 g of carbohydrates per 100 g. It stands out for its low caloric content and its minimal nutritional value. It only contains easily digestible proteins. The drink also contains lactobacilli and yeast fungi that help maintain normal intestinal flora and eliminate toxins from the body.

The use of milk fungus in a number of diseases

Before using fermented dairy products, you have to take into account the benefits and damages of the Tibetan milk fungus for the body. Therefore, it is advisable to consult a specialist beforehand, to perform an exam and discard any contraindication. If a negative reaction is detected during intake, a doctor should be consulted.

There are many opinions about the benefits and possible damages of the Marian thistle, but the fact that the microorganism helps in gastrointestinal tract diseases is a scientifically established fact.

Dairy products based on it have beneficial ant i-inflammatory and healing properties, so it is recommended for gastritis, colitis, gastric ulcer and duodenal ulcer. Also beneficial bacteria help restore intestinal microflora. After regular use, turbine and flatulence are reduced and the feces are normalized.

In the stagnant bile the milk fungus stimulates its excretion and production. It also helps deal with cystitis. It has a positive effect on cardiovascular and respiratory systems. Fungu s-based kefir is recommended overweight patients. The drink increases the organism resistance to infections, since it reinforces the immune system.

For diabetics

The benefits and damages of the mushroom kefir in diabetes depend on the stadium of the pathology. If the patient is diagnosed in the initial phase and there is no dependence on insulin, then it is allowed to consume up to 0. 75 liters of kefir, divided into several shots. The drink must be taken for 30 days, followed by a on e-month break and, if necessary, treatment with the fermented dairy product can be continued. The repetition of the treatment is only recommended after consultation with the treating doctor.

In pancreatitis

The benefits of Thai milk fungus in pancreatitis are possible only during the referral period. With this kefir pathology it helps to get rid of the inflammatory process, reduce spasms. Lactobacillus helps improve the digestive process.

The drink improves metabolism, accelerates the decomposition of fats, which reduces the load on the pancreas. Pancreatitis patients should not consume more than 0. 5 liters of kefir per day. If you suffer stomach acidity, you should not take kefir.

With gastritis

Mushroom lactea drink for gastritis is only allowed if stomach acidity is reduced or neutral. It is allowed to drink half a glass every day before a meal. If you experience any adverse reaction to the milk fungus during therapy, you must withdraw from the product and consult a professional.

Milk fungus culture

To cultivate a large colony, you have to initially take a soup tablespoon of healthy fungi. The body is placed in a jar and 250 ml of milk is poured. The container is covered with gauze and left in the room. Every day you have to rinse the mushroom with warm water and change the milk.

After 20 days, the mushroom will reach a large size, so you can make a liter of homemade kefir in one day. From such a fungus you can start a little piece and put it in a new container.

Take care of the fungus

This fungus is easy to take care of. In order for the fungus to develop correctly and do not make, you have to create a nutritional environment, respect the temperature regime and avoid drastic temperature changes.

How to cultivate:

  1. The fungus must always be maintained in a milky environment. The liquid temperature should not be less than 18 degrees Celsius, but not exceeding 25 degrees Celsius.
  2. A healthy fungus is white and has a sour smell. If the organism begins to darken, you have to change the environment and eliminate the sick parts.
  3. It is advisable to change the milk every day and it is preferable to wash the mushroom before transferring it to a new container.
  4. Save the mushroom in a dark place, avoiding exposure to sunlight.

Kéfir fungus diseases

If cultivation recommendations are not followed, the dairy microorganism will begin to get sick. The signs of a sick fungus include:

  1. Covering with white mold, appearance of an unpleasant smell.
  2. Appearance of cavities near the big fungus, indicating the extinction of the organism.
  3. Appearance of mucus that can be seen even when the fungus is washed.
  4. Appearance of a brown or dark color. This indicates that the mushroom is dead and should not be used.

If the mushroom has mucus, it is sick. This may be due to incorrect proportions: a lot of mushroom and little milk. No more than 2 teaspoons of dairy organism per liter are recommended. Mucosity formation is also due to the unfinished fermentation process, as a consequence of clarified with water too cold and the use of metal objects when working.

Standards of use and consumption of the product

So that the drink based on lactic fungi is beneficial, you have to follow some rules when taking the product. It is not recommended to drink peroxidized kefir, since it can cause stool discomfort, flatulence, epigastric pain and other unpleasant symptoms, especially in patients with digestive system diseases.

Nor should more than 0. 8 liters drink per day. The dose should be divided into several shots and drink into small portions.

Children are allowed to drink about 0. 5 liters per day. Start the course of treatment with the milk fungus with a healthy minimal portion and only if the kefir is well tolerated by the body.

The increase must be gradual and supervised. The last intake of the drink must be at least an hour before bedtime, and the first one hour after breakfast.

Adequate storage conditions

It is allowed to keep the milk mushroom in the refrigerator at 7-8 degrees, but no more than three days. The mushroom must be placed in a container with water, which must be diluted with milk in equal proportions. It is not advisable to leave it a long time at room temperature or freeze it. If the dairy organism is put in the freezer, it will die and cannot be used.

Useful tips for mushroom lovers

To prepare keodoncill o-based kefir, you must use only homemade milk. You must put the fungus in liquid at room temperature. High or low temperatures can kill it.

Milk must be fermented at room temperature. Direct sunlight or drink will be avoided with the fungus. If the mushroom has reached a very large size, you have to throw it because it is dead.

The color of the mushroom must be monitored regularly and, if it changes, indicates the death of the organism and should not be used. If an unpleasant smell gives off, you also have to discard it.

To compare the benefits and damages of the Indian dairy fungus or other types of fungi for your own organism, it is necessary to know the exact diagnosis and consult a specialist. If there are contraindications, the fermented dairy product should not consume, since this will lead to negative consequences and the appearance of unpleasant symptoms such as diarrhea, swelling and pain.

Lactic fungus and weight loss

To lose weight with algodoncillo, you have to follow some rules. Drink the drink in the morning after a meal, 30-40 minutes later. Drink about 0. 5-0. 7 liters of the product finished per day. It is recommended to follow an adequate diet, exclude products that cause fermentation in intestines and swelling. If your condition gets worse during the diet, you must rule out the drink and seek additional advice from a specialist.

The benefits and damages of the fungus depend on the state of the organism and the appropriate care. If the drinking organism was prepared by fulfilling all the recommendations, the benefits will be huge. The improvement will be remarkable after a monthly course. Drink can also be used to prevent respiratory, cardiovascular and digestive diseases. to lose weight with algodoncillo, you have to follow some rules. Drink the drink in the morning after a meal, 30-40 minutes later. Drink about 0. 5-0. 7 liters of the product finished per day. It is recommended to follow an adequate diet, exclude products that cause fermentation in intestines and swelling. If your condition gets worse during the diet, you must rule out the drink and seek additional advice from a specialist.

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