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Probiotics are extremely important for our digestion. Advertisements for probiotic drinks, yogurts, or tablets surround us at every turn. Few people know, however, that there is a natural and affordable remedy that is much stronger than all commercial probiotics. This secret is the Tibetan mushroom, also known as kefir grains.
What is the Tibetan mushroom?
The Tibetan mushroom, or kefir grains, has a very long history. They originate from the Caucasus mountains and Tibetan monasteries. People in these areas used kefir to preserve fresh milk without needing a refrigerator. The Tibetan mushroom contains a community of different yeasts and bacteria that are essential for healthy digestion. This fermented drink is one of the best natural probiotics we can include in our diet.
There are two main variants of the kefir culture:
- Milk kefir – The kefir grains multiply in milk because they feed on lactose. The result is the common kefir we know from stores, but with a much higher concentration of probiotic bacteria.
- Water kefir (Tibi kryštály) – This form multiplies in sweet water and the result is a fizzy drink that is very refreshing in summer.
Why is the Tibetan mushroom so powerful?
The Tibetan mushroom contains various types of beneficial bacteria, such as Leuconostoc cremoris, Lactobacillus plantarum, Lactobacillus casei, Streptococcus cremoris and Streptococcus diacetylactis. These bacteria are key to healthy digestion. In addition, the Tibetan mushroom contains a number of vitamins, minerals and amino acids that are already partially digested, making them easier to absorb. The most important among them are:
- Thiamine (B1)
- Vitamin B12
- Folic acid
- Biotin
- Vitamin K
- Calcium
- Magnesium
- Phosphorus
Biotin helps the body fully utilize other B vitamins, while vitamin K ensures proper deposition of calcium into bones and teeth, preventing its buildup in the arteries and other parts of the body.
How to prepare your own kefir?
Kefir grain is now easily available on the internet or in specialty stores. The price is around 5 euros for 15 grams (about 2–3 packs). The procedure to prepare kefir is simple:
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Prepare the necessary ingredients:
- Fresh milk
- Glass canning jar (0.7 l)
- Plastic sieve (beware of metal, as it would kill the bacteria)
- Tibetan kefir grain
- Hair elastic
- Paper towel
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Rinse the grain:
Rinse the kefir grain with cold water through a plastic sieve so that no milk remains on it. -
Prepare the kefir:
Pour fresh milk into the canning jar, leaving about 2 cm of space from the top edge. Add the rinsed grain and cover with a paper towel, securing it with the hair elastic. -
Fermentation:
Let the kefir ferment at room temperature for approximately 12 hours, then move it to the refrigerator. The milk will begin to change and acquire a sour taste. -
Finished kefir:
After 2–3 days the kefir is ready. Remove the grains, pour the kefir into a glass and drink it as soon as possible. -
Repeat production:
The grains multiply, so you will have more and more of them. Just rinse them and put them into new milk, which will speed up the fermentation process.
Health effects of the Tibetan mushroom
The Tibetan mushroom is not only a tasty drink but also has many beneficial effects on our health. These natural probiotics can help with:
- Improved digestion: Kefir helps break down hard-to-digest substances, including lactose, which is ideal for people who have trouble digesting dairy products.
- Support for the immune system: Due to its high content of beneficial bacteria, the Tibetan mushroom stimulates the immune system and helps the body fight infections.
- Reduction of cholesterol and support for heart health: Kefir helps break down cholesterol and improves vascular health.
- Liver and kidney health: It helps clean the bile ducts and dissolves gallstones, while also supporting liver and kidney function.
- Protection against cancer: Some studies suggest that kefir may slow the development of metastases in some types of cancer.
- Slowed aging: Antioxidants contained in kefir may help slow the aging process.
Kefir can be effective in alkalizing the body, which means that although it has a sour taste, it evokes an alkaline reaction in the organism. It thus helps neutralize excess acids that can lead to digestive and health problems.
The Tibetan mushroom and its history
The Tibetan mushroom, or kefir grains, have been known for almost 5,000 years. According to legend, the prophet Muhammad himself gave the Tibetan mushroom to the local inhabitants, who considered it a precious secret. In the 19th century Russian scientists began to study kefir and its positive effects, which led to scientific confirmation of its health benefits.
