Many people know about the fungus and its benefits. The relative of this fungus is not so famous Tibetan milk mushroom, the useful properties of which attract more attention. It can also be grown in an ordinary glass jar, using fresh milk as a nutrient medium.
How useful is the Tibetan milk mushroom?
Thanks to mass advertising, many people know that the most useful sour-milk products contain "live" bacteria and the appearance of such valuable microorganisms in milk is promoted by the Tibetan fungus. With its help, the milk environment turns into a very useful yogurt, neither in color, nor in taste, which is not different from the shop one. But this is a product with unique properties of a natural antibiotic that optimizes the work of the intestine and therefore its benefits are by no means limited.
Application of Tibetan milk mushroom
Useful properties of the Tibetan milk fungus allow us to talk about it as a universal remedy for many diseases. And he not only heals, but also helps to prolong youth, keep cheerfulness and lead an active lifestyle even in old age. Kefir, cooked with it, cleans from the body all pathogenic microflora, decay products, toxins, heavy metals, etc. Thanks to this, the person normalizes cardiovascular activity, blood sugar is reduced, pressure jumps stop, and excess weight naturally goes away.
Contraindications Tibetan milk mushroom
This product should never be consumed by insulin dependent people because it is not compatible with this hormone. Also, it is contraindicated in patients with various types of mycoses, as well as persons suffering from intestinal disorders, bronchial diseases, allergies.