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Tibetan mushroom

Tibetan mushroom (kefir mushroom, Tibetan kefir grains).

The tibetan mushroom is a bacterial culture that looks like cauliflower rosette, which is used to ferment milk.

The final product is Tibetan kefir, whose properties and healing effects have been appreciated for millennia by Tibetan monks and not only. Opinions that can be found about it are very positive. However, it should be remembered that the tibetan mushroom can cause side effects and is not recommended for everyone. Check out what effect a Tibetan mushroom has on health and when it can be harmful? In which store you can buy it and what is the price.

Tibetan mushroom is a symbiotic group of microorganisms with a specific composition (SCOBY – Symbiotic Cultures of Bacteria and Yeasts). It behaves like one organism.

Tibetan kefir grains are grains with a diameter of 0.3 to 2 cm, irregular shape. It’s white to slightly yellow and characteristic smell. Appearance, therefore, resemble cauliflower rosette. After combining them with milk and the fermentation process, Tibetan kefir is formed. It’s properties and healing effects have been appreciated for millennia by Tibetan monks and not only.

There are mainly two sources of kefir grains – the Caucasus and Tibet. The Tibetan and Caucasian kefir grains belong to the same family, but they are two different cultures of bacteria. Tibetan kefir grains are starter cultures unique to Tibet and China. They form Tibetan kefir – a drink similar to traditional kefir (the one from Caucasian kefir grains). ​​Tibetan Kefir is fermented milk with specific kefir grains – these Tibetan not Caucasian. Similar kefir beverages have been found in other regions of the world, e.g. in Taiwan, in Russia , in Turkey, Brazil, Argentina, Korea, Germany, Ireland, and Portugal and France.

Tibetan mushroom differs slightly in composition and, consequently, in properties, from other kefir grains. Tibetan mushroom mostly (over 50%) consists of lactic acid bacteria (mainly Lactobacillus and Lactococcus), yeast and acetic acid bacteria.

It is worth knowing that the microbial composition may vary. It’s depending on the origin (depending on the region in China where the mushroom was obtained), the substrate used in the fermentation process and culture breeding methods.

Tibetan mushroom (kefir mushroom, Tibetan kefir seeds) can lower cholesterol

Probiotics contained in the Tibetan mushroom can lower cholesterol, which was proven by Chinese scientists from Second Hospital of Jilin University. For the 4-week study in rats, three isolates of Lactobacillus. The’re named Lactobacillus acidophilus LA15, Lactobacillus plantarum B23 and Lactobacillus kefiri D17 were selected.

Rodents, which throughout the duration of the experiment were on a high cholesterol diet, were divided into four groups. The first one did not receive any isolate, the second received the LA15 isolate, the third – B23 and the fourth – D17. Total serum cholesterol, triglyceride and low density lipoprotein levels dropped significantly in rats treated with probiotics.

One of the theories explaining the anticholesterol action of the Tibetan mushroom says that the microorganisms contained in it produce an enzyme that breaks down cholesterol. Cholesterol-lowering properties are also found in other compounds found in Tibetan mushrooms – exopolysaccharides (EPS).

Hope we were able to convince you to check Tibetan muchroom and you would get healthier while using it.

All the best
Amousewithahouse

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