Those who are familiar with the term “mushrooming” are certainly informed about how many different species of mushrooms there are in the world, and how powerful, yet sometimes very dangerous, these fungi can be for every living creature. However, the “meat” of the vegetable world is very high in fiber, very rich in various minerals and vitamins, in particular selenium, cooper, potassium and Vitamins B, while very low in calories.
Very famous in Chinese, Japanese, European and Korean cuisine, mushrooms have also been used for dying natural fibbers and wool, while some fungi, for instance polypore, have been used as fire starters.
As for the medical usage, some mushrooms are used in radiation treatment and chemotherapy, whereas the other shows antiviral, antibacterial, anti-inflammatory, anti diabetic and cardiovascular potentials.
The story about a Polish professor who managed to cure liver cancer during his stay in India is the best introduction that can present healing powers that Tibetan mushrooms posses. Moreover, he was the one who brought this mushroom in Europe.
Before Tibetan mushroom gain so much popularity in Europe, only Tibetan monks knew its benefits and values because they were the one who cultivated it. As mushrooms in general, Tibetan mushroom also has the high nutritional content, as for the vitamins and minerals, these fungus contains vitamins A, D, and E, zinc, iron, selenium, cooper, and molybdenum.
In the world of health this fungi is called “living remedy” because of the kefir, a probiotic milk containing lactic acid bacteria, which is in fact fermented Tibetan mushroom.
The “History” of Kefir
Kefir has its origins from the shepherds of the Caucasus Mountains. One legend says that kefir was a gift from God and that the prophet Muhammad blessed the grains. The people were instructed on how to make kefir and were told not to share the secret with anyone because kefir would lose its “magic strength”.
Russia tells us the story of Irina Sakharova, an employee of the Blandov brothers, two cheese makers who were instructed to search for the secret of kefir. Irina was to bewitch the Caucasian prince Bek-Mirza Barchorov and to steal the kefir grains. The prince refused to give up the grains, as well as Irina. The Blandov brothers rescued Irina, and together they brought the case against the prince to the Czar’s court. The Prince lost the case, and offered Irina gold and jewels, but she insisted on kefir grains, and finally in 1908 she was famous for bringing the first batch of kefir grains in Moscow.
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