Tibetan Mushroom a "living remedy" cures many disease. This culture originated many thousands years ago in Tibet and the Caucasus.
A Polish professor who lived and healed himself during his 5 year stay in India brought this mushroom to Europe. He had a liver cancer, which he completely healed with this mushroom. When he left India this mushroom was given to him as a gift. It has been passed on from one generation to another for centuries. Milk-Kefir is said to have all kinds of powers. Tibetan kefir is a probiotic food, containing lactic acid bacteria Rich in Vitamin B12, B1, and Vitamin K. Probiotic (life promoting) foods contain live microorganisms that can survive in the digestive tract where they confer a health benefit on the host. Within the Kefir fungus the lactic acid bacteria and the yeast fungus agglutinate into a corm, which when treated with milk produces an aromatic kefir drink within 24 hours. In the process the sugar that is contained in the milk is being deconstructed into lactic acid. This is why Milk-Kefir is so well suited for people that are allergic to lactose.
Facts about Tibetan kefir grains:
The strongest natural remedy against any allergy;
The strongest and harmless natural antibiotic of our days;
Cures liver disease, gallbladder, dissolves gall bladder stones;
Completely clears the organism from slag, and takes out of the body all exchange products, including salts, heavy metals, radionuclides, and the exchange of alcohol products, chemical antibiotics, kidney stones, pathogene microorganisms;
Lowers effect in levels of LDL cholesterol,
Treats diseases of gastrointestinal tract as gastritis, pancreatitis and also exacerbation of ulcer treats, stomach ulcers and 12 - Duodenal colorectal;
Identifies a number of anti-antibiotics from diseases of internal organs;
Gives the total cure from Candida;
Over 2-3 years strong hypertension is getting cured;
Stops the growth of cancer cells;
Speeds up the process of healing bruises;
Controlling psoriasis and eczema;
Influence effectively treatment of inflammatory diseases;
Has anti-tumour properties, reduce the size of tumours;
Treats heart disease, suspends calcination blood vessels, cleans blood vessels;
Regulates state of fatigue and wear body, boosts energy;
Enhances immune system;
Helps to relieve lung infections;
Helps to normalise metabolism and loose weight by breaking the fat globules down, normalises appetite;
Has youthful effect on the skin and on body cells, suspends aging cells.
Strengthen the hair;
Helps to lessen the effects of taken pharmaceutical antibiotics, cleans the body from antibiotics taken;
Restores the microflora in digestive system;
Lowers blood sugar and blood lipid levels, normalises blood pressure;
Alleviate symptoms of diarrhea and chronic constipation;
Relaxing effect on the nervous system;
Helps from sleep disorders, depression, and ADHD (attention deficit hyperactivity disorder);
Increases domestic reserves and tone the body, improves memory, attention;
Relieves all intestinal disorders, promote bowel movement;
Reduce flatulence and create a healthier digestive system;
Kefir is suitable for people that are allergic to lactose.
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Here’s what to do with your mushroom:
1. When you first get your mushroom, place it in a fine plastic sieve and wash it gently under cold, running water.
2. Place the mushroom in a little glass or plastic container [about 3 inches high] and fill about 2/3 with whole milk (about 200 ml).
3. Cover loosely with cling film – this is to keep out dust and not meant to completely seal the container.
4. Wait 24 to 72 hours and strain off the liquid using a plastic sieve and drink the yoghurt. (on the beginning wen You just get the small amount of mushroom, You have to wait at least 48 hours) Please note that the mushroom, during transport, partly dying due to lack of acces to oxygen so it take some time (up to 3 days) before the mushroom revive.
5. Wash the mushroom in the plastic sieve and return to a clean container and cover with milk again.
When the mushroom grow, You can use more milk and it will take les time to create kefir.
6.. The mushroom and milk should be kept at normal room conditions. As wormer is in the room as quicker the kefir rise.
7. The mushroom doubles its volume into two weeks so You have to wait before it produces more kefir,
it will grow and you can split it when it does and it can be frozen, passed on to somebody else.
8.. If you go away on holiday simply and leave the mushroom in fresh milk in a fridge.
Remember! Only use plastic, glass or wood, and never touch Mushroom with any metal !
For more detailed and interesting information about Tibetan Kefir Mushroom please contact me..TO BUY THE TIBETAN MUSHROOM, GO TO
presentation is only a subjective opinion of the author and only
expresses his views. It can not substitute professional medical or
pharmacist's advice, or diagnosis and treatment, to which only medical
doctor is entitled. The author does not accept any responsibility for
the consequences of use of this product with above described methods and