Tibetan mushrooms have many functions and are a fungus that many people want to cultivate. The following is a carefully recommended method for cultivating Tibetan mushrooms, I hope it will be helpful to you.

Tibetan mushroom cultivation method

Tibetan mushroom is also known as Tibetan snow lotus and Tianshan mushroom. It is a unique and rare strain of bacteria originating from the Linzhi area in southern Tibet and the mountainous areas above Tianchi in the Tianshan Mountains in Xinjiang. It is a living fungus native to Linzhi in Tibet and the Tianshan Mountains in Xinjiang. In the 19th century, it was discovered by a European medical school professor because of its mysterious and strange effects. It looks a bit like a shrunken white hericium, about the size of a steamed rice grain. When you pick one up, it feels soft. Yes, a little sticky, but very tough. As early as 2002, "Tibetan Snow Lotus" was once popular in Beijing. Later, testing by authoritative departments found that the so-called magical "Tibetan Snow Lotus" is just a kind of fungus, which contains 60% to 70% of lactic acid bacteria, and the rest is Gram Positive bacteria, bifidobacteria, yeasts, spores and other miscellaneous bacteria, as well as some fungi and bacteria that have never been seen before. After it enters the human body, it is converted into protein, and after hydrolysis, it is converted into amino acids, and amino acids help the body absorb it. Tibetan mushroom is the only strain of natural wild yogurt. The yogurt made from Tibetan mushroom only uses Tibetan mushroom and fresh milk. It does not need to be heated. It contains 100/% lactic acid live bacteria and has no added ingredients: such as Thickeners, additives, sweeteners, preservatives, seasonings, etc., can enhance the body's resistance if consumed regularly.

At the beginning of the 20th century, scientists discovered a granular substance that was said to come from Tibet. Experts speculated that it came from India and Pakistan. The locals have been drinking milk at home since ancient times. Scientists have found many microorganisms in this substance, such as yeasts that are specialized in utilizing lactose, lactic acid bacteria (mainly including Lactococcus, Streptococcus lactis, and Lactobacillus), acetic acid bacteria, and there are also reports of the discovery of bifidobacteria. These bacteria have formed a complex bacterial phase after long-term mutual adaptation and synergy. The fermented dairy product obtained by fermenting milk with these particles as a starter is called kefir, and locally it is called kefir (also translated as kefir). kefir). This granular material is called kefir grains. Since kefir produces alcohol, lactic acid, and acetic acid during the fermentation process, the products have a unique fermentation flavor and refreshing sandy texture, and are deeply loved by people in many countries.

After cutting the "ling mushroom" into slices and observing it under a microscope, it was determined that the "Tibetan mushroom" is a strain of kefir. ?Tibetan mushrooms? (should be irregular milky yellow particles after repeated washing) are kefir grains. They are a network formed by unique mucopolysaccharides and are divided into many lamellae. Different lamellae are distributed in Different bacterial phases. The biggest feature of kefir grains is their strong adaptability to the environment and their resistance to pollution. The complex bacterial phase in kefir grains has long-term mutual adaptation and synergy to form an overall "combat power" in kefir grains, which can inhibit the growth of miscellaneous bacteria and pathogenic bacteria. The unique mucopolysaccharide can protect kefir from external microorganisms, such as mold, which cannot infect the inner layer of kefir grains, and the enzymes it releases cannot break down and destroy the flakes.

If we rinse the kefir, dry it naturally, and use it again six months later, it will still be active. Unfortunately, many countries, such as the former Soviet Union, Japan, and Germany, have been studying kefir grains since the early 20th century, but to this day, no one has successfully imitated kefir grains. Although industrially produced kefir is available in many countries, its taste and function are basically similar to traditional kefir, but it cannot form kefir grains. Domestic companies actually produce kefir drinks, but due to reasons such as unsuitable taste, it is unlikely that ordinary people will accept them. Effects of Tibetan Ling Mushroom

1. Tibetan Ling Mushroom is served with fresh milk and does not need to be heated, but it contains a large amount of live lactic acid bacteria. Tibetan Ling Mushroom does not add any chemical ingredients. There are no additives, no sweeteners, and no preservatives. It is a very good food. Hidden ling mushrooms can very well improve the body's resistance. At the same time, Tibetan ling mushrooms are also good for the human body. It has a very good calcium supplementing effect. The Tibetan mushroom is particularly rich in amino acids. The Tibetan mushroom can lower blood pressure and can well prevent cerebral hemorrhage in the human body. It can also lower blood lipids in the human body and can well prevent the human heart. If you are taking lipid-lowering drugs, if you insist on drinking 250 ml of Tibetan mushrooms every day, you will no longer need to take blood-lipid-lowering drugs. As long as you insist on it for one week, you can effectively lower your blood lipids.

2. At the same time, Tibetan mushrooms can also help soften blood vessels, prevent the aging of the human body, and can also be good for laxatives and detoxification. It is a very good food for patients with intestinal cancer. Functions of Tibetan Spirit Mushrooms

1. Tibetan Spirit Mushrooms can regulate the human gastrointestinal tract and improve the body’s immunity. Tibetan Spirit Mushrooms can also adjust blood pressure and blood lipids of the human body. , has many medical effects.

2. Often eating Tibetan mushrooms can enhance the body’s resistance. Tibetan mushrooms are a non-toxic food. If people often eat Tibetan mushrooms, they can not only enhance the body’s resistance, but also At the same time, Tibetan mushrooms also have a very good calcium supplementing effect, and the amino acid content of Tibetan mushrooms is also particularly high. Hidden mushrooms can also lower blood pressure, prevent cerebral hemorrhage, and lower blood lipids, which can effectively prevent heart disease. If you can insist on eating 250ML of Tibetan mushrooms every day, you don’t need to take blood-lipid-lowering drugs. How to use Tibetan Spirit Mushrooms

Tibetan Spirit Mushrooms can soften the blood vessels of the human body and have a good effect in preventing aging. At the same time, Tibetan Spirit Mushrooms can also be used to moisturize the intestines and relieve constipation, which is good for detoxification and beauty, especially for those who There are more benefits for patients with intestinal cancer. Hidden mushrooms do not contain sugar, so they are better for diabetics. At the same time, Tibetan mushrooms can also protect hair, keep it black and shiny, and prevent the growth of gray hair.

1. Method 1:

Mix three tablespoons of snow lotus yogurt and half a tablespoon of olive oil or an equal amount of primrose oil, stir evenly to make a facial mask. Apply the mask to cleansed skin and wash off with warm water after 10 minutes. In this way, if the weather is dry in winter and your skin is prone to chapped skin, you can use snow lotus yogurt as a facial mask to keep your skin moist.

2. Method 2:

Apply Snow Lotus Milk directly on your face. You can feel it on your hands first. Normally it would be uncomfortable to apply acidic things on your skin, but Snow Lotus Milk is special and different. After 5 minutes of washing it off, your skin will feel particularly smooth.