Basic Introduction Chinese Scientific Name: Tibetan Mushroom Nickname: Tibetan Mushroom, Argonne Kingdom: Distribution of Mushroom Kingdom: Europe, North America and Asia all have distribution effects: enhancing immunity, protecting liver, regulating intestinal flora composition: origin, advantages, support, yogurt function, artificial culture, revelation, research, curative effect and profiteering. It is said that a Polish medical professor worked in India and Tibet. A year and a half later, his cancer cells disappeared and his body completely recovered. Before he left Tibet for home, he asked the Lama to send him some yacon. So far, these yacon have spread all over the United States and Europe from Asia. Advantages in yellow race countries, because of the degradation of lactase in the body, drinking milk is prone to allergic reactions, leading to diarrhea and abnormal flatulence in the stomach. However, milk is the main source of high protein and good calcium. Tibetan shiitake mushrooms produce shiitake yogurt through high-density fermentation and enzymolysis in milk, which changes some nutrients in milk that are not easily digested and absorbed by human body into nutrients that are more easily digested and absorbed by human body. More importantly, the mushroom yogurt contains a high concentration of lactic acid bacteria activating factor, which can reactivate the endogenous beneficial flora that has lost its activity due to the influence of antibiotics and bad bacteria, improve the intestinal flora, give a healthy environment to the human intestine, and contain no fat. Pleurotus nebrodensis yogurt has not been widely spread because its taste is not suitable for the public taste and requires strict culture conditions. With the understanding of its efficacy, more and more people began to drink it. As a kind of folk health food, "Tibetan mushroom" needs further clarification and in-depth study. "Tibetan mushroom", also known as "Saussurea involucrata", is a unique and rare strain native to Tibet's snowfield, and it is a living fungus native to Tibet. 19th century, because of its mysterious and peculiar efficacy, it was discovered by a medical college professor in Europe. It looks a bit like a shrinking white monkey head, about the size of steamed rice grains. When you pick up one, it feels soft, a little sticky and has excellent toughness. Tibetan mushroom is the only strain of natural wild yogurt. Yogurt made of Tibetan mushroom only contains Tibetan mushroom and fresh milk, and does not need to be heated. Contains 100/% live lactic acid bacteria, without adding any ingredients, such as thickener, additive, sweetener, preservative, seasoning, etc. Regular consumption can strengthen the body's resistance. At the beginning of the 20th century, scientists discovered a granular substance, which was said to come from Tibet, and experts speculated that it came from India and Pakistan. Local people have been drinking milk at home since ancient times. Scientists have found many microorganisms in this substance, such as yeast, lactic acid bacteria (mainly including Lactococcus lactis, Streptococcus lactis, Lactobacillus), Acetobacter and so on. In addition, Bifidobacterium has been reported. Feeding 1. Soak two and a half tablespoons of yacon in fresh milk for 24 hours. 2. Pour the yacon soaked with milk into the filter screen, filter the milk into the container through the filter screen, then rinse the yacon in the filter screen with cold boiled water, add half a catty of fresh milk for soaking, and cover it with a layer of gauze to prevent dust. 3. Yacon milk is best to drink before going to bed. During this period, no dairy products can be drunk. During the period of stopping drinking yacon milk, yacon is filtered, washed and replaced with fresh milk as usual. 4. Yacon should be kept in a ventilated room. Not sealable. Don't put it in the refrigerator. 5. Yacon provides yogurt (honey can be added without sugar if it is really uncomfortable). 6. Don't touch iron and metal (except acid-resistant metals such as stainless steel), and it is best to put it in porcelain or glassware. After 7.28 days, the yacon will double in size and can be sold to people in need. The function of yogurt (1) The difference between mushroom yogurt and milk is that mushroom yogurt is easier to digest and absorb than milk. Through fermentation, lactose in milk is decomposed. Many people who drink milk and growl will not have this phenomenon and diarrhea when drinking yogurt. (2) The difference between mushroom yogurt and ordinary yogurt is that lactic acid and carbonic acid gas decomposed from mushroom yogurt have a unique taste, which can increase appetite, promote saliva secretion and intestinal peristalsis, and promote the body more than yogurt. Mushroom yogurt has a unique effect on balancing intestinal bacteria. There are about 100 species 100 billion bacteria living in the intestine, among which there are beneficial bacteria that are beneficial to peristalsis and harmful to health. Their balance ratio is very important for human health. Mushroom yogurt can effectively inhibit harmful bacteria and promote beneficial bacteria. Especially in the elderly, gastrointestinal peristalsis is weakened with the increase of harmful bacteria. Drinking Guling yogurt can not only inhibit harmful bacteria, but also promote gastrointestinal peristalsis. Efficacy of mushroom yogurt: it inhibits the reproduction of harmful bacteria in the intestine and has a protective effect on the intestine. Artificial cultivation of yacon in Tibet: containers for cultivating yacon should not be made of metal, but all of them should be made of glass and porcelain. Containers should be clean, not damp, smelly or spicy, and should not be stored in bookcases or places that are too cold or too hot. Pour fresh milk into a container filled with yacon to cover the surface of yacon (about 80 ounces). After 24 hours, it can be drunk once. After 24 hours of culture, it should be filtered with absolutely clean gauze, and the Saussurea involucrata strains in the net should be thoroughly cleaned with cold boiled water to avoid getting milk. Then pour Saussurea involucrata into a washed container, add fresh milk and soak for 24 hours. After 28 days, yacon can be doubled, and then two people can drink it together. Each course of treatment is 20 days. You can stop drinking for 20 days 10 days; Every time you stop drinking, the work of cultivating bacteria is the same as when drinking, and you should change and clean it every day, otherwise the yacon will die if you don't take care of it for two days. Yacon is a unique world treasure in China. Growing on a cliff 6000 meters above sea level on the Qinghai-Tibet Plateau, the holy place of Tibetan scriptures in China, it is now on the verge of extinction. As for the "mushroom" mentioned in the folk notes about "mushroom", it must be filled with glass and ceramic products. Ms. Jia believes that this is actually similar to the iron used in traditional Chinese medicine decoction, because after fresh milk is fermented into yogurt, it is acidic and corrosive and will react with active metals. Unfortunately, due to the limited research scope, Ms. Jia and Dr. Bai can only provide us with the species and genus of "Guling", but can't introduce its pharmacological effects in detail. There are three points that need to be emphasized about this kind of "Tibetan mushroom" circulating among the people in China. (1) It is not a mushroom, but a strain of Kefir, which is very similar to Kefir in both the composition of fungi and the characteristics of grains. (2) Anti-pollution ability of "Tibetan mushroom". (3) Whether the bacteria phase contained in "Tibetan mushroom" is consistent with the bacteria in traditional Kefir granules is still under study. However, as a health food, it has certain functions of regulating intestinal flora, improving human gastrointestinal environment and enhancing immune function. Other precautions: about two spoonfuls of mushrooms per half catty of fresh milk. After 24 hours, filter out the milk with a plastic funnel, press out the milk with a plastic or wooden spoon, and drink the discharged culture solution. Wash the mushrooms with cold boiled water, then put them back into a clean container (the container must be ceramic or glass), then inject half a catty of fresh milk, cover the container (there should be several air holes) and leave it at room temperature. Low temperature is slow, high temperature is fast. Healthy Pleurotus eryngii will double in size in about 30 days and can be used alone. Please don't use sour milk powder. Pleurotus eryngii should stay away from metals. Yacon is a preparation containing a large number of beneficial living bacteria under the guidance of microecological principles. Yogurt, Tibetan mushrooms, cheese, milk fans, koumiss and other foods are called microecological foods, and some people call them microecological preparations, which are the eighth largest source of nutrition for human beings. Uncovering the ingredients of "yacon", experts say its efficacy is similar to yogurt. Jia Jianhua, a senior experimenter at Institute of Microbiology, Chinese Academy of Sciences, began to study yacon very early. In the 1990s, her friend claimed to have brought back the yacon from abroad, hoping that Jia Jianhua would help to separate the components of yacon. After several steps such as removal, fixation and microscopic examination, Jia Jianhua found that most of the components separated from yacon were yeast. "Mainly Kluyveromyces, there are other lactic acid bacteria and acetic acid bacteria, and some microorganisms. It is a mixture of many strains. " Once, Jia Jianhua separated another kind of Candida from Saussurea involucrata, which can decompose lactose in fermented dairy products and turn it into yogurt. In the process of fermentation, a large number of yeasts occupy most of the nutrients in milk, resulting in other bacteria and pathogenic bacteria not having enough nutrients. Jia Jianhua said that this snow lotus is not what everyone imagined. Saussurea involucrata is a white flower. Saussurea involucrata is named only because it is similar to Saussurea involucrata in color and shape. Actually, it has nothing to do with Xuelian. A professor of Beijing Agricultural College, who did not want to be named, also carried out cell culture and section observation on yacon. He found that another main component of yacon is lactic acid bacteria. "Lactic acid bacteria have a certain effect on tidying up the intestines. People who drink yacon yogurt will have a feeling of enhanced digestion and feel that the gastrointestinal tract will be more comfortable. " Jia Jianhua believes that the main components of yacon are microorganisms such as yeast, lactic acid bacteria and acetic acid bacteria. Yeast and lactic acid bacteria are harmless to human body, can regulate the normal flora of human body, and are beneficial to the gastrointestinal system of human body. The efficacy is roughly the same as that of ordinary yogurt sold in the market. Soaking milk and yacon together will not produce toxic substances to the body, but there must be bacteria. Professor of Beijing Agricultural College said: "Yacon also contains Gram-positive bacteria, Bifidobacterium, and some very small microorganisms. Compared with yogurt produced by regular manufacturers, some toxins in yacon yogurt can't be eliminated even if heated. This way of eating is unscientific and may be harmful to the human body. " The price of profiteering is dozens of times its own value. Professor of Beijing Agricultural College said that the popularity of yacon lies in grasping everyone's belief that it can bring health. Yacon is easy to be cultivated in the laboratory and grows naturally under nutritional conditions. A piece of yacon can double in half a month. So the price of this strain is not high.