Many Asian mushrooms have wonderful medicinal properties. In Japanese clinics, mushrooms with such properties are used as a supplement to traditional therapy, as well as for the prevention of various diseases.
Polypore lacquered Ganoderma Lucidum (mushroom of immortality), Shiitake (mushroom of longevity), tea mushroom, Agaricus Blazei Murill Brazilian agaric (), these mushrooms serve as an excellent prevention against cancer, and they are also used in fungotherapy. Scientists claim that medicinal mushrooms are superior to vegetables and fruits in the presence of nutrients.
Shiitake mushroom improves health
Shiitake mushroom is native to East Asia. It contains little fat, but is rich in protein, vitamins, minerals, amino acids, soluble fiber and polysaccharides. Because of this valuable composition Shiitake mushrooms increase life expectancy, treat cancer and osteoporosis ().
Shiitake is a valuable mushroom that strengthens the immune system, promotes wound healing. In Japan, it is used to normalize blood pressure, for the treatment of gastric ulcers, gout, constipation, treatment of colds, flu. Also currently in Japan, for the treatment of stomach cancer, the drug Lentinan is used, the basis of which is the shiitake mushroom.
In general, shiitake is very effective tool to strengthen immunity, treat flu, colds, viral diseases, infections, gastritis, as well as chronic diseases such as leukemia, hepatitis B, allergies, autoimmune diseases, rheumatism, diabetes.
Researchers report that shiitake is able to defeat any infectious disease or tumor. This longevity mushroom has an antitumor effect due to the substance lentinan, which stimulates immune system and inhibits the formation of cancer cells. There is evidence that serious diseases such as hepatitis B and hepatitis C have been successfully treated with shiitake. Also, this mushroom is recommended for the prevention and treatment of osteoporosis, diabetes, multiple sclerosis.
Warning: Shiitake mushroom has beneficial effects on the body, but it is necessary to consult a doctor before treating with shiitake. This mushroom is not recommended for use in children, during pregnancy, breastfeeding, as well as in the presence of an allergy to mushrooms.
Consumption of shiitake in any form should be avoided if you are taking antibiotics, antifungals, allopathic medicines.
Reishi mushroom is cancer's number one enemy
In Japan, Reishi mushroom (Ganoderma) is officially included in the list of drugs that are used to treat and prevent cancer. Positive results are observed when these drugs are co-administered with chemotherapy. Reishi mushroom is used to treat stomach, colon, and breast cancer. In addition, Ganoderma is often prescribed for patients with low immunity and respiratory infections. Experts at the Food Research Institute of Kyoto University believe that Ganoderma therapy protects the liver, improves memory, and lowers "bad" cholesterol.
This Japanese mushroom can be used to strengthen and activate the immune system, as well as to treat herpes, viral infections, hepatitis and AIDS. It has a powerful antiviral and antibacterial effect, great for fighting Helicobacter Pylori (the cause of gastritis or inflammation of the stomach).
Traditionally, reishi mushroom is used to eliminate inflammation in arthritis, rheumatism, as well as against asthma, bronchitis, and respiratory diseases. In addition, reishi mushroom prolongs youth, because. has antioxidant, immunomodulatory and anti-inflammatory properties (great for the elderly).
Kombucha - detox drink
Kombucha has an invigorating effect on the body. Although the properties of the fungus have not been fully studied, experts report that it contains antibiotic substances, vitamin C, and B vitamins. An important property kombucha is a detoxifying effect. It is also often used to treat a number of diseases, such as diabetes, rheumatoid arthritis, constipation, hypertension, obesity, some skin diseases.
Japanese researchers have found that kombucha benefits the elderly and children during their growth period.
Kombucha (Japanese mushrooms) is a colony of bacteria and a special yeast culture that live in symbiosis. It consists of a "gelatinous" mass and resembles a pancake. This fungus feeds on tea and sugar, resulting in healthy drink for good health.
The benefits of this drink have been appreciated since ancient times. No wonder, because it contains organic acids, including acetic, lactic, gluconic, as well as ascorbic acid (vitamin C) and minerals such as zinc, magnesium, calcium, iron and copper. The composition of the tea fungus drink may contain alcohol, caffeine, sugar and other substances.
Kombucha drink is often called the elixir of life, which helps in the treatment of many diseases, improves health.
Unfortunately, today there is no evidence that this mushroom can help in the treatment of any diseases. Scientists are still studying this issue.
According to some researchers, kombucha drink has several main characteristics: it improves metabolism, cleanses the blood (), increases energy, helps cleanse the body of toxins, and improves digestion. Other researchers claim that this drink has antioxidant and immunomodulatory properties (tests involving animals).
According to some data from the USA, excessive consumption of kombucha drink can lead to lactic acidosis. Therefore, this drink must be consumed with caution (no more than 50 ml per day). Possible side effects when drinking more than 50 - 100 ml of the drink: nausea, vomiting, headaches, allergic reactions, lactic acidosis. In addition, it is not recommended to drink long time. Before use, be sure to consult a doctor.
Composition and cultivation
Cooking method
Pour 3 liters into a saucepan cold water, pour 9 tablespoons of sugar, 1 tablespoon of tea (dry), without the "top". Bring to a boil, stir the sugar, cool (!!), pour through a strainer in 3 liter jar. Rinse the mushroom in cool water, lower it into a jar. It may sink right away, but then it will rise. Keep the thickness of the mushroom approximately 1-1.5 cm (carefully remove the lower layers). Thick mushroom quickly accumulates vinegar. You can use it after 3-4 days. Properly cooked mushroom is heavily carbonated and when poured, it foams and hisses almost like ordinary gas water. Do not seal tightly. The jar can be covered with 3-4 layers of gauze, closed nylon cover with a cut out middle and pour without removing. To get tasty and useful infusion no need to feel sorry for sugar and tea.
External links
- Zoogloea.com preparing an infusion for Kombucha.
- Kombucha (review article + cooking recipe)
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See what "Japanese mushroom" is in other dictionaries:
See Kombucha... Big Encyclopedic Dictionary
See Kombucha. * * * JAPANESE MUSHROOM JAPANESE MUSHROOM, see "Tea Mushroom" (see. TEA MUSHROOM) ... encyclopedic Dictionary
- "kombucha", a thick layered mucous film that forms on the surface of a sugared liquid; consists of a culture of 2 microorganisms in a symbiotic relationship: a yeast-like fungus (Schizosaccharomycodes ludwigii) and ... ... Great Soviet Encyclopedia
Same as kombucha ... - (Japanese mushroom), an organism formed by symbiosis yeast fungus with acetic acid bacteria. Gives a thick slimy film on the surface of the sugared tea infusion (hence the name). As a result of the vital activity of Ch. g. liquid ( tea kvass)… … Natural science. encyclopedic Dictionary
In the jar Kombucha, Japanese mushroom, sea kvass, tea jellyfish, jellyfish, Medusomyces gisevi, also in everyday life just a “mushroom” is a symbiosis of yeast and acetic acid bacteria. Foreign names of the fungus are more often sun ... Wikipedia
- "TEA MUSHROOM" (Japanese mushroom), an organism formed by the symbiosis of a yeast fungus with an acetic acid bacterium. Gives a thick slimy film on the surface of the sugared tea infusion (hence the name). As a result of the life of the "tea ... ... encyclopedic Dictionary
Description.
Japanese kombucha (tea kvass, kombucha, sea mushroom, Japanese mushroom, medusomycete, Chinese kombucha) - is a symbiosis of acetic acid bacteria and yeast. In appearance, the fungus is a thick layered mucous film floating on the surface of a liquid nutrient medium. Japanese kombucha generally "likes" to fill all the available free surface of the growth medium.
Spreading.
Kombucha was brought to Russia in Transbaikalia from China in the 19th century.
Chemical composition.
Enzymes were found in the infusion that produces Kombucha: zymase, amylase, catalase, carbohydrase, protease, linase, levansucrase, sucrose, lipids, tryptic enzymes, phosphatides, sterols, vitamins C and D, fatty acid, various organic acids (citric, malic, oxalic, lactic, gluconic, kojic, pyruvic, acetic and phosphoric), thiamine, disaccharides, monosaccharides, xanthophyll, chlorophyll, contains antibiotic substances, traces of tannins, aldehydes, cellulose, resinous and fatty substances , choline, glucosides and alkaloids.
Application in medicine.
Despite the fact that a person has been using the infusion of Japanese kombucha as a drink for a very long time, the history of its origin is still unknown. It is also unknown how he got into human life at all. But despite this, it is successfully used for: anemia, atherosclerosis, typhoid fever, tonsillitis, hypertension, headache, gastritis, hemorrhoids, purulent wounds, influenza, dyspepsia, dysentery, blood pressure, diphtheria, eye conjunctivitis, intestinal infections, neurasthenia, urolithiasis, acute upper catarrh respiratory tract, digestive disorders, burns, otitis, poisoning, frostbite, paratyphoid, edema, gout, diarrhea, angina, cancer, tuberculosis, scarlet fever, throat, ear, nose, severe stomatitis, cholecystitis, furunculosis, chronic constipation.
Any infusion of kombucha reduces the concentration of cholesterol in human blood, but this effect is especially noticeable from the honey infusion of the fungus.
The infusion is recommended as a means of sedation nervous system and treatment of atherosclerosis, it well stimulates the functions of the glands of the stomach. Thanks to him, gram-positive and yeast bacteria, E. coli are suppressed in the intestines, there are more anaerobes and lactic acid bacteria.
The infusion does not harm human health, but is active against a large number of microbes.
Externally, the infusion of Japanese kombucha improves the healing of cuts, wounds, abscesses, hangnails, burns, helps with breast mastitis, abscesses, bruises, boils, with festering and non-healing postoperative wounds, tumors.
It helps with the bites of animals, bees, wasps, with heel "spurs", pain in the heels, with trophic ulcers, fractures, with sinusitis or chronic rhinitis, with hemorrhoids.
Treatment with kombucha.
With angina.
Drink the infusion an hour before meals 4 - 5 r. in a day. Gargle with the same infusion.
Drink the infusion of the mushroom for 3 days.
To strengthen hair.
Wet your hair with infusion for half an hour, then rinse with water.
Outdoor application.
Apply gauze soaked in infusion for some time to wounds, to parts of the body from which bumps have been removed, and to limbs after removing the plaster.
Which Japanese mushrooms can be used therapeutically? What properties do they have? How to apply them correctly? We will talk about all this in our article.
Shiitake
Shiitake is agaric that grows on tree trunks. It has a dark brown hat with light trim and cream fringe. The entire area of the fungus is covered with whitish scales. When squeezing the pulp, the latter darkens almost instantly. The shiitake stem is cylindrical and creamy in color. The structure of the pulp is fibrous, rigid.
This fungus is used not only in traditional medicine but also in cooking. The taste of shiitake is very similar to ordinary champignon. However, its protein tissues contain a whole mass of essential amino acids. Fats here do not have cholesterol. For this reason, shiitake is excellent. dietary product and is regarded as a delicacy. The Japanese use the mushroom in its raw form, adding it to salads, and also use it as a side dish in second courses.
Useful properties of shiitake
Japanese mushroom is of interest to pharmacists and traditional healers. The results of laboratory studies show that shiitake contains active substances that are able to resist viral infections and slow down the growth of malignant tumors. First of all, we are talking about the polysaccharide lentinan. The microelement that is synthesized in shiitake tissues has a stimulating effect on the human immune system.
The Japanese mushroom, the photo of which can be seen in the article, produces biologically active substances that activate the production of interferon in our body. Thanks to this, there is a counteraction to a wide variety of viral infections.
Also studied useful qualities fungus, which are reflected in the lowering of cholesterol levels in the blood. Thus, the use of shiitake protects against the development of atherosclerosis, contributes to the normalization of pressure. The Japanese mushroom owes such properties to the presence of the active enzyme eritadenine in the composition.
milk mushroom
Japanese milk mushroom mankind has discovered through a fortunate combination of circumstances. Buddhist monks have been fermenting dairy products in clay containers for centuries. Over time, they noticed that the product turned sour in different pots in different ways. Vessels that were washed in rivers and lakes, and not in the purest spring water, made it possible to obtain a more pleasant-tasting curdled milk. The monks found traces of the presence of biological protein compounds in such pottery, from which peculiar clusters were formed. Thanks to the consistent cultivation of the body, a milk fungus was bred, the use of which had a positive effect on a number of organs and systems. human body. The remedy began to be referred to among the people as nothing more than an elixir of youth. People who regularly resorted to taking milk fungus aged more slowly, were in a good mood every day.
Milk Mushroom Secrets
A miracle cure is obtained as follows:
- Spores of the milk fungus are placed in a glass container and poured with a glass of fresh unpasteurized milk. Gauze is tied on top and the drink is left to ripen at room temperature for a day.
- After 24 hours, the resulting kefir is poured through a fine sieve. The composition is stirred with a wooden spoon, because upon contact with metal, the mushroom clusters can die.
- The filtered mass is washed under running water.
- Then a new starter is prepared and the procedure is repeated anew, accumulating the volume of milk fungus in another container, thoroughly cleaned without the use of chemicals.
Using the above method, you can extract about 200 grams of product daily. It is recommended to consume milk fungus in a glass a day on an empty stomach. Healers advise drinking the composition an hour before going to bed. In order to improve the functioning of the pancreas, liver, organs of the gastrointestinal tract, the remedy should be taken for 20 days. Then it is necessary to interrupt the course for 10-15 days, and after this time, if necessary, repeat the treatment.
Japanese matsutake mushroom
Matsutake is popularly called a shod row. It is also known as the Japanese mushroom truffle. The product is extremely appreciated by oriental chefs and connoisseurs. By palatability similar to boletus. However, matsutake is much healthier.
This is a fairly expensive Japanese mushroom. The largest samples can cost hundreds of dollars. This is explained by the presence of the widest range of medicinal qualities of the product, as well as the lack of opportunities for its cultivation in artificial conditions. You can collect such mushrooms exclusively in the forests and only during the autumn period.
The Japanese matsutake mushroom, the photo of which is presented in the article, has a fleshy, thick white stem and a small rounded brownish hat. It grows mainly in pine and oak forests. In domestic latitudes, representatives of the species can be found in the Irkutsk and Amur regions, in the Khabarovsk and Primorsky regions, in the Urals.
Healing qualities of matsutake
Japanese matsutake mushrooms have been successfully used for therapeutic purposes by Eastern folk healers for many centuries. The use of the product has a beneficial effect on increasing the protective properties of the body. Active substances in lower blood cholesterol levels, contribute to the prevention of diabetes.
The use of matsutake allows you to fight the development of cancerous tumors, and in the last stages of oncological diseases. With the help of the tool, benign neoplasms are also eliminated, for example, polyps, fibroadenomas, fibroids.
Acts as a good cosmetic product. Oriental healers use matsutake extract to eliminate unwanted pigmentation on the surface of the epidermis. Useful enzymes reduce the activity of substances in the human body that are responsible for the synthesis of melanin, a natural skin pigment.
japanese kombucha
Kombucha is also known as medusomycete, sea kvass, kombucha. The product is a combination of and yeast. Outwardly, the mushroom resembles a kind of jelly that is grown on sourdough. It has a sour-sweet, somewhat carbonated taste. Mushroom spores enrich tea infusions with a complex of vitamins and enzymes useful for the human body, as well as alcohol and organic acids.
Useful properties of kombucha
The product acts as a natural antibiotic. Its use eliminates inflammatory processes in the tissues of the body, allows you to fight bacterial lesions of organs and systems. Kombucha normalizes the processes of digestion. With increased physical activity, the product tones the body due to the presence of caffeine in the composition.
Kombucha is widely used in the production of cosmetics. With its help, boils, nail lesions of a fungal nature are eliminated, acne. Regular use mushroom-based drinks are reflected in the improvement of the general condition of the skin.
The tool can be used for weight loss. The active substances in the Kombucha accelerate the course of metabolic processes in the human body, stimulate the formation of new cells, and promote an increased metabolism of nutrients in tissues.
The drug acts as a good pain reliever. Kombucha-based infusions rinse the mouth with a deterioration in the condition of the teeth and gums. This solution is also suitable for relieving discomfort in case of sunburn of the skin.
Kombucha has diuretic properties. The tool helps to remove stones and sand from the kidneys. Drinks made with kombucha perfectly quench your thirst and look like an ideal substitute fruit juices, lemonade, compote.
How to brew kombucha properly?
It is recommended to use a capacious glass container to prepare a drink based on kombucha. The best option looks like a regular 3-liter jar. Prepare the tool as follows. Strong tea is brewed in advance. A glass vessel is filled with sweetened boiled water almost to the brim. About 100 grams of sugar is used per liter of liquid. They also pour in here tea infusion. Finally, the pre-prepared kombucha mycelium is washed under running water and lowered into a jar. The container is not covered with a lid. After all, for growth, the fungus needs an abundance of oxygen. To avoid contamination of the composition, the jar is covered with a piece of gauze.
Kombucha is stored in a dark, dry place at room temperature. Usually, the preparation of a healing infusion in such conditions takes no more than 3 days. In order to improve the body and prevent diseases, the remedy is used daily, using it as a substitute for regular tea. Over time, the composition of the drink becomes more saturated, and its healing qualities are enhanced.
Knowing that kombucha has an antibiotic property - it kills pathogenic bacteria, everyone tries to grow it at home. How to grow kombucha?
Among the people, it is called not only Japanese mushroom, but also Manchurian, and also kvass. This is another type of zooglea - a community of aquatic bacteria that have a slimy jelly-like consistency.
This species was introduced from Japan or Manchuria during the Russo-Japanese War. In East Asia, it has been known since antiquity; it was first described by G. Lindau in 1913.
In a previous article, I talked about zoogley rice mushroom, which eliminates the causes of diseases of more than 100 diseases.
Kombucha: how to grow
Interestingly, Japanese kombucha is not a single organism, it consists of a symbiosis between two different organisms: several genera of yeast fungi (most of all the Torula genus), and part of acetic acid bacteria (Bacterium xulinum and Bacterium xulinoides).
The acetic acid bacteria form huge colonies that are part of the kombucha. Such fungi and yeasts are widely distributed in nature and are more often found on the surface of berries and fruits.
A feature of the Japanese mushroom is a bacterium (Bacterium gliconicum), it processes grape sugar and glucanic acid, and the value lies in its antibiotic property, which retards the growth of pathogenic bacteria, and most of them simply destroy them.
Description of what kombucha looks like
Japanese kombucha consists of many plates that form a thick, slippery film of off-white color. Floating in the water, it resembles a jellyfish. The surface of the kombucha is smooth on top and fibrous shaggy below.
If the mushroom is in a favorable environment for it, after about a month a thin, very delicate film-plate forms on the surface of the water, which must be transferred to a separate jar for further development and growth.
In this way, kombucha is propagated and renewed. You can not wait for the formation of a new film, but divide the body of the fungus into separate plates, which quickly grow along the width of the can, increasing their thickness.
How to grow kombucha at home
Used as a drink infusion of kombucha. The most favorable environment for the development of the fungus is a 10% sugar solution with the addition of tea infusion.
For a 3-liter jar of water, you need 250-300 gr. sugar and add strong tea. The fungus develops and grows only in an environment containing purines. These substances are necessary for the development of fungal bacteria and their vital activity, and there are a lot of purines in ordinary black tea.
Therefore, in sweet tea, but not in sweet water, it grows faster. Put the jar away from the window so that the sun's rays do not fall on the mushroom. The mushroom loves subdued, diffused light, direct sunlight is simply fatal for him, and he also loves warmth. If the apartment is cool, it will grow much more slowly.
How to care for kombucha
It has been observed that zooglea grows better in spring and summer than in winter and autumn. After 7-8 days, the infusion will be ready for use. Infusion before use is recommended to be filtered through cheesecloth, folded four times. After draining the infusion, the body of the fungus is washed with boiled water, always warm and placed in a jar covered with gauze from dust.
Prepare the sugar-tea solution in a separate bowl, never pour sugar directly on the zoogley, sugar causes burns and makes you sick for a long time. The strained drink can be poured into bottles and put in the refrigerator, the mushroom is stored for a long time and from this it becomes tart and tasty. Healing properties fungi become active on the 7th - 8th day.
How is the process of making kombucha infusion?
In the first days, when kombucha enters a favorable environment, yeast fungi become active, they process sugar into wine alcohol with the release of carbon dioxide.
Ripe kombucha infusion contains up to 2.5% ethyl alcohol. Then comes the turn of acetic acid bacteria, which convert ethanol into acetic acid.
Aged 8-day infusion of kombucha is a low-alcohol, carbonated drink, fragrant - refreshing, very pleasant, tasting sweet and sour .. The taste of the drink depends on the duration of its exposure and the amount of sugar. It is generally impossible to drink the old infusion, it becomes so sour that it resembles vinegar.
The chemical composition of the infusion:
The composition of the infusion of kombucha includes:
- organic acids (acetic, lactic, carbonic, kojic, gluconic),
- Sahara,
- wine alcohol and ethyl alcohol up to 2.5%,
- caffeine,
- aromatics,
- various enzymes and vitamins, especially rich in vitamin C and D,
- purine substances that enter the infusion from tea leaves.
Recent studies have shown that the infusion contains oxalic and citric acid, polysaccharides, aldehydes, alkaloids, tannins, protease enzymes, levansaccharases, zymases, fatty substances.
It is noted that the content of acids in the infusion of kombucha increases from its exposure. So if in a 4-day infusion there are 0.05% of them, then in a two-week drink their number already reaches up to 0.5%. Therefore, mushroom infusion is often compared with kvass, which contains approximately the same amount of acids.
Main medicinal properties Kombucha drink, according to scientists, is given kojic and gluconic acids, which have antibiotic and antibacterial effects.
Depending on the exposure of the infusion, the amount of vitamins B1, C, D increases, and the number of enzymes also increases. In a 10-day infusion of kombucha, scientists discovered proteolytic enzymes that are able to produce a substance called tryptophan from muscle fibers.
In conclusion, watch the video: How to grow kombucha at home.
Health to you, dear readers!
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