How to Cleanse Your Colon in 21 Days with 2 Cheap and Mighty Ingredients?

Tibetan mushroom is receiving more and more attention these days due to its health benefits. This mushroom originates from Eastern Asia, where ancient Tibetans used it as a secret ingredient of their medicine. A polish professor brought the Tibetan mushroom to Europe from India. He actually went to India in hope to find a natural cure for his condition. He successfully cured liver and stomach cancer by using this mushroom for 5 years. Some scientists claim that kefir is one of the most powerful natural antibiotics and an irreplaceable supplement in cancer patients.

Health Benefits of Kefir

Kefir displays a strong detoxifying activity in the human body, especially when it comes to heavy metals and toxins acquired from the polluted atmosphere and water. It also removes the toxins from our bowels which are products of food decomposition. This mushroom also has the ability to dissolve kidney stones and gallstones.

Kefir feeds the cells, supplying them with necessary nutrients, and simultaneously cleans them and eliminates dead cells. It is suggested that kefir can replace most of the antibiotic drugs thanks to its potency as a natural antibiotic.

Kefir is also used topically for skin care. It can be applied to the skin surface in order to improve the look, elasticity, and vitality of the skin. There are evidences that Tibetan mushroom can be helpful in persons with hair loss, dandruff problems, and fragile hair. Apply a cup of kefir to your skin and rub it in for 5-10 minutes. Then wash it up and in a couple of weeks of the treatment you will be amazed by the results.

Persons with wide range of disorders can benefit from this natural remedy. These include: obesity, headache, insomnia, memory and concentration problems, erectile dysfunction, asthma, diabetes, constipation, etc.


Tibetan mushroom should not be consumed by people with lactose intolerance and pregnant women. Special attention should be paid if you have stomach problems or if you take some drugs. It is not recommended to use alcohol during the treatment with kefir.

How to Make Kefir?

Making kefir is very easy as this mushroom grows very fast. All you need is kefir grains and milk. In a glass jar, put the grains and fill the jar with milk. Then cover the jar, but not completely, as the mushroom needs to breathe. Leave it in a room temperature for 24 hours, and after that, filter the fluid through the plastic strainer. Wash the remaining mushroom with water and use it again to make kefir.

How to Consume Kefir?

Drink about 200-250 ml of kefir every day. You can take it all at once or divide it in several daily doses. You should start with 100 ml and gradually increase the daily dose. You should drink kefir for 20 days in a row and then make a 1-day pause. For most illnesses, the recommended treatment period is about one year. During the pause, kefir should also be nurtured for future use.

Additional Info

During the first two weeks of taking kefir, you can notice increased bowel activity, which manifests as bloating and a bit more frequent defecation. The color of urine can also be changed. After the first week or two, these symptoms disappear, and you begin to notice real benefits of kefir in the form of better health and improved mood.

If you are absent from home for a couple of days, you can preserve the mushroom by putting it in a larger bottle and covering it with a solution of milk and water (1:1). The Tibetan mushroom can be kept for future use in the freezer. When you need it again, just take it out of the freezer and let it melt completely in the room temperature before adding milk.


De Oliveira Leite AM, Miguel MAL, Peixoto RS, Rosado AS, Silva JT, Paschoalin VMF. Microbiological, technological and therapeutic properties of kefir: a natural probiotic beverage. Brazilian Journal of Microbiology. 2013;44(2):341-349. doi:10.1590/S1517-83822013000200001.

Guzel-Seydim ZB, Kok-Tas T, Greene AK, Seydim AC. Review: functional properties of kefir. Crit Rev Food Sci Nutr. 2011 Mar;51(3):261-8. doi: 10.1080/10408390903579029.

Ahmed Z, Wang Y, Ahmad A, Khan ST, Nisa M, Ahmad H, Afreen A. Kefir and health: a contemporary perspective. Crit Rev Food Sci Nutr. 2013;53(5):422-34. doi: 10.1080/10408398.2010.540360

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