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The tibicos originated from Tibet, in the Himalayas. Mother Theresa of Calcutta obtained some for the poor and needy. (They arent exclusively for the poor and needy! Anyone can drink the tibicos in order that we may get the maximum the gift of nature has.) There was a condition, though, for its distribution: It mustnt be distributed as a commercial product but as a free one. The tibicos drink can be created by growing the tibicos mushroom. You may find growing mushrooms a bad idea but you must consider the tibicos effects, you must think about a better health. Heres how to do it:
1. Store tibicos mushroom and water (the water must be pure) in a clean glass container. (Do not use soap in cleaning the container, for it has contents that may kill the needed probiotics for our health drink. Use alcohol or distilled white vinegar instead.)
2. Add sugar (preferrably Muscovado) with 1 spoonful of sugar per 3 of Tibicos. 3. Cover the container with a clean cloth and fasten it with a rubber band. This is needed because the Tibicos need oxygen to live. 4. Store the container in an undisturbed area for 24-48 hours. 5. Strain. (Use a plastic strainer, for a stainless one reacts against the Tibicos. Same goes with spoons) 6. Drink. Preferrably at morning and on an empty stomach. If theres spare drink, store in the refrigirator. 7. Repeat the procedures. However, cleaning the container again or rinsing it may wipe out baby Tibicos. Thus, its not advisable. After many repetitions, the Tibicos will have been plenty for you to share with your friends. What does the Tibicos cure? It is good for arthritis, migraines, cancer, diabetes, heart, digestive system, liver, muscles, nerves, eyes, skin, lungs, kidneys, and blood. In addition it keeps body temperature regulated, and drinking it helps alcoholics to quit. Tibicos, also known like tibi, grains of kephir water, grains of kephir sugar, Japanese water crystals and bees of lafornia, is a culture of Bacteria and Leavenings that is in a matrix of Polysaccharides created by the bacteria. As well as with grains of Kephir, present Microbes in the tibicos, acts in Symbiosis to maintain a culture stable. The tibicos can do this in diverse liquids different chaptalisations, feeding themselves on the sugar to produce acid lactic, Ethanol and carbon Dioxide that causes that the water is carbonated. The tibicos are around the world, without they are exactly equal in two cultures. The typical tibicos have a mixture of Lactobacilos, Estreptococos, Pediococos and bacteria Leuconostoc with leavenings of Saccharomyces, Candida, Kloeckera and possibly others. Lactobacillus brevis has been identified like the reponsable species of the production of Polysaccharides ( Dextran ) that forms grains. The people who do not wish to consume milk, or that they have a vegetarian diet, can find that the kephir water provides pro-biotic necessary without the necessity with milk or products worked with tea like Kombucha . If the finished product is bottled will produce a carbonated drink, for this reason, it can be an alternative to refreshments (soda waters) for children and adults.
What are?
They are benign associations of bacteria and leavenings. They shine as grain of cooked rice but more balls and work in water milk with piloncillo or another type of sugars or fruits. These alive organisms generate a type of hidroalcohlica fermentation of milk. The grains are translucent, loose and of a surary tone (those of the photo have between 1 and 10 mm) If they are dropped in a hard surface, will hurl as if they were of rubber. Its structure compared with the milk kephir is denser and homogenous with a smooth and irregular surface in the form of grains and even with square form. Supposing that it is an adaptation, this variety are lost by the way some of the present microorganisms in the milk Kephir, people in charge of the production of the soluble polysaccharide Kefiran, like the Lactobacillus encapsulation, the Lactobacillus Kefiranofaciens and other producers of the Kefiran, native in the propagables nodules of the milk kephir. On the other hand the one of water produces nonsoluble a dextrinado water polysaccharide, and a transformation of carbohydrates (the sugars) in highly assimilable glucose by the organism. The production of the polysaccharide is appraised when leaking with a strainer and to rest the fermented water and is reciprocal to the growth of grains. The main difference between the process of fermentation of kephir and the yogurt is based in which the first Fermenta milk by means of an lacto-alcoholic reaction, whereas the one of yogurt she is only lactic. The fermentation of kephir, allows to disturb milk in simpler nutrients making it digestive and tolerable by people who do not tolerate the lactose. Also it contributes microorganisms that regenerate the intestinal flora and compete efficiently against the pathogenic bacteria of the intestine. This allows to take kephir without needing boiling or sterilizing milk in its elaboration, so that it allows to take advantage of all the beneficial properties crude milk.
Antecedents
One thinks that it was in the Caucasus, where kephir arose from milk, given the longevity of the towns that have consumed traditionally it (Armenia, Azerbaijan, Georgia Kazajistn, Kyrgyzstan, Tajikistan, Turkmenistan and Uzbekistan). Also it is thought that the water Bulgarian is an adaptation of many years of the traditional milk kephir coming from the Caucasus, but worked in water with sugars or fruit juices (natural fructose) Other authors say that the origin of grains of the water kephir is Mexico. Under the name of Tibi, the original grains live in the nopaleras on Opuntia ssp feeding itself on the sweetened excretions (fruits) on these cactaceous ones. In Oaxaca popularly one knows as marine seaweed them or as granillo and generally is used at domestic level. Later Tbicos to grains of this culture named. Other sources denominate Chinese fungi and others aim at Japan like their origin. Also reference to Tibet is made, from where the word would come tibicos. The episcopado one of Mexico argues that in the American continent she was Sister Teresa de Calcutta brought who them in one of his visits. History is more or less this one: The mother Teresa de Calcutta, always anxious by desire to help to cure the diseases of the people who lived in separated places or that did not count on the resources to pay the honoraria of a doctor, arrived at Tibet, where she communicated with the monks and teachers of that zone. These gave tibicos to him, a class of fungi, that has infinity of curative properties. Already in the modern era, at the beginning of century XX, the Russian scientist Elie Metchnikoff intuited the positive effects of the milky ferments after supposition that the longevity that reached certain populations of the east of Europe had to its lifted Bulgarian milk consumption. Through his investigations he demonstrated that this food was created by bacteria able to turn the sugar of milk (lactose) into lactic acid, and that this substance as well made the development in the intestine impossible of harmful microorganisms derived from the decomposition of foods.