What is kefir mushroom

Milk kefir mushroom (washed s.c.o.b.y.)

A mushroom.. what?

The most commonly known way people describe the source of this amazing nature’s powerhouse, that has incredible health properties and benefits, is simply grains.

You might be wondering what’s behind this word grain and to be totally honest with you as we here at The Kefir Guy Company want to be, we want to shed a light on this topic and go deep into the world of probiotics and fermented superfoods. We want to be straight-forward about what we are really talking about.

The kefir is actually a mushroom. You might have heard of Tibetan Mushroom or Caucasian Mushroom, but no matter what we call this one of nature’s most powerful kicker literally in the gut, it works in a symbiotic relation in our body to aid in different ways to support immunity and detoxification.

More specifically talking, the kefir mushroom is a kefir scoby meaning symbiotic culture of beneficial bacteria and yeasts. It contains proteins, lipids (good fats, especially important CLA), beneficial bacteria (ranging from 30 to
60 different strains a.k.a. why it’s much stronger and better compared to commercial kefir products.

Things are going to chance from now on when we introduce our products to the world to enjoy the most optimal level powerful probiotic and antioxidant products! 🙂

It also contains beneficial yeasts to the human body which help the body to adapt stress by helping to break down sugars such as lactose in the human body. Beneficial bacteria a.k.a probiotics produce vitamins such as B12, which is crucial to the body’s different functions ranging from brain health to heart health. Probiotics also bring the vitamin and mineral content of the source much higher when fermenting milk (to make milk kefir), water (to make water kefir) or kale (to make sauerkraut). There’s also a range of beneficial digestive acids formed during the fermentation process, especially when taking the fermentation to the next level by using 2nd or even 3rd fermentation.

  • Fermented drinks and foods have, in many case, strong anti-microbial, anti-inflammatory, antioxidant, anti-tumor properties as well as detoxification of heavy metals and toxins from the organs, anti-viral and even in some cases, anti-cancer properties!

These powerful properties are the culmination of why people consume milk, water or any other type of fermented drinks or foods. These properties are transmitted into the final product (drink or food). Some research has shown that, if kefir is consumed regularly (as it should be), it will help in many different ways to improve different body systems such as digestive system, detoxification system, absorption system, direct pathogen inhibition, rebuilding the body’s tissues (physical training and recovery from injury), aiding in stress related symptoms and many more.

So, one can conclude that there is a significant increase in production of healthy gut-bacteria (probiotics) and decrease of the bad gut-bacteria (bad-guys). The gut has 3 types of bacteria, the so called “bad-guys”, even though they are useful as well, but only in moderation and they have to be kept in check. Then there are so called “opportunists” which will turn into either “good” or “bad” depending on the environment and the balance of the gut-biome and then there are the good guys a.k.a “the Swat Team of the body” which we wanna introduce into our diet or lifestyle preferably daily or at least weekly.

There are reports that suggest for even one consumption instance will help to reduce bloating, gas, digestive conditions and recovery from muscle soreness and stress in the human body. The probiotics, enzymes and beneficial digestive acids go even further when it’s homemade style fermentation and taken into the optimal level. They will simply fight against other bacteria and even some viruses. This will give our body more boost to fight against pathogens and viruses, to recover from stress and to detox more efficiently, get more out of the nutrition we enjoy every day and to protect our immune system and brain from outside threats.

One example of what can be fermented with kefir mushroom is milk kefir. We have developed, by studying how kefir mushroom works, a wonderful product now that anyone can enjoy with it’s full potential and optimal performance. I have used it myself for years now and have treated various symptoms with the product. The use of the product can be either outside (topical) or inside (direct), both with amazing results.

I encourage you to try it for yourself and see how you can benefit from this ancient powerful probiotic & antioxidant super-drink. Our flagships of fermented super-drinks include Milk Power Kefir and Water Energy Kefir.