Tibetan Fungus And What Is It Good For

Very healthful Tibetan medicinal fungus (mushrooms in milk) is originally from India, and it is very rare and cultivated by the ancient Tibetan monks.After much examination, especially in Germany, it was found to have extraordinary healing characteristics and is an excellent remedy for prevention in health as well as for the treatment of many diseases. Tibetan fungus can be bought even in our better stocked stores for macrobiotics nutrition and health food.

Very healthful Tibetan medicinal fungus (mushrooms in milk) is originally from India, and it is very rare and cultivated by the ancient Tibetan monks.After much examination, especially in Germany, it was found to have extraordinary healing characteristics and is an excellent remedy for prevention in health as well as for the treatment of many diseases.

Tibetan fungus can be bought even in our better stocked stores for macrobiotics nutrition and health food.

This fungus is used as a natural remedy for high cholesterol, gallstones, for all diseases of the heart and blood vessels, control blood pressure, calms inflammation in the body against

cancer - by stopping the further development of metastases, a beneficial effect on kidney function and urinary tract. In addition it is important to say that the Tibetan mushroom contains all the vitamins necessary for the proper functioning of the human body, so it prevents aging, relieves fatigue and by the way is a good natural remedy for potency in both, men and women.

Washed fungus pour with 1 / 4 uncooked milk. Leave in a glass bowl to rest for 24 hours then strain the milk through a plastic strainer (never use a metal strainer or spoon). Then the milk is ready for drinking.

Fungus and the dish should be washed with

clean water and then pour the milk. Store covered at room temperature, not in a cool place.During a break of 10 days the fungus should be regularly treated in the same way as during the use of drink, it means a regular wash and baste with milk because otherwise it will lose its healing properties or even die.

Pour the fungus washed with 1 / 4 uncooked milk. Leave in a glass bowl to rest for 24 hours then strain the milk through a plastic strainer (never use a metal strainer or spoon). Then the milk is ready for drinking.

Tibetan fungus grows twice in 17 days and then can be halved on 2 parts and it can be given to those who need it.

It is consumed only in the evening, before bedtime for 20 days. Then make a break of 10 days. In order so you can see the effect of course treatment it is necessary to repeat at least three times. For more serious diseases treatment should be repeated until complete healing.

The professor Sokolovski brought this medicinal fungus in Poland in 1997. from India after the monks has treated him for cancer of the liver.

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Article Written By katemak

Last updated on 29-07-2016 4K 0

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