Emily Johnson
Tibicos, also known as tibicos mushroom, is a probiotic drink that is believed to have originated from Tibet. It is made by adding tibicos mushrooms to sugar water and allowing the mixture to ferment for 24-48 hours. The drink is then consumed for its purported health benefits, which include improved bowel control, joint pain relief, and enhanced vitality. Some refer to it as a live-cultured drink due to its fermentation process, resulting in a carbonated beverage. The drink is also known as water kefir or milk kefir, depending on whether it is mixed with water or milk. It contains healthy minerals and vitamins, including phosphorous, magnesium, calcium, and vitamins B, C, and K.
| Characteristics | Values |
|---|---|
| Alternative Names | Water kefir, milk kefir, tibi, sugar kefir grains, Japanese water crystals, California bees, beer seeds, beer plant, ale nuts, eternity grains, ginger beer plant, etc. |
| Origin | Tibet, in the Himalayas |
| Uses | Treatment for various sicknesses and a cure for many illnesses, including arthritis, cancer, diabetes, and more |
| Preparation | Add tibicos mushrooms to sugar water and allow to ferment for 24-48 hours |
| Dosage | 400-500 mL by mouth daily for up to 4 weeks. Lower doses of 100-180 mL daily have been used for up to 12 weeks. |
| Container | Glass or plastic |
| Utensils | Plastic or silicone |
| Ingredients | Water, brown sugar, tibicos mushroom |
| Benefits | Probiotic drink containing healthy minerals and vitamins (phosphorus, magnesium, calcium, vitamins B, C, and K, and amino acids), improved bowel control, improved joint pain, reduced urination during the night |
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What You'll Learn
The health benefits of tibicos mushroom drinks
Tibicos, also known as tibicos mushroom, is believed to have originated in Tibet, in the Himalayas. It is a traditional fermented drink made with water and water kefir grains. The drink is formed by adding tibicos to a sugary liquid and allowing it to ferment for 24 to 48 hours. The water is kept at room temperature, typically between 20-30°C (70-85°F). The tibicos mushroom drink is said to have numerous health benefits, including:
Improved digestion
The probiotics in tibicos feed on the unhealthy bacteria in the stomach and intestines, aiding digestion. One person who gave their 12-year-old daughter a cup of the water-based drink reported that it helped with her digestive system.
Joint pain relief
A person who introduced another to the tibicos mushroom drink had been suffering from intense joint pain around their knees and ankles, which was so bad that they walked with a limp. After taking the drink, their pain eased so much that they were able to walk properly.
Improved bowel control
The same person who experienced relief from joint pain also saw an improvement in their bowel control and fewer trips to the bathroom during the night. Another person who tried the drink also reported improved bowel control.
Heart health
According to some researchers, the cells of the heart muscle obtain their energy primarily from right-rotating lactic acid, which is present in tibicos.
Vitamin source for vegans
Through the fermentation process, tibicos becomes an excellent source of vitamin B12, and is high in vitamins B1 and B6.
Alternative to soda
As the finished product is carbonated, it provides an alternative to sweet soda drinks.
Other benefits
Tibicos has also been hailed as a cure for various ailments, including herpes, cataracts, and some types of skin cancer. It is also said to prevent ageing by reducing the effects of hormonal changes.
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The different names for tibicos mushrooms
Tibicos mushrooms, also known as Tibetan mushrooms, have a variety of names across the globe. The drink is believed to have originated in Tibet and is referred to as "Tibicos" by Asians, specifically as "Tibicos mushroom". Most Westerners, however, know it as "kefir", attributing its source to the Caucasian mountains between the Black Sea and the Caspian Sea.
Tibicos is also known as "tibi", "water kefir grains", "sugar kefir grains", "Japanese water crystals", and "California bees". In older literature, it was called "bébées", "African bees", "Australian bees", "ginger bees", "beer seeds", "beer plant", "ale nuts", "eternity grains", and "Balm of Gilead". It is also referred to as "Japanese beer seeds", "ginger beer plant", and "tepache de tibicos".
The gelatinous grains of water kefir are a mixture of bacteria and yeast, and the resulting beverage has been known by different names across the world. Some of these names include "Tibetan mushroom", "kefir d'aqua", "Chinese snow lotus", "xuelian", or "xue lian flowers".
The Tibetan milk mushroom also has several names, such as in Belarus, where it is known as the "mushroom of Indian yogis". Mother Theresa of Calcutta is said to have travelled to Tibet and obtained the substance from monks and masters in the region, which is how it got the name "Tibicos".
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How to brew tibicos mushrooms
Tibicos, or water kefir, is a traditional fermented drink made by culturing water, sugar, and fruit with a starter culture. The starter culture, or tibicos mushroom, contains a variety of beneficial bacteria and yeasts that produce a slightly tart, fizzy drink.
To brew tibicos mushrooms, you will need:
- A glass container
- Water (preferably filtered, as chlorine can damage the tibicos grains)
- Sugar (unrefined cane sugar like jaggery, panela, or rapadura is best, but white sugar produces the cleanest flavour)
- A tibicos mushroom
- A plastic sieve
- A plastic or ceramic bowl and spoon
- A clean cloth
- A rubber band
First, clean your glass container without soap, as this may kill the probiotics in the brewing process. Use alcohol or distilled white vinegar to clean the container, then rinse with hot water and filtered water. Next, add the tibicos mushroom, sugar, and water to the container. Cover with the cloth and secure with a rubber band. Leave the container in an undisturbed place for 24 to 48 hours. The water should be at room temperature, between 20-30 °C (70-85 °F).
After 24 hours, strain the water using a plastic strainer. The drink is now ready to be consumed. It is recommended to drink it first thing in the morning on an empty stomach. The tibicos grains can be rinsed and reused, so be sure to save them.
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The history of tibicos mushrooms
Some believe that tibicos originated in Tibet, with stories of Tibetan monks offering water kefir grains to Mother Teresa. It is speculated that the grains were valued within monastic communities for their health benefits, although historical evidence for this theory is limited. The term "Tibetan mushroom" is also used interchangeably with milk kefir and kombucha, adding to the complexity of the tibicos mushroom's history.
Tibicos has been known by various names across different regions and cultures, reflecting its global journey and adoption. In Mexico, water kefir, known as "Tibi," has been a crucial ingredient in Tepache, a traditional fermented pineapple drink. This practice may date back to pre-Columbian times, showcasing the long history of tibicos in indigenous fermentation techniques.
In the 1800s, British soldiers returning from the Crimean War introduced something similar to water kefir to Europe. However, it was likely the Ginger Beer Plant, a related but distinct culture, causing confusion and ambiguity in the history of water kefir. The Ginger Beer Plant was also referenced by Balfour in 1887 and may have been introduced to Britain around 1855.
Italian Grape Fermentation is another interesting aspect of tibicos history. In Italy, water kefir grains were used to ferment grape juice, known as "Kefir d'uva." This practice may be connected to ancient Roman winemaking traditions, although the historical record is speculative.
The global spread of tibicos and its various names, uses, and cultural significance make its history a fascinating tapestry of traditions and influences. While the exact origins remain elusive, tibicos has undoubtedly left its mark on the world as a symbol of health and heritage.
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The science behind tibicos mushrooms
Tibicos mushrooms, also known as tibicos, tibicos life grains, tibis, kefir, milk kefir, water kefir, kefir grains, kefir life grains, sugar kefir grains, kefir yogurt, kefir fungus, Japanese water crystals, California bees, beer seeds, ginger bees, Tibetan mushroom, Chinese snow lotus, and xuelian, are gelatinous and irregular grains formed by a symbiotic association of yeasts and lactic acid bacteria. This symbiotic culture of bacteria and fungi is encapsulated into a polysaccharide matrix. Lactobacillus brevis bacteria have been identified as the species responsible for the production of the dextran polysaccharide that forms the "grains".
Tibicos mushrooms are not typical mushrooms and are believed to have originated from Tibet. They are considered a probiotic drink containing a complex structure of good bacteria and yeast in a matrix of proteins, lipids, and sugars. Probiotics refer to the healthy bacteria that feed on the unhealthy bacteria in our stomach and intestines. They contain healthy minerals and vitamins, including phosphorous, magnesium, calcium, vitamins B, C, K, and amino acids.
Tibicos mushrooms are prepared by adding them to a sugary liquid and fermenting them for 24 to 48 hours. The water is kept at room temperature, and the optimal temperature range for fermentation is 20-30 °C (70-85 °F). If the temperature is higher, the fermentation period is shortened. The basic recipe involves adding tibicos culture, citrus/dried fruit, and water. For tibicos grains to grow, a certain water buffer capacity and/or calcium concentration are required. The use of reactive metals such as aluminium, copper, or zinc is minimised to avoid damaging the culture.
Tibicos mushrooms have been reported to have various health benefits, including improved joint pain, bowel control, and reduced urination trips during the night. They are also believed to be a cure for various ailments and to provide vitality to the body. Additionally, they have been shown to have antimicrobial activity during fermentation and exhibit anti-inflammatory properties in rat studies.
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Frequently asked questions
Tibicos mushroom, also known as water kefir, is a probiotic drink that contains a mix of bacteria and yeast. It is believed to have originated from Tibet.
To make tibicos mushroom, you need to add tibicos mushrooms to sugar water and let it ferment for 24-48 hours. It is recommended to use glass or plastic containers and utensils as reactive metals can be damaging to the culture.
Tibicos mushroom is said to have various health benefits. It is believed to help with joint pain, bowel control, and digestive issues. Some also claim that it can help treat more serious illnesses such as arthritis, cancer, and diabetes. It is also said to be a good alternative to sweet soda drinks and may contain alcohol.
