Kumis is one of the oldest medicinal drinks of Kyrgyz people. It was made from mare and camel milk. It tastes pleasantly sour, a little bit tart. To strengthen its medicinal properties, with the leaven, the roots of medicinal herbs were added. Quality koumiss depends on the Saba - a large leather wineskin, in which it is prepared. It is made from cowhide, smoked with arch smoke, then smeared on the inside. As soon as the milk is poured into the sabou, immediately start whipping with a special wooden stick. Especially carefully it is necessary to beat it for the night, it is good to wrap up the sabou, so that in the morning a magnificent koumiss would turn out. At present, instead of traditional sabas, wooden jars made of archa have appeared, having a cylindrical shape with a small hole. Fermented koumiss special leaven, which is prepared from autumn and stored until spring. Depending on the season and the terrain koumiss has its own definition. This koumiss from the milk of a young mare is called "ball koumiss" - honey koumiss, and not very fermented "saamal koumiss" - young koumiss. There is a "hum kumys" - flower koumiss. It's summer, it's a bubbly, tasty and funny. And "soyok koumiss" - autumn-winter. It is very strong, tart and thick. A koumiss in a wineskin, tied to a saddle at long passages, is called "chaykama koumiss", that is, a well-shaken koumiss. Our ancient ancestors, famous for their hospitality, brought koumiss even to an unfamiliar traveler, to quench their thirst and give courage along the way.
Koumiss is a good diuretic and choleretic agent. It is easily digested by a weak, depleted body, and at the same time contributes to appetite, improves the digestion of food and increases its digestibility in the small intestine, improving the peristalsis of the gastrointestinal tract.
The drink also lowers cholesterol in the human body, which significantly increases the value of this drug.
Koumiss in Kyrgyzstan is used for therapeutic purposes for the treatment of pulmonary tuberculosis or lymphatic tuberculosis, with extreme exhaustion, anemia, duodenal ulcer and peptic ulcer disease and gives good results in the treatment of dysentery and typhoid fever. The effect of koumiss on diseases of the nervous system is widely known.
It was found that patients, after a course of treatment with koumiss, increase their ability to work, and improve their health. This is due to the fact that the body undergoes profound changes in metabolism under the influence of koumiss therapy and this effect continues to act in the future. Kumis has an analgesic effect, carbon dioxide reduces the increased irritability of the gastric mucosa. The drink is rich in vitamin C (three times more than in cow's milk).
When starting kumysotherapy, you must remember that this is a specific drink to which you need to adapt.
Doctors recommend starting to drink it in small doses up to 50 milliliters per day, gradually increasing the dose to 250 milliliters or more, resulting in a daily intake rate of up to three liters.
To treat koumiss, there are practically no contraindications. The only restriction is for patients with gastritis.
Medical science has found that this drink is especially useful to urban residents.