Mursik is cow’s or goat’s milk fermented in a specially made gourd (sotet) lined with soot from selected tree species.
Several reasons have been proposed as the reasons why use of charcoal in mursik has defied the test of time:
1. Charcoal is an effective preservative. It’s proposed that it picks up toxic chemicals and bacterial contaminants in milk allowing mursik to be stored safely for months- up to 12 months by Pokots. This situation allows storage of small volumes of milk over time (remember indigenous cows produce small volumes of milk).
Several studies have supported the use of the charcoal as a preservative. An evaluation of charcoal from some plants such as Cassia didymobotrya [Senetwet-Tugen); Inyumganai-Kamba); Mwino-Kikuyu; Lubino-Luhya; Obino-Luo] reported antibacterial activity in these plants. Furthermore, an epidemiologic study in 2014 by Kirui showed a positive correlation between consumption of mursik and low frequency of fever and diarrhea.
2. The special trees used for making the charcoal improves the quality, flavour, smell, colour and palatability of milk by removing offensive smell in milk or from the gourd.
3. Charcoal may be useful as a remedy for digestive complaints like intestinal gas (flatulence), diarrhea, and stomach ulcer pain.
4. It treats cholestasis during pregnancy. It also reduces high cholesterol levels.-charcoal powder binds to fats and prevent their absorption leading to low blood cholesterol levels. Low cholesterol ultimately reduces the danger of heart disease. Indeed, studies have shown that activated charcoal reduces bad cholesterol and increases good cholesterol as much as some prescription drugs.
5. New studies, contrary to past studies, show that mursik is protective against cancers of digestive tract
As a matter of fact, some food industries have acknowledged these benefits and have used charcoal in their products. We now have charcoal burger to charcoal doughnuts.
#Thursdaybit4
