TOCOSH powder, natural probiotic

Tocosh can be used as a natural antibiotic because penicillin is produced during the fermentation process. Medicinally it is used for the common cold, gastric ulcers, pneumonia, and altitude sickness among others. The Incas believed it was a gift from Inti for preservation of the body.
 
Tocosh is a food product obtained by an Andean conservation technique and that has nutritional and therapeutic properties.
The word tocosh derives from the word togosh, a Quechua word that means wrinkled and fermented, and is the result of bacterial fermentation of Andean products such as potatoes, corn, olluco or aracacha, stored in wells built on the ground, wrapped in straw or ‘ichu’ and mechanically pressed with stones under a stream of water from a spring. This treatment gives the products nutritional and therapeutic properties that are only used by those who know and consume them and that it could be a natural alternative to alleviate, prevent or cure some diseases.
Since Inca times, the inhabitants of the Ancash, Huánuco and Junín regions have used tocosh as a medicine, with tocosh mazamorra or tocosh api being the best known form of consumption. It is characterized by its unpleasant smell, which is the first to be perceived, a peculiarity that does not limit its consumption or marketing.
TRADITIONAL
APPLICATIONS
Affirming itself by empirical knowledge that it contains natural penicillin and that among its innumerable benefits, which are the following:
Able to protect gastric mucosa from damage or inflammation
Used in the postpartum
Cold, pneumonia
In wound healing
As an antibacterial, healing of hemorrhoids and gastric ulcer,
To avoid gastrointestinal infections and acute high altitude or “soroche”.
Like an antibiotic
Energizing
Effective probiotic
 
COMPOSITION
High content of carbohydrates (80.01 g%), proteins (3.91 g%) and low fat content.
It contains a large amount of starch, amylose and starch amylopectin, in addition, its other components depend on the variety and the crop. The presence of these confers the mucilaginous characteristic that it possesses.
Among its components were phenolic compounds, alkaloids, triterpenes, steroids, reducing sugars (glucose and fructose) and free amino acids; flavonoids and anthocyanins.
In phenolic compounds, predominantly chlorogenic acid; glycoalkaloids, the main ones being chaconin and solanine.
It also contains lactobacillus at the end of the fermentation process.