NiuBlau, thank you! I will give it some serious cosideration, there seems to be a wide range of vitamin C supplements which are derived from natural sources.
raster, thanks! Will update you on my experience with Ester-C.
Regarding the “Tibetan grain” – it looks like this – http://combucha.ru/images/stories/statia/molochnyj_grib.jpg
It’s really confusing, there are different names by which it goes in the Russian community –
“Tibetan kefir MUSHROOM”
“Tibetan milk MUSHROOM”
And only a small minority of sources refer to it as a grain. Could this be the right one?
Also, will the grain be optimally potent if the previous owner used the grains to make kefir from pasteurised milk? Or there is no difference at all?