Why Mushrooms Are Good For You
Mushrooms have been eaten and used as medicine for thousands of years. Traditional and folk medicine practitioners use them for their healing and cleansing properties. Mushrooms are low calorie while loaded with many important vitamins, minerals, and antioxidants. They have long been recognized as an important part of a healthy diet.
Although considered a vegetable, mushrooms are neither plant nor animal. They are a type of fungus that contains a substance called ergosterol. Ergosterol is similar in structure to cholesterol found in animals. As opposed to the negative health consequences of ingested cholesterol, ergosterol can be transformed into vitamin D with exposure to ultraviolet light.
Mushrooms raised with exposure to ultraviolet light are a good source of Vitamin D, an important component in bone and immune health. Mushrooms that have been specially treated with UV light may carry a label on the front of the package that says “UV-treated” or “rich in vitamin D,” or display the exact amount of vitamin D they contain.
Mushrooms are great sources of selenium, copper, thiamin, magnesium and phosphorous. Crimini mushrooms are a particularly excellent source of zinc, an essential trace element. Zinc is a vital nutrient for the immune system and is also needed for ensuring optimal growth in infants and children.
Mushrooms are also rich in the amino acid glutamate. which allows for the creation of savory dishes with rich flavors. They are rich in polysaccharides, indoles, polyphenols, and carotenoids , which studies have shown to have antioxidant, anti-inflammatory, and anticancer effects.
Mushrooms vary in appearance with more than 10,000 known types, but generally they are distinguished by a stem, fleshy rounded cap, and gills underneath the cap. China and the U.S. are among the top five producers of mushrooms worldwide. The common button mushroom (Agaricus bisporus) is the most common in the U.S. It is the mildest-tasting mushroom and can be eaten raw or cooked. Other types often available include:
Chanterelle: the cap is a wavy golden trumpet-like shape
Cremini (baby bella): a young Portobello mushroom that is dark and firm
Enoki: long, thin white stems with small white caps that are eaten raw or cooked
Maitake: a head that resembles flowering leaves
Morel: the cap is a spongy dimpled oblong shape
Oyster: a fan-shaped delicate cap
Porcini: a reddish-brown rounded cap with a thick cylindrical stem
Portobello: a large brown thick cap with rich juicy flavor that can be used as a meat substitute
Shiitake: a dark brown umbrella cap with a thin cream-colored stem
Mushrooms lower blood pressure, boost the immune system and help in weight loss. They may also mitigate the risk of developing serious health conditions, such as Alzheimers, heart disease, cancer and diabetes.
Mushrooms are rich sources of potassium, known for reducing blood pressure by the negative impact of sodium on the body. The antioxidants in mushrooms are also thought to reduce the risk of hypertension and other metabolic disorders. Research has found that the anti-inflammatory effect of mushrooms help stimulate macrophages in the immune system, which help defeat foreign bodies and make you less susceptible to serious illnesses. Long and short-term studies alike have found that mushrooms, in combination with exercise and other lifestyle changes, can have an important impact on weight loss.
You may cook them a la carte, in pastas, sandwiches or casseroles. They are great raw on salads and pizzas. They can also be pulverized or bought in powder form to be put in smoothies or other beverages. Check out the adaptogen hot chocolate recipe in the recipe blog. Enjoy different varieties, cooked and raw and reap the benefits.
