Harvard Research on the Medicinal Effects of Mushrooms

According to the Nutrition Source authored by the School of Public Health at Harvard University, an often under-appreciated food, mushrooms have been eaten and used as medicine for thousands of years. Traditional and folk medicine practitioners laud the bell-shaped fungi for their healing and cleansing properties. All varieties of mushrooms are low in calories and fat and contain modest amounts of fiber and various nutrients. Perhaps the more interesting properties of mushrooms are their non-nutritive plant substances—polysaccharides, indoles, polyphenols, and carotenoids in which cell and animal studies have shown antioxidant, anti-inflammatory, and anticancer effects. [1] Mushrooms are also recognized by chefs for their ability to create savory rich flavors called umami, thanks to the presence of an amino acid called glutamate, which is also found in meats, fish, cheeses, and simmering soups.

Although considered a vegetable, mushrooms are neither a plant nor animal food. They are a type of fungus that contains a substance called ergosterol, similar in structure to cholesterol in animals. Ergosterol can be transformed into vitamin D with exposure to ultraviolet light. 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.

Edible mushrooms like maitake and shiitake have also been used as medicine throughout history. Other mushrooms that are too tough to eat have been used solely for medicinal purposes such as reishi. Plant chemicals and components in mushrooms may exert antioxidant, anti-inflammatory, and anticancer effects, but the exact mechanism is still unclear and an area of active research. [4] Animal and cell studies show that mushrooms can stimulate the activity of immune cells, macrophages, and free radicals that can stop the growth and spread of tumor cells and cause existing tumor cells to die. [5] Various polysaccharides in mushrooms including beta-glucans are believed to exert these cancer-fighting properties. [4,6]

Not all mushrooms are edible. Wild mushrooms with white gills or a ring around the stem are considered poisonous. Some other inedible mushrooms look like edible mushrooms, so unless one is trained in recognizing wild mushrooms, it’s best to find your mushrooms at the market!

Stop by Carson Farmer's Market this Saturday and Check out Evergreen Mushrooms! Tasty, clean, and plentiful mushrooms! I make a fabulous Vegan Medicinal Style Sausage Potato Chowder with Oyster, Lion's Maine, and Shitake Mushrooms that gives comfort to your heart & your soul! Keep an eye out on CarsonValleyVegan.com for weekly menu changes so you don't miss out!

Here's a great 2-minute video from Dr. Weston regarding the benefits of mushrooms,

and another 2-minute video on the types of mushrooms to each and how they can benefit you in your daily lives.

... the #3 mushroom is the mushroom ingredient in

She's Nuts! Garlic Mushroom Dijon Alfredo Sauce - Pick some up this week at your local Farmer's Market!

Link to Product Page: https://www.mamabearsvegankitchen.com/product-page/garlic-mushroom-dijon-alfredo

Here's a printable chart from Fungi Perfecti for your fridge on how and what kind of mushrooms can pump up your health.

Link to Harvard resources: https://www.hsph.harvard.edu/nutritionsource/food-features/mushrooms/

Link to Fungi Perfecti resources: https://fungi.com/pages/mushroom-benefits-at-a-glance