To Your Health
April, 2008 (Vol. 02, Issue 04) |
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Another quite easily obtainable mushroom is called chanterelle. The most interesting point about this mushroom is that it only grows in the wild, so its availability in fresh form is limited. This mushroom is best preserved in a frozen form because drying or pickling it destroys some of the abundant vitamins found within. Of all mushrooms, chanterelle has the highest amount of vitamin B (B1, B2). In fact, the only foods that contain higher B content are liver and yeast. Don't despair if you do not get this mushroom fresh or fresh frozen, because the dry form of chanterelle, although lower in vitamin B content, still is a great source of various vitamins and amino acids. Like all mushrooms, chanterelles are used to enhance the immune system function.
Although you might have to hunt in the specialty stores for porcini and chanterelle mushrooms, crimini and portabella mushrooms are very easily obtainable in any grocery store. Although they may lack the fragrance and taste of the mushrooms grown in the wild, they still are quite medicinal when added to any diet.
Crimini, or button mushrooms, come in white or brown caps and both varieties are quite rich in selenium and beta glucan. Selenium and beta glucan help to activate the immune system, which works to fight infection, bacterial and viral presence and mutation of cells in the body. A Penn State University study found that portabella and crimini mushrooms have a high amount of L- ergothioneine, an exceptionally powerful antioxidant. Besides its ability to neutralize free radicals, L- ergothioneine increases activity of enzymes responsible for the antioxidant activity. L- ergothioneine also participates in protecting cells from mutating reproduction (i.e., cancer cell growth) and aids in liver detoxification. Other effects of this agent include protection of the body from UV and radiation damage as well as protection of the mitochondria, which are cellular power producers. The most important finding belongs to Dr. Dirk Grundemann of the University of Cologne in Cologne, Germany. He confirmed that L-ergothioneine is effective in treating chronic inflammatory disease (CID), which makes mushrooms a dietary must for arthritis and other CID sufferers.
All of the mushrooms mentioned contain a weight-reducing agent called chitin, the same carbohydrate found in shell fish, insects, octopi and squid. It's the primary component of the cell walls of all the mushrooms and is considered to be more cellulose (or fiber) than regular carbohydrate. Scientists at the University of Illinois at Urbana-Champaign found that chitin was present in the highest levels in uncooked portabella. Since chitin is used for production of surgical thread due to its ability to aid in scar tissue regeneration, ingestion of mushrooms containing chitin during postsurgical period is highly recommended. The only thing to keep in mind when looking into chitin content in mushrooms is its easy decomposition during heating or cooking. So for those of you wanting to get a plant form of chitin, rather than that which is derived from shell fish, pick the young (smaller in cap size) portabella and add it raw to your salad.
Because of their powerful effects, mushrooms should not be included in the diet of young children (I am speaking of both cooked and raw mushrooms). As always, be cautious if you are a novice mushroom eater because this group of plants can produce severe allergies. But for those of you who have just forgotten about this tasty, healthy creation, enjoy mushrooms as often as you can.
The easiest way to prepare mushrooms is by simply sautéing them in a small amount of butter, vegetable or olive oil. Adding onion after the water has cooked out of the mushrooms will maximize its flavor. This can be a base for mushroom barley soup or just a sauce for boiled buckwheat or a potato - just add a few tablespoons of sour cream after the mushroom/onion combination has cooked down into a soft state. Whatever way you choose to prepare mushrooms, eating them will most definitely contribute to your health and well-being.
Zhenya K. Wine has practiced and taught Russian medical and sports massage and physiotherapy for 31 years, and runs the Kurashova Institute in Rock Island, Ill.
