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Tag: Mushrooms

Mushroom 5 – Shiitake

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Today we talk about Shiitake mushrooms. That does not mean it is the least important. It just presented them as I ran into them.

Shiitake, maitake, and reishi mushrooms (see previous blogs) are widely referred to as “medicinal mushrooms” due to their long history of medical use, particularly in oriental medicine traditions.

The earliest written record of shiitake cultivation is seen in the “Records of Long Quan County” compiled by He Zhan  in 1209. The first book on shiitake cultivation in Japan was written by a Japanese horticulturist Satō Chūryō in 1796.

The Japanese cultivated the mushroom by cutting shii trees with axes and placing the logs by trees that were already growing shiitake or contained shiitake spores. Until 1982 only traditional techniques were used to cultivate the mushroom. After that a report revPixabay Image 448501ealed processes and opportunities for commercial cultivation in the United States.

Shiitake mushrooms are now widely cultivated all over the world, and contribute about 25% of total yearly production of mushrooms. Commercially, shiitake mushrooms are typically grown in conditions similar to their natural environment on either artificial substrate or hardwood logs, such as oak.

Fresh and dried shiitake have many uses in the East Asian dishes. In Japan, they are served in miso soup, used as the basis for a kind of vegetarian dashi (soup stock) , and as an ingredient in many steamed and simmered dishes. In Chinese cuisine, they are often sautéed in vegetarian dishes. They are a common source of protein in Asia.

Shiitake are also dried and sold as preserved food. These are rehydrated by soaking in water before using. Many Chinese people prefer dried shiitake to fresh, considering that the sun-drying process draws out the umami (5th savory taste) flavor from the dried mushrooms. The stems of shiitake are rarely used primarily because the stems are harder and take longer to cook than the soft fleshy caps.

One type of high grade shiitake is called donko in Japanese and dōnggū in Chinese, literally “winter mushroom”. Another high grade of mushroom is called huāgū in Chinese, literally “flower mushroom”, which has a flower-like cracking pattern on the mushroom’s upper surface. Both of these are produced at lower temperatures.

Today shiitake is very widely used. There is a global industry in shiitake production, with local farms in most western countries in addition to large scale importation from China, Japan, Korea and elsewhere.

Like all mushrooms, shiitakes produce vitamin D2 upon exposure of their internal ergosterol (an essential plant sterol) to Ultraviolet B (UVB) rays from sunlight or broadband UVB fluorescent tubes.  While all mushrooms contain ergosterol and have the potential to produce vitamin D2 in such a manner, the transparent white of the shiitake gills permits greater contact of the UVB with ergosterol, and very high D2 values can be achieved with exposure to broadband UVB fluorescent tubes. Shiitake is one of the few natural sources of vegan and kosher Vitamin D.

It’s main polysacchride is lentinan and is an approved drug in Japan used to improve survival rates for those undergoing chemotherapy. It protects chromosomes from being damaged by the chemotherapy and there are no known serious side effects. Entire books in China have been written on all the benefits from taking shiitake. It is often prescribed to be used ‘for those exhausted from overwork’.

In the 1960’s there were studies in Japan showing its effectiveness in lower blood cholesterol by as much as 40%. The amino acid, eritadinine, is the active ingredient, has no side effects and is well assimilated when taken orally.

The only problem encountered with shiitake is that there is a small percentage of people who are allergic to the lentinan and develop a dermatitis.

The median time of onset from ingestion of the mushrooms is typically 24 hours, ranging from 12 hours to 5 days. Most patients completely recover by 3 weeks, with or without treatment (steroids). More cases reported shortly after its discovery were due to eating the raw mushrooms, but several cases have since been reported after eating fully cooked mushrooms.

Link to North American Mycological Association site re: dermatitis:

http://www.namyco.org/shiitake_dermatitis.php

 

Mushroom 4 – Maitake

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Grifola frondosa. Isn’t she lovely. The beautiful dancing mushroom. Classified as an adaptogen helping the body recover from stress and resist infection.

Maitake is another mushroom that has been used for hundreds of years. It was historically used more in Japan but is easily grown anywhere. The name “dancing mushroom” is not from it’s beautiful flouncing appearance however, but do the the fact that in ancient times it could be exchanged for its weight in silver. This lead to dancing in celebration of a good ‘crop’. On a lucky day the find of one cluster can weigh up to 50 pounds.

The polysacchrides in mushrooms seem to be the consistent active ingredient that gives them their power to nourish and heal. Some feel maitake has the most powerful antitumor activity between it, shiitake and reishi.  It’s polysacchride is resistent to breakdown in the acid of the stomach so it is easy to take orally and be assimilated effectively.

Effects of D-Fraction, a polysaccharide from Grifola frondosa on tumor growth involve activation of NK (natural killer) cells. (Biol Pharm Bulletin. 2002). Our bodies have the ability to do a lot of the work but with stress, overwork and poor nutrition it is challenged.
Japanese studies show that it can be effective against cancer in three ways:
It protects healthy cells preventing them from becoming cancerous
It helps prevent metastasis – the spreading of the cancer.
It slows or stops cancer tumor growth

Other studies in Japan have confirmed its antidiabetic activity – specifically Factor X – which increases peripheral insulin sensitivity in diabetic patients. Additional studies are exploring its use in treating hypertension, elevated cholesterol and aiding in weight loss.

As a general tonic it can be used to prevent colds and flus also. Not a lot to say about this one – just short and sweet. Put it in your arsenal of herbs.

No side effects are known. As always use with caution or avoid if pregnant, or lactating.

 

Featured photo credit: “Eikhaas” by Pethan from nl. Licensed under CC BY-SA 3.0 via Commons – https://commons.wikimedia.org/wiki/File:Eikhaas.JPG#/media/File:Eikhaas.JPG

Mushroom 3 – Coriolus – Turkey tail

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Coriolus contains polysaccharide peptide (PSP) and polysaccharide-K (PSK, krestin), which may be able to fight tumor growth as well as boost the immune system.

It is widely used in China and Japan in treating chronic and serious immune challenges. It provides a chemo protective defense to healthy cells while sensitizing cancerous cells. In Japan Krestin from Coriolus is a best-selling cancer drug. It increases white blood cells and supports the immune system in general and healthy liver function.

Indications for use:

Infections; respiratiory, urinary,digestive, liver
Promotes liver health, hepatitis
Cancer
HPV cervical lesion (Human papiloma virus)
Weakness, fatigue, general debility
Frequent infections
Supports immune health after surgical treatment, protects immune health in those patients receiving therapies where immune suppression is a prominent feature.
Support the body’s cellular level defenses

It is not known if this product interacts with any medicines. There are no known interactions with any food, or other herbal supplements.

Before taking this product, talk with your health professional if you take any medications.
And the usual – not proven to be safe if pregnant or breast-feeding.

Mushroom 2 – Cordyceps (Caterpiller fungus)

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Reference to this herb goes back thousands of years in Tibet, China and Japan. Because of its rarity it was reserved for use by the emperor and royalty.

The literal translation of Dong chong xia cao is “winter bug summer herb” or “summer grass winter worm”. It was described as transforming from animal to plant and back to animal again. Sounds yummy doesn’t it.

The cordyceps fungus colonizes the larvae of the Thitarodes genus of ghost moths. It completely infects and devours the hose insect and then grows its stalk to release new spores and start the process again. The remnant of the caterpillar and the fruiting body (mushroom) are collected and used. Gentle cleaning and drying give it a mushroom flavor after cooking with no hint of the original insect.

There are actually 3 different cordyceps based on their location of habitat. The Tibetan (xi zang)is the best quality and is gathered in July. Qing hai cordyceps is gathered in June. It is smaller and slightly less potent than the Tibetan. Sichuan cordyceps is the smallest variety and the least effective. Its color is brown while the others are golden yellow.

Environmental issues such as its preference for extreme altitude (over 10,000 ft) and the fact the it is over-harvested have made it an extremely costly ‘wild’ fungus. It is possible to buy the cordyceps sinensis fungus and cultivate it though. Rather than using a caterpillar it can be grown in other hosts such as rye grain, millet or rice. Rye or millet produces a higher quality product than rice. It is best for the natural areas and protection of wild source to only buy products cultivated from C. sinensis or C. mycelia.

In traditional Chinese medicine it is used to treat deficiencies in both Kidney yin and yang. This can also be called adrenal burnout, and used for excessive physical exertion or chronic illness. Cordyceps restores the life essence (jing), controls fluid metabolism (Spleen and Lung), promotes healthy sexual functioning and nourished bones and hearing. Many of these conditions are those that you see developing as one grows older, the back and knees hurt, the hearing is not as good and libido diminishes. All signs of Kidney deficiency.

Safety and Use:

Some fungus scientists feel it is safer to use products derived from C. sinensis and C. mycelia to minimize the potential for contamination from mold and bacteria found in imported products.

No serious side effects have been reported, however, some people may experience nausea, diarrhea or dry mouth. Cordyceps should not be used by pregnant or lactating women or children, as it has not been studied enough in these patient categories. Cordyceps is considered a non-toxic fungus. No known drug interactions have been found, but due to cordyceps’ effect on blood glucose, diabetics should carefully monitor their blood sugar during use. Cordyceps is a red blood cell progenitor; therefore, it should not be used by people suffering from myelogenous (bone marrow) cancers.

Some sources say to not take cordyceps if you are on immunosupressive drugs such as cyclosporine. A small study in 1995 with patients who had kidney transplants and were on cyclosporine showed that it actually helped prevent the nephrotoxic (kidney damaging) side effects of the drug.

There are a variety of products out there. I would recommend getting yours from your licensed acupuncturist. They can evaluate all the supplements and medications you are taking and prescribe safely for you.

Magic Mushrooms – Reishi

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I will be offering a short series on 5 magic mushrooms. Some are considered adaptogens. Many have been used for thousands of years and are rare in the wild. It has taken centuries to discover how to grow them ‘in captivity’ and still obtain a product that provides the same healing properties. This is true for many ancient healing herbs and food sources. We have to find the balance and not over collect the wild source and still maintain the quality and desired outcome in using the herbs / food.

Reishi  (Ganoderma lucidum) (Ling Zhi)

Long revered as a longevity herb more people are returning to ancient natural substances to assist in healing and bringing balance into their lives without side effects.

Adaptogens are herbs that can increase the body’s ability to handle external stressors and restore it to normal physiological functions. No other adaptogenic herb can do this better than red reishi.

Once reserved only for royalty, red reishi was the most sought after medicinal herb in Eastern medicine because of its rarity. Today, practitioners of Traditional Chinese Medicine consider red reishi nature’s most powerful and beneficial adaptogen. There actually are six different reishis – red, black, blue, white, yellow and purple Reishi. Of these six types, black and red Reishi have demonstrated the most significant health-enhancing effects.

However, red Reishi has been proven to be the most effective in improving one’s overall health by enhancing the immune system, many bodily functions, and vital organs. Black Reishi (Ganoderma sinensis), is fairly common and can be found in most Chinese herbal shops. The majority of Reishi products that claim to be using “wild” Reishi generally use black Reishi. While still valuable as a mild tonic,  black Reishi is considered to be inferior to red Reishi because of its lower polysaccharide content.

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Yellow Ganoderma cousin

Benefits include but are not limited to:

  • Immune system support
  • Stress reduction
  • Anti-aging, anti-oxidant
  • Supports liver health
  • Improved energy
  • Cardiovascular health

In Chinese medicine it is used to calm the shen (spirit). You don’t go all trippy with it. A disturbed shen may exhibit as insomnia, forgetfulness, fatigue, listlessness.

It supports the Lungs by clearing phlegm which will stop coughing and wheezing for those with asthma.

It tonifies qi and nourishes Blood. Traditionally it is used to strengthen the body. Assisting digestion allows for better nutrition and strengthening in general.

Research is ongoing on understanding the actions of the chemicals in this mushroom. Among them are water-soluble polysaccharides are which have anti-tumor, immune modulating and blood pressure lowering effects. It also contains triterpenes, a class of them found in Reishi is known as ganoderic acids. Studies have indicated that ganoderic acids help alleviate common allergies by inhibiting histamine release, improve oxygen utilization and improve liver functions.

Because of the polysacchrides it may be beneficial to take Vitamin C along with it to help its breakdown and absorption. Also take this in the morning on an empty stomach with water.

All immune-modulating substances such as Reishi should be taken with care for patients undergoing organ transplants and using immunosuppressive drugs.

It is always a good idea to consult a qualified health physician (preferably someone with experience in complementary health care) before consuming any dietary supplement.

Stay tuned in for the next installment: Cordyceps

 

Eat to the Season

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Eat to the season

Here’s a recipe that fits the bill in the Fall.Mushroom linguini

The color of Fall relates to the Element to which it is connected – Metal – and this is white.  So I gathered up a bunch of white food which will make a great dish. This is the first of Fall recipes I will share.

You can do this all organic or very healthy. You can do it gluten-free or whatever. Get creative and see how great it tastes to eat in one color.

Of course you can add other colors. Chinese medicine is about balance and eye appeal of the food is important also.

Start with ½ lb pasta – gluten-free or use rice or rice threads or quinoa. This will be your base. Depending on what you choose you can eat it hot or room temp. Chinese medicine doesn’t like a lot of cold, especially in the fall and winter. You can make your quinoa or rice ahead of time and add the mushrooms, etc. later.

Now the other white stuff.       

½ lb chanterelles or white button mushrooms. I know chanterelles aren’t white but they do add some color and you may be able to hunt some yourself, which adds to the enjoyment of this dish.

1 leek – white part only – You can slice in rings or lengthwise. They will wilt down in the butter.

2 T butter

Salt and white pepper to taste. Many Italian cooks use white pepper when they do’t want to ‘dirty’ the pasta.

3 cloves garlic finely chopped

1/3 c white wine

Fresh herbs – don’t have to be white – to accent

In a large frying pan melt the butter. Add leeks and season with salt and pepper. Sauté over medium heat for about 4 minutes, or until the leeks begin to wilt then add the garlic. Cover the pan and sweat the mixture until the leeks are tender (about 5 minutes).

If using chanterelles try tearing them apart from the top into slender pieces.  Then, first dry sauté the chanterelles in a very lightly oiled pan to cook off moisture. Now add them to the leeks. Save this liquid from the mushrooms. Add back into the dish in the next step.

The button mushrooms can be left whole, chop off the stems or chop it all into smaller pieces and lightly sautéed also or added directly to the

leeks, etc. Add the mushrooms to the pan and stir in then add the white wine. Bring to a simmer and allow to cook gently, uncovered, for about 10 minutes. Cook your pasta and drain in a colander. Add to the frying pan along with any other herbs you choose and toss everything together.

Serve in a pasta bowl along with freshly-grated Parmesan cheese.

If you want it spicier you could add pepper flakes (yes, color) or more garlic.