John Miller
Reishi mushrooms, along with Chaga, Lion's Mane, and Cordyceps, are a type of functional mushroom. Functional mushrooms are not psychedelic and are considered safe to consume, with numerous health benefits. However, there have been concerns about the oxalate content in mushrooms, especially for those prone to kidney stones. While most cultivated mushrooms have low levels of oxalates, Chaga mushrooms have been associated with high oxalate content and have been linked to cases of oxalate nephropathy. Thus, it is important to understand the oxalate content of Reishi mushrooms to ensure safe consumption.
| Characteristics | Values |
|---|---|
| Reishi mushrooms are high in oxalates | No clear evidence |
| Reishi mushrooms are safe to consume | Yes |
| Reishi mushrooms can be consumed in what form | Steeped in tea or as a powder added to other foods or beverages |
| Reishi mushrooms can be consumed for how long | Not more than 3-6 months |
| Side effects of consuming Reishi mushrooms | Allergic reactions may develop. Signs of a reaction include dryness in the mouth, throat, and nasal passages as well as itchiness and rash |
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What You'll Learn
Reishi mushrooms have a bitter taste
Reishi mushrooms, along with Chaga, lion's mane, cordyceps, and turkey tail, have been used in traditional medicine for thousands of years. They are known for their potential health benefits, including antioxidant, anti-aging, immune-boosting, and anti-cancer properties.
Reishi mushrooms, however, have a bitter taste, which makes them less appealing to consume directly. As a result, they are often steeped in tea or ground into a powder to be added to other foods or beverages. This not only masks their bitter flavour but also makes their potential health benefits more accessible to those who wish to consume them.
The bitter taste of Reishi mushrooms may be off-putting to some, but it is important to note that this characteristic does not detract from their potential medicinal value. In fact, the presence of a bitter flavour in some medicinal plants and herbs is indicative of therapeutic properties.
While the bitter taste of Reishi mushrooms may be a challenge for some palates, it is a small price to pay for the potential health benefits they offer. For those who find the bitterness unpleasant, incorporating them into teas or other recipes can make them more palatable while still allowing individuals to reap their potential advantages.
It is worth noting that while Reishi mushrooms are generally considered safe for consumption, it is recommended that they not be used long-term, as allergic reactions may develop with prolonged use. As with any dietary supplement, it is always advisable to consult with a healthcare professional before incorporating Reishi mushrooms into your routine, especially if you have any pre-existing health conditions or are taking medication.
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Oxalates in mushrooms may cause kidney stones
Mushrooms are rich in oxalates, most of which are thought to be insoluble and not bioavailable. However, some mushrooms, such as the Chaga mushroom, have been found to contain high levels of soluble oxalates, which can pose a risk for individuals prone to kidney stones.
Kidney stones are a common condition, with 80% of cases involving calcium oxalate stones. People who are susceptible to kidney stones are often advised to limit their consumption of high-oxalate foods. While mushrooms are not typically considered a significant source of oxalates compared to other vegetables, certain varieties, such as the Chaga mushroom, have been associated with oxalate-related health concerns.
The Chaga mushroom, also known as "Inonotus obliquus," is a parasitic fungus that grows on birch trees. It has gained popularity for its potential health benefits, including immune-boosting and anti-aging properties. However, several reports have linked the consumption of Chaga mushrooms to cases of oxalate nephropathy, a rare condition that requires further medical review.
One documented case involved a 72-year-old Japanese woman who consumed high amounts of Chaga mushroom powder while also suffering from kidney disease and liver cancer. While the case is not conclusive due to other complicating factors, it highlights the potential risks associated with high oxalate consumption. Additionally, a recent study reported a case of nephrotoxicity in an older Japanese woman consuming Chaga mushroom, attributing it to the high oxalate content.
It is important to note that not all mushrooms have the same oxalate levels, and cooking can marginally lower the soluble oxalate content. While the occasional consumption of high-oxalate foods as part of a nutritious diet may not pose a significant problem for most individuals, those prone to kidney stones or hyperoxaluria should exercise caution. Mushrooms like the cultivated Lentinula edodes (Shiitake mushroom) and the wild Hericium erinaceus (Lion's mane mushroom) are considered safe due to their high insoluble oxalate content.
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Cooking lowers oxalate content in mushrooms
While mushrooms are rich in oxalates, most of these oxalates are thought to be insoluble and not bioavailable. The Chaga mushroom, for instance, has been found to contain high levels of oxalates, with 97.6 mg of soluble oxalic acid and 24 mg of insoluble oxalic acid per gram of Russian Chaga extract. Finnish Chaga extract contained lower levels, with 55.62 mg/g of soluble oxalates and 9.5 mg/g of insoluble oxalates.
Oxalates are of concern to people prone to kidney stones, as calcium oxalate stones account for 80% of kidney stones. Cooking mushrooms lowers their oxalate content marginally. In a study, six different cultivars of edible fungi were bought from a local supermarket in Uppsala, Sweden, and three different cultivars of wild-growing fungi were harvested from the forest adjoining the city. The edible portions of the raw fungi were then analysed for total and soluble oxalate content. A portion of each fungus was then cooked by first boiling in a small amount of water followed by frying in a small amount of butter. The total oxalate content of the raw, commercially grown mushrooms ranged from 58.9 to 104.1 mg/100 g DM, while the values for the total oxalate content of the cooked mushrooms ranged from 48.9 to 124.6 mg/100 g DM. Mushrooms harvested from the forest contained only soluble oxalate, with levels ranging from 29.3 to 40.2 mg/100 g DM in the raw tissue. Cooking marginally lowered the soluble oxalate content of these mushrooms.
It is important to note that the effect of cooking on oxalate content can vary depending on the cooking method and the specific food item. For example, cooking boiled vegetables with certain ingredients, such as tomatoes, peanuts, melon seeds, and soybeans, can increase the oxalate content of the vegetables due to the added ingredients. Additionally, while the occasional consumption of high-oxalate foods as part of a nutritious diet may not pose a problem, diets low in calcium and high in oxalates are not recommended.
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Chaga mushrooms have high oxalate content
Chaga mushrooms have been used in folk medicine as a remedy for cancer, gastritis, ulcers, and tuberculosis of the bones. However, there have been several reports of Chaga mushroom-induced oxalate nephropathy. In one case, a 72-year-old Japanese woman who had been diagnosed with liver cancer ingested Chaga mushroom powder (4-5 teaspoons per day) for 6 months. She developed renal issues and was diagnosed with oxalate nephropathy after oxalate crystals were detected in her renal biopsy.
Chaga mushrooms are indeed high in oxalates, with some sources reporting "high or extremely high levels". A NAMA toxicology study analyzed Chaga samples from Russia, Finland, and Thailand, and found varying levels of soluble and insoluble oxalic acid. The Russian Chaga extract had 97.6mg of soluble oxalic acid and 24mg of insoluble oxalic acid per gram, while the Finnish Chaga extract had 55.62mg/g of soluble oxalates and 9.5mg/g of insoluble oxalates.
Oxalate nephropathy is a rare condition that may be overlooked due to its low prevalence and the lack of understanding of its triggers. It is caused by the deposition of calcium oxalate crystals in the renal tubules, leading to acute kidney injury (AKI) and chronic renal tubular changes such as interstitial fibrosis and tubular atrophy. High-dose steroid treatment and active dialysis have been shown to restore kidney function in patients with AKI caused by acute oxalate nephropathy.
While Chaga mushrooms have high oxalate content, it is important to note that oxalates are not a concern for most people. However, if you suffer from kidney stones or osteoporosis, it is recommended to limit your consumption of Chaga and other high-oxalate foods.
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Mushrooms are rich in insoluble oxalates
Mushrooms are rich in oxalates, most of which are thought to be insoluble and not bioavailable. Insoluble oxalates bind to calcium and sometimes magnesium, making them harder to absorb. They pass through the body without being absorbed in the digestive system. However, for those prone to kidney stones, it is advised to limit the consumption of mushrooms with high oxalate content.
The Chaga mushroom, for example, has been associated with oxalate nephropathy, a rare condition that may be triggered by high oxalate intake. A case report described an elderly Japanese woman with liver cancer who consumed large amounts of Chaga mushroom powder and developed nephropathy. The high oxalate content of the Chaga mushroom was suspected to be the cause.
Another study analysed the oxalate content of Chaga samples from Russia, Finland, and Thailand. The Russian Chaga extract had 97.6 mg of soluble oxalic acid and 24 mg of insoluble oxalic acid per gram. The Finnish Chaga extract contained 55.62 mg/g of soluble oxalates and 9.5 mg/g of insoluble oxalates.
While the health benefits of mushrooms like reishi, cordyceps, and Chaga are widely touted, it is important to be aware of their potential side effects. Reishi, for instance, is not recommended for long-term use as allergic reactions may develop, manifesting as dryness in the mouth, throat, and nasal passages, as well as itchiness and rashes.
In conclusion, while mushrooms like reishi offer potential health advantages, they are also rich in insoluble oxalates. For most people, insoluble oxalates are not a concern. However, individuals prone to kidney stones or other related conditions may need to monitor their oxalate intake and consult with their doctors before consuming mushrooms with high oxalate content.
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Frequently asked questions
Reishi mushrooms are not considered to be high in oxalates. However, they do contain some oxalates, and those prone to kidney stones should avoid them.
Reishi mushrooms are known to be packed with antioxidants, polysaccharides, and other unique compounds that may provide cognition-enhancing, mood-boosting, immune-strengthening, stress-relieving, and anti-aging benefits.
It is recommended that reishi mushrooms not be used long-term (more than 3-6 months) as allergic reactions may develop. The standard dosage is typically 1,000mg (1 gram) per day.
