Michael Davis
Mushrooms are a fungus that has been consumed and used for medicinal purposes for thousands of years. They are a good source of protein, carbohydrates, B vitamins, and trace elements. They are also low in calories and fat. Mushrooms are known to have healing and cleansing properties and are being studied for their potential use in treating psychiatric and behavioral conditions. Certain types of mushrooms, such as shiitake, oyster, and king oyster, contain higher amounts of ergothioneine, an amino acid and antioxidant that can lower the risk of cancer. Additionally, mushrooms are a natural source of vitamin D, which can be enhanced through exposure to ultraviolet light. However, it is important to note that some mushrooms, known as magic mushrooms or shrooms, contain the hallucinogenic drug psilocybin, which can have varying effects on individuals.
| Characteristics | Values |
|---|---|
| Health Benefits | Wards off chronic disease, improves everyday health, lowers the risk of cancer, lowers cholesterol, and is a source of ergothioneine, vitamin D, protein, and fiber. |
| Medicinal Use | Used as medicine for thousands of years, with healing and cleansing properties. |
| Culinary Use | Adds savory flavor to meals without adding much fat, calories, or sodium. |
| Vitamin D Content | The amount of vitamin D in mushrooms depends on their exposure to UV light. Wild mushrooms like chanterelles and morels contain up to 1200 IU of vitamin D per 3.5-ounce serving. Mushrooms exposed to UV lamps or sunlight can produce even higher amounts of vitamin D. |
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What You'll Learn
Vitamin D2-enhanced mushrooms
Mushrooms are a good source of ergothioneine, an amino acid and antioxidant that prevents or slows cellular damage. They are also naturally low in sodium, helping to keep cholesterol and blood pressure low. Vitamin D helps the body absorb calcium to maintain and build strong bones. While vitamin D is found in animal foods, vitamin D2 is the most common form in mushrooms.
Mushrooms exposed to a source of ultraviolet (UV) radiation, such as sunlight or a UV lamp, can generate nutritionally relevant amounts of vitamin D2. The vitamin D2 level is likely to remain above 10 μg/100 g fresh weight, which is higher than the level in most vitamin D-containing foods. Sunlight, regular UV lamps, and pulsed UV lamps can all raise vitamin D2 concentrations to nutritional significance. Pulsed UV lamps are the most cost-efficient method for commercial production of vitamin D-enhanced mushrooms, as they require a low exposure time of 1-3 seconds to achieve at least 10 μg/100 g FW.
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Lowers cancer risk
Mushrooms are a rich source of ergothioneine, an amino acid and antioxidant that prevents or slows cellular damage. A review of 17 cancer studies from 1966 to 2020 showed that eating just 18 grams of mushrooms (about 1/8 to 1/4 cup or two medium mushrooms) daily may lower your risk of cancer by as much as 45%. The strongest associations were found for breast cancer, with individuals who regularly consumed mushrooms having a significantly lower risk.
Mushrooms are also used in Japan and China to treat lung diseases, and sometimes alongside cancer treatment. Research is investigating whether mushrooms can help the immune system and, if so, whether this could help fight cancer cells. For example, shiitake mushrooms contain a compound called lentinan, a beta glucan that may stimulate the immune system and trigger certain cells and proteins in the body to attack cancer cells. In laboratory studies, lentinan has been shown to slow the growth of some cancer cells.
Vitamin D-enhanced mushrooms may also be useful in lowering cancer risk. Vitamin D helps the body absorb calcium to maintain and build strong bones, and mushrooms are a natural source of this nutrient.
It is important to note that while mushrooms may provide potential health benefits, they are not a cure or preventative measure for cancer. Regularly consuming mushrooms as part of a healthy and balanced diet may be beneficial, but more research is needed to understand the full effects of mushrooms on cancer risk.
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Low sodium content
Mushrooms are a great way to enhance the flavour of your meals without adding too much fat, calories, or sodium. They are naturally low in sodium, with an entire cup of white button mushrooms containing just five milligrams of sodium. This makes them an excellent substitute for red meat, helping to reduce sodium intake and minimize calories, fat, and cholesterol.
High sodium intake is linked to high blood pressure, as sodium causes the body to retain excess fluid, which can increase blood pressure. By incorporating mushrooms into your diet, you can reduce your risk of high blood pressure and improve your heart health.
Research has shown that swapping half of the meat in a traditional ground beef recipe with mushrooms can maintain flavour while reducing sodium intake by 25%. Mushrooms have a savoury flavour that reduces the need for added salt, helping to keep your blood pressure low.
In addition to their low sodium content, mushrooms offer a range of other health benefits. They are a source of ergothioneine, an amino acid and antioxidant that can help ward off chronic diseases and slow cellular damage. Shiitake mushrooms, in particular, are known for their ability to lower cholesterol levels. They contain compounds that inhibit cholesterol production, block cholesterol absorption, and lower overall cholesterol levels in the blood.
Mushrooms are also a source of vitamin D, which assists with cell growth, boosts immune function, and reduces inflammation. White button, portabella, and cremini mushrooms provide the most vitamin D after exposure to UV light or sunlight. Additionally, mushrooms contain polysaccharides, which stimulate the growth of healthy bacteria in the gut and support a strong immune system.
Overall, the low sodium content of mushrooms makes them a healthy addition to your diet, helping to enhance flavour while supporting your heart health and overall well-being.
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Used as medicine
Mushrooms have been used as food and medicine for thousands of years. Traditional and folk medicine practitioners praise the bell-shaped fungi for their healing and cleansing properties. Mushrooms are low in calories and fat, and contain modest amounts of fibre and various nutrients. They are also a source of protein and carbohydrates, as well as B vitamins and trace elements such as sodium, potassium, phosphorus, magnesium, calcium and sulphur.
Mushrooms are also rich in non-nutritive plant substances such as polysaccharides, indoles, polyphenols, and carotenoids, which have been shown to have antioxidant, anti-inflammatory, and anticancer effects in cell and animal studies. For example, a review of 17 cancer studies from 1966 to 2020 showed that eating just 18 grams of mushrooms a day may lower your risk of cancer by as much as 45%. Mushrooms are a powerful source of ergothioneine, an amino acid and antioxidant that prevents or slows cellular damage. Some mushroom varieties (such as shiitake, oyster, maitake and king oyster) have higher amounts of ergothioneine.
Vitamin D is another important nutrient found in mushrooms. Vitamin D helps the body absorb calcium to maintain and build strong bones. Mushrooms contain a substance called ergosterol, which can be transformed into vitamin D2 (a form of vitamin D only found in plants) with exposure to ultraviolet light. The amount of vitamin D in mushrooms depends on their exposure to UV light. Wild mushrooms like chanterelles and morels can contain Mushrooms have been used as food and medicine for thousands of years. Traditional and folk medicine practitioners praise the bell-shaped fungi for their healing and cleansing properties.
Mushrooms are a good source of ergothioneine, an amino acid and antioxidant that prevents or slows cellular damage. Research has shown that eating just 18 grams of mushrooms (about two medium-sized mushrooms) daily may lower your risk of cancer. This is because mushrooms contain polysaccharides, indoles, polyphenols, and carotenoids, which have been shown to have antioxidant, anti-inflammatory, and anticancer effects in cell and animal studies.
Shiitake mushrooms, in particular, help to keep cholesterol levels low. They contain compounds that inhibit the production of cholesterol, block its absorption, and lower the overall amount of cholesterol in the blood. Additionally, mushrooms are a good source of vitamin D, which helps the body absorb calcium to maintain and build strong bones. Vitamin D2 from wild-grown mushrooms or those treated with UV light has been confirmed in human subjects.
Psilocybin mushrooms, also known as magic mushrooms, have been used for their hallucinogenic effects. Psilocybin works by binding to and activating serotonin receptors in parts of the brain that affect mood, cognition, and perception. It can cause hallucinations, sensory distortion, and euphoria. However, it is classified as a Schedule I substance in the United States, meaning it is considered to have a high potential for abuse and no legitimate medical purpose. Nevertheless, modern medical research is exploring the potential of psilocybin mushrooms in treating psychiatric and behavioural health conditions.
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Hallucinogenic effects
Psilocybin, often referred to as "shrooms", is a hallucinogenic chemical found in certain mushrooms, typically known as magic mushrooms. Consuming psilocybin mushrooms can cause hallucinations, euphoria, and distort sensory perception. The hallucinogenic effects of psilocybin occur within 30 minutes of ingestion and can last between 3 to 6 hours. The effects of psilocybin mushrooms vary from person to person and are influenced by factors such as the quantity consumed, past experiences, and expectations of the experience.
Psilocybin works by binding to and activating serotonin receptors in parts of the brain that affect mood, cognition, and perception, such as the prefrontal cortex and amygdala. Additionally, psilocybin affects other regions of the brain that regulate arousal and panic responses. The hallucinogenic effects of psilocybin can lead to visual or auditory hallucinations, where individuals may see or hear things that are not present or are distorted.
It is important to note that psilocybin mushrooms are illegal in most parts of the US and are classified as a Schedule I substance by the Drug Enforcement Administration (DEA), indicating a high potential for abuse and no legitimate medical purpose. However, modern medical research is exploring the potential therapeutic benefits of psilocybin for treating psychiatric and behavioral conditions.
The appearance of psilocybin mushrooms can vary, but they are typically small and brown or tan. They can be consumed in various forms, including fresh, cooked, brewed into tea, or prepared with food to mask their bitter taste. It is crucial to exercise caution when consuming psilocybin mushrooms due to the risk of accidental poisoning from mistaking them for poisonous mushrooms.
While psilocybin is not considered addictive, regular use may lead to tolerance, and cross-tolerance with other hallucinogenic drugs, such as LSD and mescaline, has been observed. Additionally, the setting and state of mind in which psilocybin mushrooms are consumed can significantly impact the experience, with a calm, quiet, and relaxed environment contributing to a more positive experience. Combining psilocybin with other drugs, including over-the-counter or prescription medications, can be unpredictable and dangerous.
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Frequently asked questions
Mushrooms are a good source of protein, carbohydrates, B vitamins, and trace elements such as sodium, potassium, phosphorus, magnesium, calcium, and sulphur. They are low in calories and fat, and contain ergothioneine, an amino acid and antioxidant that prevents or slows cellular damage. Research has shown that eating mushrooms may lower your risk of cancer and help keep cholesterol levels low.
Mushrooms contain a substance called ergosterol, which can be transformed into vitamin D with exposure to ultraviolet light. Mushrooms that are sold in supermarkets are usually grown in dark, controlled environments and contain little to no vitamin D. However, some manufacturers expose mushrooms to ultraviolet (UV) light, either by natural sunlight or a UV lamp, to increase their vitamin D content.
Mushrooms are a versatile ingredient that can be added to a variety of dishes. They are often used as a substitute for meat, as they are low in sodium and provide a savory flavor without adding extra fat, calories, or cholesterol. They can also be eaten fresh, cooked, or brewed into a tea.
