This item lists the biochemical advantages of mushrooms. They are also an excellent source of vitamin D as well. The take home is to include them in your diet as a regular add on. I find the Chinese do an excellent job of folding mushrooms into their cuisine.
We all likely need to locate superior ways to deliver mushrooms to our plate. The wild mushroom trade needs to be formally recognized and branded by individual picker even. That way the buyer can trust the source of the wild mushrooms. That gets by their own lack of self trust.
Once that happens woodland picking will supply ample product. What is not sold immediately can also be immediately dried which is easy today.
.
Mushrooms and onions contain immune-enhancing polysaccharides and phytonutrients
Monday, December 29, 2014 by: Dr. David Jockers
(NaturalNews) Plants have had to evolve through various environmental
stressors and have developed very sophisticated systems to protect them
from predators and the elements. These complex systems offer humans
unique survival advantages through reducing oxidative stress and
improving immune system coordination. Mushrooms and onions are packed
full of immune-enhancing polysaccharides and phytonutrients.
Nature
provides an amazing array of resources to improve our health and boost
our immunity. Mushrooms and onions are a tasty combination in a dish and
contain an array of phytochemicals that have a profound impact on human
physiology.
Mushrooms:
Mushrooms are a type of fungus
that are enjoyed by people all over the world and renowned for their
nutritional benefits. These have been used in tonics, soups, teas,
prepared foods and herbal formulas to promote health and longevity. In
recent years, scientists have studied the medicinal benefits of
mushrooms on the immune system.
There are thousands of different
types of mushrooms, with a small percentage being poisonous if consumed.
Most mushrooms are edible, including white mushrooms, morels, truffles,
portabellas, chanterelle, shiitake, maitake, agaricus, reishi, oyster
and enoki. While all of these mushrooms have nutritional benefits, some
are far denser in unique immune-stimulating compounds than others.
The
most common nutrients found in the majority of mushrooms include
thiamin (B1), riboflavin (B2), niacin (B3), folate (B9), phosphorus,
iron, panthothenic acid (B5), zinc, potassium, copper, magnesium,
pyridoxine (B6), zinc, potassium, copper and selenium. All edible mushrooms
are healthy for the body, but some contain high levels of beta-glucans
which are an extraordinary molecule that scientists are just beginning
to understand.
Maitake mushrooms:
Maitake means "dancing
mushroom" in Japanese, because people were said to dance for joy when
they found these mushrooms. They were dancing because these mushrooms
were worth their weight in silver for their remarkable healing
properties. Maitake has been found to contain high levels of the
immune-modulating molecule beta-1,6-D-glucan.(1)
Agaricus blazei Murill mushroom:
This
mushroom commonly referred to as the ABM mushroom is grown in the
rainforest of Brazil and is nicknamed "The Mushroom of God." Studies
have revealed that the ABM mushroom has the greatest density of
beta-glucan in the world. When human subjects were given ABM in their
diet, they saw a 3,000% increase in NK cells in the blood within 2-4
days.(2)
Reishi mushroom:
Reishi is rich in
beta-1,3-D-glucan, which boosts macrophages, T cells and cytokinetic
activity. Reishi is especially good at increasing the production of the
tumor-inhibiting cytokines IL-1and IL-2. Reishi has powerful analgesic,
anti-inflammatory, anti-oxidant, anti-microbial affects in the body.(3, 4)
Red onion:
Red
onions get their bite from the many sulfur groups they contain. These
sulfur groups help produce cysteine within the body that aids in weight
loss and detoxification. Additional research has shown that sulfur
compounds have a strong antioxidant capacity that inhibits blood cell
clumping.(5)
Red onions
are also a rich source of the flavonoid antioxidant quercetin and the
polyphenol antioxidant anthocyanin. These antioxidants prevent the
oxidation of dietary and cellular fatty acids. They are very powerful
free radical scavengers that neutralize cancer cell growth and
dramatically reduce whole body inflammation.(6)
Simmering
onions in a soup or broth will damage some of the anthocyanins but not
the quercetin. The quercetin moves into the soup or broth. The lower the
heat, the more nutrients will be contained in the soup or broth.
Studies have shown that consuming four to seven servings of red onions
each week (equivalent to about two to three onions) has been associated
with the greatest benefit in reducing risk of cancer.(7, 8)
Sources:
About the author:
Dr
David Jockers is a Maximized Living doctor and owns and operates Exodus
Health Center in Kennesaw, Georgia where he specializes in functional
nutrition, functional medicine and corrective chiropractic care to get
to the underlying cause of major health problems.
His website
features great articles on natural health and incredible recipes. He is
the author of the best-selling book SuperCharge Your Brain - the
complete guide to radically improve your mood, memory and mindset. He
has over 50,000 active followers on his social media and email
newsletter and is a big influencer in the Primal Health movement.
Dr.
Jockers is also available for long distance consultations and health
coaching to help you beat disease and reach your health goals. For more
information got to www.drjockers.com
No comments:
Post a Comment