We Need to Talk About (No6).. MUSHROOMS

July 16, 2017

 

I just found this picture which I have taken a week or two before I left traveling, after my great discovery about mushrooms. I have never thought of mushrooms as a food which has high nutritional value. I actually thought other way around. I though mushrooms have nothing good in them! But I totally underestimated them!

According to Dr. Joel Furhman consuming mushrooms regularly is associated with decreased risk of breast, stomach, and colorectal cancers.
In one recent Chinese study, women who ate at least 10 grams of fresh mushrooms each day (about one mushroom per day) had a 64% decreased risk of breast cancer. Even more dramatic protection was gained by women who ate 10 grams of mushrooms and drank green tea daily - an 89% decrease in risk for premenopausal women, and 82% for postmenopausal women, respectively.
White, cremini, portobello, oyster, shiitake, maitake and reishi mushrooms all have anti-cancer properties - some are anti-inflammatory, stimulate the immune system, prevent DNA damage, slow cancer cell growth, cause programmed cancer cell death, and inhibit angiogenesis.
In addition to these properties, mushrooms are unique in that they contain aromatase inhibitors - compounds that can block the production of estrogen. These compounds are thought to be largely responsible for the preventive effects of mushrooms against breast cancer.
Regular consumption of dietary aromatase inhibitors is an excellent strategy for prevention and it turns out that even the most commonly eaten mushrooms (white, cremini, and portobello) have a high anti-aromatase activity. Keep in mind that mushrooms should only be eaten cooked: several raw culinary mushrooms contain a potentially carcinogenic substance called agaritine and cooking mushrooms significantly reduces their agaritine content.

Additionally according to Dr. Micheal Mc Greger mushrooms can play a role in a dietary cognitive portfolio (one mushroom - the bay bolete - even contains theanine, the relaxant phytonutrient in green tea). Surprisingly, plain white mushrooms - the cheapest and most widely available variety - may work best and are among the most antioxidant rich. People suffering from autoimmune diseases, inflammatory diseases, allergies, overactive immune systems, and chronic inflammation may especially benefit from eating mushrooms. Mushrooms contain compounds called beta glucans, which may boost immune function. Sun-dried or U- irradiated mushrooms also contain vitamin D2, the same type of Vitamin D doctors usually prescribe for deficiency. Another rare compound not found in most foods, the amino acid L-ergothioneine - shown to protect cells against oxidative stress - is present in mushrooms.

 

Follow the links for more info on Dr. Joel Fuhrman's and Dr. Michael Mc Greger's websites:

https://www.drfuhrman.com/

https://nutritionfacts.org/ 

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