Mushroom: Beneficial or Harmful? Experts Suggesting More

Mushroom: beneficial or harmful? Experts suggesting more

Vegetables are actually quite versatile, and as a nutritional powerhouse, they can form the foundation of your healthy-eating plan. Mushrooms are brimming with protein, B vitamins (riboflavin, niacin and pantothenic), and minerals (selenium, potassium, and copper). They're low in calories and may have antibacterial substances to help the body. Cooked fresh mushrooms offer the most nutritional benefit versus the canned version that may have more sodium.


You can't tell for sure if a mushroom is poisonous by looking at it, unless you are an expert at identifying mushrooms. Mushrooms growing in the ground are more dangerous than mushrooms growing on living trees. Mushrooms on the ground in forests are usually more dangerous to people than mushrooms on lawns.

The popular edible mushroom Ganoderma lucidum(Reishi) has been widely used for the general promotion of health and longevity in Asian countries. The dried powder of Ganoderma lucidumwas popular as a cancer chemotherapy agent in ancient China.Recently study shown that Ganoderma lucidumalso suppressed cell adhesion and cell migration of highly invasive breast and prostate cancer cells, suggesting its potency to reduce tumor invasiveness. Thus, Ganoderma lucidumclearly demonstrates anticancer activity in experiments with cancer cells and has possible therapeutic potential as a dietary supplement for an alternative therapy for breast and prostate cancer.

Maitake Mushroom (Grifola frondosa) may best be known for its cancer-fighting properties. It contains grifolan, an important beta-glucan polysaccharide (molecule composed of many sugar molecules linked together). Grifolan has been shown to activate macrophages, a type of cell consider the “heavy artillery": of the immune system.

By sequencing the full genome of the mushroom, researchers hope to uncover exactly which genes are key to this process. That information will be extremely useful to scientists and engineers looking to maximize the decomposition and transformation of plant material into bio fuels.

The oyster mushroom is actively involved in the re-circulation of carbon at a global level, in as much as this fungus is a lignin-degrading one, lignin being a component of wood of trees and other plants that form part of the second most important store of carbon in the Biosphere. The degradation of this compound is an essential step in the transformation of cellulose - the principal store for carbon – into biofuel.

Diabetes, heart disease and obesity are on the rise in Australia, thanks to our sedentary lifestyle and poor diet. Ganoderma lucidum; an ancient mushroom can reduce high blood sugar, often a precursor to diabetes - as well as treat other health problems. Currently there is no single pharmaceutical treatment for metabolic syndrome, which is why we are conducting the first randomised clinical trial to test if this medicinal mushroom can offer western medicine an effective, long-term treatment to help lower blood sugar as well as control other problems associated with the condition; study concluded.

The oyster mushroom has a high nutritional value for its high level of vitamins and proteins and its non-saturated fatty acids. But, apart from using it as a food, the oyster mushroom is produced industrially for applications such as the manufacture of paper pulp, cosmetics or in the pharmaceutical industry. It is noted that the oyster mushroom (Pleurotus ostreatus) is an edible fungus which is grown on an industrial scale and the consumption of which would appear to reduce cholesterol levels and has been attributed anticancer properties.

Reishi mushroom (Ganoderma lucidum) is particularly beneficial for individuals with asthma and other respiratory complaints. "It has a healing effect on the lungs. For four millenia, the Chinese and Japanese have used reishi mushroom as a medicine for liver disorders, hypertension, and arthritis. Researchers have found that reishi has anti-allergic, anti-inflammatory, anti-viral, anti-bacterial, and antioxidant properties. In vitro experiments also indicate that reishi may help fight cancer tumors. In addition, a protein isolated from reishi - Ling Zhi-8 - may reduce the risk of transplant rejection.

Reishi is used to treat asthma, coughs, weakness and fatigue, and insomnia. Polysaccharides, coumarin, sterols, mannitol, and triterpenoids called ganoderic acides are the primary constituents of the mushroom. Its ganoderic acids may be able to lower cholesterol and blood pressure in addition to inhibit blood platelets from sticking together.

Scientists patented a combination of water, flour, minerals, and mushroom spores could replace conventional foam insulations, which are expensive to produce and harmful to the environment.

Research scientist, have developed a technique to genetically modify Agaricus bisporus -- the button variety of mushroom, which is the predominant edible species worldwide. One application of their technology is the use of transgenic mushrooms as factories for producing therapeutic proteins, such as vaccines, monoclonal antibodies, and hormones like insulin, or commercial enzymes, such as cellulase for biofuels.

There are more than 100,000 varieties of mushrooms on this planet, and hundreds are edible. In laboratory tests (mostly in Japan and China), a few dozen species have been confirmed to have medicinal properties. An extract from maitake mushrooms called D fraction is marketed as a dietary supplement.Maitake mushroom is used with chemotherapy to treat breast cancer, other cancers, benefit the immune system, common cold and the flu.

Quick recipe:

Portobello mushroom burger: Marinate a large portobello mushroom in French or Italian dressing or make your own marinade with 1 1/2 tablespoons balsamic vinegar, 1 teaspoon olive oil, a clove of minced garlic, salt and pepper. Grill over medium heat until tender, about 5 minutes on each side. Serve on a bun or alone.

Mushroom Salad: For 8 servings

Clean the mushrooms, dry, and chop. Mix the marinade – Add to a bowl the olive oil, lemon juice, and vinegar. Stir well. Add black pepper and stir again. Add garlic and dill. Add the mushrooms; be sure to cover each mushroom with the marinade.
Refrigerate over night (or at least few hours) before serving. One can choose to use any green herb instead of dill, like parsley, or cilantro.

Grilled vegetable kebabs: Marinate cherry tomatoes, button mushrooms, zucchini slices, red onions and bell peppers in Italian dressing. Place onto skewers and grill over medium heat, turning often, until the vegetables are tender, about 5 to 8 minutes.

Mushroom, Spinach, and Artichoke Heart Sauce:

Ingredients:

Procedure: In saucepot, sauté shallots and oil together. Add crimini mushrooms and sauté until soft. Add wine and chicken stock. Bring to a boil then reduce to a simmer. Add spinach and artichoke hearts.

Poisonous harmful mushroom:

Unlike bacteria and fungi, human-pathogenic viruses are unable to reproduce outside a living cell. In general, they cannot replicate in food, and can only be carried by it. Furthermore, most food borne viruses affecting humans are limited to human hosts. This makes contamination by the unclean hands of infected food handlers or cross-contamination from human faecal contamination the prime risk factors.

Compounds produced by “toxigenic fungi” that are toxic to humans or animals. By convention, the term “mycotoxin” excludes mushroom toxins and compounds of low potency or toxicity only in vitro systems. Some parasites in products that are intended to be eaten raw, marinated or partially cooked can be killed by effective freezing techniques.

Chemical contaminants in food may be naturally occurring or may be added during the processing of food. Examples of naturally occurring chemicals are mycotoxins (e.g. aflatoxin), scombrotoxin (histamine), ciguatoxin, mushroom toxins and shellfish toxins. Amanita is a highly poisonous mushroom that causes liver damage. One of the rare causes of fulminant hepatic failure is toxic mushroom poisoning.

The growing popularity of eating wild mushrooms has led to an increase in the incidence of mushroom poisoning. Most fatalities are due to amatoxin-containing species, which cause fulminant hepatocytolysis, and to cortinarius species, which lead to acute renal damage. This mushroom species can cause rhabdomyolysis ;it is a rare but potentially fatal condition. Muscle compression is the most common cause, but neither muscle ischemia nor unconsciousness was noted before the onset of symptoms in our patients.

Mushroom poisoning can affect the liver, the neurological system (brain), or the gastrointestinal tract. Symptoms include stomach flu, delirium (confusion), vision difficulties, heart muscle problems, kidney failure, and death of liver tissue. It causes death in about half of the people affected unless treated right away.

The A. phalloides mushroom, called the "death cap," produces severe nausea, vomiting, and watery diarrhea within five to 12 hours of ingestion. This often causes hypovolemia and hypoglycemia. Silymarin inhibits the binding of the toxins in the mushroom to hepatocytes and interrupts the enterohepatic circulation of the toxins. Several journals have published case reports of silymarin treatment (intravenously and orally) for A. phalloides poisoning in humans,

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